For a while, basically, the combination you reference above has been my staple for cooking 1.75" steaks. Yes, the stove-top has to be hot, smoking-oil hot, I just don't flip it after putting it in the oven (which I do for 5 minutes). But the 1.75-2.00" steak seems to be best way to get the best results.

And for people who don't like very medium rare, I start their just a little sooner in the pan, let them go 2:30, and leave them in the oven an extra minute. I also let theirs sit covered a little bit longer.

So far it's worked very well.

Take the leap to 1.75". Even if it means you split a single steak, that 1.74" will give you a lot of room to actually get the steak right. But searing the edges first becomes critical then too.... But I've been splitting a single steak amongst the folks eating for years.

It's one of those times when being thick is a good thing!

Damn you all eat a ton of steak. I love a great steak, but I only do them about once every two or three months, just don't like that much red meat in the diet. When I do them, it's a ribeye cut to at least 1.5 inches thick.

I pretty-much eat oatmeal and salads six days of the week so I can enjoy a steak (or something fun) on that other day. Your point is not lost, but at some point you have to draw the line, and for me that's at one day a week being my day to drink some beers/wine/rum and eat something awesome..

And the truth is, you don't have to eat a lot of it, you can share one steak....

This jolted my memory. This is what I remembered about starting in the stove.

Oh, I know, and I agree. I eat oatmeal/raisins for breakfast and salad for lunch six days a week also, but I work a lot of fish and chicken in for dinner, mostly fish. I just don't do much red meat.

I mostly eat chicken. I used to do seafood twice a week but it's been expensive to get wild instead of farmed if I can get it easily. I eat vegetarian twice a week just cause I like those kind of dishes.

I get it, but if it's not going to come out of the oven "ready to go", I'm sure the time you save over just putting it on to of the stove amounts to less than a minute. So I did it, but I'm not sure I will again.

That's awesome. Spendy if the fish is fresh, but awesome. And it's well worth it too... But I've gone to the salads in the evening too. Topped with chicken usually, but in the end it's salad. I love it, but come the weekend, I'm all but over it.

I could eat chicken everyday.

And maybe it's just me, but I think boneless thighs are far better than bone in.

Are you able to get boneless with the skin? All I can find are boneless and skinless.

Not for quite sometime. There is a Kroger that used to carry it.

I'm okay with no skin.

:eek:

http://tapatalk.imageshack.com/v2/14...43032f5449.jpg

Chicken cordon bleu.

Presentation is weak. I'm exhausted from today's activities. Turned out good. Wife never had it before, she ate most of it. That's a good thing

Super awesome!!