Supposedly, there are two methods to cook the “perfect” steak. The first method is to cook the steak sous-vide and then sear it at high heat for a flavorful crust. The second is to reverse cook the steak and then finish with a high heat sear. I had never heard of reverse searing a steak.
Filet Mignon, the words just scream sophistication and empty wallets, don’t they? While it might seem like filet mignon, also known as beef tenderloin, is reserved for steak snobs who frequent chophouses, it should just be viewed as another cut of steak. Yes, filet can be rather pricey, and that’s usually because in most steakhouses