Pan-Sear
Instead of completely cooking in the frying pan, steaks can be cooked by a two-step method.
Initial browning (searing) is done in a pan, then cooking is completed in the oven.
The pan - use a frying pan, e.g. well seasoned cast-iron, an oiled hot-plate or heavy-based non-stick pan for searing. Pre-heat the pan well. Lightly oil the pan, or brush the meat with oil; season it if you wish. Ensure there is sufficient heat in the pan to get a good brown, seared surface.
Brown the meat - sear steaks well on both sides to achieve attractive colour. Transfer to an oven tray. Place in oven preheated to 180 to 190º C to complete cooking. Turn half way through oven-finishing time. Time in the oven depends on the meat cut, its thickness and how much time you take to sear it. An example: a 200g beef steak, 1.5 - 2cm thick, after pan-searing takes about five to six minutes.
Undercook then rest: as a rule, cook steaks to a point below the desired degree, then rest the meat, allowing residual heat to carry cooking to the correct degree of doneness.
