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.
Lay the steak in the skillet. Give it 1 to 2 minutes to develop a sear; turn it with tongs or another implement. Sear the second side as you did the first. Thereafter, flip the steak as often as every 15 to 20 seconds, or with less frequency if you're otherwise occupied. Flipping encourages even cooking on the stove.tep 1. Photo Credit Irina Marcovici/Demand Media. Salt both sides of the steak liberally with coarse kosher or sea salt 45 minutes ahead of the cooking time and leave it out at room temperature. A large-grain salt most effectively pulls moisture out of the meat and imparts a mild saltiness.