Dining at a fancy steakhouse can be expensive, and some days, you just want to stay in. Have you ever tried recreating the steakhouse experience at home? 

Grilling is an obviously popular choice when it comes to steak, but did you know that mastering the art of cooking steak in the oven can yield equally delicious results? ESPECIALLY when coupled with searing. 

In this guide, we’re showing you the step-by-step of pan sear first, oven second steaks that’ll have you coming back for seconds. Whether you love rare, medium, or well-done, this is the perfect cooking method for when you want a juicy, flavorful steak in less than an hour. 

Selecting the Right Cut of Steak

Our journey begins with choosing the right cut of meat for this meal. I recommend you opt for cuts with a significant amount of marbling, like ribeye, New York strip, or filet mignon. The marbling results in a steak that’s full of flavor and tenderness, a combo that makes for a mouthwatering experience.

How Long Does It Take To Cook Steak In The Oven?

After you sear your steak, the oven time depends on a couple things, like the thickness of the steak and the desired level of doneness. In a preheated oven at 450°, a thick steak will typically take about 8 to 10 minutes for medium-rare doneness. Thinner steaks may require a shorter cooking time, about 6 minutes per side. Also, don’t forget to flip them on the sheet pan or cast iron halfway through!

Once it’s done, allow the steak to rest on a cutting board for 5 to 10 minutes. This step will allow the juices to redistribute, resulting in SUPER tender steak. You’ll also want to make sure to check the internal temperature of your steak with a meat thermometer or an instant-read thermometer to determine your preferred doneness. Here’s a list of where the temp should be, depending on your preference:

  • Medium Rare: 130°F to 135°F 
  • Medium: 140°F to 145°F 
  • Medium Well: 150°F to 155°F  
  • Well Done: 160°F to 165°F 

 

how long to put steak in oven seared steak in cast iron

How To Cook Steak In The Oven

  1. Season Your Steak: Start by patting the steak dry with a paper towel. Rub both sides of the steak with olive oil (or your preferred cooking oil) and season with kosher salt and black pepper. For a bolder flavor, consider adding fresh herbs or a marinade of your choice.
  2. Bring the Steak to Room Temp: Let the steak sit at room temperature for at least 30 minutes. This is a very important step!
  3. Preheat the Oven: Just before you sear your steak, preheat the oven to 450°F.
  4. Pan Sear the Steak: Heat up your cast-iron skillet or heavy-bottomed pan on medium-high heat, until it reaches a smoking point. Place your steak in the hot skillet and sear it for 3 to 4 minutes on one side until a golden crust forms, and then flip it to sear the other side.
  5. Put the Steak in the Oven: Transfer the seared steak to an oven-safe pan or put it on a rimmed baking sheet with a wire rack. Cook the steak based on its thickness and your desired doneness. Don’t forget to use a meat thermometer to monitor your progress.
  6. Rest the Steak: Remove the steak from the oven and cover it loosely with aluminum foil. Let it rest on a cutting board for 5 to 10 minutes.
  7. Serve: Once rested, slice the steak against the grain and serve it with sides. Green beans, roasted vegetables, or mashed potatoes are a great addition for that restaurant-quality vibe.

Success Tips for the Best Steak Recipe

Here are a couple of ways to make sure you have success with this pan-seared oven-cooked steak process:

Choose the Right Pan: I highly recommend using a cast iron skillet because they have amazing heat retention and distribution. They can also withstand high temperatures, which is what you need to get the perfect sear and flavorful crust. Also, they’re oven-safe, and make the transfer from stove to oven extremely easy!

Monitor Temperature Closely: Using a meat thermometer or an instant-read thermometer is non-negotiable when you’re looking to achieve that perfect level of doneness. Stick the thermometer into the thickest part of the steak for the most accurate reading.

Reverse Sear Method: You can also try this reverse sear method, which is great for thick-cut steaks. It’s beloved by steak aficionados for getting tender steaks with a perfect crust every single time. Start by slow-cooking your steak in a low-temperature oven. Just before the steak is at your preferred level of doneness, transfer it to a hot skillet on the stove for a quick sear. This will create the kind of flavorful crust that steakhouse dreams are made of. 

Additional Tips:

  • Preheat Your Pan: Before adding your steak, make sure your skillet is properly preheated! A hot skillet means your steak will begin to sear as soon as it touches the pan, which can lock in juices and flavor.
  • Dry Pat the Steak: For the best sear, pat your steak dry with a paper towel before you season it. Removing the surface moisture will result in a better maillard reaction, and you’ll get a more flavorful crust.
  • Let Your Steak Rest: After cooking, let your steak to rest on a cutting board for at least 5-10 minutes before you slice it. This step is to make sure the juices redistribute throughout the steak. Trust me. It’s worth it!
  • Experiment with Flavors: Don’t be afraid to experiment with different seasonings and marinades! While salt and black pepper are the classic go-to’s, I also recommend fresh herbs, garlic, or a pat of butter before the final rest to add an extra layer of flavor.

beef tenderloin fillet steak in serving plate in close up

FAQs for Perfect Steak Cooking 

What if my steak isn’t done after the recommended oven time?

If your steak needs more time, put it back in the oven and continue monitoring the internal temperature ’til you get it to your preferred doneness.

Can I use vegetable oil instead of olive oil for searing?

Vegetable oil or avocado oil are great for searing at high temperatures because they have higher smoke points, though olive oil adds a distinct flavor.

What’s the best way to get tender steaks every time?

2 steps: Letting your steak reach room temperature BEFORE cooking and resting it AFTER cooking is the secret! Your choice of cut, is also important. Using a preheated oven and a hot skillet also contributes to a tender, juicy steak.

How do I achieve a perfect crust on my steak?

Make sure your pan is at medium-high heat before searing your steak. Sear it on one side until it releases easily helps form that brown crust. Then flip. Using a cast-iron skillet can also enhance the Maillard reaction, adding to that yummy crust.

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