I am loving this classic cooking method chefs use for steaks. Sear both sides in a very hot pan, then finish in an oven at 450 for 7-8 min. You end up with a very nice crust and evenly cooked edge to edge.
The question I have is, can this be reversed? I was thinking that cooking it in the oven first then finish in a pan would give me several advantages.
First, while the meat is resting, I would have about 5 minutes to build a pan sauce for perfect timing. Secondly the lower temp cooking gets more even pepetration.
Alton Brown has a similar method but he just finishes under the brioler without the use of a pan or sauce.
Has anyone tried this approach?
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