The truth is that both are a great way to cook steak. We are often asked whether a griddle or frying pan is best for cooking steak.

Remove the steak from the surface of the griddle and allow it to rest for around 10 minutes before serving with your favourite side dishes. If you prefer your steak more well done, you will need to cook for a little longer. This indicates that the steak is medium-rare. You'll know the steak is done when it measures 145 degrees Fahrenheit on a meat thermometer inserted deep into the centre of the steak and is nicely browned. Continue to cook the steak on the other side, flipping it frequently with tongs. You can add some butter to the griddle at this point to make your steak extra delicious. Add the steak and let the first side cook for around 2 1/2 minutes. This is ideal for cooking steak so it has a brown and delicious exterior. Without adding any oil, heat your griddle to a medium-high temperature. Sprinkle both surfaces of the steak with a little salt and pepper for extra flavor. It's much better to cook steak at room temperature than chilled steak. 20 minutes before you are ready to start cooking up a storm, take the steak out of the refrigerator and allow it so sit on the side until it reaches the temperature of your room. Remove from heat and serve alongside filet mignon with reserved butter sauce.Once shrimp have taken on a pink color and if firm to the touch, they are done.Place shrimp onto grill grate and cook for 2-2 1/2 minutes per side.Brush remaining half of butter sauce onto both sides of shrimp.Reserve half of butter mixture for dipping.Thread peeled and de-veined shrimp onto skewers (about 4-5).Immediately remove from heat and let cool. Stir in lemon juice, black pepper, and salt.Add minced garlic and cook for 1-2 minutes.Place butter in a small saucepan over medium heat and gently melt.Let rest 5 minutes and garnish with remaining parsley.Remove filets from grill to a clean platter and brush both sides with butter, shallot and parsley mixture.Do not try and grill over high heat or the bacon will flare-up and burn. Place filets directly on the cooking grate and cook about 10 minutes total for medium rare, turning once halfway through the cooking time. Brush each filet lightly with olive oil and season with salt and pepper.This will prevent the toothpick from burning.

Meanwhile, wrap one bacon slice around each filet and secure with a toothpick that has been soaked in water for at least 10 minutes.Remove from heat and add half of the parsley and a pinch of salt and pepper.In a small pan, melt butter and shallots together.12 extra-large jumbo shrimp peeled with tails on and deveined.Solid wooden toothpicks, soaked in water.4 filet mignon steaks (cut from a whole beef tenderloin), 1 1/2″ thick.

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