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I really like the Paul Prudome Blackend Redfish Magic which is available most places. You can use butter or oil, but if you're going to sear over high heat it may be better to use a high-temp oil like grapeseed or clarify the butter first.
If you use regular oil (like olive oil) just make sure to put the food in once it starts to smoke and don't let it burn.
If you're going to finish it in the oven, crank the heat up to 450-500. 375 is way too cool...If you want it rare/med rare I'd skip the oven.
-spence
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