The Juiciest Cast Iron Pan-Seared Steak (Oven-Finished) Recipe

Mastering a delectable cast iron pan-seared steak can elevate your home cooking from ordinary to extraordinary.

Chefs everywhere swear by this method for achieving restaurant-quality results.

Professional techniques make this dish surprisingly straightforward for anyone willing to learn.

Each step matters when you aim for that perfect golden-brown crust and tender interior.

Selecting high-quality meat becomes your first crucial decision in creating an unforgettable meal.

Temperature control and timing separate mediocre steaks from mouthwatering masterpieces.

You’ll want to follow these steps carefully to impress dinner companions and satisfy serious meat cravings.

Let’s unlock the secrets to a perfectly cooked steak that will have everyone asking for seconds.

Cast Iron Pan Seared Steak That’s Hard to Forget

• Unleash Quick Gourmet Magic: Cast iron steak delivers restaurant-quality results with minimal effort and maximum flavor.
• Foolproof Performance: Beginner cooks can achieve perfectly seared steak using a simple two-step cooking method that guarantees consistent, delicious results every single time.
• Restaurant-Style Technique: Professional chefs' secret weapon of searing then finishing in the oven ensures a beautiful golden-brown exterior with a juicy, tender interior that melts in your mouth.
• Time-Saving Elegance: From start to finish, this recipe takes less than 20 minutes, making it ideal for weeknight dinners or impressive date night meals without spending hours in the kitchen.

Cast Iron Steak (Oven Finish) Ingredients

• Steak: Prime cut for a rich, flavorful main dish. Choose a thick ribeye or New York strip for best results. Marbling is key for juiciness and flavor.

• Salt, Black Pepper: Essential for enhancing the steak's natural flavors. Coarse sea salt and freshly ground black pepper preferred for robust taste.

• Cooking Oil, Butter, Garlic, Rosemary or Thyme: Oil helps create perfect sear, butter adds richness and depth. Garlic and herbs infuse additional flavor complexity. Fresh herbs from local markets provide the best taste. Unsalted butter recommended for controlled seasoning.

Pan-Seared Steak (Oven-Finished) Cooking Steps

Step 1: Fire Up The Oven

Preheat the oven to 400°F and position a cast iron skillet on high heat to get it scorching hot.

Step 2: Prepare The Protein

Pat the steak completely dry using paper towels and generously coat both sides with salt and pepper for maximum flavor infusion.

Step 3: Create The Perfect Crust

Add oil to the blazing hot skillet and carefully place the steak inside.

Sear each side for 2-3 minutes until a gorgeous golden-brown exterior develops.

• Butter
• Garlic cloves
• Fresh rosemary or thyme

Continuously spoon the melted butter over the steak to enhance its richness.

Step 4: Precision Cooking

• Rare: 3-4 minutes (120-125°F)
• Medium Rare: 4-5 minutes (130-135°F)
• Medium: 5-6 minutes (140-145°F)
• Medium Well: 6-7 minutes (150-155°F)

Step 5: Rest And Serve

Remove the steak from the oven and allow it to rest for 5-10 minutes.

This crucial step lets the juices redistribute throughout the meat.

Slice against the grain and drizzle with the remaining pan butter for an extra luxurious finish.

Steak Tips for Cast Iron & Oven Finish

• Use paper towels to remove excess moisture, ensuring a crispy, golden-brown crust that locks in incredible flavor.
• Select well-marbled cuts like ribeye or New York strip for maximum tenderness and rich, juicy results.
• Use a meat thermometer to check doneness accurately, preventing overcooking and maintaining optimal steak texture.
• Allow the steak to rest after cooking, letting juices redistribute throughout the meat for a more succulent and flavorful bite.
• Adding butter, garlic, and herbs during the final searing creates a delicious, aromatic crust that elevates the entire dish.

Pan-Seared Steak Leftovers

• Store leftover steak in an airtight container within 2 hours of cooking. Wrap the meat tightly in plastic wrap or aluminum foil to prevent moisture loss and maintain flavor.
• Seal cooled steak in a freezer-safe bag, removing excess air. Properly stored, it will keep for up to 3 months without losing quality.
• Preheat oven to 250°F. Place steak on a wire rack over a baking sheet. Warm for 10-15 minutes until internal temperature reaches 110°F to prevent overcooking.
• Warm a cast iron skillet over medium-low heat. Add a touch of butter or oil. Sear steak for 1-2 minutes per side, ensuring it doesn't dry out or become tough.

Cast Iron Steak Matches for a Full Meal

• Savor Robust Red Wine Pairing: Cabernet Sauvignon or Malbec complement the steak's rich, meaty flavor with their bold tannins and deep fruit notes.
• Enhance Herbal Compound Butter: Mix softened butter with fresh chopped rosemary, thyme, and minced garlic to create a luxurious spread that elevates the steak's natural juiciness.
• Create Roasted Garlic Mashed Potatoes: Blend creamy potatoes with roasted garlic cloves and a touch of butter, providing a smooth, comforting side that balances the steak's intense flavor.
• Select Crisp Green Salad: Prepare a light arugula salad with shaved Parmesan, drizzled with lemon vinaigrette to cut through the steak's richness and provide a refreshing contrast.

Pan-Seared Steak With Oven Tips

• Herb-Crusted Steak: Coat the steak with a mixture of dried herbs like thyme, rosemary, and oregano before searing for an extra flavor boost.
• Keto-Friendly Version: Replace butter with ghee and use avocado oil for high-heat cooking. Serve with low-carb vegetable sides like roasted asparagus or cauliflower.
• Garlic Lovers' Edition: Increase garlic cloves to 4-5 and add minced garlic to the initial seasoning for an intense garlic profile.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free. Use coconut oil or olive oil instead of potentially cross-contaminated oils.

FAQs

• What type of cut works best for this method?

New York strip, ribeye, and filet mignon are ideal cuts with good marbling and tenderness that respond perfectly to the cast iron searing and oven-finishing technique.

• Do I need a meat thermometer?

While not mandatory, a meat thermometer is highly recommended to ensure precise doneness and avoid overcooking your steak. It helps you achieve the exact temperature for your preferred level of doneness.

• Why use a cast iron skillet specifically?

Cast iron skillets provide superior heat retention and distribution, creating an incredible golden-brown crust while ensuring even cooking throughout the steak. They can also safely transition from stovetop to oven without changing cookware.

• How can I tell if my skillet is hot enough for searing?

Drop a few water droplets on the skillet – if they dance and evaporate immediately, the pan is at the perfect searing temperature. The skillet should be smoking slightly but not burning.

Cast Iron Pan-Seared Steak (Oven-Finished) Recipe

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4.8 from 10 reviews

• Total Time: 20 minutes
• Yield: 2 1x

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Description

Sizzling cast iron pan-seared steak delivers restaurant-quality perfection with minimal effort. Juicy beef caramelizes beautifully, promising a mouthwatering experience that brings steakhouse flavors directly to your kitchen.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 thick-cut steak (ribeye, New York strip, or filet mignon, at least 1 to 1 1/2 inches thick)

Seasonings and Aromatics:

• 1 teaspoon (5 grams) coarse salt
• 1 teaspoon (2 grams) freshly cracked black pepper
• 2 garlic cloves (crushed)
• Fresh herbs (rosemary or thyme)

Cooking Fats:

• 1 tablespoon (15 milliliters) high-heat oil (avocado, vegetable, or canola oil)
• 2 tablespoons (30 grams) unsalted butter

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Instructions

1. Heat the oven to 400°F (200°C) and position a cast iron skillet on high flame to create an intensely hot cooking surface.
2. Thoroughly dry the meat with clean kitchen towels, then liberally coat both surfaces with salt and freshly cracked black pepper.
3. Drizzle oil into the scorching skillet and carefully place the meat, allowing it to develop a rich, caramelized exterior for approximately 2-3 minutes per side.
4. During the final moments of searing, introduce butter, crushed garlic cloves, and a fragrant herb sprig, gently cascading the melted butter over the meat to enhance flavor and texture.
5. Carefully transfer the entire skillet into the preheated oven, allowing the meat to reach precise internal temperatures: 3-4 minutes for rare (120-125°F), 4-5 minutes for medium-rare (130-135°F), 5-6 minutes for medium (140-145°F), or 6-7 minutes for medium-well (150-155°F).
6. Extract the skillet from the oven and permit the meat to relax and redistribute internal juices for 5-10 minutes.
7. Slice the steak against the grain, creating tender medallions, and garnish with the luxurious pan butter for an extra layer of richness.

Notes

• Let the steak sit at room temperature for 30 minutes before cooking to ensure even heat distribution and perfect searing.
• Pat the steak extremely dry to achieve a beautiful golden-brown crust that locks in delicious flavors and creates a crispy exterior.
• Use a meat thermometer for precise doneness and avoid cutting into the steak, which releases precious juices and can dry out the meat.
• For gluten-free or dairy-free diets, replace butter with olive oil or ghee and skip garlic if needed, while maintaining the same cooking technique.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Searing
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 650
• Sugar: 0g
• Sodium: 600mg
• Fat: 49g
• Saturated Fat: 20g
• Unsaturated Fat: 24g
• Trans Fat: 1g
• Carbohydrates: 0g
• Fiber: 0g
• Protein: 53g
• Cholesterol: 130mg