If you’re looking for a steak that’s perfectly seared on the outside and tender and juicy on the inside, then you’re going to love this cast iron pan-seared steak recipe. It’s the ultimate way to cook steak at home with just a few simple steps, and the best part? You finish it off in the oven to ensure that perfect, melt-in-your-mouth texture. Whether you’re a steak lover or just looking to impress with an easy yet delicious meal, this method is foolproof.
Why You’ll Love This Recipe?
This recipe takes steak cooking to the next level, giving you a restaurant-quality result with minimal effort. The cast iron pan creates a perfect sear, locking in all the flavors, and the oven finish ensures that your steak reaches the perfect level of doneness every time. Plus, you can customize your steak with different seasonings or toppings. It’s quick, simple, and guarantees the most flavorful steak you’ve ever had.
Ingredients (Full list of ingredients below)
Here’s what you’ll need:
- Ribeye, strip steak, or your preferred cut of steak
- Olive oil
- Salt and pepper
- Butter
- Fresh thyme or rosemary (optional)
- Garlic cloves (optional)
For the full list, check below!
Directions
1. Preheat and Prep the Steak
Start by bringing your steak to room temperature—this helps it cook more evenly. Pat your steak dry with paper towels to remove excess moisture, which helps achieve that beautiful sear. Generously season both sides with salt and pepper.
2. Heat Your Cast Iron Skillet
Place your cast iron skillet on the stovetop and heat it over medium-high heat for a few minutes. You want it to be smoking hot before adding the steak. Drizzle a bit of olive oil into the pan, just enough to coat the bottom. Once the oil shimmers, it’s ready for the steak.
3. Sear the Steak
Place your steak in the hot skillet, making sure it’s not crowded in the pan. You should hear a sizzling sound as soon as the steak touches the pan. Let it sear without moving it for about 3-4 minutes on the first side. Flip it over and sear the other side for an additional 3-4 minutes.
4. Add Butter, Herbs, and Garlic
Once both sides are seared, lower the heat and add a couple of tablespoons of butter, a few sprigs of fresh thyme or rosemary, and smashed garlic cloves (if using). Spoon the melted butter over the steak, letting it soak in. This step adds incredible flavor and richness.
5. Transfer to the Oven
Now it’s time for the oven! Transfer the skillet directly into a preheated oven set to 400°F (200°C). Roast the steak in the oven for 4-8 minutes, depending on your desired doneness. For rare, aim for around 4 minutes; for medium-rare, about 5-6 minutes; and for medium, about 7-8 minutes.
6. Rest the Steak
Once your steak is cooked to perfection, remove it from the oven and let it rest on a cutting board for about 5-10 minutes. This resting time allows the juices to redistribute, making your steak extra juicy and tender.
7. Slice and Serve
After resting, slice your steak against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Expert Tips and Tricks
- Don’t Skip Drying the Steak: Patting the steak dry before seasoning is key to getting a nice sear. Moisture on the surface of the steak will create steam instead of allowing that crispy, golden crust to form.
- Use a Meat Thermometer: For perfect doneness every time, use a meat thermometer. For medium-rare, aim for 130°F (54°C); for medium, 140°F (60°C); and for well-done, 160°F (71°C).
- Resting is Crucial: Let the steak rest before slicing. It may be tempting to dive in immediately, but allowing it to rest ensures a juicier, more tender steak.
Recipe Variations and Possible Substitutions
- Different Cuts of Steak: This recipe works beautifully with ribeye, strip steak, or filet mignon. Feel free to experiment with different cuts depending on your preference or what you have on hand.
- Herb Infusion: Try infusing your butter with different herbs like rosemary, thyme, or sage for added flavor. You can also add a squeeze of lemon juice at the end for a fresh, bright finish.
- Add a Sauce: If you love steak sauce, consider drizzling your steak with a homemade compound butter or a simple pan sauce made from the drippings, a little wine, and a dash of cream.
Serving and Pairing Suggestions
This pan-seared steak is perfect with classic sides like roasted potatoes, grilled asparagus, or a creamy mashed potato. For something light, try a simple arugula salad with a balsamic vinaigrette. If you’re serving it with wine, a full-bodied red wine like Cabernet Sauvignon or Merlot complements the richness of the steak beautifully. You could even top the steak with sautéed mushrooms or a tangy chimichurri for added flair!
Storage and Reheating Tips
If you have leftovers, store the steak in an airtight container in the fridge for up to 3 days. To reheat, place the steak in a skillet over medium heat for a few minutes on each side, or use the oven at 350°F (175°C) until heated through. Avoid using the microwave as it can dry out the steak.
4 FAQs
Can I use a different type of pan instead of cast iron?
While cast iron is ideal for achieving the perfect sear, you can also use a heavy-duty stainless steel pan. Just make sure it’s oven-safe and can withstand high heat.
How can I tell when my steak is done?
The best way to check the doneness of your steak is by using a meat thermometer. If you don’t have one, you can also use the finger test method, but a thermometer is much more accurate.
Can I cook the steak entirely on the stovetop?
Yes! If you don’t want to finish it in the oven, you can cook the steak entirely on the stovetop. Just reduce the heat after searing both sides and cook the steak to your desired doneness, flipping occasionally.
Can I marinate the steak beforehand?
You can certainly marinate the steak, but with this method, you’re going to get a beautiful sear even without marinating. If you do choose to marinate, make sure to pat the steak dry before searing for the best results.
Conclusion
This cast iron pan-seared steak (oven-finished) is a foolproof way to cook a steak that’s full of flavor and perfectly cooked every time. With a little bit of butter, fresh herbs, and the right technique, you can recreate a steakhouse-worthy meal right in your own kitchen. It’s quick, easy, and guaranteed to impress!
Print
Cast Iron Pan-Seared Steak (Oven-Finished): The Perfect Steak Every Time
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes (includes searing and oven time)
- Total Time: 22-25 minutes
- Yield: 2 servings
- Category: Main Course, Dinner
- Method: Pan-searing and oven-roasting
- Cuisine: American, Steakhouse
Description
Get a perfectly seared, juicy steak without the hassle of a grill! This easy method of cooking steak in a cast iron skillet followed by a quick finish in the oven ensures a flawless steak every time. The outside is golden and crisp, while the inside stays tender and juicy, making it perfect for steak lovers.
Ingredients
- Ribeye steak, strip steak, or your preferred cut of steak: 1 (about 1-inch thick)
- Olive oil: 1 tbsp
- Salt: 1 tsp (to taste)
- Black pepper: 1 tsp (to taste)
- Butter: 2 tbsp
- Fresh thyme or rosemary: 2-3 sprigs (optional)
- Garlic cloves: 2, smashed (optional)
Instructions
- Preheat and Prep the Steak
Bring your steak to room temperature for even cooking. Pat it dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. - Heat Your Cast Iron Skillet
Place your cast iron skillet over medium-high heat. Heat it until it’s smoking hot. Add 1 tablespoon of olive oil, enough to coat the bottom of the skillet. - Sear the Steak
Place the steak in the hot skillet, ensuring it’s not crowded. Sear for 3-4 minutes on each side until a rich, golden crust forms. - Add Butter, Herbs, and Garlic
Once both sides are seared, lower the heat. Add butter, fresh thyme or rosemary, and smashed garlic cloves to the skillet. Spoon the melted butter over the steak to enhance the flavor. - Transfer to the Oven
Transfer the skillet to a preheated oven at 400°F (200°C). Roast the steak for 4-8 minutes based on your preferred doneness: - Rare: 4 minutes
- Medium-rare: 5-6 minutes
- Medium: 7-8 minutes
- Rest the Steak
Remove the steak from the oven and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute. - Slice and Serve
Slice the steak against the grain and serve with your favorite sides.
Notes
- Dry the Steak Well: Moisture on the surface of the steak can prevent a good sear. Pat it dry with paper towels.
- Use a Meat Thermometer: For precise doneness, use a meat thermometer. Aim for:
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
- 160°F (71°C) for well-done
- Resting is Key: Allow the steak to rest before cutting to ensure it’s juicy and tender.
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 0g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg