This post may contain paid links. See more info on my privacy page.
My Pan Seared Oven Steak is easy to follow, with unbeatable results! It's juicy and tender, but develops the perfect crust. This is a pan fried steak finished in the oven, and is ideal for both beginners and experienced chefs! Ready in 30 minutes or less.
Jump to:
Pan Seared Oven Finished Steak
If there is one dinner I can never get enough of, it's steak. I've made steak every way imaginable, from grilling and smoking to air fried and sous vide, but this classic pan seared steak finished in the oven is easily one of my favorites.
Pan searing steak is an easy and reliable method for cooking steak that always produces great results. You sear the steak in a pan first, then finish it in the oven and baste it in butter. This gives the steak a gorgeous sear but keeps the meat juicy and cooked to your preferred temperature for steak.
The secret to pan frying steak is the balance between cooking it partly in the pan and in the oven. I'll show you how to pan fry steak perfectly!
Pan Seared and Oven Steak Ingredients
- Steak: I love ribeye or sirloin steaks, but you can use any cut of steak for this recipe! Note that for thinner cuts, you may need to lower the cooking time. Use a meat thermometer to check the internal temperature at the thickest part of the steak.
- Coarse salt: Always use a good coarse salt for steak. Not only does it taste better than table salt, but it won't turn bitter in the heat like table salt can! I prefer Maldon sea salt flakes, but you can use coarse kosher salt too.
- Black pepper: Freshly cracked black pepper is a must for steak!
- Thyme: I prefer fresh thyme when searing steak. The leaves get all crispy and infuse the butter with delicious oils. You can also add a little fresh rosemary if you'd like.
- Garlic: A clove or two of freshly smashed garlic will make the whole kitchen smell great as this dish cooks. I like to use a garlic press for this.
- Butter: I highly recommend unsalted butter, as it lets you adjust the salt levels to your tastes! And, as always, a quality butter is a must. In my experience, Kerrygold tends to be a perfect choice.
Pan Seared Steak Finished in the Oven Instructions
- Preheat the oven to 450°F, and place a cast iron inside the oven as it preheats. This will get the skillet nice and hot to quickly sear the meat.
- While the skillet is heating, pat the steak dry using paper towels, then season both sides of the steak generously with salt and pepper. Finally, using oven mitts, carefully remove the skillet and place it on the stove over medium heat.
- Place the steaks in the skillet and sear 2 minutes per side. If your steaks are too big, don't overcrowd the pan. Cook in batches if necessary. Overcrowding can lead to unevenly cooked steaks that won't sear correctly.
- Top the steaks with garlic and thyme, then place the entire skillet back in the oven for 6-7 minutes. This does most of the job of cooking the steak for you, so all you have to do after the fact is baste it in butter and serve.
- Using oven mitts, remove the pan from the oven after 6-7 minutes have passed, and place the pan over low heat. Flip the steaks and top them with butter. Once the butter melts, tilt the pan to pool the butter around the steak, then use a metal spoon to pour it repeatedly over the steaks for approximately 3 minutes. This basting process makes the meat SO juicy!
- Continue heating until the inside reads the desired temperature using a meat thermometer. Always make sure to measure the temperature using a meat thermometer for the best results. It can be difficult to tell if a steak is done to your liking by feeling alone.
- Allow to rest for 10 minutes, then slice against the grain. Serve with the remaining butter sauce! The resting period is important as it helps lock in the juices so you don't lose any flavor when you're slicing the steak, and cutting against the grain will give you more tender pieces. Tip: If you're working with a more budget-friendly steak like flank or chuck, you may also want to slice it very thinly for the most tender cuts.
Expert Tips
- Always use a meat thermometer! The instant the steak reaches 5 degrees under your target temperature, pull it from the heat and let it rest.
- Never skip resting steak! Letting it rest for ten minutes will ensure it comes to temperature and has a chance to soak up all the juices that escape as the meat cools.
- Pat the steak dry before seasoning. You'll get the best sear this way.
- Make sure to use an oven-proof pan such as cast iron or stainless steel. Nonstick pans often get damaged at high oven temperatures.
- For the juiciest steaks, let the steak come to room temperature before placing them on the pan.
Steak Temperature
Whether you're looking for a perfectly pink medium-rare steak or medium-well, knowing what temperature to cook steak to is the secret to a great steak dinner. Make sure to use an instant-read thermometer! Refer to my chart below, and check out my full Steak Temperature Chart for more info.
What to Serve with Steak
FAQ
While any cut of steak will cook up well seared in a pan, I highly recommend marbled cuts like top-sirloin steaks, rib-eye steak, t-bones, and porterhouse. Bone-in cuts do especially well as the oven heats the bone through, resulting in evenly cooked meat with all the extra flavor added by the bone!
Because pan seared steak is partially cooked in the oven, it's important to use an oven-safe pan like cast iron or stainless steel, without a rubber or wooden handle. These pans are ideal for pan fried steak as they heat up very hot and create a beautiful crust that nonstick pans can't quite create.
How to Store Leftover Steak
- Refrigerator: Slice the steaks, then store them in an airtight container in the fridge for 3-4 days.
- Freezer: You can freeze cooked steak by slicing it and placing the slices in a freezer-safe plastic bag. Do this as a last resort, as reheating frozen steak loses a lot of the crust and juiciness.
- Reheating steak: It's impossible to perfectly capture fresh-off-the-stove steak in leftovers, so I recommend using them in leftover steak recipes instead- see below for my favorites!
Steak Recipes
- Grilled Chuck Steak
- Brazillian Picanha Steak
- Smoked or Reverse Seared Wagyu Steak
- Reverse Sear Ribeye Steak
- Grilled New York Strip Steak
What to Do with Leftovers
Wondering what to do with your steak leftovers? Try any of my Leftover Steak Recipes!
You're going to love my recipe for pan seared steak finished in the oven! Give it a try and leave a comment and rating below. I'd love to know what you serve with your pan seared steak for dinner!
Pan Seared Steak
Equipment
- Cast iron or stainless steel pan
- Instant read thermometer
Ingredients
- 1 large Ribeye Steak - or other favorite cut, thick cut
- ½ teaspoon Coarse salt
- ¼ teaspoon Black pepper
- 2 sprigs Thyme
- 2 cloves Garlic - smashed
- 4 Tablespoons Butter
Instructions
- Preheat the oven to 450°F, and place a cast iron inside the oven as it preheats.
- While the skillet is heating, season both sides of the steak with salt and pepper. Then carefully remove the skillet (using oven mitts) and place it on the stove over medium heat.1 large Ribeye Steak,½ teaspoon Coarse salt,¼ teaspoon Black pepper
- Place the steaks on the skillet, and sear 2 minutes per side.
- Top the steaks with garlic and thyme, then place the entire skillet back in the oven for 6-7 minutes.2 cloves Garlic,2 sprigs Thyme
- After the time is up, remove the pan, and place it over low heat. Flip the steaks, and top them with butter. Once melted, tilt the pan to pool the butter, then use a metal spoon to pour it repeatedly over the steaks for approximately 3 minutes.4 Tablespoons Butter
- Continue heating until the inside reads the desired temperature using a meat thermometer.
- Allow to rest for 10 minutes, then slice against the grain, and serve with the remaining butter sauce!
Notes
- Always use a meat thermometer! The instant the steak reaches 5 degrees under your target temperature, pull it from the heat and let it rest.
- Never skip resting steak! Letting it rest for ten minutes will ensure it comes to temperature and has a chance to soak up all the juices that escape as the meat cools.
- Make sure to use an oven-proof pan such as cast iron or stainless steel. Nonstick pans often get damaged at high oven temperatures.
- For the juiciest steaks, let the steak come to room temperature before placing them on the pan.
Comments
No Comments