Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method Recipe

Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method Recipe

There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the per.
There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak

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