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Posted on 1/10/13 at 7:21 pm to Tbobby
Anyone else sear the sides? I sear the 4 sides then top & bottom... and depending on thickness, it's already med-rare. But yea, I always keep oven on highest bake setting just in case.
Posted on 1/10/13 at 7:48 pm to Tbobby
quote:
You can get a pan hotter on the stovetop than you can by preheating in the oven.
I don't see the harm in heating the skillet in the oven while you let it come up to temperature. At least put some of that energy to use, but then again you seem to not like the idea of using the oven at all and call it bad advice. Whatever. I get a nice crust on the outside and a perfect temperature inside using the Alton Brown method.
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