... without overcooking, coat in flour or batter for more even cooking. Lots of meats are cooked this way, including the classic dish, Trout Almondine.

In short, this technique was introduced as one possible solution to a problem. What problem would "steak-fried chicken" address ?

... pan with butter and garlic.

Bringing red and dessert...

... be on the table tomorrow.

Need directions?

and please send your private jet. Save some butter and garlic for the jumbo shrimp 🍤.

Cast iron sear first, the put pan & all into a 325° oven to finish.
Same concept, but the Maillard reaction works better before any of the protein begins to hydrolyze from the moisture & heat.
Yeah, there's science to cooking too!
And, you know me & science!

... it seems to keep the streak juicier. I've also read that searing does nothing for keeping in juices. it does add flavor.

All the hard fast rules are personal technique that work for the person who sharing their secrets - it's what makes cooking art.

But, Alton Brown does searing first, so I'm sticking with him. And, it works for me, so I'm hesitant to change anything.
The Maillard reaction works better searing first, but that doesn't trap juices. It only goes fifty to a hundred molecules deep. That's not enough to be a moisture barrier, especially since it's not 100% of the surface area.
To get a true moisture trapping layer, we'd have to obliterate the surface. It would be charcoal coated steak. Yuck!

videos about making it.

I do that a lot.

can be pinkish.

in the flour you deep fry the chicken in.

As you are using chicken, first decide what cut of chicken to use. Since you are likely pan searing, boneless would probably work best. Boneless thighs would work well, but not everyone likes them. If you are making breasts, pound them so that they are on the thinner side.

If you're looking for steak flavor, season the chicken with salt and pepper and other herbs or spices that you would normally use for steak. This could be rosemary, ginger, garlic. A mushroom seasoning or even a chili powder blend could work, too. (There is another diary about Penzy's!)

Sear the chicken in a hot pan with a neutral oil for high heat such as sunflower or grapeseed oil. When it has a nice color (probably 3 minutes per side) finish them in the oven because you may not get the chicken cooked all the way through just on the stove. A meat thermometer can be helpful.

Yum. You are making me hungry.

I gotta say the steakCB was the second best steak I've eaten in my life. It was at an Argentine steak house in Lima, Peru.
A Steak Diane cooked at the table at the Red Lion next to the I5 bridge tween Or and Wa was the best.