So I scooped up a half pound wagyu grade filet mignon earlier at this upscale grocery store. I really would prefer not f**k this up since it's a pretty f**king pricey ass cut of meat.
Any of y'all have experience cooking high grade beef cuts? Like prime grade and/or wagyu?
I googled some **** and one of the methods I'm thinking about is this:
Let cut of beef sit until room temp, pan on the stove, sprinkle sea salt in the pan, absolutely no cooking oil, high heat along with the sea salt is supposed to form a really nice crust, two minutes on high heat for each side and then reduce to a low hear for an additional 3 to 5 minutes. Then let sit for five to ten minutes before eating.
This sound about right? I've also read where a lot of restaurants will actually do the high heat on a pan thing for a couple of minutes on each side and then put in the oven after...
Any of y'all have experience cooking high grade beef cuts? Like prime grade and/or wagyu?
I googled some **** and one of the methods I'm thinking about is this:
Let cut of beef sit until room temp, pan on the stove, sprinkle sea salt in the pan, absolutely no cooking oil, high heat along with the sea salt is supposed to form a really nice crust, two minutes on high heat for each side and then reduce to a low hear for an additional 3 to 5 minutes. Then let sit for five to ten minutes before eating.
This sound about right? I've also read where a lot of restaurants will actually do the high heat on a pan thing for a couple of minutes on each side and then put in the oven after...
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