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Old 09-28-2008, 10:48 PM   #11
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If the recipe calls for oil, make sure that it has a smoke point above 500 deg F.

I learned that lesson the hard way.
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Old 12-15-2008, 04:10 PM   #12
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Interesting post - thanks all!
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Old 12-15-2008, 04:14 PM   #13
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Also, be prepared for some smoking, I assume you will be doing this indoors.
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Old 12-15-2008, 04:24 PM   #14
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I still remember giving my fingers a slight burn doing this....
I had pan seared only a couple times before, but never preheating the pan in the oven first, always heating it up on the burner.... So I pulled the pan out of the oven, set it on the burner, took my mitt off, grabbed the steak or something, then noticed the pan wasn't quite centered over the burner.....
That'll only happen once (lol).
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Old 12-15-2008, 04:29 PM   #15
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I can't think of a good reason to preheat your pan in the oven. Preheating on the stove top will work just fine...
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Old 12-15-2008, 04:51 PM   #16
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I don't think the pan sear method I found gave a reason either, RobsanX, unless that temp can't be gotten on a burner on high.
Anyway, I've tried pan searing a few times, but grilling still remains #1 with me.
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Old 12-15-2008, 05:05 PM   #17
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Quote:
Originally Posted by RobsanX View Post
I can't think of a good reason to preheat your pan in the oven. Preheating on the stove top will work just fine...
I agree. Preheating the pan in the oven is a tremendous waste of electricity. Furthermore, removing a 500 degree pan from the oven and cooking with it is dangerous. The only good reason I can think of to do so is to avoid the danger of overheating the pan on the stovetop, which can be a real concern for an inexperienced cook.
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Old 12-15-2008, 06:15 PM   #18
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Originally Posted by pacanis View Post
...then noticed the pan wasn't quite centered over the burner.....
That'll only happen once (lol).

I wish it'd happened only once!

I often pan sear steak in a SS pan preheated on the stovetop.
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Old 12-15-2008, 06:21 PM   #19
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Nice avatar, Andy. Traditional St Nick.
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Old 12-17-2008, 08:49 PM   #20
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Not to mention I can let SS soak overnight when I'm done
If you want to clean a SS pan, once you're ready to clean, fill the pan 1/3 of the way with water and put on the cooktop on high...Let it boil for a couple minutes, dump the water and CAREFULLY wipe the empty pan in your sink with a scrubby sponge. I'd guess that's ten times as effective as soaking...If that's doesn't clean it, gotta use bar keepers friend or cameo...

As far as getting a nice pan sear, top of the stove is the best...I recommend a splatter shield (looks like a screen with a handle)...

Question I have, what desired temp did you want it, rare, med rare, med, etc? Lastly how thick are these steaks?

This isn't direct at you, just wanted to give a complete guide to help anyone reading this thread...

Basically if they're thin enough and/or you wanted them on the rare/med rare side, you probably can just cook it on each side for a min or two and it'll be done...If it's thick and/or you want it cooked med+, you're best to sear each side and finish in the oven...Some prefer the opposite approach, the reserve sear, start it in the oven, once it's hits a certain temp, then sear each side on the stovetop...

I recommend to you take the steak out, put some course or kosher salt along with other spices (if you chose other spices), wrap in foil and leave on the counter for an hour. This allows the steak to come up to temp...Lastly, be sure to let the steak rest for 10mins prior to cutting into it, to allow the juices to redistribute...Good luck :)
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