I am looking for a recipe for steak that is grilled on both sides at a high heat, then put in the oven for a few minutes to roast. It then produces a medium rare steak. I had the recipe then lost it. Hope someone can help.
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This method gives the result that you want, but it is the opposite of what you wrote -- the steak is first baked, and then it is broiled or grilled. The meat should be 2 inches thick. Place it on edge in a V-shaped rack in a roasting pan and bake at 200 degrees for 2 hours, then place it flat on a rack and broil (or grill) for 3 to 5 minutes a side, until it's brown. If the meat isn't a cut that naturally tender, use meat tenderizer according to the package directions and bake the steak for 45 minutes per pound of meat, then broil or grill for 3 to 5 minutes a side.
This is the info I got one time for steak house searing. Have used it with excellent results.
First you sear the steaks. Heat a heavy, ovenproof skillet on stove for about five minutes. After heating the pan, add oil and sear steaks well on one side. Do not move steaks, as constant contact with pan is what gives the nice crust.
Medium Rare: Sear for five minutes, roast in oven for seven minutes, then rest for five minutes. The resting helps redistribute the juices through the meat.
Hope this is what you were looking for.
Judi, This sounds like what I was looking for. Can't wait to try it!
Thanks, Sandy
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