Originally Posted by ironchef
You can't go strictly on timing alone, you need to go by the feel.
That is so true. A screaming hot skillet for one person might be different for another, or maybe one has an electric oven (dry heat) compared to a gas oven, or for grilling, different BTUs or more flare ups.... too many variables.
Legend, go get yourself a loin cut into steaks and practice til you get "the feel". IMO, that's really the only way you can get several items to all be done at the same time anyway, you need to get the feel for how and when to adjust midstep.
Besides, you'll have fun practicing