Rib-Eye Steak and Potatoes for Two

cooking.nytimes.com

The reference in the article is to the importance of cast iron to achieving a good crust on both sides. You need only sear the steak on one side and turn it over (as the recipe instructs) before immediately putting the pan in a 450 oven to finish. The second side will sear perfectly in the oven because of the heat retention of the cast iron. If you seared both sides on the stove and then roasted for 8-10 minutes the bottom side would get over-cooked. The reference in the article is to the importance of cast iron to achieving a good crust on both sides. You need only sear the steak on one side and turn it over (as the recipe instructs) before immediately putting the pan in a 450 oven to finish. The second side will sear perfectly in the oven because of the heat retention of the cast iron. If you seared both sides on the stove and then roasted for 8 to 10 minutes the bottom side would get over-cooked.

Trust the recipe.

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