Sear-Roasting Steaks: Pan To Oven

How to Pan-Sear and Bake a Steak

Pan-searing and then baking a steak is a great way to get a juicy, tender, and flavourful steak with a caramelized crust. This method is perfect for cooking a steak to your desired doneness, whether you like it rare, medium-rare, medium, or well done.

Ingredients and Preparation

For this method, you will need a cast-iron skillet or another oven-safe pan, olive oil or butter, and your choice of steak. You can use t-bone, sirloin, ribeye, New York strip, or filet mignon. The steak should be at least 1 inch thick to ensure a good sear without overcooking.

Before cooking, remove the steaks from the fridge and let them come to room temperature. This will ensure more even cooking. Pat the steaks dry with a paper towel, then season generously with salt and pepper or your favourite steak seasoning.

Pan-Searing

Heat your cast-iron skillet over medium-high heat. When the pan is hot, add your cooking fat of choice—olive oil, butter, or a combination of both. Place the steaks in the pan and sear for about 1-2 minutes on each side, until golden brown. This step creates a nice crust on the outside of the steak and seals in the flavour.

Baking

After searing, transfer the skillet to a preheated oven. The ideal oven temperature is around 400°F. Bake the steaks for 5-12 minutes, depending on their thickness and your desired doneness. For a medium-rare steak, bake for 5-6 minutes; for medium, bake for 6-7 minutes; for medium-well, bake for 8-9 minutes; and for well done, bake for 10 minutes or more.

Resting

Remove the steaks from the oven and allow them to rest for 5-10 minutes before serving. This resting period is crucial, as it allows the juices to redistribute and the meat to relax, resulting in a more tender and juicy steak.

Choosing the right steak

Thickness: Opt for steaks that are at least 1-inch thick, or even thicker if you prefer. Thicker cuts like ribeye, New York strip, or filet mignon are ideal. This ensures that the inside of the steak doesn't overcook before a beautiful caramelized crust forms on the outside.

Marbling: Look for steaks with nice marbling, which means having ripples of fat throughout the meat but not too much. This fat adds flavour and helps keep the steak juicy and tender.

Type of Steak: Some recommended types of steak for this cooking method include rib-eye, sirloin, New York strip, and top sirloin. These cuts tend to work well with the searing and oven-finishing technique.

Quality: Whenever possible, choose high-quality, grass-fed beef from trusted sources. This can make a big difference in the taste and texture of your final dish.

Freshness: If you have the option, select steaks with a fresh, bright colour and avoid those that look dull or have an off-putting odour. Fresh steaks are more likely to provide a better dining experience.

Weight: Consider the weight of the steak, especially if you're cooking for a group. A good rule of thumb is to allow about 6-8 ounces (170-225 grams) of uncooked steak per person. This will provide a generous serving for most individuals.

Personal Preference: Finally, don't forget to consider your personal preferences and those of your guests. Some people prefer their steaks with more fat, while others may like a leaner cut. Choose a steak that aligns with your taste buds and dietary preferences.

Remember to let your steaks come to room temperature before cooking and always use a meat thermometer to check for doneness. Enjoy experimenting with different cuts of steak to find your favourites for pan-searing and oven-baking!

Marinating

For the oil, olive oil is a good option as it helps to keep the meat moist. You can also use other oils like avocado or grapeseed oil.

Sauces like Worcestershire sauce, soy sauce, and hot sauce add flavour and moisture to the meat. Lemon juice or apple cider vinegar are acidic ingredients that cut through the other flavours and add brightness, while also helping to tenderise the meat.

Spices and seasonings such as dried basil, garlic powder, dried parsley flakes, white pepper, and minced garlic enhance the flavour of the steak.

You can blend all the ingredients together to make a marinade. The length of time you should marinate your steak depends on the cut and thickness. Thinner cuts like skirt or flank steaks should be marinated for 2-4 hours, while tougher cuts like top sirloin or sirloin tip benefit from marinating overnight.

Place your steak in a resealable plastic bag with the marinade, coat well, and leave in the refrigerator. Remember to never reuse the marinade as it can make you sick due to bacteria from the raw meat.

• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 3 tablespoons dried basil
• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1 teaspoon dried minced garlic (optional)
• 1/4 teaspoon hot pepper sauce (optional)

Blend all the ingredients and pour into a resealable plastic bag with your steak. Marinate in the refrigerator for up to 8 hours for tougher cuts, or 2-4 hours for thinner cuts.

After marinating, remove the steak from the bag and shake off any excess marinade. Discard the remaining marinade and cook your steak to your desired doneness.

Pan-searing

Preparation

First, ensure your steak is at room temperature. This will guarantee a perfect and consistent pink colour throughout the steak. Blot the steak with a paper towel to remove any excess juices. Next, season the steak generously with salt and pepper on both sides. You can also add other seasonings, like garlic, at this stage.

Cooking

Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's very hot. You can add a high-heat oil, like avocado oil, to the pan. You'll know it's hot enough when the oil begins to shimmer.

Carefully place the steak in the pan, releasing it away from you to avoid oil splatter. Leave the steak undisturbed for 3-4 minutes to develop a brown crust. Then, flip the steak and cook the other side for the same amount of time. You can also sear the edges of the steak for 1 minute per edge.

During the last minute of cooking, you can add butter, garlic, and herbs like thyme or rosemary to the pan for extra flavour.

Resting

Transfer the steak to a cutting board and let it rest for 5-10 minutes. This is an important step, as it allows the juices to redistribute and ensures that the steak stays juicy and tender.

Finally, slice the steak and serve. You can pour any remaining butter from the pan over the steak for extra flavour.

Tips

• Choose a high-quality, well-marbled steak with a good amount of fat to ensure a juicy and tender result.
• Thick-cut steaks (at least 1-1.5 inches) are best, as they give you plenty of time to develop a nice sear without overcooking the inside.
• Ensure your pan and oil are hot before adding the steak. You should hear a sizzle when the steak hits the pan.
• Don't overcrowd the pan. Cook one steak at a time to avoid steaming instead of searing.
• Use a meat thermometer to check the internal temperature of your steak. For a medium-rare steak, aim for an internal temperature of 135°F.
• Always let your steak rest before slicing and serving to allow the juices to settle.

Oven-baking

For a 1-inch thick steak, bake in the oven for 5-12 minutes for a medium-rare finish, and 6-7 minutes for a medium finish. If you like your steak medium-well, aim for 8-9 minutes, and for a well-done steak, you're looking at 10 minutes or more.

If your steak is thicker, you'll need to adjust the cooking time accordingly. For a 1.5-inch thick steak, a medium-rare finish will take 5-6 minutes, and a medium finish will take 6-7 minutes. For a 2-inch thick steak, you're looking at 15-20 minutes in the oven.

Remember, it's important to use an instant-read or meat thermometer to check the internal temperature of your steak. The steak will continue to cook after you remove it from the oven, so take it out a few degrees before it reaches your desired temperature.

• Use an oven-safe pan that can go from stovetop to oven, such as a cast-iron skillet.
• If your pan isn't oven-safe, transfer your steak to a preheated metal sheet pan in the oven.
• Tent the steak with foil and let it rest for a few minutes before serving. This allows the juices to redistribute and the meat to relax.
• If you're making compound butter or using regular butter, add it to the pan before transferring to the oven.
• If you're cooking more than one steak, especially if they are different cuts, you may need to adjust the cooking time accordingly.

Resting

While resting, the steak's internal temperature will continue to rise. For a rare steak, remove it from the oven at 115-125°F, as it will reach 125-135°F while resting. For a medium-rare steak, an internal temperature of 125-135°F will increase to 135-145°F. A medium steak will go from 135-145°F to 145-155°F. For medium-well, the temperature will rise from 145-155°F to the final temperature of 155-165°F. Well-done steaks should be removed from the oven at 155-165°F and will continue to cook to reach the final temperature.

Using a meat thermometer will help you achieve the desired level of doneness. Insert the thermometer into the thickest part of the steak to get an accurate reading. Keep in mind that the steak will continue to cook even after it has been removed from the heat, so it is essential to account for the resting time when checking the internal temperature.

Allowing your steak to rest before serving will ensure optimal flavour, texture, and juiciness. This step is crucial for a well-cooked steak, so don't be tempted to skip it!

Frequently asked questions