Name: Cast Iron Pan-Seared Steak (Oven-Finished)
Prep time: 10 min
Cook time: PT-484753H8M41S
Total time: PT-484753H8M41S
Cuisine: American
Ingredients: 1 thick-cut steak (ribeye, NY strip, or filet; at least 1 to 1½ inches thick); Kosher salt (to taste); Freshly cracked black pepper (to taste); High smoke-point oil (like canola or avocado); 2 tbsp butter; 2–3 smashed garlic cloves; Fresh thyme (or rosemary, optional)

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There’s something about a good, pan-seared steak that just feels like a treat, right? Especially when it’s got that perfect crust on the outside and tender, juicy center inside. This cast iron pan-seared steak, finished in the oven, is my go-to when I want something simple but impressive—whether it’s a date night at home or just because Tuesday needed to feel a little fancier.

A Quick Peek at What Makes This Steak So Good

This recipe gives you that restaurant-quality steak right at home with minimal fuss. You start on the stovetop to get that crave-worthy crust, then finish it in the oven to make sure it’s cooked just how you like it. The best part? You don’t need fancy gear or a grill—just a trusty cast iron skillet.

Why You’ll Love This Recipe

It’s totally doable even if you’re not “a steak person”
No grill required—your stovetop and oven do all the work
You’ll get that perfectly seared crust every time
Great for any cut of steak—ribeye, NY strip, filet
It feels fancy but is secretly easy

Ingredients (Just a Peek)

You’ll need a good thick-cut steak (at least 1 to 1½ inches thick), kosher salt, freshly cracked black pepper, a high smoke-point oil like canola or avocado, and butter for basting. I also like to toss in some smashed garlic cloves and fresh thyme when I baste for a little extra something. You’ll find the full list of ingredients and exact measurements down below in the recipe card.

How to Make Cast Iron Pan-Seared Steak (Oven-Finished)

Let the Steak Come to Room Temp

Take your steak out of the fridge about 30-40 minutes before cooking. This helps it cook evenly and keeps it from seizing up in the hot pan.

Preheat Your Oven

Set your oven to 400°F. While it’s heating up, place your cast iron skillet on the stovetop over medium-high heat to get it screaming hot.

Season Generously

Pat your steak dry with paper towels, then season both sides really well with kosher salt and black pepper. Don’t be shy—it makes the crust that much better.

Sear in the Cast Iron Skillet

Add a little oil to the hot skillet, then place your steak in the pan. Let it sear undisturbed for about 2–3 minutes, then flip and do the same on the other side. You’re looking for a deep brown crust.

Add Butter, Garlic, and Herbs

Once both sides are seared, drop in a couple tablespoons of butter along with smashed garlic cloves and a few sprigs of thyme or rosemary. Tilt the pan and spoon the melted butter over the steak for a minute or so.

Finish in the Oven

Pop the whole skillet into the preheated oven. Roast for about 4–6 minutes for medium-rare, depending on the thickness. Use a meat thermometer if you’re unsure—130°F for medium-rare, 140°F for medium.

Rest Before Slicing

Remove the steak from the pan and let it rest for at least 5–10 minutes before slicing. This step is key to keeping all those juices in.

Expert Tips and Tricks

Don’t skip the resting time. That’s when the magic happens.
Use a meat thermometer if you’re nervous about doneness—it takes the guesswork out.
Make sure your pan is very hot before you sear. That’s what gets that perfect crust.
Dry the steak really well before seasoning for best browning.

Recipe Variations and Possible Substitutions

Swap the garlic and thyme for rosemary or sage if that’s what you’ve got
Add a splash of balsamic or a spoonful of Dijon to the butter for extra depth
Try compound butter (with blue cheese or garlic herb) for serving
Use ghee instead of butter if you’re going dairy-free

Serving and Pairing Suggestions

I love serving this steak with creamy mashed potatoes or crispy roasted baby potatoes. If I’m leaning lighter, a big Caesar salad or garlicky green beans is perfect. For drinks, a bold red wine like Cabernet or Malbec makes it feel extra special, but even a cold beer works if you’re going casual.

Storage and Reheating Tips

Leftovers will keep in the fridge for about 3 days. Reheat gently in a skillet over medium heat with a little butter or oil—just enough to warm it through without overcooking. You can also slice it thin and eat it cold in a salad or wrap the next day.

FAQs

Can I use a different pan if I don’t have cast iron?
You can, but cast iron really gives the best sear and even heat. A heavy stainless steel pan would be the next best option.

What’s the best steak cut for this recipe?
Ribeye, New York strip, or filet mignon are all great. Just make sure it’s a thick cut for the best results.

How do I know when the steak is done without cutting into it?
A meat thermometer is your best friend here. Pull at 130°F for medium-rare or 140°F for medium.

Can I marinate the steak before cooking?
You could, but for this style, I think simple salt and pepper is best to let the meat shine.

In Conclusion

This cast iron pan-seared steak is the kind of recipe that never fails. It’s classic, satisfying, and totally doable at home—even if you’re not a grill master. Once you try it this way, you might just start skipping the steakhouse altogether. Let me know how yours turns out—I love hearing how you make it your own.

Cast Iron Pan-Seared Steak (Oven-Finished)

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This recipe delivers a perfectly seared steak with a crispy, flavorful crust and a tender, juicy interior, all with minimal fuss. Using a trusty cast iron skillet and the oven, you can make steakhouse-quality steaks at home with ease.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15–20 minutes (searing + oven time)
Total Time: 25-30 minutes
Yield: 1 steak (serves 2-3 people) 1x
Category: Main Course
Method: Pan-Seared and Oven-Finished
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 thick-cut steak (ribeye, NY strip, or filet; at least 1 to 1½ inches thick)
Kosher salt (to taste)
Freshly cracked black pepper (to taste)
High smoke-point oil (like canola or avocado)
2 tbsp butter
2–3 smashed garlic cloves
Fresh thyme (or rosemary, optional)

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Instructions

Let the steak come to room temperature (30–40 minutes before cooking).
Preheat oven to 400°F (200°C). Heat a cast iron skillet on the stovetop over medium-high heat.
Pat the steak dry with paper towels, then season both sides with kosher salt and black pepper.
Add oil to the hot skillet. Sear the steak for 2–3 minutes per side until a deep brown crust forms.
Add butter, smashed garlic cloves, and thyme to the pan. Tilt the skillet and spoon the melted butter over the steak for 1 minute.
Transfer the skillet to the oven. Roast for 4–6 minutes for medium-rare (130°F internal temperature) or adjust for your desired doneness.
Remove from the oven and let the steak rest for 5–10 minutes before slicing.