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Cast Iron Pan-Seared Steak (Oven-Finished)

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  • Author: Lily Carter
  • Prep Time: 5 minutes
  • Cook Time: 12-20 minutes (including searing and oven time)
  • Total Time: 20-30 minutes
  • Yield: 1 steak (adjust quantity as needed for multiple servings) 1x
  • Category: Main Course
  • Method: Pan-Seared, Oven-Finished
  • Cuisine: American

Description

This method combines a hot cast iron sear with a gentle oven finish to give you a beautifully caramelized, evenly cooked steak that’s full of flavor.


Ingredients

Scale
  • 1 thick-cut steak (ribeye, New York strip, or filet mignon, at least 1 to 1 1/2 inches thick)
  • Coarse salt
  • Freshly cracked black pepper
  • 1 tablespoon high-heat oil (avocado, vegetable, or canola oil)
  • 2 tablespoons unsalted butter
  • 2 garlic cloves (crushed)
  • Fresh herbs (rosemary or thyme)

Instructions

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

  2. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.

  3. Add 1 tablespoon oil to the hot cast iron skillet. Place the steak in the pan and sear for 2-3 minutes per side until a 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, spooning the melted butter over the steak.

  4. Transfer the skillet to the preheated oven and cook for 3-7 minutes based 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. Remove the steak from the oven and let it rest for 5-10 minutes before slicing. Slice against the grain and serve with extra melted butter from the pan


Notes

  • Use a meat thermometer to ensure the perfect doneness.
  • Don’t move the steak while searing to develop a deep crust.
  • Let the steak rest before slicing to retain juices.

Nutrition

  • Serving Size: 1 steak (varies based on cut and thickness)
  • Calories: 700 kcal (estimate based on 1 steak, without sides)
  • Sugar: 0g
  • Sodium: 700mg
  • Fat: 54g
  • Saturated Fat: 22g
  • Unsaturated Fat: 30g
  • Trans Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: 50g
  • Cholesterol: 130mg