[bigmadshoe]

You just set the oven super low and cook it until it’s a certain amount under (I forget, maybe 30F under). It’s honestly probably easier to overcook by your method. You get an even better crust because all the surface moisture has evaporated in the oven before it hits the pan.

[twodave]

Surface moisture from the fat on the steak is what actually produces a good sear IMO

[dnpls]

Surface moisture refers to water (moisture is water, not fat).

[twodave]

Well my steaks are already devoid of that when they go in the pan ;)