first I think one has to accept there is no "one right and only way" to do things....
I use the high heat sear both sides finish in oven technique. the grill pan produces marks, if you've got it hot enough, that's about all I've ever noticed about the ridged grill pans.
I find it possible to do a passable job on thinner steaks just on the stovetop. the exact thickness will depend on a couple factors:
how hot the pan is
was the meat at room temp or cold from the fridge
your own doneness preference
when the steak hits the pan, it cooks from the outside to the center. at some point the outside is done to your liking, leaving it longer to cook deeper into the meat = overdone / burnt outside. when flipped, the second side cooks a bit faster because the meat has warmed a bit.
the extreme example: if the steak is 12 inches thick, there's likely to be some red left in the middle when the outside is 'done'
on the approximate scale, thickness on the order of 1 inch will finish in the pan - putting it in the oven may reduce your options to 'well done' only. as I tend to hotten the pan to the max, I find it difficult to produce anything less than medium with a 1 inch thickness in the pan.
I like mine medium rare, so up to 1-1/2 inch works in the pan for me.  |