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"   Last night I made a classic steakhouse dinner: big rib-eye steaks, baked potatoes and a wedge of iceberg lettuce with blue-cheese dressing. I used Alton Brown&amp;#039;s technique of searing the steak quickly in a blazing hot skillet, then finishing it in a high oven. The first batch turned out a little too rare for our taste, so the second time around I doubled the amount of time the steaks spent in the oven, and they turned out perfect.  There were several places I strayed from the recipe that may have led me wrong. 1. I don&amp;#039;t have a cast-iron skillet here, so I used an ovenproof stainless-steel skillet that probably didn&amp;#039;t hold the heat as well as cast iron would have. 2. I cooked 2 steaks at once, which may have cooled the pan faster at that moment when they first hit the pan. 3. The steaks may have been a bit thicker than 1 in. (I used what I had in the freezer.) 4. I&amp;#039;ve never checked the accuracy of the oven temperature, and I think it may run a bit cool.  So you may want to go on over to the Food Network web site to check out the original recipe. It got tons of great reviews. This is what I did: First, it took quite a while to get the steaks up to room temperature. They had come out of the freezer and thawed overnight in the fridge and were still a bit frosty, so I set them out for a couple of hours before cooking them. (I&amp;#039;m not advocating that; I don&amp;#039;t know what food-safety issues are involved there.) Stuck the empty pan in the oven, then heated it to 500 degrees. While the oven was coming up to temperature, I slathered the steaks with canola oil and sprinkled liberally with salt and pepper. Turned a burner on high, and when it was hot I took the skillet out of the oven and put it on the hot burner. Added the steaks to the dry skillet, seared 30 seconds, turned them over and seared the other side 30 seconds, turned them again and stuck them in the oven for 3 minutes, turned again and finished them for another 3 minutes. Let them rest for at least 5 minutes. The next batch I cooked 6 minutes in the oven on each side, and my parents (who like their steak well-done) were happy.  This recipe is another way to go, cooking the steaks on the stovetop in a hot skillet from start to finish. I may have to do a side-by-side comparison next time. Now, I need to find a way to use up all of this leftover meat! Panfried Steaks with Super Toppers  When you&amp;#039;re cooking a basic piece of protein, what technique do you use? I used to like the sear-then-braise combination. Do you broil, bake, grill, panfry? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43992/steakhouse-5264/>