When you buy a thick steak to share with friends or enjoy yourself you wanna make sure to cook it the right way. Many people tend to choose pansearedtooven as their goto method when actually oventopanseared delivers better results. Watch the video for a visual guide how to do it. Steps in letter further down below!!!

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Oventopanseared:
Remove the raw meat from the refrigerator. Salt and pepper on all sides and let side outside for 1520 minutes to allow it to reach room temperature.
Place on a rack and put in the oven at 120°C for 1 hour. (~800g Steak) If you have a meat thermometer let it reach a core temperature of 5052°C.
Remove from the oven. Heat oil over high heat until the smoking point.
Add the steak and quickly fry golden brown on all sides.
Let rest for 510 minutes covered with aluminum foil.

Panseared
Remove the raw meat from the refrigerator 15 minutes before frying and allow it to reach room temperature.
Add salt and pepper onto all sides.
Heat oil over high heat until the smoking point.
Add steak and fry on all sides until it reached desired doneness (use finger touch technique)
Let rest for 5 minutes covered with aluminum foil.

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