Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method

"There has been many requests for pan seared steak that is started in a skillet then finished cooking in the oven this is the recipe/method for the perfect seared steak---to insure perfect doneness you will need an instant-read thermometer for this, and you will need a cast-iron or a heavy oven-proof skillet --- the times listed are for 2-1/2-inch thick steaks preferably New York or rib-eye. --- IMPORTANT do not add on any salt until the steak is finished cooking, salt will draw out the juices, and make certain to leave the steak/s out at room temperature for 1-1/2 hours this will relax the meat fibers and make for a tender juicy steak"
 
Download
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by akieffer photo by akieffer
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Renee M. photo by Renee M.
Ready In:
1hr 40mins
Ingredients:
6
Serves:
1
Advertisement

ingredients

  • 1 - 1 12 tablespoon vegetable oil
  • 1 boneless beef steak (1-1/2 pounds and cut 2-1/2 inches thick, New York or rib-eye cut)
  • garlic powder (optional)
  • freshly ground cracked black pepper (use as much as desired)
  • 1 - 1 12 tablespoon butter
  • salt (used only after cooking)
Advertisement

directions

  • Pat the meat dry using paper towels.
  • Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
  • Preheat oven to 400 degrees F.
  • Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
  • Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
  • After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
  • Return the steak flat in the pan.
  • Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
  • Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
  • Spread the top with butter then season lightly with salt.
  • Cover loosely with foil and allow to rest about 5-6 minutes.
  • Slice across the grain.

Questions & Replies

  1. The cook times are definitely for a filet mignon or 2 1/2 inches steak. I've adjusted to the average of 1 1/2 inches. 3 min each side in well seasoned cast iron flat with flat press. I found 400°F oven with 7 minutes gives medium. I hear master chefs say don't salt or do salt before cooling down to room temperature for an hour. I've found my steaks do not dry out in the crust and adds to the sear in mine. Side note. When you cooked your left thumb, how did you prepare it? I'm thinking about doing so myself but I only have two so I can't get this this wrong.
     
  2. Could you use a thick Sirloin Steak?
     
  3. I have used many of your recipes and they are fantastic! But never let your oil smoke because its burning the oil. From Livestrong.com "A heated cooking oil is considered unsafe when it reaches its smoking point — the temperature at which it begins to chemically break down and smoke continuously. At this point, the fat molecules break down into glycerol and free-fatty acids, and the glycerol breaks down further to produce toxic fumes and free radicals — not to mention an unpleasant flavor."
     
Advertisement

Reviews

  1. People complaining that this overcooks their steak need to read that this recipe is for 2 1/2 inch thick steaks, not thin t-bones. Adjust accordingly and there will be no need to complain. Bravo!
     
  2. I've got to agree with Brooke B from Sep 2015 below--This recipe's times are WAY too long. This will overcook your steaks. I reduced my sear time to 4 min each side and had them in the oven just 5 minutes,and they were medium well. They were thick t-bones, too. 2 min each side and 3 in the oven, I think. Don't use the times in this recipe!!!!
     
  3. This recipe requires much too long cooking time for medium rare. I do 3 min per side on medium/high heat, then 3-4 min in the oven. Gets you a perfect medium rare. If I did the times listed here, it'd be medium or worse.
     
  4. This was unbelievable. I started with two Filet Mignons from Costco. They always have great meats. I started with a rub of salt, pepper, garlic powder and onion powder. After rubbing that on, they sat for two hours. Then I preheated the oven to 400. I guess my secret is the pan. It is a modern style pan with a rippled bottom that applies "grill marks". A teaspoon of olive oil went into the pan that was very hot followed by the steaks. After 90 seconds the steaks were rotated 90 degrees then flipped over for the same treatment. Then the pan and steaks went into oven. The thermometer hit in about 8 minutes so out they came. I let them rest about 4 minutes then applied a small pat of butter and plated them. My wie's reaction said it all: "WOW!" First, this was fast and I never left the kitchen to go outside to the BBQ. Everything felt a lot more controllable then the BBQ. Next, weather is not a deterrent. The steaks were incredibly moist and had a very rich flavor. Next time I might add a little liquid smoke. This is the first time I have ever tried anything like this and it was one of the best steaks I have ever had. Please try it.
     
  5. I used New York cuts about 1 1/2 inches thick. Seared on medium high for 2 1/2 minutes each side. Then moved to 400 degree oven for 5 minutes. They came out perfectly medium (although I wanted medium rare). They were delicious though and super juicy!! Def cooking steak like this from now on, just adjusting the time!!!
     
Advertisement

Tweaks

  1. A small tweak to the recipe. Pre-heat the oven to 500 degrees. After placing the cooking pan in the oven, immediately reduce heat to 400 degrees.
     
  2. Olive oil instead of vegetable oil. No butter and no salt (salt goes on at the table).
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes