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.
3069 people marked it a Favorite, 1561 people marked it a TryYield: 2 Servings Ready in 45 minutes
Very good steaks, best I have ever made on my own. Be prepared for a lot of smoke if you don't use the canola oil. The first time I made these I used olive oil and set off the smoke alarm several times from across the house. Rookie mistake.
Amazing! My husband kept saying WOW after each bite. Best steak cooking technique I've found. Sauce was yummy too. Thanks for posting yet another fab recipe!
Simple but effective technique to cook steaks!
I loved the way was written and explained everything. My husband told me "this is a 5* food and I should eat in a suit. I feel like in a fancy restaurant..." I was not thrilled with the taste, as I like more sweet food, but I have to admit that was different and good. I will make this again for my husband.
At last! After five decades of cooking rib eye steak (and never really achieving good restaurant standards) I followed the instructions to the letter and had the perfect medium rare steak! Happy as a sandboy!!