Cooking a Steak on the Stove

i pan sear my steak first then put it in the oven

This is how I cook my steaks 90% of the time, on the stove:
Ducasse Method

put cast iron skillet in oven on like 450 for 20 minutes.

take pan out and put on stovetop on high heat and sear steak for about 2-3 minutes on each side.

stick skillet with steak back in oven for 2-3 minutes on each side or until you like.

cover steak with foil and let it sit for a few minutes.

*** make sure and turn off smoke detectors and open all windows prior to using this cooking method.

I love to pan fry some deer steaks, make a little red eye gravy and mashed potatoes and then finish it out with a batch of cat-head biscuits. That was my favorite dinner when I was a kid, and I still make that when I need some comfort food.

Invest some money in a cast iron skillet.

12 inch about twenty at Cabelas.

I do steak on the stove all the time, it's a basic technique that is worth mastering, it can be used in many other areas. Start with a nonstick skillet (nonstick is important).

Sautee spices/herbs in oil for a minute or so. I like garlic and red pepper flakes in olive oil on medium heat. If you're using garlic, take it out now so you don't burn it. You can use a small amount of onions or shallots. Ginger. Black pepper. Whatever. You'll figure it out with practice.

Put steaks in a skillet. Do not stir it around or flip it, let it cook long and good so you get some char on the bottom. Near the end you can flip if you like to finish it but get that char stuck to the skillet.

Set steaks aside. Now add some beef broth and red wine to the empty skillet. Use a wood spatula to scrape off the flavorful char the steak left behind and mix it with the broth/wine mixture. You can add mushrooms in here also. Reduce until it is thick and barely coats the skillet.

Put steak back in, add a little pasta and stir to pick up the sauce. Serve.

Practice this, you can use this technique on just about anything (well, not ice cream) and it's easy. Play with the herbs and meats. Some people like to use cream for the reduction, for example. But it's a standard technique that is useful all sorts of ways, and is pretty fast. For example, just tonight I realized I'd forgotten to add bacon to my black beans and salsa when the beans were almost done, so I cooked the bacon this way and added. Worked great!

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This is how I cook my steaks 90% of the time, on the stove:
Ducasse Method

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Have you done a New York Strip? Calandro's has Black Angus Choice NY Strips on sale and I might have to try the Ducasse method.

It looks wonderful...thanks for sharing.

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I love cast iron but theyre not cheap

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Please don't buy high end cast iron. Just go to sams and buy the coated one they have. It was like 25 bucks and is prob one of the most used pans I own.