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Can you sear a steak twice?
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Hello!
I have 3 big (14oz) steaks I want to cook on Friday, and I want to use the pan they cook in to make a red wine sauce to incorporate the meat flavour into the sauce.
Issue is the steaks are much bigger than the pan, so I can’t cook them all at once. I also know the sauce is going to potentially take a while.
How can I prevent the steaks going cold? E.g. if the sauce takes 20mins can I re-sear the steaks in a new pan at the end to get them hot again?
Thanks :)
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