Cast Iron Pan-Seared Steak (Oven-Finished)

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.

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!

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