“ Heat the pan to just under oil’s smoke point. Most chef’s use a little bit of oil, some go dry. I use corn oil, but any mild flavor oil with a high smoke point will do. Lay the seasoned steak in the pan, and sear the first side over medium-high to high heat (depends on your stove). Assuming the steak is room temperature, this will take about two minutes. After 90 seconds, check to see if the side is seared by shaking the pan. If the steak un-sticks itself from the pan, it’s seared and ready to turn with your tongs or a spatula. If not, give it another 30 seconds and try again. If still not, give it another 30 seconds, another shake — and if it still won’t come lose and dislodge it by pushing it from the side before turning. When you turn the steak, you’ll see some seasoning and steak juices stuck to the bottom of the pan. That’s a good thing. The side that cooked will have seared, and will present a nicely browned appearance. This is what you want.
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ChefTalk Cooking Forums - View Single Post - Finishing a steak in oven?
Tagging this so I can find it when I need it.
