People put so much pressure on themselves trying to make the perfect steak. I get it boos. That’s why I’m going to show you my no fuss way of how to make pan seared steak. I prep it with simple steps and finish it in the oven. After my help, you will be making restaurant quality steaks in no time.
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How to Pan Sear Steak
- Bring your steak up to room temperature. This is super important so it cooks evenly.
- Dry the steak. Use a paper towel to blog away all the moisture from both sides of the steak.
- Liberally season your steak with salt and pepper or use a nice steak seasoning. This is one I like and also here is another one if you want to just purchase it. They add such sensational flavorful to the beef.
- When your steak is seasoned, preheat your oven to 425°F. Then heat a cast iron skillet and add one tablespoon of vegetable oil over high heat. This is crucial because the heat should be so hot that it begins to sear the meat instantly!
PRO TIP: When you see a bit of smoke you are ready to begin searing. The pan and oil must be hot in order to get that beautiful browned color you want on the outside of the steak.
- Using a pair of tongs, gently place the steak in the hot cast iron skillet. If you don’t hear that sizzle, it is definitely not hot enough!!
- Sear side one for about 5-6 minutes or until a darkened crust develops. Then, flip it over using your tongs and repeat on the other side and cook until this side also forms a crust.
- Place the entire cast iron skillet in the preheated oven. The baking time will depend on preference here.
- Place a thermometer to the center of your steak to decide doneness (medium rare- 135°, medium – 145°, medium well – 155° and well done 160°). The entire baking time shouldn’t be longer than 15 minutes.
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- Once you remove the steak from the oven, add a tablespoon of butter to the top and sprinkle with chopped parsley if you desire.
PRO TIP: Let your steak rest before devouring it. I know it will be hard but do not skip this step. That’s seriously how easy it is to make steak and how to pan sear a steak.
How to Make Pan Seared Steak Recipe
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Ingredients
- 1 high-quality steak a cowboy steak is great for this!
- 1 tablespoon vegetable oil
- Salt and pepper or steak seasoning
- 1 tablespoon butter
- Garnish: Chopped parsley if desired
Instructions
- Preheat your oven to 400 degrees and add a cast iron skillet with 1 tablespoon of vegetable oil to your stove over high heat. Once the steak is at room temperature, begin drying it with a paper towel. Blot all of the moisture away from the steak on both sides.
- Next liberally season with salt and pepper or use the Omaha Steaks seasoning. That’s what I used here, and it adds such sensational flavorful to the beef.
- Once you are finished seasoning the steak, check the skillet. If you see a bit of smoke (it must be hot in order to get that beautiful browned color you want), you are ready to begin searing. Using a pair of tongs, gently place the steak in the hot cast iron skillet.
- Sear side one for about 5-6 minutes or until a darkened crust develops then flip it over using your tongs and repeat on the other side.
- Once the other side’s crust has developed, place the entire cast iron skillet in the preheated oven. The baking time will depend on preference here. Add a thermometer to the center of your steak to decide doneness (medium rare- 135, medium – 145, medium well – 155 and well done 160). The entire baking time shouldn’t be longer than 15 minutes. Once you remove the steak, add a tablespoon of butter to the top and sprinkle with chopped parsley if you desire. Most importantly, let your steak rest before devouring it. I know it will be hard but do not skip this step. Enjoy!
Notes
Nutrition
Recipe Tips
- Choose the best quality steak you can afford. Look for a prime grade with good marbling (nice fat throughout). It will keep it from drying out. Also you want a thick steak about 1 1/2 inches thick. This gives you time to get a nice sear on the outside without overcooking the inside.
- Allow the steak to come up to room temperature before cooking. I usually pull the steaks out of the fridge about an hour before cooking.
- Make sure your pan and oil are hot to get a nice sear on the outside of your steak. If you see a bit of smoke, it’s ready to begin searing.
- Remove your steak slightly undercooked. It will continue to cook once it’s removed from the oven.
- Let your steak rest for at least five minutes before cutting and serving. Resting will allow all the juices to settle. If you don’t, they will run out of your steak as soon as you cut into it drying it out!
Serving Suggestions
- Potatoes: Garlic mashed potatoes or baked potatoes with all the trimmings are great!
- Bread: Who doesn’t love some fresh cooked bread with steak? I love this garlic bread or this garlic no-knead bread.
- Steakhouse faves: Pair your steak with crab cakes, creamed spinach and lobster mac and cheese!
Recipe Help
The length of time will depend on the thickness of the steak and how you like your steak cooked. To get a nice sear on a 1 1/2 inch steak, it will take about 5-6 minutes on each side and then about 15 minutes in the oven for a medium rare steak.
Oil is better boos. Butter has a low smoke point and will burn at the high heat needed to get a really good sear on your steak. You are better off adding the butter at the end of cooking.
More Steak Recipes
- Smothered Steak
- London Broil
- Steak and Ale Pot Pie
- Best Chicken Fried Steak Recipe
- Stuffed Flank Steak
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published February 2016. It has been republished with new images and content.
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Hi Jocelyn!
I absolutely love your recipes, I have a growing stack of them printed!
What would be the best way to do two boneless ribeyes? Can I sear and cook them together in a larger skillet, or would that work?
Thank you!
I love this method i purchased a cast iron griddle pan which give me the griddle lines only thing is when heating skillet causes smoke but that isn’t enough to stop me perfer at home steak to restaurants cause of the seasoning I can get at home
Oh wow that sounds awesome. Yes the smoke is definitely a problem but I still love it.
I love cooking my steaks this way! searing and then finishing in the oven! this one looks fabulous!!! WOW!
I’ve always wanted to make the perfect seared steak but I mess it up a lot, which is so sad. I can’t wait to try it your way, Jocelyn!
wow! I want to dig right in!
Wow, that looks beautiful! I have some meat loving people who’re going to looove this!
Definitely sharing this recipe with my husband! He would love love love it!
Great tips just in time for Valentine’s Day! This steak looks absolutely perfect!