Perfect Pan-Seared & Oven-Finished Steak
Serves
3 steaks
Prep: 10 minutes
Cook: 12–18 minutes
Rest: 5–10 minutes
Ingredients
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3 beef steaks (ribeye, chuck eye, sirloin, or round – 2–3 cm thick)
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1½ tsp kosher salt
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1 tsp freshly ground black pepper
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1 tsp garlic powder (optional)
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1 tsp smoked paprika or steak seasoning (optional)
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2 tbsp vegetable oil (high smoke point)
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2 tbsp butter (optional but 🔥)
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2 cloves garlic, smashed
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1–2 sprigs fresh thyme or rosemary (optional)
Instructions
1. Bring Steak to Room Temperature
Remove steaks from the fridge 30 minutes before cooking.
Pat completely dry with paper towels.
(Dry meat = better crust.)
Season generously on both sides with:
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Salt
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Black pepper
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Garlic powder / paprika if using
2. Preheat Oven
Preheat oven to 200°C / 400°F.
Line a baking tray with foil (like in the photo) and lightly oil it.
3. Sear the Steaks (CRUCIAL STEP)
Heat a heavy skillet (cast iron if possible) over high heat.
Add oil and let it get shimmering hot.
Place steaks in the pan (don’t overcrowd).
Sear:
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2–3 minutes per side
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Do NOT move them while searing
You want a deep brown crust, not grey.
4. Optional Butter Baste (Highly Recommended)
Lower heat slightly.
Add:
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Butter
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Garlic
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Herbs
Tilt pan and spoon melted butter over steaks for 30–60 seconds.
5. Oven Finish
Transfer steaks to prepared foil-lined tray.
Bake:
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Rare: 3–4 minutes (internal 50°C / 120°F)
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Medium-rare: 5–6 minutes (55°C / 130°F)
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Medium: 7–8 minutes (60°C / 140°F)
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Well-done: 10+ minutes
6. Rest the Steak (DO NOT SKIP)
Remove from oven and loosely cover with foil.
Rest 5–10 minutes.
This keeps the juices inside instead of spilling out.
How It Should Look
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Dark, caramelized crust
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Juicy interior
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No grey bands
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Beefy aroma 😌
Optional Pan Sauce (Quick)
After searing:
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Add ¼ cup beef broth
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Scrape pan bits
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Reduce 1–2 minutes
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Finish with a knob of butter
Spoon over steaks.
Serving Ideas
Serve with:
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Mashed potatoes
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Roasted vegetables
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Garlic bread
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Simple green salad
Pro Tips
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If steak is thin → skip oven, just pan-sear
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If steak is tough → slice against the grain
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Salt early for flavor, pepper later to avoid burning
