Quote:
Originally Posted by Von Milash  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? |
Not sure what you mean by the bold-faced bit here. If you want a good crusty exterior on your steak, you use high heat no matter what. Whether you finish in an oven, or briefly in a medium-hot pan, or just rest the steak, will depend on your preferences, the thickness and pre-cooking temperature of the steak, and so on. I think that's what you mean, but I'm not quite sure.
I should say that I have heard some people insist that there is a real difference in the exterior crust between pan-seared and pan-grill-seared. I don't know whether that's true, but I've heard it said. So far as I can tell, the only difference between a pan and an actual grill is that the material burning in the grill imparts a little flavor, and if you use it covered you do get some ambient heat cooking (as in an oven) which you don't get much with an uncovered grill or pan.