On Mon, 20 Oct 2014 03:07:33 -0500, Alan Holbrook >
wrote:

>Brooklyn1 > wrote in
:
>
>> http://www.kitchendaily.com/read/tri...maing-grid7%7C
>> htmlws-main-bb%7Cdl21%7Csec1_lnk1%26pLid%3D547723
>
>It appears that searing and then finishing in the oven is the trick to a
>lot of good cooking. I tried doing steaks that way, both your cooking from
>frozen and cooking from thawed, and both were very good. I'll try the fish
>technique soon. I have to note, though, that in a video that followed the
>first one, the woman presenting just seared the fish on both sides and
>plated it without going to the oven first. A little confusing to see two
>videos at the same URL presenting seemingly contradictory information.

I'd think the oven step only helps with thicker cuts.