Need opinions

[Starsky]

We are going to be visiting friends, so I purchased four prime ribeye cap steaks. They don't have a grill, so I was going to use the oven to bring the steaks up to temp. For the final sear, should I use the broiler or is it better to try and use a hot pan?

[Oak Smoke]

A good vent hood and a CI skillet would serve you well. IMHO

[au4stree]

+2

[SheilaAnn]

+5

[Panhead John]

Hot cast iron for me.

[Murdy]

Either method would work. My Grandmother owned and cooked at a restaurant that served steaks, and, after she quit, she cooked steaks exclusively on the broiler. But, plenty of people, including myself (when not grilling), cook them in a CI pan. I'd say go with whatever you're most comfortable with.

[RichieB]

I've done both. My preference is broiler. IMO, the result is better and less smoke and clean-up.

[barelfly]

I guess this is the one method where I would do a front sear in the CI or carbon steel pan, flipping very often to get the sear I want and then finishing in the oven to my preferred temp. I think this allows you to control the final temp a bit more and not overshoot.

but Enjoy the time with friends!!!

[ecowper]

When I cook steak on the stove, this is exactly what I do

[WI Bubba]

What ^ he said. Front sear, finish in the oven

[TripleB]

Bingo.

[cruiseplanner1]

Reverse sear it. Cook in the oven low up to 129 then finish it in the cast iron pan for the quick sear and finish temp as Oak said. Broiler is nice also but the smoke in the kitchen......

[DaveD]

Now there's a subject line guaranteed to drive traffic around here... "need opinions". We got 'em!

I would do the CI on the stove top for the sear simply because you can see it right in front of you without bending over and looking in the oven, hoping you can see well enough with the oven light in the back wall of the chamber shining right into your eyes. Much, much less chance of overdoing the sear step for an old, decrepit, half-blind geezer like me.

[Mosca]

I’ve never seen a home broiler that was up to the task of searing steaks. Most of them don’t get hot enough. Go with the skillet.

[Duanessmokedmeats]

Pan fried

[Alan Brice]

CI skillet n butta.

[J-Melt]

I think CI skillet is where I would go for this!

[TripleB]

For steaks (up to 2"), I always front sear whether it's on a grill or CI skillet. You have more control over the crust (flavor).

For roasts, I always rear sear. Playing with the crust at the end really has little to no effect on the internal temp.

[smokenoob]

get one more steak, I’ll bring the grill!