Steak
^ yes
I am sure that all you fine chefs are aware of the fact that searing does not lock juices in. It’s a myth. In fact searing often results in higher loss of moisture because of high heat of the pan.
Searing is good because it gives you texture. Having said that, I have done that step before grilling, and often times after grilling. I like the after method better for my taste buds.
Re: Steak
But you have to remove excess moisture, otherwise when you bake, you are essentially just boiling the steak in the excess water. thats why salting and drying is so important
Re: Steak
T-bone
Medium-Medium well.