Made steak again. This time I opted for a scotch fillet (aka ribeye) for the gf and I. Served with some chippies.
I seared on the pan and finished in the oven. I've seen a bazillion posts ITT about "ducasse method" and "butter spooned over" etc etc but had no real idea of any true methodology, but I put a small amount of butter in the pan as it was searing and spooned it over the steaks to see how it turned out. It seemed to give a slightly better crust, no noticeable effect on taste. I probably didn't use enough.
EXTREME MEAT CLOSEUP
I feel like it was sliiightly overcooked. I seared for ~30 secs each side and then in the oven for about 90 secs each side. I think a 20 second sear with the same amount of oven time would have been better. I also need to start experimenting with turning the temp down on the pan and using no oven time with these thinner steaks.
After finishing mine the gf was halfway through hers and said "i'm done" so i polished hers off too. I spent an hour on the couch unable to move with the amount of meat/chips i'd eaten.. ugh. but so good. Her steak was a little more done as she prefers medium. Had the same problem with the sear intruding too far into the center of the steak and cooking the entire thing too much rather than being a "sear":
Also, before someone comments (and someone *will* comment), the "poker face" bottles of wine were b/c we have company coming over tonight and I went to pick up a few bottles of cheaper wine to serve. Saw the poker face brand and felt like it was the type of thing to be amusing in this group of people.