I heard a quote in an interview once from a michellin star chef: Paraphrasing from memory: "One of the best preserved secrets in haute-cuisine is that the bes

I heard a quote in an interview once from a michellin star chef: Paraphrasing from memory: "One of the best preserved secrets in haute-cuisine is that the best way to perfectly cook a steak/filet mignon is to deepfry it and then sear it in a pan at very high heat." Haven't tried it, but I buy it. I would think the deepfrying is fast enough to avoid making the meat too dry. And I personally don't really find briney water oozing out of my steak to be all that sexy anyway.