Quote:
Originally Posted by Hillcountry
Never tried the oven part but would be interested to know how they TIME the oven part...in my cast iron frying pan I can feel the steak with my fork (not piercing it of course) as it approaches the perfect rare stage. I would feel helpless with my angus beef in the oven where I couldn’t manage it!
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I use the same method pretty much... Cast iron skillet in oven at 550 or your hottest temp. Take the pan out and put on the big stove burner to sear with butter, then 5 minutes in oven for the normal inch or so thick steak.
Open the oven and check with your finger, but leave some room for it to cook as it rests for 5 minutes before serving.