The Perfect Steak
For many years (42 this week) I have tried to prepare the perfect steak in my kitchen. This year I got serious about it and decided to experiment with seasonings, cooking times and methods. The following procedure is the result of my quest. Vegetarians beware! This recipe is not for you. The Perfect Steak First, go to a butcher you trust. For me it's Ralph's in Baton Rouge or LeBlanc's Food Store since we moved to Zachary. Ask to have beef filets cut to your specifications. I always ask for a 6 oz. filet mignon that is 1 1/4 inch thick for each person. Don't accept the ones sitting on the meat counter. Ask for center cuts that are similar in size and shape. Most butchers are happy to do this for you. They like people who know a good cut! Filet mignon is expensive, but so delicious! We don't eat it very often, so what they heck? It's definitely a special occasion meal. Method: The steak is seared on the stovetop and finished in the oven. Preh