After reading the book that my Sponsor gave to me, some of the recipes in it grabbed my attention. I made Filet mignon, which is made with steak cut from the tenderlion of the steer, a pretty expensive item at a $17.99 per lb, but well worth it. I did exactly as the book said.
I left it out until it was at room temperature and then seasoned it with kosher salt and freshly cracked black pepper. The book said to turn the heat on the griddle on high, so you can literarly hear the it scream when anything touches its surface. When it is ready to go, you just put each steak on the griddle and do not touch it, which is by far easier said than done. Depending on how you like your steak, you will leave it on there for roughly three minutes on each side, and the steak will come out medium rare. When you flip it on the opposite side, turn your oven to 450 degrees. When it has been about three minutes, you're going to take the whole griddle and place it in the oven for seven minutes to finish it off.
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