Pan Seared Oven Finished Steak 2 Servings Recipes

PAN SEARED OVEN ROASTED STRIP STEAK

Steps:

• Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400° convection or 425° conventional but you may adjust this some for your needs,
• Trim and season steaks to your taste with coarse salt and pepper. I use 7:2:2 (my homemade seasoning) or use a seasoning of your choice.
• In an oven-safe pan over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil at this point due to the lower smoke point of butter, but I have never had a problem.
• When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.
• Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145° (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.
• Remember that you may get a few more degrees after removal from the oven.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

PAN-SEARED RIB-EYE

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

PAN SEARED T-BONE STEAK

Steps:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

PAN-SEARED STEAK

Steps:

• Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
• 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). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
• Transfer skillet to oven. Roast until an instant-read thermometer inserted in the thickest part of steak registers desired doneness, 5 to 15 minutes. 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. Cover and refrigerate any leftovers, up to 2 days.

KITTENCAL'S PAN-SEARED STEAK, STOVE TOP-TO-OVEN METHOD

Steps:

• Pat the meat dry using paper towels.
• Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours.
• Preheat oven to 400 degrees F.
• Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.
• Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly).
• After the 5-6 minutes cooking on each side you may lift the steak with tongs and brown the edges also.
• Return the steak flat in the pan.
• Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak --- for medium-rare 140-145 degrees and for medium 155-160 degrees. please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness).
• Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
• Spread the top with butter then season lightly with salt.
• Cover loosely with foil and allow to rest about 5-6 minutes.
• Slice across the grain.

SIMPLE CAST IRON STEAKS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Set steaks out at room temperature for 10 minutes. Then season both sides with salt and pepper.
• Heat oil in a cast iron skillet over medium-high heat until shimmering. Place steaks into the hot pan and cook until a nice crust forms, 2 to 3 minutes per side.
• Transfer skillet to the preheated oven and cook for 5 minutes. Remove from the oven and transfer steaks to a platter. Cover with aluminum foil for 5 to 10 minutes.
• Combine butter and soy sauce. Serve steaks topped with butter mixture.