Got the "skillet / oven steak method" down pat, it was just the wrong cut of meat.

[Miles Archer]

1). Put skillet in oven, preheat to 500

2). Put preheated skillet on stove, burner on high, 5 minutes

3). Season room temperature steaks with salt & pepper, add a little oil, flip on the plate a few times to coat both sides evenly and lightly

4). Steak in pan 30 seconds

5). Flip with tongs (NEVER a fork), leave in pan another 30 seconds

6). Pan goes back into oven for two minutes

7). Flip steak with tongs, back in oven for two more minutes

8). Remove with tongs, put an inverted saucer on a plate and put the steak on the saucer, tent with foil, don't touch it for 3 minutes

The end result was that I got perfect charring / carmelization on the meat, and inside it was a perfect medium rare.

That said, we should have gotten ribeyes. These steaks were a cut of chuck and although everything was perfect in all visual regards, the meat was a little rubbery.

For the record, this is Alton Brown's method, and if you ever wondered how to cook a steak the right way with the skillet / oven method, this is it.

[Hoyt]

1. My friend introduced me to a fine steak cooked that way. Very good.

[ohnoyoudidnt]

2. that sounds good. I'll have to try it.

Just out of curiosity , what cut of Chuck did you use?

[Miles Archer]

3. It was cut like a steak

I usually buy boneless stew beef to grind hamburger, and we get chuck roasts for the crock pot and French dip sandwiches. This is the first time I'd seen it cut and packaged like steaks.

[mackerel]

4. I almost do it like that except for step #8

I just leave it in the pan, put the foil over it for 2-3 minutes before I plate it.

[elleng]

5. Ribeye is/was my favorite cut.

Been years since I've bought steak @ grocery store.