Is having filet mignon for BREAKFAST too pretentious??? I think NOT!

These were already vacuumed sealed, so I guess I'm good.

The corn starch and salt give it "grill marks". It makes it crispy. That is what I read and have done and it works. It is on Cook's Country or America's test kitchen, they go by both names. They offer the recipes through the tv site.

Good luck and enjoy.

I tried this tonight and it was good. I still prefer grilling but when it's cold as it is, and so dark, this is certainly a good option.

ribeye for me too and it has to be rare. i eat a steak or at least 1/2 of it once a week. i never heard of cornstarch. but the good dose of salt on the outside does make it have a better sear and crust.

I started cooking steak in our cast iron skillet. So delicious and tender. Will have to try cornstarch and sea salt.