Originally Posted By: Steezo
No idea WTF Coolio is talking about, but you can use the oven to finish off a good steak. Get a thick ribeye, season it up and sear it in a light oiled cast iron pan that's blazing hot. After you turn the steak for the first time, transfer it to a 400degree oven for maybe 6-8 minutes depending on the thickness if the steak. This is just off the top of my head, btw.



That is the method I usually use, except I crank the oven to 500 (Alton Brown's advice). It's a pain in the ass though, and in a small apartment, shit gets smokey quick. I just wanted to try something different and if Coolio's mamma's Fowk Steak was good enough for Gay Fieri and the bunch, I figured it would suffice for the household.