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Erika: So now let's cook some steak and one of my favorite steaks is the filet Mignon. Tim: That's right, and I've got a couple of them right here. Look at these beautiful steaks. Erika: Beautiful. Tim: But first we've got to season them up a little right? Erika: Okay. I'm watching you chef. I always do. Tim: That's right. Well, you know, with a great piece of meat like this sometimes you just want to leave it by itself. So I'm going to leave that one for you but of course for me, I like to do a little of peanut oil for flavor but if you're going to use oil any kind of high heat oil would be great. Erika: Okay. Tim: A little of kosher salt. Again, with a great piece of meat like this you don't want to get overzealous with it. Just a little salt and pepper that's it. Erika: Keep it simple right? Tim: That's right. Erika: It's all about the steak. Tim: Exactly. Erika: It's all about the steak. Tim: It's all about the steaks. And then, salt and pepper on this side. Erika: Beautiful. Tim: Now, all we have to do is hit the one button, Steak, and then OK; which I've already done. All right? So if you want to lift that up for us. Erika: Do that for you. Tim: Put these filet son there. Erika: You can hear that sizzle. Tim: I know. Erika: So nice. Tim: Nice and hot. Really great. Erika: Want to here that. Tim: Now, after we put the steaks on; the OpitGrill automatically determines the thickness of the steaks and uses the thermostatic sensors to take the temperature on the inside of the meat making sure you grill the steaks perfect every single time. Now that sound tells us that the steak is already grilled to rare. All I have to do is wait just a little longer to get to the temperature that I like; which is medium rare. Erika: Remember, when the cooking level indicator shows yellow the steaks are grilled to rare. When it's orange; the steaks are grilled to medium and when it turns red the steaks are well done. But the OptiGrill takes things even further. Let's say you like the steaks medium-rare like our chef here, and you simply wait until the yellow color gets more intense. The deeper the yellow; the more medium-rare. Does that prove to be true chef? Tim: That's exactly right. That's why I pulled them off just now. Erika: Okay.
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