>From: "Pat DiPersia"

>I've done some research on the subject of cooking filets, and everything I
>can find says, "Do NOT do anything to the steaks before cooking them." They
>mean not add seasoning, spices, etc. The biggest concern is adding anything
>that contains salt to the filet, which will pull all the juices out of the
>meat. At least that part I can agree on.

I don't. Every chef I know seasons new york strips, porterhouse, filet,
ribeyes, etc with a good bit of salt and pepper immediately before searing over
high heat. In my experience if there isn't smoke, the steak will steam in its
juices, not carmelize which creates much of the beefy flavor that is so
desireable. It isn't the salt that draws out the juices, it's cooking it over
too low of heat.

On those rare occasions we can afford filet, we simply season it with coarse
sea salt and freshly cracked pepper, sear it on both sides until crusty and
finish in the oven until medium rare. Accompanied with a good bearnaise the
steaks are quite tasty.

A treatment I like to do to 2 inch filets is to marinate in half and half dijon
mustard and tamari sauce for thirty minutes. Pat excess off and sear on both
sides over a grill. The crusty surface holds in the juices quite nicely, and it
has a terrific salty smooth spicey flavor.

Other steaks, such as sirloin, skirt and flank, take to marinating beautifully.
But pat dry and grill or broil using high heat.

Ellen