Essential Ingredients for Your Perfect Steak

Crafting the perfect pan-seared, oven-finished steak requires just a handful of quality ingredients. Each component plays a vital role in achieving that incredible flavor and texture:

• Steaks: The cut of steak is crucial. We highly recommend using thick cuts (1 to 1.5 inches) that cook quickly and evenly, such as T-bone, Sirloin, Rib Eye, or New York Strip steaks. These cuts offer excellent flavor and marbling. For a truly indulgent experience, Filet Mignon is also an exceptional choice.
• Olive Oil: Used for searing, olive oil has a relatively high smoke point, preventing it from burning under the high heat of the skillet and ensuring a clean, crisp sear.
• Butter: Essential for flavor! Butter adds richness and helps create that beautiful, golden-brown crust. Using a combination of oil and butter prevents the butter from burning too quickly while still imparting its delicious taste.
• Garlic: Whole, peeled cloves of garlic are key. Minced garlic would burn rapidly at high temperatures, turning bitter. Whole cloves gently infuse the butter with their aromatic essence without scorching.
• Fresh Herbs: Rosemary or thyme are excellent choices for their robust, earthy flavors that complement beef perfectly. A few sprigs tossed into the pan with the butter and garlic will elevate the entire dish.
• Salt & Pepper: Simple yet vital. Coarse salt and freshly cracked black pepper generously applied create a flavorful crust and season the meat deeply.

Step-by-Step Guide: How to Make Pan Seared Oven Finished Steak

Follow these precise steps to achieve steakhouse-quality results at home:

1. Prepare Your Oven and Steak: Begin by preheating your oven to 425°F (220°C). This ensures it’s ready to go immediately after searing. Next, remove your steaks from the refrigerator about an hour before cooking. Allowing them to come closer to room temperature promotes more even cooking throughout the meat, leading to a much more tender and consistent steak.
2. Dry and Season Generously: Pat both sides of each steak thoroughly dry with paper towels. Excess moisture is the enemy of a good sear, as it prevents the crust from forming. Once dry, season both sides of the steaks generously with coarse salt and freshly ground black pepper. Don’t be shy – this is where much of the exterior flavor comes from.
3. Initiate the Sear: Place a heavy-bottomed, oven-safe skillet (a cast iron skillet is ideal) over medium-high heat. Allow the pan to heat for several minutes until it’s smoking lightly. Add the olive oil, butter, peeled whole garlic cloves, and fresh rosemary (or thyme) to the hot pan. Once the butter is melted and sizzling, carefully place the seasoned steaks into the skillet. Sear for approximately 90 seconds on the first side, or until a beautiful golden-brown crust has formed. Flip the steaks over and sear the other side for another 90 seconds. As the second side sears, use a spoon to baste the steaks repeatedly with the flavorful butter, oil, garlic, and herb mixture from the bottom of the pan. This adds incredible flavor and moisture.
4. Finish in the Oven: Immediately after searing both sides, transfer the entire hot skillet (with the steaks still in it) to your preheated oven. Continue to cook for an additional 7-8 minutes. The exact timing will depend on the thickness of your steaks and your desired level of doneness. For ultimate accuracy, use a digital meat thermometer, inserting it into the thickest part of the steak, avoiding bone. (Refer to our temperature guide below for specific doneness levels).
5. The Crucial Resting Period: Once your steaks have reached your desired internal temperature, carefully remove the skillet from the oven. Transfer the steaks to a cutting board and allow them to rest undisturbed for 5-7 minutes before slicing or serving. This resting period is critical; it allows the muscle fibers to relax and the juices to redistribute throughout the meat, resulting in a much juicier and more tender steak. Skipping this step will cause the juices to run out as soon as you cut into it.
6. Serve and Enjoy!: After resting, slice against the grain if desired, and serve your perfectly cooked Pan Seared Oven Finished Steak immediately with your favorite side dishes. Get ready to savor a truly restaurant-quality meal at home!

Pro Tips for a Flawless Pan Seared Steak

Achieving steakhouse perfection at home is easier with these expert tips:

• Don’t Skip the Rest: As mentioned in the instructions, the resting period is non-negotiable. It’s arguably the most critical step for a juicy steak. Cover your steaks loosely with foil while they rest to retain heat without steaming the crust.
• Choose the Right Pan: A heavy-bottomed cast iron skillet is the gold standard for searing due to its excellent heat retention and even heat distribution. If you don’t have one, a heavy stainless steel or copper pan is a good alternative. Avoid nonstick pans, as they typically don’t get hot enough or distribute heat as evenly, hindering proper crust development.
• Room Temperature is Key: Always allow your steaks to come to room temperature for about an hour before cooking. This ensures the steak cooks more evenly from edge to center. A cold steak will cook much slower in the middle, potentially overcooking the exterior before the interior reaches your desired doneness.
• Enhance Flavor with Compound Butter: For an extra layer of flavor, consider using a flavored compound butter (e.g., roasted garlic and herb butter) instead of plain butter, or simply add a pat of regular butter at the end of the cooking process for a glossy finish and added richness.
• Account for Carryover Cooking: Remember that steaks continue to cook for a few degrees even after being removed from the heat (this is called carryover cooking). Pull your steaks from the oven when they are 5-10 degrees below your target internal temperature to prevent overcooking.
• Patience During Searing: Resist the urge to constantly move or flip your steaks during the searing phase. Let them cook undisturbed for the recommended 90 seconds per side. This allows the Maillard reaction to occur, creating that beautiful, deep brown, flavorful crust. Flipping too early or too often will prevent proper searing.
• Use a Good Thermometer: A reliable digital meat thermometer is your best friend for perfectly cooked steak. Guessing doneness by touch can be inconsistent; a thermometer guarantees accuracy every time.
• Ventilation is Your Friend: Searing steak produces smoke. Ensure good ventilation in your kitchen by turning on your range hood or opening a window.

Frequently Asked Questions About Pan Seared Steak

How long do you pan sear steak before you finish in the oven?

For this recipe, we recommend pan searing your steaks for approximately 90 seconds on each side. This short, intense sear is enough to develop a beautiful caramelized crust, which not only adds incredible flavor but also helps to seal in the juices and prevent the steak from sticking to the pan. The goal here is crust development, with the majority of the internal cooking happening in the oven.

How do you know when your steaks are done cooking?

The most accurate way to determine your steak’s doneness is by checking its internal temperature with a digital meat thermometer. Remember that steaks will continue to cook a few degrees (carryover cooking) after being removed from the oven. Here’s a general guide:

• Medium Rare: 130-135 degrees F (pull at 125-130°F)
• Medium: 135-145 degrees F (pull at 130-135°F)
• Medium Well: 145-155 degrees F (pull at 140-145°F)
• Well: 155+ degrees F (pull at 150-155°F)

How long should I finish cooking steaks in the oven after searing?

The oven finishing time can vary based on the thickness of your steaks and how many you’re cooking. As a rough guide, keeping the target internal temperatures in mind:

• Medium Rare: 5-6 minutes
• Medium: 6-7 minutes
• Medium Well: 8-9 minutes
• Well: 10+ minutes

Always use a meat thermometer for precision, especially when cooking multiple steaks or thicker cuts.

What is the best steak for pan searing?

When selecting a steak for pan searing, opt for cuts that are relatively quick-cooking and benefit from a high-heat sear. We recommend T-bone, Sirloin, Rib Eye, or New York Strip steaks, ideally no more than 1.5 inches thick. These cuts offer good marbling and flavor. Filet Mignon is also an excellent choice if you’re looking for a more tender, premium cut and don’t mind the slightly higher cost.

Storing and Reheating Instructions

Don’t let any delicious leftovers go to waste! Here’s how to properly store and reheat your pan-seared steaks to maintain their quality:

• Refrigerator Storage: Allow any leftover steaks to cool completely to room temperature before storing. Place them in an airtight container in the refrigerator for up to 3 days.
• To Reheat in the Oven: For best results, let the refrigerated steaks come to room temperature for at least 30 minutes. Preheat your oven to a low 275°F (135°C). Place the steaks in a cast-iron skillet or on a baking sheet. Bake until they reach an internal temperature of 110-115°F (43-46°C). Remove from the oven. To revive the crust, heat a separate skillet over medium-high heat and quickly sear the steaks again for about 60 seconds per side. Allow them to rest for 5 minutes before serving.
• To Reheat on the Stovetop: Again, bring the steaks to room temperature for at least 30 minutes. Place them in a preheated cast-iron skillet over medium-low heat. Add a splash of beef stock or any reserved pan juices to the skillet to add moisture. Cover the skillet with a lid and warm the steaks gently, checking occasionally, until the meat reaches 110-115°F (43-46°C). Once warm, transfer them to a separate (or cleaned) hot skillet and quickly sear for about 60 seconds per side to re-crisp the exterior. Rest for 5 minutes before enjoying.