Community Pick
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"
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- Ready In:
- 1hr 40mins
- Ingredients:
- 6
- Serves:
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1
ingredients
- 1 - 1 1⁄2 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 1⁄2 tablespoon butter
- salt (used only after cooking)
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.
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Could you use a thick Sirloin Steak? -
This is a really great steak recipe when you can't/don't want to barbecue. the flavour is amazing - that real cooked on the barbecue taste. I have made it a few times now and fantastic each time. Followed the recipe as written each time and it came out perfect every time. So glad I found this recipe and recommend it! -
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." -
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. -
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