When pan broiling using waterless, greaseless cookware, heat is conducted very efficiently through the cookware to the meat. The multi-layers of the cookware (waterless requires a minimum of 5 layers) allows for quick and even heat distribution. Thus the meat’s surface tends to caramelize or brown very quickly (5 to 10 minutes). No fat is required in the cooking process. After the initial browning, the heat should be reduced to prevent the meat’s surface from toughening. If you cover the pan, water vapor will be trapped and more of a basting process will occur. Therefore, you MUST leave the steam vent OPEN when pan broiling (frying.)
How to Cook the Perfect Steak
According to David Knight, a chef, author, and master of waterless cooking, cooking a steak is an art. Practice makes perfect. During the searing and cooking of steaks, it is best to put the cover on and leave the vent open. Crowding in the pan or cooking at too low a temperature, and covering, may cause the steaks to steam. Because of the different textures, cuts and thickness of the meat, learning the feel of the desired doneness by pushing down on the center of a steak with a fork is by far the best method over attempting to time for desired doneness.
The Doneness Test
Turn the palm of your left hand up and spread your fingers apart.
Rare: Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That what rare feels like.
Medium-Rare: Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium rare feels like.
Medium: Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of our left thumb with your right forefinger. That’s what medium feels like.
Medium Well: Place your left thumb directly over the center of our left middle finger and press down on the soft fleshy part of your left thumb with your right forefinger, that’s what medium-well feels like.
Well-Done: Place your left thumb in between your left middle finger and your left ring finger and press down on the soft fleshy part of your left thumb with your right forefinger. That’s what well-done feels like. Cook for 8 to 9 minutes more after searing.
Try this method with this steak recipe!
Filet Mignon Bordelaise
4 (about 3 oz. filet mignons
Bordelaise Sauce
1 tsp chopped fresh parsley leaves
Preheat the skillet over medium-high heat for 3 to 4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance across the pan, the pan is ready. If the water evaporates, the pan is not hot enough. Place the filets in the hot, dry pan, which will be about 400 degrees F. Cover the pan, open the vent and dry sauté until the filets release easily from the skillet, 4 to 5 minutes. Turn the filets, cover the pan, and brown on the other side until the filets release easily from the skillet, 4 to 5 minutes. Cook to desired doneness (see doneness test above).
To serve, place the filets on dinner plates and top with the Bordelaise Sauce and sprinkle with parsley.
Bordelaise Sauce
1 small onion, finely minced
1/2 medium carrot, diced
1/2 stalk celery, diced
1 clove garlic, minced
1 tsp. chopped fresh parsley
1/2 tsp. dried thyme
1/2 tsp freshly ground black pepper
1 small bay leaf
1/2 cup Bordeaux or other dry red wine
1 1/4 cups beef stock
1 tsp. fresh lemon juice
1 Tbsp. Roux
In a hot, dry pan over medium heat, dry sauté the onion, carrot, celery, and garlic until slightly browned, 3 to 5 minutes, stirring occasionally. Stir in the parsley, thyme, pepper and bay leaf.
Slowly stir in the wine. Bring to a simmer and cook until reduced by half. Add the stock, lemon juice and roux and whisk vigorously to incorporate the roux into the sauce. Simmer to desired consistency. Season to taste and serve hot with filet mignon.
To make roux, melt 8 Tbsp. butter until slightly separated, simmer for 1 or 2 minutes. Do not allow the butter to burn or turn brown in color. Stir in a bit of flour at a time (up to 1 cup), stirring occasionally. The roux is cooked through when it is light blond in color, about 10 to 15 minutes. Extra roux can be stored in an airtight container in refrigerator for up to 2 weeks.
We hope you found this information helpful. Hopefully over the course of the summer, you will have an opportunity to try out this technique. Click on http://www.thegourmetscookware.com/ for other great cooking tips and recipes as well as great deals on waterless cookware! We have included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.
How to Cook the Perfect Steak
According to David Knight, a chef, author, and master of waterless cooking, cooking a steak is an art. Practice makes perfect. During the searing and cooking of steaks, it is best to put the cover on and leave the vent open. Crowding in the pan or cooking at too low a temperature, and covering, may cause the steaks to steam. Because of the different textures, cuts and thickness of the meat, learning the feel of the desired doneness by pushing down on the center of a steak with a fork is by far the best method over attempting to time for desired doneness.
The Doneness Test
Turn the palm of your left hand up and spread your fingers apart.
Rare: Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That what rare feels like.
Medium-Rare: Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That’s what medium rare feels like.
Medium: Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of our left thumb with your right forefinger. That’s what medium feels like.
Medium Well: Place your left thumb directly over the center of our left middle finger and press down on the soft fleshy part of your left thumb with your right forefinger, that’s what medium-well feels like.
Well-Done: Place your left thumb in between your left middle finger and your left ring finger and press down on the soft fleshy part of your left thumb with your right forefinger. That’s what well-done feels like. Cook for 8 to 9 minutes more after searing.
Try this method with this steak recipe!
Filet Mignon Bordelaise
4 (about 3 oz. filet mignons
Bordelaise Sauce
1 tsp chopped fresh parsley leaves
Preheat the skillet over medium-high heat for 3 to 4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance across the pan, the pan is ready. If the water evaporates, the pan is not hot enough. Place the filets in the hot, dry pan, which will be about 400 degrees F. Cover the pan, open the vent and dry sauté until the filets release easily from the skillet, 4 to 5 minutes. Turn the filets, cover the pan, and brown on the other side until the filets release easily from the skillet, 4 to 5 minutes. Cook to desired doneness (see doneness test above).
To serve, place the filets on dinner plates and top with the Bordelaise Sauce and sprinkle with parsley.
Bordelaise Sauce
1 small onion, finely minced
1/2 medium carrot, diced
1/2 stalk celery, diced
1 clove garlic, minced
1 tsp. chopped fresh parsley
1/2 tsp. dried thyme
1/2 tsp freshly ground black pepper
1 small bay leaf
1/2 cup Bordeaux or other dry red wine
1 1/4 cups beef stock
1 tsp. fresh lemon juice
1 Tbsp. Roux
In a hot, dry pan over medium heat, dry sauté the onion, carrot, celery, and garlic until slightly browned, 3 to 5 minutes, stirring occasionally. Stir in the parsley, thyme, pepper and bay leaf.
Slowly stir in the wine. Bring to a simmer and cook until reduced by half. Add the stock, lemon juice and roux and whisk vigorously to incorporate the roux into the sauce. Simmer to desired consistency. Season to taste and serve hot with filet mignon.
To make roux, melt 8 Tbsp. butter until slightly separated, simmer for 1 or 2 minutes. Do not allow the butter to burn or turn brown in color. Stir in a bit of flour at a time (up to 1 cup), stirring occasionally. The roux is cooked through when it is light blond in color, about 10 to 15 minutes. Extra roux can be stored in an airtight container in refrigerator for up to 2 weeks.
We hope you found this information helpful. Hopefully over the course of the summer, you will have an opportunity to try out this technique. Click on http://www.thegourmetscookware.com/ for other great cooking tips and recipes as well as great deals on waterless cookware! We have included some great waterless cooking recipes on our site http://www.thegourmetscookware.com/healthywaterlessrecipes.html This month we are featuring a fantastic Father’s Day Menu.
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