Oven Temperature To Finish Pan-Seared Steak

Cooking steak is an art, and one of the best ways to prepare a juicy and tasty steak is to pan-sear it on a stovetop and finish it in the oven. This method gives the steak a beautiful crust and a tender, evenly cooked interior.

The key to a good steak is to first master the art of choosing the perfect beef cut. Rib-eye, sirloin, New York strip, or filet mignon are great options, and the steak should be at least 1-1.5 inches thick with marbling (little veins of fat across the meat).

Before you start cooking, remove the steak from its packaging and let it rest at room temperature for 30-60 minutes. This helps the steak reach its final internal temperature more easily. Pat the steak dry with paper towels and season generously with salt and pepper or your favourite steak seasoning.

For the stovetop searing, you'll need an oven-safe, heavy-bottomed pan—cast iron works great here. Place the pan over medium-high heat for a few minutes. Then, add your steak and sear for 1-2 minutes on each side, creating a nice crust.

After searing, transfer the pan with the steak directly into a preheated oven. The ideal oven temperature depends on your desired doneness. For a medium-rare steak, cook at 400°F for 5-12 minutes. For a well-done steak, you can go up to 425°F for 12-19 minutes.

Use a meat thermometer to check for doneness. For a medium-rare steak, aim for an internal temperature of 130°F-135°F, while for a well-done steak, you're looking at 155°F-165°F.

Once the steak reaches your desired temperature, remove it from the oven, cover it loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender steak.

Now you're ready to slice and serve your perfectly cooked, pan-seared steak!

How to get a good sear on your steak

Preparation

Before you begin cooking, there are a few preparatory steps to take to ensure your steak turns out well. Firstly, choose a good-quality cut of meat. Thicker steaks are best for searing, and look for those with intramuscular fat, which looks like white spiderwebs in the meat. Good choices include porterhouse, ribeye, and New York strip. You should also consider the level of marbling, which is the amount of fat distributed throughout the meat. Well-marbled beef is more foolproof than leaner cuts, which can be overcooked more easily.

Next, you'll want to season the steak. Coarse salt and pepper are the only essentials, but you can also add garlic, rosemary, or any other herbs and spices you like. It's best to pat the steak dry with paper towels before seasoning, as excess moisture will prevent the exterior from crisping up. Allow the steak to rest at room temperature for 20-40 minutes after seasoning. This helps the steak cook more evenly, reducing the risk of overcooking the exterior before the centre is done to your liking.

Choosing Your Cookware

For the best results, use a cast-iron skillet or pan. Cast iron retains heat well and can go straight from the stovetop into the oven. If you don't have cast iron, any oven-safe, uncoated pan with good heat retention will do. Non-stick pans are not suitable, as they can't handle high temperatures and won't give you a good sear.

Cooking Your Steak

Preheat your oven to around 400°F. While the oven is heating up, place your pan on the stovetop over medium-high heat and add a small amount of oil. You can use canola, avocado, or grapeseed oil, but avoid unrefined oils, as these will burn at high temperatures. When the oil is hot, add your steak, being careful not to crowd the pan. Leave the steak to cook without moving it for 1-2 minutes. This will give it a nice crust on the outside and seal in the flavour.

Once the first side is browned, flip the steak and cook the other side for another 1-2 minutes. You can also hold the steak on its edge with tongs and cook the fatty edges to render some of the fat and deepen the flavour.

Transfer the pan to the oven and cook for 5-12 minutes, depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak. For a rare steak, you're aiming for an internal temperature of 120-125°F; for medium-rare, 130-135°F; for medium, 140-145°F; for medium-well, 150-155°F; and for well-done, 155-165°F.

Remove the steak from the oven 5°F before it reaches your desired temperature, as it will continue to cook while it rests. Let the steak rest for 5-10 minutes before serving, covering it loosely with foil to keep it warm.

Troubleshooting

If your steak isn't searing properly, it's likely that your pan isn't hot enough. You need a hot cast-iron skillet to instantly begin searing the steak. Medium-high heat will cook the steak but won't give you a good sear. Also, make sure you're not flipping the steak too soon. It should be left to cook for a couple of minutes on each side to develop a nice crust.

Finishing Touches

For an extra flavour boost, add a dollop of butter to the pan a minute or two before your steak is finished cooking. You can also baste the steak in garlic butter or add fresh thyme and rosemary for a classic roast flavour.

Oven temperature and cooking time

Oven temperature is a key factor in achieving the perfect pan-seared steak. The ideal temperature range for finishing a pan-seared steak in the oven is between 350°F and 425°F (177°C-218°C).

At these temperatures, you can expect your steak to be done within 5 to 15 minutes, depending on the thickness of the steak and your desired doneness. For a rare steak, aim for an internal temperature of 125°F (52°C), while a medium-rare steak should reach 135°F (57°C). If you prefer your steak medium, cook it to 145°F (63°C), and for medium-well, take it to 150°F (66°C). A well-done steak is achieved at 160°F (71°C).

It is important to note that the steak will continue to cook even after being removed from the oven due to carry-over cooking, so it is advisable to remove it from the oven a few degrees before reaching the desired internal temperature.

Additionally, the oven temperature can be adjusted based on your preference. A lower temperature like 350°F is suitable if you want more control over the cooking process and don't mind a slightly longer cook time. On the other hand, a higher temperature of 425°F will cook your steak faster but requires closer monitoring to avoid overcooking.

Let's not forget the role of the skillet in the oven-finishing process. A cast-iron skillet is an excellent choice, as it retains heat well and can go directly from the stovetop to the oven. However, any oven-safe skillet or pan can be used, as long as it is uncoated and has good heat retention.

Now, let's delve into the cooking process. After seasoning your steak generously with salt and pepper or your preferred steak seasoning, heat butter or oil in your chosen skillet over medium-high heat. Once the pan is hot, add the steak and sear both sides for about 2 minutes each, creating a nice crust. Then, transfer the skillet to the preheated oven and cook until the desired internal temperature is reached.

As a final step, remove the steak from the oven and let it rest for a few minutes before serving. This resting period allows the juices to redistribute, ensuring a juicy and tender steak.

In summary, achieving the perfect oven temperature for finishing a pan-seared steak involves finding the right balance between temperature and cooking time. By following the guidelines provided, you'll be well on your way to enjoying a delicious, perfectly cooked steak.

Steak doneness temperatures

The ideal temperature for your steak depends on how well done you like it. Here is a guide to help you achieve your desired level of doneness:

Rare

A rare steak is cool to warm in the centre, with a deep red interior. It is soft and tender in texture. Rare is a good option for leaner steaks like top sirloin or filet mignon, which don't have as much fat to melt. To achieve a rare steak, remove the meat from the heat when it reaches 115-120°F and let it rest for about 5 minutes before serving.

Medium Rare

A medium-rare steak has a warm red centre with dark pink edges. This is the most popular level of doneness, as it has the quintessential soft steak texture. Medium-rare allows the fat in the steak to render and add buttery, rich flavours. To achieve this level of doneness, remove the steak from the heat when it reaches 125-135°F and let it rest for a few minutes before serving.

Medium

A medium steak has a pink and warm interior with lighter pink edges. The texture is slightly firmer than a rare or medium-rare steak. To achieve a medium steak, remove it from the heat at 135-145°F and let it rest while you finish setting the table.

Medium Well

A medium-well steak has a hot interior with only a slightly pink hue in the centre and little to no colour on the edges. The texture is firm, as the meat is drier due to water evaporating during the cooking process. To achieve this level of doneness, remove the steak from the heat when it reaches 145-155°F and let it rest for 5-10 minutes to finish cooking.

Well Done

A well-done steak has no pink colour left and will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry and tough texture. To avoid overcooking, remove the steak from the heat when it reaches 155-165°F and let it finish cooking off the heat.

It's important to note that steak will continue to cook after it is removed from the heat, so it is recommended to remove it when it is about 5 degrees lower than your desired temperature. Additionally, always use a meat thermometer to check the temperature, as colour is not a foolproof indicator of doneness.

Choosing the right steak cut

Factors to Consider:

• Thickness: Thicker cuts are generally preferable as they allow more time to cook without overdoing it. Aim for a minimum thickness of 1 inch for any cooking method.
• Marbling: Marbling refers to the white lines of fat running through the steak. While you may think fat is undesirable, it's actually what gives your steak tenderness and flavour. Look for thin lines of marbling rather than large chunks of fat.
• Part of the Cow: Different parts of the cow offer varying levels of tenderness and flavour. Cuts closer to the legs and shoulders, such as brisket and beef shanks, tend to be tougher due to the muscles being more active. Cuts from the back, like ribeye, strip, tenderloin, and T-bone, are generally more tender.

Popular Steak Cuts:

• T-Bone: Cut from the short loin, closer to the stomach than the rear. It contains two types of meat: a tenderloin and a strip steak, offering different flavours and textures in one cut. T-bones are usually between 1 and 2 inches thick and can be pricey.
• Porterhouse: Similar to T-bone but larger and a little less tender as they're cut closer to the legs. They have a larger tenderloin portion and are typically up to 3 inches thick.
• Ribeye: Cut from the prime rib area, ribeyes have excellent marbling, making them super flavorful and juicy. They're usually 3/4 to 1 1/2 inches thick, but 1 1/2 inches is ideal for grilling.
• Filet Mignon: Cut from the tenderloin, which sits closest to the ribs. It's extremely tender but lacks the marbling of other cuts, so it may need additional seasoning or sauce. Filet mignon is typically the most expensive cut.
• Top Sirloin: Cut from the rear of the animal, underneath the tenderloin. It has rich, beefy flavours but is less tender due to the muscular area it comes from. Top sirloin is a more affordable option and works well with marinades.
• Strip Steak: Cut from the short loin, behind the rib area. It's usually boneless, rectangular, and known for its marbling and deep flavour. Strip steak is a more affordable option and can be cooked in various ways.
• Flat Iron: Cut from the top blade of the chuck, this is a newer steak option with excellent marbling and a tender texture. It's the second most tender steak after filet mignon and is gaining popularity.

Resting your steak

After removing the steak from the oven, transfer it to a plate or cutting board and cover it loosely with foil. Let the steak rest for at least 5 minutes before slicing. This allows the steak to finish cooking and gives the juices time to redistribute. Keep in mind that the steak will continue to cook slightly as it rests, so it's important not to overcook it in the oven.

The ideal resting time for a steak depends on its thickness and the desired doneness. For a thick steak cooked to medium-rare, a resting time of 7-10 minutes is recommended. If you prefer your steak well done, a longer resting time of up to 15 minutes may be needed.

During the resting period, the steak's internal temperature will continue to rise. For example, a medium-rare steak should have an internal temperature of 135 degrees Fahrenheit. However, if you remove it from the oven at 130 degrees Fahrenheit and let it rest for a few minutes, it will continue to cook and reach the desired temperature.

It's worth noting that the steak will lose heat during the resting period, so it's essential to account for this when deciding how long to rest it. As a general rule of thumb, a steak loses about 5 degrees Fahrenheit during the resting process. Therefore, if you're aiming for a medium steak with an internal temperature of 140 degrees Fahrenheit, remove it from the oven at around 135 degrees Fahrenheit to account for the temperature drop.

Additionally, the type of pan you use can also impact the resting process. If you use a cast-iron skillet, the steak will retain more heat and stay warmer during the resting period compared to other types of pans.

In conclusion, resting your steak is a crucial step in the cooking process. It ensures that the steak stays juicy and allows the internal temperature to reach the desired level of doneness. By following the recommended resting times and accounting for temperature loss, you can ensure that your steak is cooked to perfection every time.

Frequently asked questions