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By: Rachel Tiemeyer
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Simple method to cook the perfect pan-seared steak that starts on the stove and finishes in the oven. Read the reviews–this works! Grab your cast iron skillet and let’s go.
“This was so easy! I had no idea how to make a steak before this, but it turned out so well. Thanks!” ⭐️⭐️⭐️⭐️⭐️ – Margaret
“This method worked perfectly. Thanks!” ⭐️⭐️⭐️⭐️⭐️ – Gosia
Table of Contents
How I Finally Conquered Cooking Steak
I struggled for a long time to cook a pan-seared steak the right way on the stovetop. And then…I did it perfectly. (That was after setting my kitchen on fire. More on that in a moment.)
That first perfect steak happened on Valentine’s Day for my family. To avoid yet another failure and get it exactly right, I swung by our local Hy-Vee before the big day to consult with my expert friend, Chef Bryan Williams.
Chef Bryan helped me select the best cut of steak for our occasion and walked me through exactly how to prepare the perfect pan-seared, oven-finished steak. Upon his suggestion, I went with the New York Strip, since it was on sale and had nice marbling (read: ripples of fat throughout but not too much).
Friends–IT WORKED! Chef Bryan’s method worked! We enjoyed the perfectpan-seared steak, along with some peel-and-eat shrimp, Twice-Baked Potatoes, broccoli with Homemade Cheese Sauce, strawberries, and Double Chocolate Brownies. Nothing fancy, but it pleased the little picky minions in my house tremendously.
I’ve now made steak this way for years with success!
6 Steps to Cook the Perfect Pan-Seared Steak
For the perfect steak in a pan, follow Chef Bryan’s top 6 steps. Even the newest of cooks can do this! Printable recipe with more details below.
Set Your Steak Out
It’s important to let your steaks come to room temperature instead of cooking them from cold. So, set them on the counter for 20-30 minutes.
Preheat Your Oven
For this AMAZING recipe, Chef Bryan directed me to create a crust on the steak over the stove and then finish cooking it in the oven. So, you’ll preheat the oven to 400°F.
Pat Your Steak Dry and Season
A dry steak allows for browning to occur in a hot pan. So, pat it dry with a paper towel and season well with salt and pepper or your favorite steak seasoning.
Sear the Steak in a Super Hot Pan
The goal of this step is to create a nice crust on the outside of your steak and seal in the flavor. Place an OVEN-SAFE, large, heavy-bottomed pan over medium-high heat for just a few minutes. Sear the steaks on the first side (without moving them!) for 1-2 minutes. When they come away from the pan easily and have sufficient browning on one side, flip the steaks to another part of the pan where it’s really hot (not the same spot it was just in). Sear steaks for 1-2 minutes on this side until browned well.
Finish Cooking Your Steak in the Oven
Transfer your oven-safe pan directly to the preheated oven. Let steaks bake for 5-12 minutes, depending on the thickness of the steaks and how you like them done (medium-rare, medium, etc). Insert a digital meat thermometer into the thickest part of the steak to test for doneness near the end of the cooking time. Remove the steaks about 5 degrees sooner than the optimal finished temp, because they will continue to cook while they rest. (See optimal doneness temperature below.)
Let the Steaks Rest
Once the steak is at your desired internal temperature, use oven mitts to remove the hot pan from the oven. Transfer steaks to a plate and cover loosely with foil. LET REST FOR 5-10 MINUTES so it finishes cooking and the juices can redistribute throughout the meat.
Steak Doneness Chart
Keep in mind that your steak will continue to “carry over cook” once you remove it from the oven, rising another 5 degrees as it rests. For the perfect doneness, according to Chef Bryan Williams, remove steaks at the temperatures below:
- 115-125 degrees = Rare
- 125-135 degrees = Medium Rare
- 135-145 degrees = Medium
- 145-155 degrees = Medium Well
- 155-165 degrees = Well Done
After removing your steak, transfer it to a plate or cutting board and cover with foil. Let it rest for 5-10 minutes before slicing.
Best Sides for Steak
If you’re making a steak dinner, you have to include some of these go-to side dishes. Oh, and be sure to serve it with some Garlic Herb Butter to make your steak extra special!
Bacon and Cheddar Twice Baked Potatoes
Autumn Chopped Salad with Apple Cider Vinaigrette
Buckeye Brownies
Instant Pot Mashed Potatoes
How NOT to Catch Your Kitchen on Fire
Public Service Announcement: As I mentioned, I caught my kitchen on fire in the process of making pan-seared steak once. So I wanted to circle back and make sure you don’t do the same!
In this recipe, you’ll be instructed to get your pan extremely hot on the stovetop. Instead of using a cast iron, one time I used my stainless steel pan with a copper bottom. I forgot that they get VERY hot over my electric stove. Too hot in fact. When I poured a little bit of olive oil in, the pan burst into flames. (I will NOTinstruct you to put oil in the pan in this recipe, so don’t worry! I don’t think it even needs oil. But…if you do use oil, use a high-heat oil like avocado or grapeseed oil instead.)
How to Put Out a Stovetop Fire
Needless to say, catching my pan on fire was very scary! So, what should you do if you have a fire on the stovetop? My friend, Chef Bryan, told me to calmly find a lid or sheet pan and set it over the fire to smother it. Another messy option is todouse the pan in baking soda (always have some right by the stovetop).
But, DON’T DO WHAT I DID!I ran the pan to the sink and threw the water on…which was the absolutely WRONG thing to do. I learned later that I could have splattered oil and fire everywhere! I’m lucky the flames didn’t travel to our paper towel roll right next to the sink, too. My husband and I made a strong mental note to get our fire extinguisher recharged (they lose their ability to work overtime) at the fire department this week, too.
FAQs About Pan-Seared Steak
What is pan searing and oven finishing?
Pan-searing involves quickly cooking the steak in a hot pan to create a flavorful crust. Oven-finishing is the method of transferring the seared steak to an oven to finish cooking it evenly.
Why pan sear before finishing in the oven?
Pan-searing seals in the juices and creates a flavorful crust on the steak. Finishing it in the oven allows for even cooking throughout the meat.
What type of steak is best for this method?
Thick cuts like ribeye, New York strip, or filet mignon work well. They should be at least 1 inch thick to ensure a good sear without overcooking.
How can I tell if the steak is done?
The best way is to use a meat thermometer inserted into the thickest part of the steak. Here are the internal temps you should remove the steak at for your desired doneness:
115-125 degrees = Rare
125-135 degrees = Medium Rare
135-145 degrees = Medium
145-155 degrees = Medium Well
155-165 degrees = Well Done
So, now that you know not to catch your kitchen on fire, let’s get on with this easy pan-seared, oven-finished steak recipe that may win over the heart of someone you love.
More Steak Recipes to Try
Restaurant Quality Steak Fajitas
Easy Steak Stir Fry
The Perfect Grilled Steak
Grilled Steak Kabobs
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 22 reviews
The Perfect Pan-Seared, Oven-Finished Steak
The perfect pan-seared, oven-finished steak isn’t complicated and turns out great every time if you use this chef’s method. Using a cast iron skillet, the steak starts on the stove and finishes in the oven.
Yield: 2 steaks 1x
Total: 45 minutes
Print RecipeRate Pin for Later
Scale:
Ingredients
- 2 steaks (suggested: New York Strip) (Get meat you can trust here.)
- Steak seasoning
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Set Steaks Out: Pull the steaks out of the refrigerator about 20-30 minutes before cooking and let rest on counter.
- Preheat Oven: Preheat oven to 400°F.
- Season Steaks: Pat steaks dry on both sides. Then, season generously with steak seasoning on all sides, rubbing it in with your fingers.
- Preheat Skillet: Place a cast iron skillet* over medium-high heat for just a few minutes. To test if it’s hot enough, sprinkle a little water on it. If it sizzles, it’s ready.
- Pan-Sear Steak: Using tongs, place steaks in pan without letting them touch. You will hear them immediately start to sizzle. Let them sear on this first side (without moving them!) for 1-2 minutes. When they come away from the pan easily and have sufficient browning on one side, flip the steaks to another part of the pan where it’s really hot (not the same spot it was just in). Sear steaks for 1-2 minutes on this side until browned well. The goal of this step is to create a nice crust on the outside of your steak.
- Finish in Oven: Transfer your oven-safe skillet* directly to the preheated oven. Let steaks bake for 5-12 minutes, depending on the thickness of the steaks and how you like them done (medium-rare, medium, etc). Insert a digital meat thermometer into the thickest part of the steak to test for doneness near the end of the cooking time. You want to remove the steaks about 5 degrees sooner than the optimal finished temp, because they will continue to cook while they rest. Remove the steak at the temperatures listed below for the perfect doneness.
- Cover & Rest: Once the steak is at your desired internal temperature, use oven mitts to remove the hot pan from the oven. Transfer steaks to a plate and cover loosely with foil. LET REST FOR 5-10 MINUTES so it finishes cooking and the juices can redistribute throughout the meat. (This is a very important step!)
Steak Doneness Temperatures: Remove steaks at these temperatures before resting for the perfect doneness:
- 115-125 degrees = Rare
- 125-135 degrees = Medium Rare
- 135-145 degrees = Medium
- 145-155 degrees = Medium Well
- 155-165 degrees = Well Done
Notes/Tips
*What to Use in Place of Cast Iron Skillet: Use an oven-safe pan that is all metal and does not have rubber or plastic on the handle. If you don’t have a cast iron pan, then any OVEN-SAFE, large, heavy-bottomed pan will work. Or, if you don’t have an oven-safe pan, then preheat a metal sheet pan (with sides) in the oven. After the steak has been seared, transfer the steak using tongs to this hot sheet pan to finish in the oven. For easy clean up, you may want to cover it with foil.
Freezing Steak: Read here about how long steak lasts in the freezer and tips doing it the right way.
How to Grill Steak: Trying making your steak on the grill with our Perfect Grilled Steak recipe instead.
Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, organic chicken, and wild salmon–and have used it for years ourselves.
© Author: Rachel Tiemeyer
Cuisine:AmericanMethod:Stovetop and Oven
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Rachel Tiemeyer
As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!
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Reader Interactions
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Angela saysWhat kind of steak seasoning do you recommend?
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- Carla from Thriving Home says
Hi Angela! Rachel uses McCormick’s Perfect Pinch Steak Seasoning. Flavor is good and it’s all recognizable ingredients. Tip: Always check the ingredients make sure there are no additives or preservatives.
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- Den M. says
Hello, just found your site and like the sear, roast method you show here. I would like to do for company and wonder if I sear the meat beforehand, just before they arrive. Then finish in oven later. (I would remove from hot pan during the pause) Any thoughts on this would be appreciated. Thank you.
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- Rachel Tiemeyer says
Hi Den. One thing to keep in mind is that it’s not safe to par-cook meat and then finish cooking it later, according to the USDA. So I wouldn’t recommend that. I’ve made this recipe many, many times now and I don’t think it would work to do this anyway. If you’d like a steak recipe for a group, you might consider our Grilled Steak or Steak Kabobs recipes. Hope that helps!
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- Gauri Gopalakrishnan says
The steak was perfect! We like it medium well and that’s how it turned out. Will only cook steak this way now. Thanks!
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- Carla from Thriving Home says
Love to hear this Gauri! Thank you for taking the time to leave a review.
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- liz says
i cant cook and im taking your word for this recipe.
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- Carla from Thriving Home says
Hi Liz. I’ve made this dozens of times and it is soo good! Hope you had a great experience as well.
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- Kathy Gambini-Melvin says
Perfect steak every time I follow this recipe!! I also never tried this before, always thought the only way to a great steak was on the grill. This is a perfect option if I don’t feel like messing with the grill.
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- Carla from Thriving Home says
Thanks for leaving a review Kathy. I was surprised the first time I made it as well. It turned out so good and sometimes it’s just easier than the grill!
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- Suzanne Smith says
It tasted like it was off the grill but better
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- Carla from Thriving Home says
Yes! That is great to hear Suzanne. This has come to be my favorite way to cook steak as well.
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- Joyce Klein says
I normally grill my steaks on a gas grill but saw this recipe. As it was a little chilly outside, I thought I would give it a try. I used rib eye steaks and they were perfect. Will do this again. Thanks
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- Carla from Thriving Home says
So glad to hear this Joyce. Thank you for leaving a review!
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- Gosia says
This method worked perfectly. Thanks!
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- Carla from Thriving Home says
So glad to hear it Gosia! Thanks for leaving a review.
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- Margaret says
This was so easy! I had no idea how to make a steak before this, but it turned out so well. 🙂 Thanks!
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- Carla from Thriving Home says
Yay Margaret! So glad we could help! Thanks for leaving a review.
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- Susan says
Love my steaks. I fancy Ribeye. Your oven instructions worked!! Yea! I am a new fan!
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- Carla from Thriving Home says
So glad to hear this Susan! Thank you for leaving a review.
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- Rob says
Might be one of the most over cooked steaks I’ve ever cooked. 3/4 inch ribeye is what I cooked. I did 90 seconds on each side on the stove and then 5 minutes in the oven. I was expecting it to be medium or m/r. Nooo. It was almost like beef jerky. I’ll continue to grill even when it’s pouring down rain like it is tonight.
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- Carla from Thriving Home says
I am so sorry to hear that Rob. I have made this many times but not with ribeyes so I can’t speak directly to that.
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- Tike says
Excellent!!!
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- Carla from Thriving Home says
Glad to hear it!
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- Hebergirl says
This recipe turned a mediocre grade steak to a simply delicious entree.
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- Carla from Thriving Home says
Wonderful! Thank you for leaving a review.
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- Janet says
Delicious, best steak we’ve had in a long time. Will definitely use the recipe again . Thank you for putting it on line!
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- Carla from Thriving Home says
You’re so welcome Janet. Glad you found us!
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