What technique is used to evenly cook a steak?

The technique of searing the steak and then finishing it in the oven is effective for achieving an evenly cooked piece of meat. Searing involves cooking the steak at a high temperature on a stovetop, which creates a flavorful crust through the Maillard reaction. This initial high heat helps to lock in juices and flavors, providing a delicious exterior.

After searing, transferring the steak to a preheated oven allows the inside to cook more gently and evenly at a controlled temperature, preventing the exterior from overcooking while ensuring the center reaches the desired level of doneness. This method is particularly useful for thicker cuts of steak, which require longer cooking times to achieve uniform doneness throughout without burning the outer layer.

In contrast, blanching involves briefly boiling food and then plunging it into ice water, which is not appropriate for cooking steaks. Marinating is a preparation step that enhances flavor and tenderness but does not directly affect the cooking process itself. Simmering involves cooking food in liquid at a low temperature, which is not suitable for steaks as it can result in a tough texture and lack of sear. Thus, using the combination of searing and finishing in the oven is the ideal method for an evenly cooked steak.