After searing steaks on stove top why do chefs put them in the oven?

1. Even Cooking:

* Achieving "Medium-Rare" or "Medium": Searing creates a delicious crust, but the inside of the steak might not be cooked through. The oven provides gentle, even heat to cook the steak to the desired doneness without overcooking the outside.

* Thickness: Thicker cuts of steak are harder to cook evenly on the stovetop alone. The oven allows heat to penetrate the entire steak more effectively.

2. Temperature Control:

* Consistency: The oven allows for precise temperature control, helping to ensure the steak cooks to the desired level of doneness consistently.

* Avoiding Overcooking: If you're aiming for a specific level of doneness (like medium-rare), it's easy to accidentally overcook a steak on the stovetop. The oven provides a safer environment to reach the desired temperature.

3. Resting:

* Moisture and Flavor: After cooking, steaks are often placed in the oven to rest, which helps to redistribute juices throughout the meat, resulting in a more flavorful and tender final product.

In summary: By finishing a seared steak in the oven, chefs can ensure even cooking, achieve precise doneness, and enhance the overall quality of the meat.