Recipes Ingredients Meat & Poultry Beef Recipes Pan-Seared Steak 3.1 (84) 6 Reviews The key to making restaurant-quality steak is to sear the meat first, and then roast it. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 29, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 30 mins Servings: 4 The secret to a perfectly pan-seared steak is a hot pan. First, the meat is seared in a cast-iron skillet on the stovetop, then it’s transferred, still in the skillet, to a hot oven to finish cooking. The stovetop cooking gives the steak a nicely golden brown exterior, and the dry heat of the oven helps it to cook evenly. The other essential is patience; don’t get fidgety and prod or move the steak while it’s searing, and don’t keep checking on it while it’s in the oven. Pair your steak with seasoned butter, like garlic-herb or horseradish-mustard, and you'll have five-star reviews. 14 Steak Marinades for Grilling or Broiling Your Favorite Cuts David Loftus Ingredients 1 tablespoon vegetable oil 1 boneless rib-eye or New York strip (shell) steak, 1 ½ to 2 pounds and 2 ½ inches thick, room temperature Coarse salt and cracked (butcher-grind) pepper Steak Butter Directions Preheat oven and prepare skillet: Preheat oven to 400°F. Heat oil in a large cast-iron or other oven-proof skillet (not a nonstick skillet) over medium-high until it begins to smoke. A cast-iron skillet is the best pan for this recipe. It holds the heat and distributes it evenly, so it browns well rather than scorching the food in some spots and leaving it pale in others. Dry and season steak: Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper. Cook steak: Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Brown edges: Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet. Transfer to oven: Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. Spread with butter and let rest, then slice and serve: Transfer to a plate; spread with 1 tablespoon Steak Butter. Cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). Slice across the grain; serve with remaining Steak Butter. Storing Pan-Seared Steak If you have any leftovers, cover them with foil or transfer the steak to an airtight container and refrigerate for up to 2 days. Originally appeared: Everyday Food, April 2007 Rate It PRINT