Originally Posted By: Todd
It's the only way I cook thicker steaks now. It is amazing.
I season them how I like, which is to say a bit of salt and pepper, bake them at 225 until they reach an internal temp of about 125 or 130, and then put them on a smoking hot cast iron pan just long enough to crispy up each side.


Sounds near foolproof. Must take quite awhile to get to get a thick steak up to 130 degrees with the oven only set at 225, huh? Should I start right after breakfast? wink Watched a video where the chef seared a steak in the melted fat he had trimmed off the steak, then he finished it off with lotsa butter, probably clarified. This might be the only way I haven't ruined a piece of beef, I'll give it a try...