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Old 12-03-2007, 11:39 PM   #11
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ok, you guys finally convinced me. due in part to the heinously cold weather (we're having 50mph gusts of icy knives blown at us here in the dc 'burbs), and in part to the fact that the gas tank is empty on my grill, it was time to finally test-drive the pan-sear & finish in the oven method.

well, you've sold me. the flavor was ***incredible***. though i did overcook it a little (the ribeye was a hair under 1 inch), to medium instead of rare, it was super tasty. and i generally pride myself on the deliciousness of my marinade. oh, bring on that wonderful malliard rxn. finished by cooking up some mushrooms & red onion in a reserve zinfandel in the frond left on the pan. i'm in heaven here, thanks guys.
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Old 12-03-2007, 11:43 PM   #12
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Cast iron is the next best thing to out door grilling imo. This coming from someone that has meager or basic cooking gear... no Wolf range, just a GE Electric stove, if you can call it that! Cast iron is great for pan searing/frying any type of steak cut when weather does not permit outdoor grilling.
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Old 12-03-2007, 11:46 PM   #13
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Quote:
Originally Posted by fireweaver View Post
ok, you guys finally convinced me. due in part to the heinously cold weather (we're having 50mph gusts of icy knives blown at us here in the dc 'burbs), and in part to the fact that the gas tank is empty on my grill, it was time to finally test-drive the pan-sear & finish in the oven method.

well, you've sold me. the flavor was ***incredible***. though i did overcook it a little (the ribeye was a hair under 1 inch), to medium instead of rare, it was super tasty. and i generally pride myself on the deliciousness of my marinade. oh, bring on that wonderful malliard rxn. finished by cooking up some mushrooms & red onion in a reserve zinfandel in the frond left on the pan. i'm in heaven here, thanks guys.
I am so glad you tried it!!! I would suggest that you keep working with it and perfect those pan searing techniques!
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Old 12-03-2007, 11:52 PM   #14
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oh, don't worry Sattie, i will keep trying. like i said, the flavor was **amazing**! easily overcame the over-done-ness, so i'm gonna keep working on this method.

amusingly enough, the (also amazing) guy i've been dating for a few months now cooked me prime rib at his apt a few weeks ago. i've never had prime rib outside of a restaurant, and i was v.v.v. impressed with how it came out. he was oven-roasting it, with cloves of garlic stuck just under the surface, and a thick crust of pepper & herbs on the outside. it had a similar caramelized-charred-deliciousness as what i pulled out of the oven this evening.
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Old 12-04-2007, 12:02 AM   #15
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OH WOW!!! I can't say that I have ever had prime rib outside of a restaurant myself! This guy sounds like a keeper for sure! I have to admire your guy cuz my guy can't cook unless it comes frozen out of a box.... LOL! OK, I will give him some credit, he can do a mean grilled peanut butter... oh yea!
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Old 12-04-2007, 06:07 PM   #16
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yep, sattie, that was exactly my take on it: never had prime rib except at a restaurant, either. and don't even let me start about his chanterelle mushroom & smoked cheddar quiche...
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Old 12-04-2007, 06:32 PM   #17
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Can you pan sear and bake a steak with a bone in it, or will the meat shrink to where only the bone contacts the pan and it won't come out quite right?
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Old 12-04-2007, 08:45 PM   #18
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Pan searing is pretty quick. You should be able to do it with a bone-in steak then pop it into the oven.
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Old 12-05-2007, 05:52 AM   #19
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Thanks.
I'm probably confusing it with frying chops at a lower temp. Sometimes I don't get that nice coloration, especially on the second side, where the meat has shrunk up some and only the bone and a smaller portion of meat contacts the pan.
I'm sure I'll figure it out after I give it a try.
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Old 12-05-2007, 06:09 AM   #20
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I bake chops when I want the flavours of a roast without the large quantity of meat. I turn the chops over half way thru the roasting, and I never have a problem with colour. And I don't pan sear first.
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