The Art of Perfectly Pan-Seared and Oven-Roasted Steak

There’s nothing quite like a perfectly cooked steak, seared to perfection and roasted in the oven to tender and juicy perfection. Pan-seared oven-roasted steak is a classic dish that is loved by meat lovers all around the world. While it might seem daunting to cook the perfect steak, with a little bit of practice and patience, anyone can create a restaurant-quality dish in the comfort of their own kitchen.

Choosing the Right Cut of Meat

Choosing the right cut of meat is essential when it comes to cooking steak. Different cuts of meat require different cooking times and techniques. For pan-seared oven-roasted steak, we recommend using a boneless ribeye, tenderloin, or strip steak. These cuts are tender, juicy, and flavorful, making them perfect for this cooking method. When selecting your steak, look for marbling throughout the meat, as this will ensure a tender and flavorful end result.

Preparing the Steak

Before cooking the steak, it’s essential to bring it to room temperature. This will ensure that the steak cooks evenly and prevents the meat from becoming tough. Take the steak out of the refrigerator at least 30 minutes before cooking.

Next, season the steak generously with salt and pepper. You can also add your favorite herbs and spices at this stage, such as garlic powder, thyme, or rosemary. Rub the seasonings into the meat, ensuring that it’s coated evenly.

Pan-Searing the Steak

To achieve the perfect sear on your steak, you need to use a hot pan. Preheat a cast-iron skillet over high heat for at least 5 minutes. Once the pan is hot, add a tablespoon of vegetable oil or clarified butter. Carefully place the steak into the hot pan, making sure it sizzles immediately. Cook the steak for 2-3 minutes on each side until a golden crust forms.

Oven-Roasting the Steak

Once the steak is seared, transfer it to a preheated oven set to 400┬░F. Roast the steak in the oven for 5-10 minutes, depending on the thickness of the steak and the desired level of doneness. Use a meat thermometer to check the internal temperature of the meat. For rare, the internal temperature should be 120┬░F, for medium-rare, it should be 130┬░F, for medium, it should be 140┬░F, and for well-done, it should be 150┬░F.

Resting and Serving the Steak

Once the steak is cooked to perfection, remove it from the oven and let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a tender and juicy steak. While the steak is resting, you can make a simple pan sauce by deglazing the pan with red wine, beef stock, or balsamic vinegar.

When it’s time to serve, slice the steak against the grain and drizzle the pan sauce over the top. Pair your pan-seared oven-roasted steak with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a simple salad.

Tips for Cooking the Perfect Steak

Use a meat thermometer to ensure that the steak is cooked to your desired level of doneness.
Let the steak come to room temperature before cooking.
Use a cast-iron skillet for the best sear.
Don’t overcrowd the pan when cooking the steak.
Let the steak rest before slicing to ensure that it’s juicy and tender.
Don’t be afraid to experiment with different seasonings and herbs.