How To Cook Steak In Pan Then Oven

Getting a perfect steak at home is easier than you think. The secret is knowing how to cook steak in pan then oven. This two-step method gives you a fantastic crust on the stove and cooks the inside evenly in the oven. It’s the best way to get a restaurant-quality result without any special equipment.

You don’t need to be a pro chef. With the right cut, a hot pan, and a few simple steps, you can make a steak that rivals any steakhouse. This guide will walk you through everything, from picking your steak to letting it rest.

This method is sometimes called the “reverse sear,” but we’re starting in the pan. The goal is simple: create a deep, flavorful sear first, then use the oven’s gentle, surrounding heat to finish cooking. It prevents a thick steak from being raw in the middle or burnt on the outside.

Why This Pan-to-Oven Method Works Best

A screaming hot pan is great for browning. That’s the Maillard reaction, which creates complex, savory flavors. But for a thick steak, the pan alone would char the outside before the inside is done.

The oven solves this. After searing, the oven’s ambient heat gently brings the steak to your perfect doneness. It cooks evenly from edge to edge, with no gray band of overcooked meat just under the crust.

Choosing the Right Steak Cut

Not all steaks are ideal for this method. You want a cut that’s at least 1 to 1.5 inches thick.

Ribeye: Rich, well-marbled, and very flavorful. The fat renders beautifully.
New York Strip: Leaner than ribeye but still tender, with a bold beefy taste.
Filet Mignon: Extremely tender, but less fatty. It benefits from extra butter basting.
Porterhouse/T-Bone: Gives you two experiences in one: the strip and the tenderloin.

Thinner steaks (under 1 inch) should just be cooked in the pan the whole time.

Essential Tools You’ll Need

A heavy, oven-safe skillet (cast iron or stainless steel are perfect).
Tongs (never pierce the steak with a fork!).
An instant-read meat thermometer. This is non-negotiable for perfect doneness.
A wire rack for resting (optional but helpful).
Paper towels for drying the steak.

Preparing Your Steak: The Crucial First Step

Preparation is 80% of the battle. Don’t skip these steps.

1. Bring Steak to Room Temperature

Take the steak out of the fridge 30-45 minutes before cooking. A cold steak won’t cook evenly. The center will stay raw while the outside overcooks.

2. Dry the Surface Thoroughly

Pat the steak completely dry with paper towels. Moisture is the enemy of a good sear. It creates steam, which prevents browning.

3. Season Generously

Season both sides liberally with kosher salt and freshly ground black pepper right before cooking. The salt will draw out a little moisture, which helps form a crust. Don’t be shy with the seasoning.

Step-by-Step Cooking Instructions

Follow these steps in order for the best results. Preheat everything before the steak touches the pan.

Step 1: Preheat Your Oven and Pan

Place your oven-safe skillet on the stove over medium-high heat. Let it get hot for a few minutes. Simultaneously, preheat your oven to 400°F (200°C). A hot start is essential for a proper sear.

Step 2: Sear the Steak in the Pan

Add a high-smoke-point oil to the hot pan (like canola, grapeseed, or avocado oil). It should shimmer.
Carefully place the seasoned steak in the pan. It should sizzle loudly. If it doesn’t, your pan wasn’t hot enough.
Do not move it! Let it sear undisturbed for 2-3 minutes to build a crust.
Use tongs to flip the steak. Sear the other side for another 2-3 minutes.
If you have a fatty edge, use the tongs to hold the steak upright to render the fat for about 30 seconds per side.

Step 3: Add Aromatics and Transfer to Oven

In the last minute of searing, add a couple tablespoons of butter, a few sprigs of fresh thyme, and a couple garlic cloves (smashed) to the pan. Tilt the pan and spoon the melting butter over the steak repeatedly. This is called basting and it adds incredible flavor.

Then, immediately transfer the entire skillet to your preheated oven.

Step 4: Finish in the Oven

This is where your thermometer is vital. Cooking time varies based on thickness, starting temp, and your desired doneness.

For a 1.5-inch thick steak at 400°F, expect 4-8 minutes in the oven.
Check early and often. Insert the thermometer into the thickest part of the steak.

Target Temperatures (for medium-rare):

Rare: 120-125°F (49-52°C)
Medium Rare: 130-135°F (54-57°C) – This is the sweet spot for flavor and tenderness.
Medium: 140-145°F (60-63°C)
Medium Well: 150-155°F (66-68°C)

Remember, the temperature will rise 5-10 degrees during resting.

Step 5: The Most Important Step – Resting

When the steak hits your target temp, take the skillet out of the oven. Immediately remove the steak from the hot pan and place it on a cutting board or wire rack.

Let it rest for at least 5-10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you cut it to soon, all those flavorful juices will run out onto the board.

Step 6: Slice and Serve

After resting, slice the steak against the grain. This means cut perpendicular to the long muscle fibers. It makes the steak much more tender to eat. Serve immediately.

Pro Tips for a Perfect Result Every Time

Use a timer for the searing step to avoid guessing.
If your steak has a bone, remember the meat near the bone cooks slower.
Don’t crowd the pan. Cook one steak at a time, or use two skillets.
For an extra flavor boost, sprinkle a little flaky sea salt on the steak after slicing.
Let your skillet cool completely before cleaning, especially if it’s cast iron.

Common Mistakes to Avoid

Even small errors can affect your steak. Here’s what to watch for.

Using a thin pan: It won’t hold heat evenly and will create hot spots.
Not drying the steak: This is the number one reason for a weak sear.
Moving the steak too soon: Let the crust form before you flip it.
Skipping the thermometer: Guessing doneness leads to over or undercooking.
Skipping the rest: You’ll lose the juicy goodness you worked hard for.
Using olive oil for the initial sear: Its smoke point is to low and it will burn.

What to Serve With Your Pan-Seared and Oven-Finished Steak

A great steak deserves great sides. Keep them simple to let the steak shine.

Classic garlic mashed potatoes or a crispy baked potato.
Simple roasted vegetables like asparagus, broccoli, or mushrooms.
A fresh, crisp green salad with a tangy vinaigrette.
Creamed spinach or a classic Caesar salad are also timeless pairings.

FAQ Section

Can I use this method for a steak that’s not thick?

It’s not recommended for steaks thinner than 1 inch. They will cook to quickly in the pan and likely overcook in the oven. For thin steaks, just use the pan on the stove the entire time.

What if I don’t have an oven-safe skillet?

You can sear the steak in a regular pan, then carefully transfer it to a preheated baking sheet or dish for the oven step. The downside is you lose the flavorful butter and herbs from the pan.

How do I clean my skillet after cooking steak?

For cast iron, let it cool, then scrub with hot water and a brush. Avoid soap. For stainless steel, you can deglaze the pan with a little water or broth while it’s still warm to loosen the bits, then wash normally.

Can I cook multiple steaks using this pan-to-oven method?

Yes, but you need space. Don’t overcrowd the pan during searing; cook in batches if necessary. You can place multiple steaks on a large baking sheet for the oven stage if they don’t all fit in your skillet.

Is butter necessary for basting?

While not strictly necessary, butter (with garlic and herbs) adds a rich, rounded flavor that complements the beef beautifully. You can baste with just the oil, but the butter makes a significant difference.

How long should I really let the steak rest?

A good rule is to rest it for about half the total cooking time. For most steaks, 5-10 minutes is sufficient. The rest allows the muscle fibers to relax and reabsorb the juices, making the steak more tender and juicy.

Mastering how to cook steak in pan then oven is a game-changer for home cooking. It gives you control and consistency. The combination of a crisp, savory crust and a perfectly cooked interior is what makes a steak exceptional. With practice, you’ll be able to judge doneness by feel and timing, but always trust your thermometer. Now, go heat that pan and get ready for one of the best steaks you’ve ever made.