There’s nothing quite like a perfectly seared steak—crispy on the outside, juicy and tender on the inside. This Cast Iron Pan-Seared Steak method gives you restaurant-quality results at home by combining a hot cast iron sear with a gentle oven finish. The result? A steak that’s beautifully caramelized, evenly cooked, and full of flavor.

Why You’ll Love This Recipe?

Perfect Sear Every Time – A cast iron pan creates an unbeatable crust.
Even Cooking – The oven finish ensures a perfectly cooked interior.
Simple Yet Flavorful – Just a few ingredients let the steak shine.

Ingredient Notes

Steak – Ribeye, New York strip, or filet mignon work best. Look for a thick-cut steak (at least 1 to 1½ inches thick) for even cooking.
Salt & Pepper – Coarse salt and freshly cracked black pepper enhance the steak’s natural flavor.
High-Heat Oil – Avocado oil, vegetable oil, or canola oil work best for searing. Avoid olive oil, as it burns at high temperatures.
Butter & Aromatics – Unsalted butter, garlic cloves, and fresh herbs (like rosemary or thyme) add depth to the flavor.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Place a cast iron skillet on the stovetop over high heat.

2. Prepare the Steak

Pat the steak dry with paper towels (this helps with searing).
Season generously with salt and pepper on both sides.

3. Sear the Steak

Add 1 tablespoon of oil to the hot cast iron skillet.
Place the steak in the pan and sear for 2-3 minutes per side, until a deep golden-brown crust forms.
In the last 30 seconds of searing, add 2 tablespoons butter, 2 garlic cloves, and a sprig of rosemary or thyme. Spoon the melted butter over the steak.

4. Transfer to the Oven

Move the skillet to the preheated oven and cook for 3-7 minutes, depending on desired doneness:
- Rare: 120-125°F (3-4 minutes)
- Medium Rare: 130-135°F (4-5 minutes)
- Medium: 140-145°F (5-6 minutes)
- Medium Well: 150-155°F (6-7 minutes)

5. Rest & Serve

Remove the steak from the oven and transfer to a plate. Let it rest for 5-10 minutes before slicing to retain juices.
Slice against the grain and serve with extra melted butter from the pan.

Expert Tips for the Best Steak

Use a Meat Thermometer – This ensures you hit the perfect doneness without guessing.
Let the Steak Rest – This prevents juices from running out, keeping it moist and flavorful.
Don’t Move the Steak While Searing – Let it develop a deep crust before flipping.

Serving Suggestions

With Garlic Mashed Potatoes – A creamy side that pairs perfectly.
With Roasted Vegetables – Brussels sprouts, asparagus, or mushrooms work well.
With a Bold Red Wine – A glass of Cabernet Sauvignon complements the richness of the steak.

Cast Iron Pan-Seared Steak (Oven-Finished)

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 275°F oven for 10-15 minutes or in a pan over low heat with butter.
Freezing: Not recommended, as steak loses texture when frozen.

Frequently Asked Questions

Can I use a different pan instead of cast iron?
A heavy stainless steel pan works, but cast iron retains heat best for a great sear.

What if I don’t have fresh herbs?
You can skip them or use a pinch of dried rosemary or thyme in the butter.

Can I cook steak only on the stovetop?
Yes, but for thick steaks, finishing in the oven ensures even cooking without over-searing.

Final Thoughts

This Cast Iron Pan-Seared Steak is the ultimate way to cook steak at home—crispy on the outside, juicy on the inside, and full of rich, buttery flavor. Give it a try and let me know how it turns out!