I pan seared on high heat for a minute or so each side, gave it a slow roll around the pan on its side, then finished in an oven until it registered 115°F.
I rested it for a bit then basted in butter on low before plating. That butter was then used to quick fry the eggs.
I’ve got a lot of practice with searing filets in particular and use all clad’s 5-ply pans to help ensure an even cook. It’s probably moreso the technique than my tools but things do come out consistently even with the sear then oven finish process Chef Jean-Pierre employs.
Steak looks great! Did you reverse sear?
Appreciate the compliment!
I pan seared on high heat for a minute or so each side, gave it a slow roll around the pan on its side, then finished in an oven until it registered 115°F.
I rested it for a bit then basted in butter on low before plating. That butter was then used to quick fry the eggs.
Nice! I asked because of the evenness of the color inside the steak.
I’ve got a lot of practice with searing filets in particular and use all clad’s 5-ply pans to help ensure an even cook. It’s probably moreso the technique than my tools but things do come out consistently even with the sear then oven finish process Chef Jean-Pierre employs.
Tools certainly help, but technique and experience is what makes the real difference.