pauliesaprano
Assistant Cook
I'm a good "home chef". I use the cast iron skillet, oven finish for my steaks. My wife raves to our friends about them and they want a taste. My problem is I can only do 4 steaks at a time. My question is, can I sear off a dozen steaks, let them rest and cool as I do the rest and then finish them off at the same time later? I'm afraid the rest and cool then back into a hot oven will compromise my finished product. Is this true?
Thanks,
Paulie
Thanks,
Paulie