Unless you want a charcoal briquette, finish in the oven. Preheat to 400°F (about 200°C). After searing, transfer the whole pan to the oven. Cook for 4–6 minutes for medium-rare, depending on thickness. A meat thermometer is your secret weapon—aim for 130°F, then pull it out.
No thermometer? Use the “press test.” Press your thumb and index finger together, then feel the fleshy part below your thumb—that’s medium-rare. Or just cut into it like a caveman. I won’t judge.
