Searing Steak: Pan To Oven Perfection

Cooking steak can be tricky, but once you've nailed it, you'll become an expert. The best way to cook a steak is to sear it on the stovetop and then finish it in the oven. This method gives the steak a browned flavour and the hot oven helps to cook it through.

To cook the perfect steak, you'll need to start by patting it dry with a paper towel and seasoning it with salt and pepper or your favourite steak seasoning. Then, place an oven-safe, heavy-bottomed pan over medium-high heat for a few minutes. Sear the steaks on the first side without moving them for 1-2 minutes. When they come away from the pan easily and are sufficiently browned, flip the steaks and sear the other side.

Finally, transfer the pan to the oven and let the steaks bake for 5-12 minutes, depending on their thickness and how you like them cooked. To check if they're done, insert a digital meat thermometer into the thickest part of the steak. Remove the steaks about 5° before they reach your desired temperature, as they will continue to cook while resting.

Choose a suitable steak cut

Choosing the right cut of steak is essential for achieving the perfect pan-seared steak. Here are some factors to consider when selecting your steak:

Type of Steak

When it comes to the type of steak, look for cuts from the rib, short loin, or tenderloin primal sections. These cuts tend to be more tender and suitable for dry-heat cooking methods like pan-searing and oven-finishing. Examples of specific cuts include:

• Strip steak (also known as New York strip or Kansas City strip)—sourced from the short loin, this cut is usually boneless and rectangular, with good marbling and a rich flavour.
• Porterhouse and T-bone steaks—these cuts contain meat from both the short loin and the tenderloin, giving you the best of both worlds in terms of flavour and texture.
• Ribeye steak—a classic choice for steak lovers, ribeye is sourced from the rib primal cut and offers excellent marbling, flavour, and tenderness.
• Filet mignon—taken from the pointy end of the tenderloin, this cut is extremely tender but lacks the marbling of other cuts, resulting in a milder flavour.

Marbling

Marbling refers to the flecks of fat naturally occurring within the muscle of the meat. A good amount of marbling is crucial for a juicy and flavourful steak. Look for thin lines of marbling rather than large chunks of fat.

Thickness

For the best results, choose steaks that are at least 1 inch thick. Thicker cuts, such as those between 1 and 2 inches, provide a better sear and help prevent overcooking. Steaks that are too thin may overcook before a nice crust can form, while those thicker than 2 inches can be challenging to cook evenly.

Dry-Aged Beef

If you can find it, opt for dry-aged beef. Dry-aged steaks have been hung in controlled conditions, allowing moisture to drain out and intensifying the flavour. This process also helps tenderise the meat. While dry-aged beef is more expensive, it's worth the investment for a superior steak experience.

Prepare the steak

Before you begin, remove your steaks from the refrigerator and leave them to rest on the counter for 20-30 minutes. This will help them reach room temperature.

For a thick steak, choose a cut that is at least 1-2.5 inches thick with marbling (little veins of fat across the meat). Good options include rib-eye, sirloin, New York strip, or filet mignon.

If you want to marinate your steak, place it in a large casserole dish and cover with a simple mixture of acid (e.g. orange juice or cider vinegar), fat (e.g. olive oil), and seasonings (e.g. Worcestershire sauce). Leave it to marinate, uncovered, in the refrigerator for 45 minutes.

Once your steak has reached room temperature, pat it dry with paper towels. This will help to create a nice crust when you sear it.

Now, season your steak. You can use salt and pepper, or a commercial steak seasoning. Be generous and rub the seasoning into the meat with your fingers.

Choosing your pan

For the best results, use a cast-iron skillet. Cast iron absorbs and retains heat extremely well, heating up quickly and cooking evenly. It also goes easily from stovetop to oven.

If you don't have a cast-iron skillet, you can use any oven-safe, heavy-bottomed pan with good heat retention. Do not use a non-stick pan.

Heating your pan

Preheat your oven to 400°F.

Place your chosen pan over medium-high heat for a few minutes. To test if it's hot enough, sprinkle a little water on it. If it sizzles, it's ready.

Add a little oil to the pan. Vegetable oil or olive oil are good choices. You can also add butter for a hint of buttery taste and smell. Be careful, as butter has a low smoking point.

Sear the steak

Now it's time to sear your steak. Place the steak in the hot pan and leave it to cook without moving it for 1-2 minutes. This will create a nice crust and seal in the flavour.

When the steak comes away from the pan easily and has a sufficient crust on one side, flip it over to the other side and cook for another 1-2 minutes.

You can also use tongs to hold the steak and quickly brown all the edges, turning as necessary, before laying the steak flat in the skillet again.

Heat the pan

Heating the pan is the first step to achieving a perfect steak. The key to a good steak is a hot pan, so heat your pan over medium-high heat. If you're using a cast-iron skillet, heat it for just a few minutes. If you're using another type of pan, heat it until the oil begins to smoke. This is important because it ensures that your steak will get a nice sear and develop a flavorful crust.

When heating your pan, it's best to use an oven-safe, heavy-bottomed pan that can go from stovetop to oven without any issues. Cast iron is an excellent choice because it absorbs and retains heat well, heating up quickly and distributing heat evenly. This results in a steak with a beautiful, caramelized crust.

If you're using oil, add it to the pan once it's hot. You only need a small amount, and it should be a high-heat oil like avocado or grapeseed oil. Avoid using olive oil, as it has a low smoking point and can burn easily.

Now that your pan is hot, it's time to add the steak. Place the steak in the pan and let it sear without moving it for 1-2 minutes. This will give it a nice, even crust. Once the steak comes away from the pan easily and has sufficient browning on one side, flip it to the other side and sear for another 1-2 minutes.

If you want a really good crust, make sure your steak is dry before adding it to the pan. Pat it dry with a paper towel, and then season it with salt and pepper or your favourite steak seasoning. This will help the browning process and enhance the flavour of your steak.

In summary, heating the pan is a crucial step in cooking the perfect steak. By using a hot pan and following the right techniques, you'll be well on your way to achieving a delicious, evenly cooked steak with a mouth-watering crust.

Sear the steak

The key to a perfect steak is to sear the meat first and then finish it in the oven. To do this, you'll need to heat up a cast-iron skillet on the stovetop over medium-high heat. You'll know it's ready when you sprinkle a little water on it and it sizzles.

Before you heat up the pan, you'll want to prepare your steak. Take the meat out of the fridge and let it sit at room temperature for 20-30 minutes. Then, pat it dry with paper towels. You can season the steak with salt and pepper or your favourite steak seasoning.

Now you're ready to sear! Place the steak in the hot pan and let it cook for 1-2 minutes without moving it. When the steak comes away from the pan easily and has a nice brown crust, flip it over and cook the other side for another 1-2 minutes. If you want to brown the edges, you can hold the steak with tongs and quickly brown all sides.

The goal of this step is to create a nice crust on the outside of the steak and seal in the flavour.

Finish in the oven

Finishing your steak in the oven is a great way to ensure your meat is cooked evenly while maintaining a deeply caramelized crust. Here is a step-by-step guide:

Finishing in the Oven

Preheat the Oven

Preheat your oven to 400°F. This is the ideal temperature to finish your steak without overcooking it.

Transfer the Steak to the Oven

Place your oven-safe skillet directly into the preheated oven. If you don't have an oven-safe skillet, transfer your steak to a metal sheet pan that has been preheated in the oven.

Baking Time

Let the steak bake for 5 to 12 minutes, depending on the thickness of the cut and your desired level of doneness. For a medium-rare steak, bake for 7-10 minutes.

Check for Doneness

Insert a digital meat thermometer into the thickest part of the steak to check for doneness. For a medium-rare steak, you are aiming for an internal temperature of 135°F to 140°F.

Rest the Steak

Remove the steak from the oven when it reaches your desired internal temperature. Transfer it to a plate and cover loosely with foil. Let the steak rest for 5 to 10 minutes. This allows the steak to finish cooking and the juices to redistribute, ensuring a juicy and tender result.

Tips for Success

• Use an oven-safe skillet or pan to avoid having to transfer your steak to a separate baking dish.
• Avoid the temptation to keep checking on your steak while it's in the oven. Trust your timer and thermometer instead.
• Let your steak come to room temperature before cooking and rest for at least 5 minutes after cooking for the best results.

Frequently asked questions