I urge you to use caution when buying filets. All natural/organic is great, as is. But those with pre-packaged or USDA choice filets, I need an accompanying sauce, IMO. Cows weren't made to eat corn, I like to enjoy mine grass-fed
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And try not to fall into the "seal in the juices" gimmick, I used to be under the same notion. Searing provides two things, color and flavor from maillard browning. IMO, a grilled steak is much juicier than a pan-seared one (more work tho
[You must be logged in to view images. Log in or Register.]) and it only "sears" where the grill rods touch (grill marks) The only thing that seals in the juices is not over-cooking the product
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