I love steaks grilled outside over hardwood charcoal, but in the middle of winter, in rainy weather or simply when I want a change of taste, pan-searing is the indoor method that's become my hands-down favorite. Pan-searing is the restaurant technique of searing on the stove top, then finishing the dish in the oven. The same advantages of this approach which appeal to busy chefs are also important to home cooks--ease and predictability of results. Pan-searing produces a steak that has a brown, crispy surface with tender, juicy, and flavorful meat inside.
3035 people marked it a Favorite, 1544 people marked it a TryYield: 2 Servings Ready in 45 minutes
Elvira1 , 1 months agoExcellent meal. Great method for cooking steaks indoors in the winter. Excellent crust on outside. I will cook the steaks a minute less on each side in the oven the next time-they were a bit to done for me.
spinchin , 1 years agoPerfection! My family loved it. Open the windows tends to get smoky. Came out perfect. Will cook it again.
chefPolardaddy , 1 years agocame out amazing, i used garlic and season salt instead of what this says. and some shrimp pasta along side was perfect
Hipmom3 , 2 years agoSteaks turned out great. The sauce was delicious . My husband & I pay good $ at steak restaurants to get a steak w/ sauce like this. We can have it at home. Wonderful w/ grainy mustard too. Thanks for posting !