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Cast Iron Pan-Seared Steak (Oven-Finished)

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.

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)

Instructions

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

Notes

  • Don’t skip the resting time! It allows the juices to redistribute in the meat.
  • Use a meat thermometer for perfect doneness without guessing.

Nutrition

Find it online: https://cookedbyandy.com/cast-iron-pan-seared-steak-oven-finished/