Cooking steak is about accurately applying heat. Getting a good quality internal cook without drying out or overcooking the outside is a challenge and nearly impossible with a single pan unless it’s a long, low heat with a high heat sear at the end for the Maillard reaction. Because of the need to have such different heats, it takes a long time OR requires 2 pans.

Neither is your approach, which wouldmake a fine steak. But I want a great steak and one pan is not capable of a great steak.

Cook sous vide then sear. Perfectly done steak.

For a thin steak, I agree. However, a thick cut of meat requires a longer cook time and the crust applied at the beginning of the cook tends to lose its integrity. Cooking longer and slower first allows one to apply the desired temp evenly throughout a thick cut, then searing last reduces and even eliminates the tough grey outer layer.

1. preheat oven to the lowest temperature it will allow trying not to go above 225 degrees Fahrenheit

2. season steaks your way in a glass bakeware dish and leave uncovered sitting on the counter

3. place cast iron or carbon steel on stovetop and preheat on 1 until the steaks in the oven are done making sure to keep the cookware wet with preferred oil at a very thin layer

4. cook steaks in oven still leaving uncovered until center internal temperature reaches 125 for rare or 135 for medium and 140 for well this may take thirty minutes up to an hour

5. set the burner the cast iron or carbon steel is on to two

6. after a few minutes cook steak on the cast iron or carbon steel for thirty seconds on each side

How do I reversensear a steak? Is that a Dutch technique only applicable to the ovens?

It’s very difficult to get a steak medium-rare with a good char outside by just frying it.