Aunt Bea
Master Chef
You guys are making me hungry for steak! I've tried (twice) to sear a steak in a CI pan, then finish in the oven. Each time, the smoke detectors went off. If I do the oven first, then sear on the stove, will it produce less smoke?
One of the grocery stores near me has Angus filet mignon for $10 a pound! Although certainly not anywhere near my favorite cut of steak. I'm thinking it might be lean enough to roast-then-sear without bringing in the fire department!
BTW, don't suggest I cover the smoke detectors. We have six of them, all interconnected, and all very sensitive. And when one goes off, they all do.
I do mine in a cast iron pan.
I open the kitchen window, turn on the fan over the stove, grab a kitchen towel and when the smoke detector goes off I flap the towel until it stops, by then the steak is just about ready!