Art Culinaire French Ranges

When we eat out, most of us are impressed with the salmon fillet, which has the beautiful grill marks, or better still, a prime beef fillet. If you wonder how to achieve them, here is my take. Preheat your oven to 375. Heat your grill pan to smokin hot, then a splash of olive oil on the meat and season with fluer de sel (please, no iodized salt) cracked pepper and place it on the very hot pan. Now, this is where most folks get in trouble flipping, checking, moving etc. In restaurants, we do not have time to baby sit the meat, so it sits for a minute - 2 minutes, then turned a 1/2 turn for crisscross marks, removed and placed in the oven on a sizzle platter. Any pan which is oven safe will do. Leave in the oven till it?s done to your liking, if you have invested the 30.00 for a digital probe thermometer, use it here, cause you do not want to overcook the expensive protein!

Enjoy!!

This will yield the beautiful presentation side so you can impress you wife, friends or yourself.

Another reason the Lacanche rules, plenty of BTU's on demand!

Hey Keith,
Thanks for an excellent description of how to get great grill marks.
On a non-Lacanche topic, where is Tryon?? I lived in NC for 10 years (RTP area -- Dukie). Just trying to jog my memory.
kitchengirl

Tryon is southeast of Asheville , I 26 runs right thru

it is horse country, mostly farms connected with great trails!!

I love it!