This helpful idea comes from Chef James Benson who runs Benson of Broadway . . . "Quality catering across the Cotswolds and Midlands. We bring the restaurant to you. A chef in your home."
Why not take a look at the Blog to find out more www.thecotswoldfoodyear.com
"Can I sear a steak on the griddle and then wait a few hours before finishing it in the oven - for entertaining guests."
As Obama would say - "Yes you can!"
It's something I've been doing since a few months after I started the business. Originally I used to take the steaks raw and the grill pan and do them there. Of course, soon I found that every time we did that the smoke alarm in whatever house would go off straight away - and this really ruins the party atmosphere.
So since then I sear them on the griddle pan in my kitchen, blast chill them and keep them cool in the fridge till they are ready to be packed and then transport them in the refridgerated van. When we get to the venue they just need to be finished in the oven for about 12 to 15 minutes for medium fillet (slightly less for rib eye if they are thinner) - normally put them in the oven as we serve the starter. When done to the desired 'doneness' you can take them out of the oven to rest, then flash them back in the oven before serving for 2 to 3 mins to re-heat.
If you are doing this is at home the advantage is, as well as breaking the prep in two, you also have a few hours for the smoky smell wafting through the house to dissipate - much better when you are entertaining guests.
If you don't have a blast chiller just let them cool down (preferably on a cooling rack over a tray - this collects any dripping blood) after searing on the grill pan, then when cool you can refrigerate them. Covered with cling film of course, and on the lowest shelf in the fridge in case they drip blood over the rest of the fridge contents.
Note - steak should be kept in the fridge till needed after searing and cooling - you want to keep your guests safe.
Chef James Benson