I'm planning to make a medium rare ~1 inch thick porterhouse steak. I don't have a cast iron skillet or grill so I'm going to use a metal pan. Sometimes instructions say to just pan sear the steak. Other times they would "finish it in the oven." Or even start it in the oven, then use the pan.
Can I just pan sear it or is it good to also put it in the oven after?
Pros and cons of finishing in the oven vs. just pan searing?
How do you know when you remove it from the oven? I'm afraid of making it well done!
Image taken from Google
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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