Steak - put the frying pan in the oven after searing?
I do it if my steak is too thick to cook completely on the stovetop, things like ribeyes, porterhouses, strip steaks. Other, thinner steaks like flank, skirt, hanger do not require the add'l cooking time in an oven. I always use my cast iron skillet and the oven at 450 degrees. For an 1 1/2 inch thick ribeye, i sear about 3 minutes on each side and then finish in the oven 5-10 minutes or until just shy of medium rare.
It's pretty universal for skillet cooking. The steak is seared on one side and then flipped and put in the oven until about 10 degrees under desired internal temp for serving. Has to wait, covered, for at least 10 minutes after.
An alternative, described in Cooks' Illustrated, is for thick steaks: Cooked in the oven to an internal temperature of about 95 degrees or so, and then seared on both sides (I'm going on memory here, but I'm pretty sure it was 95 degrees). That avoids the gray line just under the surfaces.