roasted steak seared right at the end spends relatively little time in the hot skillet, resulting in more evenly cooked meat throughout Take a look at these two steaks below: the one on the left was cooked using the traditional hot-skillet approach, while the one on the right was cooked as part of a whole roast, then portioned into steaks, followed by a sear Both have the exact same internal temperature, but there is far more perfectly cooked rosy meat in the roasted-then-seared steak than in the traditional steak Traditional searing leaves a gray ring My method gives you perfectly even cooking I know which one I’d rather eat OK, I hear some of you skeptics: is this really the way you cook steak at home all the time? No, of course not It takes longer, and sometimes even I don’t have extra time in the kitchen If I’m in a rush, cooking prebutchered steaks using the method outlined in the Quick and Easy Pan-Seared Steaks recipe (here) works just as well for tenderloin—just be extra, extra, extra careful with that thermometer ... takes longer, and sometimes even I don’t have extra time in the kitchen If I’m in a rush, cooking prebutchered steaks using the method outlined in the Quick and Easy Pan-Seared Steaks recipe (here) works just as well for tenderloin—just...My method gives you perfectly even cooking I know which one I’d rather eat OK, I hear some of you skeptics: is this really the way you cook steak at home all the time? No, of course not It takes longer, and sometimes even I don’t have extra time in... Steaks recipe (here) works just as well for tenderloin—just be extra, extra, extra careful with that thermometer