That's what I do (but I got it from the first episode of "Good Eats Reloaded"), except that I go until the temperature near the center is the temperature I want for the final temperature rather than the 15℉ below that which is what that article recommends. I'm using a 200℉ oven (well, that is what it is set to...I don't know how accurate that is), and found it heats the steak gently enough that the center temperature doesn't really rise much after it is taken out.
The searing is on the hottest my stovetop can make my pan, which is about 500℉. I do 45 seconds on each side. That doesn't seem to be long enough to have much effect other than near the surface.
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I'd like to be able to binge a series for a one-time fee without having to subscribe to the monthly service.
Food Network did that with Alton Brown's Good Eats Reloaded in 2018. You could watch it for free if you had a cablevision subscription.
Or you could go to the Food Network site and watch the 1st season like renting a movie.
That's what I do (but I got it from the first episode of "Good Eats Reloaded"), except that I go until the temperature near the center is the temperature I want for the final temperature rather than the 15℉ below that which is what that article recommends. I'm using a 200℉ oven (well, that is what it is set to...I don't know how accurate that is), and found it heats the steak gently enough that the center temperature doesn't really rise much after it is taken out.
The searing is on the hottest my stovetop can make my pan, which is about 500℉. I do 45 seconds on each side. That doesn't seem to be long enough to have much effect other than near the surface.