The Perfect Pan-Seared Steak

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.

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 perfect pan-seared steak, along with some peel-and-eat shrimp, twice-baked potatoes, broccoli with Homemade Cheese Sauce, strawberries, and 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.

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.

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.

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.

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.

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.)

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.

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 NOT instruct you to put oil in the pan in this recipe, so don’t worry! I don’t think it even needs oil.)

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 to douse 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.