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.
annettekitchen ,The steak was so juicy and flavorful! I have just gotten cast iron skillets and never knew that the high temp. could lead to such a great steak. I marinated the rib eye for 6 hours in spices then pan seared it like the recipe said. I served it with Baked Garlic Cheese Mashed Potatoes. What a wonderful meal. I will serve this again.16y
sgrishka ,Searing adds flavor...lots and lots of flavor. The flavor is added to the outside, in the form of caramelization or browning. Searing requires high temperatures to achieve the desired results. As juices escape, the outside of the meat gets drier, and hotter. That hot, dry part of the meat is needed for the chemical reactions to occur that cause intense browning. The best cut of meat to use with this method of cooking is the rib eye or delmonico steak which have sufficient fat to produce a moist, tender result. Ideally, the steaks should be a minimum of one and a half inches in thickness. [I posted this recipe.]16y