Originally Posted by Hank
Thanks everyone. I've seen others as well just say to use only S and P. I'll try that next time. FF if 450 is to hot to finish the steaks what then 300-350? (I usually buy pretty thick steaks so some time finishing is necessary, especially to get Mrs. Hanks closer to medium as she prefers) Also does letting them sit in the fridge after seasoning do no good?
I would set the oven to 375F but as I suggested there may be no need for an oven at all. In restaurants, ovens are always on, and stovetop burners are limited, so the instant they achieve the right color on the steak, they throw it in the oven to finish while freeing up the stovetop burner for something else. But at home, often you don't need to free up that burner, and it's overkill to pre-heat a big oven just to finish a small steak. IMO for a 1"1/4 thick NY or Rib-eye served medium-rare, there's no need to finish in the oven. For medium though, you may get better results finishing in the oven.
As for letting them sit in the fridge after seasoning, I don't do it, I prefer to do as little as possible to the steak, and I'm not looking to tenderize it, so I don't bother, but try both and see which you prefer.
In fact what has come out of that thread is that everyone has their own methods, so I'd suggest you start experimenting with the few different methods that make sense to you, and see if you can tell the differences, and which come out better (to you). That's really the only way for you to tell how to make the best steak for you (and your missus).
My missus likes thin steaks, with no fat at all, well done, in a pan, with chili or cayenne.
I like thick fatty rib-eyes, on the grill, rare to mid-rare, with S&P.
Steak night is always a challenge.
Oh and by the way some people don't like pepper on their steak, they feel the beef meat doesn't need it. And my father in law doesn't even add salt!! He gets exceptionally good quality steak (usually from the rump area as many French butchers cut their steaks), he cooks it in a medium-hot (far from screaming hot) pan for 30 seconds on each side, achieving a very "reasonable" amount of caramelization, adds a dab of butter on top, which will melt by the time the steak reaches the table, that's it. It's.... another experience!