Quick, numpty fillet steak question...

[Garlick]

Two pieces of fillet, about 1.5/ 1.75 inches thick.

Medium rare is what we want, can I have some quick cooking/ seasoning guides please? My mind is blank......

Sorry for being an idiot

[tontoro]

high heat, 3 minutes per side, rest for 5. make sure they are at room temp first. pepper before cooking, salt either before or after (i don't buy that it makes a difference if you put it on first)

[jenpot]

Pretty much. Couple of mins each side, rest. Even rest in a warm oven if need be. Enjoy!

[Nat_H]

As above, with a cast iron pan if you have one. Enjoy !

[Mobile Chicane]

Lightly touch your middle finger with your thumb and then prod the middle part of your thumb muscle (no idea what this is called).

That's the amount of 'give' you want in the steak once cooked for medium rare.

[Plotloss]

Medium rare is the bit underneath your lower lip.

Oil the meat, not the pan.

Fillet is a carrier for sauce, hope you've got some in.

[Balmoral Green]

If no sauce, slab of Stilton on top is a cheap but nice trick.

[Garlick]

Thanks guys. I have a nice copper bottomed pan, and Plotters I have some sauce too

Right, off to the kitchen to heat the pan with a glass of merlot in hand......

[Garlick]

Stilton sounds good, maybe next time.

[Garlick]

Beautiful, in fact it was the best steak we have had, thanks again.

[Digger]

I tend to 'marinade' mine in seasoned oil and finely chopped garlic for an hour or so.

[Cotty]

Garlick said:

Beautiful, in fact it was the best steak we have had, thanks again.

Best steak I have even had is one I cooked myself

[smack]

tontoro said:

high heat, 3 minutes per side, rest for 5. make sure they are at room temp first. pepper before cooking, salt either before or after (i don't buy that it makes a difference if you put it on first)

What he said. And oil on the steak, rather than the pan.

[Simpo Two]

Balmoral Green said:

If no sauce, slab of Stilton on top is a cheap but nice trick.

Worcester Sauce if you please.

[Garlick]

Errm....

[Cotty]

Garlick said:

Errm....

No then

[smack]

Cotty said:

Garlick said:

Errm....

No then

[Mobile Chicane]

Advice re oiling the steak rather than the pan is of course all wrong, however where would we be if we all agreed?

I'll bet that town-to-town and house-to-house in acknowledged centres of gastronomic excellence there is violent disagreement: each convinced theirs is *the* definitive variant.

Spend a lifetime exploring, is what I say.

[escargot]

And why is it wrong?

Genuine question because logically the reasons for oiling the steak make perfect sense.

[Don]

Mobile Chicane said:

Advice re oiling the steak rather than the pan is of course all wrong, however where would we be if we all agreed?

Who still uses oil?

I have a really, heavy tefal griddle pan - that is non-stick. No oil necessary.

I tend to prefer rib-eye over fillet and find if I choose a nicely marbled piece there is enough fat to lubricate the steak anyway...