A lot of good feedback here. Thanks... appreciate it!
So I guess I can boil it down ( no pun intended!) to this:
you can use a grill pan OR skillet to sear on high heat. Whether or not you actually finish on the stovetop depends on the thickness of the meat. The thicker it is, finish in the oven. The thinner it is, the more you need to turn down the heat, but at the same time, you can cook it all the way through (or until desired doneness).
Sound right? |