Cast Iron Pan-Seared Steak (Oven-Finished)

Cast Iron Pan-Seared Steak (Oven-Finished)

Background and History

Pan-searing steak in a cast iron skillet has become a beloved method for achieving a perfect sear and a tender, juicy interior. The technique combines the use of cast iron cookware, which has been a kitchen staple for centuries, with the tradition of cooking high-quality cuts of meat to perfection.


  • 2 boneless steaks (such as ribeye or New York strip), about 1 inch thick
  • 2 tablespoons vegetable oil or canola oil
  • Salt and pepper, to taste
  • 2-3 cloves garlic, minced
  • Fresh herbs (rosemary or thyme), optional
  • 2 tablespoons unsalted butter

Serves: 2

Time: 40 minutes

Cooking Time: 25 minutes


  • Preheat your oven to 400°F (200°C).
  • Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook evenly.
  • Season the steaks generously with salt and pepper on both sides.
  • Heat the cast iron skillet over high heat. Once it’s very hot, add the vegetable oil.
  • Carefully place the steaks in the skillet and sear for 2-3 minutes on each side, or until a golden-brown crust forms.
  • If desired, add minced garlic and fresh herbs to the skillet and a pat of butter on top of each steak.
  • Transfer the skillet to the preheated oven. Cook for 6-10 minutes for medium-rare, depending on the thickness of your steaks.
  • Remove the skillet from the oven and let the steaks rest for 5 minutes before slicing and serving.

Nutrition Facts (Per Serving)

  • Calories: 400
  • Protein: 40g
  • Carbohydrates: 0g
  • Fat: 26g
  • Fiber: 0g


  • Resting the steaks after cooking allows the juices to redistribute, resulting in a more flavorful and tender bite.
  • Adjust the cooking time in the oven to achieve your preferred level of doneness.

Allergy Warning

  • Check for potential allergens in the seasonings or oils used in the recipe, and exercise caution accordingly.
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