Recent content by nezza

I understand what you're saying wart - it varies, but as somebody who's never done it before, what's a start point? Based on steak thickness, aging etc. What are your variables so I can compare mine.

I'm fairly proficient at using a skillet for steak, never finished them off in the oven. What advantage does that give you? Is it more tender than a pure skillet method? Out of interest, what would the timings/temps be to sear then oven finish? How long to sear, then how long in the oven for...