Kittencal's Pan-Seared Steak, Stove Top-To-Oven Method

READY IN: 1hr 40mins


  • 1 - 1 12
    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 12
    tablespoon butter
  • salt (used only after cooking)


  • 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.


“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”