When I saw you had responded to my post, I swore it was going to be making fun of me for watching Hells Kitchen.
Oh hell no. I like those productions too. Top Chef is another one. The one where that guy makes over a restaurant is one of my favorites. I love to hear his reasons that show his marketing knowledge. Reminds me of what my dad would say about, "Don't ever fuck with a man at HIS game."
I almost reported this thread, because certainly you cant be serious. no just sear it on the stove top with a flat skillet 4 minutes on both sides.
Oh I'm serious. Never cooked steak without a grill. Heard people use the oven. I know my uncle cooks beef tenderloin in oven.
I did some the other night on a cast iron griddle type deal I threw on my butane burner outside. I find when it's done right the smoke in the kitchen is a breath cutter so I prefer outside. I recently bought the thing and was wanting to try. I bought it at that Farmer's Auction I sometimes go to on Saturdays. Got it for 3 bucks. Looks kind of like this one. You need to get you one so you don't smoke up your wife's kitchen.
So there's basically a split. Some say just sear it (MM being the most adamant), and some saying sear then broil. Steve however says just sear it. I guess I"ll have to try both ways.
Well, I sear it in a very hot cast iron skillet and then turn down the heat and finish cooking in the same pan. If you're trying to cook a thicker steak more well done, then I can see the logic of moving the pan to the oven to finish it with gentler heat.
I do sear but "searing" is not what most believe. I like the "markings" it makes. For some reason the presentation seems to affect my taste buds. But check this out: http://www.cookthink.com/reference/7/Does_searing_meat_really_seal_in_moisture
