Cooking a 32oz steak
 

a

do A

Going with A as well.

Remember to post pics!

i dont get the constant flipping method.
isnt that like constantly cooling down the pan, and not letting it get hot again until the very end of the cooking?

how many ribs are in a 32oz.. if its 2 ribs then i would go option b

you can still have the butter and the sear after you roast it as per the the foodlab says to sear it after the roasting stage.

a 32oz may be hard to cook as a steak simply because it is too thick.. I dont think the steak would be cooked as evenly as it would in an oven and that I would be afraid of overcooking the outside when the inside is still too raw, even with low temperature. You might have drastic doneness variances with the stovetop method

Here's how I do it. < Through Trial and error + advice from Hotel Van's Head Chef at Griffins>

Sear it quickly all around.

Set oven to 180 F. Average time is 7-8 hours depending on your oven.

I use a meat thermometer and look for 135 F before pulling it out. Nice and medium Rare. Tent with foil, let sit for 20-30 minutes.

i think you meant minutes.

I think I will do the bastardization of the two techniques. 200 degrees for an hour then an 8 minute sear per side with butter.

a

^ :sweetjesus::sweetjesus::sweetjesus:

a sounds easier! i'm hungry =)