The Perfect Pan-Seared Steak
This post may contain affiliate or sponsored links. Please read our disclosure policy.
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
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 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°F = Rare
- 125-135°F = Medium Rare
- 135-145°F = Medium
- 145-155°F = Medium Well
- 155-165°F = 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!
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. 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 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.
FAQs About Pan-Seared Steak
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.
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.
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.
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°F = Rare
125-135°F = Medium Rare
135-145°F = Medium
145-155°F = Medium Well
155-165°F = 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
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
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.
Ingredients
- 2 12–ounce steaks (suggested: New York Strip)
- Steak seasoning (or Kosher salt and pepper)
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°F = Rare
- 125-135°F = Medium Rare
- 135-145°F = Medium
- 145-155°F = Medium Well
- 155-165°F = 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.
Make 6 Dump-and-Go Freezer Meals in 1 Hour
- Shopping & equipment lists
- Step-by-Step instructions & video tutorial
- Serving suggestions & dietary substitutions & more
Try Session 18 (a $6.99 value) for free!
Great steak every time
Yes! Love to hear it Nancy!
delicious steaks
Thanks Janet!
I always heat my pan (cast iron) in the oven as the oven is heating. Saves the energy of heating the pan on the stove and the pan is truly hot all the way through when I start browning the steaks.
Great idea! I’m going to try this method tonight!
That is an excellent suggestion Pattie. Tillie, how did it go for you? I made filets this way for Christmas dinner yesterday but hadn’t yet seen the suggestion about heating the skillet in the oven. Makes total sense. Ours turned out great though and hopefully I’ll remember to do it next time.
OMG due to weather had no barbecue to use in a sever storm, however found your steak idea amazing recults. Ty for saving my dinner
Hooray!
Awesome, glad to know this saved the day!
Normally grill my steaks, this was pretty good, steak was tender
This was yummy
Happy to hear it worked well for you!
Can I use a pre-cooking steak marinade with this recipe? Also I have a cast iron pan that should work well on the stovetop and oven, do you agree?
Cast iron is the best! That’s what I use now. I think a marinaded steak would work fine. Just be sure to shake off any excess marinade and maybe even pat it dry. That’s what will help it get a nice sear.
Thanks for the info.
For your future kitchen sessions, NEVER add cold or room temp oil to a hot pan (unless there’s already food cooking in it). Always heat the pan with oil already in.
Great tip. Thank you so much! And I’ll never use a low smoking point oil like olive oil in a pan either.
I cooked three strip steaks according to these instructions. My husband raved about them! I thought they were on the tough side so next time I’ll try ribeyes.
Thanks for the feedback and review, Michelle. Yeah, ribeyes have more fat so hopefully will be even more tender!
I used a dry Worcestershire flavored rub with the S&P. And when I flipped the steaks I added a few tablespoons of butter along with a rough chopped glove of garlic. It made a wonderful sauce to spoon over the steak and I used the rest of the sauce over sautéed green beans. Truly easy and delicious.
Thanks for the ideas, Cathy. Butter and garlic…mmm!
If you have a moment, we’d appreciate a star rating on this recipe. It just tells Google that it’s worth showing to other people. 🙂
Our steaks were delicious and they came out perfect. I did coat both sides of the steaks with butter and then addded my seasonings (no fire) and patted the seasonings down onto the steaks before setting into pan. This technique is a keeper.
Good to know! Thanks for the tips and so glad you didn’t set a fire…lol.
Absolutely delicious!!!
Wonderful. So glad it worked well for you, Kerry. Thanks for the feedback.
I’m always looking for clarity on this seemlingly simple skill!!! Love this post!!
Dont use olive oil, too low of a smoke point. Veg oil or pam grill spray on a towel and wipe the pan with it.
Steak was tender and cooked evenly. Pan searing 1st is awesome prior to baking in oven! Yummy!!!
Lynn, I’m glad your steak turned out well. I agree…searing first makes all the difference.
I tried it tonight, Rachel!
I used my favorite trick from working at my uncle’s steak house as a high school student… Adding some soy sauce and butter to make a little sauce. I remembered just in time to put it on while it rested, but it’s a good baste as well!
What a great idea! Everything’s better with butter, right? Did the timing in the recipe work for you?