No, Don. Pan sear the steak. Oven sear a roast.

I sear a beef rib roast at 450F for 20 minutes. Then reduce it to 325F for the duration.

Ian

If you want, you can pan sear large chunks of meat, including roasts. I do it all the time.

JR

This has nothing to do with how to cook a steak well...

A few years ago I went to Peter Lugers with a group of co-workers to celebrate landing a large contract...

One person told the waiter he wanted his steak extra well done, and even went on to describe when the cook thought is was well done, to cook it some more..

The waiter told the guy Lugers will never ruin a steak buy cooking it like that...

My a-hole co-worker insisted...The waiter relented and told my co-worker he would get his steak as well done as the cook deemed acceptable...

Detente was achieved....

Sure, but where do the potatoes & carrots go? I sear them as well. We are fans of caramelized carrots. :D

Ian

I never cook the veggies with the meat. If I'm making a braise, or eventually going to make a sauce, the meat gets it's own veggies which are not actually eaten. The veggies for the plate get cooked later, since I quit eating mushy vegetables when I was about 1. I don't even roast potatoes, as that's probably the least tasty way to cook a spud that I know.

Even my stews have what Tony B. might call "stunt veggies". It's something I started doing after pondering one of Thomas Keller's cookbooks for a while.

JR