On 5/3/14, 5:17 PM, Janet Wilder wrote:

> The trick to a good filet mignon is to keep turning it in the skillet as
> it sears. Not just front and back, but sides as well.
>....
> You can't leave it be for more than 30 seconds.

Sorry, but I must disagree. And recent Cook's Magazine testing agrees
with me. It makes *no* difference how frequently you turn a steak, so
long as you have enough heat to keep your pan/grill sufficiently hot.

-- Larry