Lake Michigan's water surface is 22,300 square miles (57,800 square kilometers). It is the second largest of the Great Lakes by volume (1,180 cubic miles / 4,920 cubic km). Only Lake Superior is bigger. Lake Michigan touches Indiana, Illinois, Michigan and Wisconsin.
For the first 2 minutes, sear one flat side of the steak. For the next 2 minutes, sear the other flat side. Then, turn the steak onto its side and sear the edges, rotating every 2 minutes until the steak is cooked. Cooked this way, a 2-inch-thick, 8-ounce filet mignon will reach 120Â°F in about 8 minutes.
1 Preheat oven to 400 degrees. 2  In a large, heavy, cast iron skillet, melt the butter and olive oil over high heat. 3  When the butter and oil is melted and shimmering, add the steaks. 4  You should hear a loud sizzle. 5  Let sear on each side for about 3-4 minutes, until a dark crust forms on each side. About 15 minutes before cooking, liberally season with salt and pepper, but especially with salt--about 1/2 a teaspoon of salt on each side of each steak. 2  Preheat oven to 400 degrees. 3  In a large, heavy, cast iron skillet, melt the butter and olive oil over high heat.