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Skillet-to-Oven Basics

Skillet-to-Oven Basics

Skillet-to-Oven Basics Simply put, this method involves searing beef on the stovetop and finishing it in the oven. It works best for thicker cuts, which need a bit more cooking time to bring up the internal temperature. Well-seasoned cast iron pans work best, but any ovenproof

Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

Skillet-to-Oven Basics

Skillet-to-Oven Basics

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Skillet-to-Oven Basics

Skillet-to-Oven Basics

Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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Skillet-to-Oven Basics

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