VaporTrail
Senior Cook
- Joined
- Dec 29, 2006
- Messages
- 191
The method I use when pan-searing and finishing in the oven is to place the steaks on wire racks in foil lined cookie pans or sheet pans. Bone in, boneless, doesn't really matter. No turning necessary either.
Only things that really matter to the method are how thick your steaks are (which will vary your cooking time a little), if you're cooking for the whole neighborhood (too many steaks in the oven will slow you down, but you have to have a LOT of meat to make it a factor) and how done you really want your steak. Thick cut steaks generally get medium rare at 350 in a half hour, If you want straight medium you can up the time or up the temp to 375.
Well done steaks are generally the hardest to get the timing right with this method, because generally you're cooking them for what seems like forever. Especially if you've only got one person requesting well done.
Only things that really matter to the method are how thick your steaks are (which will vary your cooking time a little), if you're cooking for the whole neighborhood (too many steaks in the oven will slow you down, but you have to have a LOT of meat to make it a factor) and how done you really want your steak. Thick cut steaks generally get medium rare at 350 in a half hour, If you want straight medium you can up the time or up the temp to 375.
Well done steaks are generally the hardest to get the timing right with this method, because generally you're cooking them for what seems like forever. Especially if you've only got one person requesting well done.