Under 30 Minutes

Pan-Seared Steak

With the right steak, a good cast-iron or other ovenproof skillet, your kitchen can be the best steakhouse in town.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2007


  • 1 tablespoon vegetable oil
  • 1 boneless rib-eye or New York strip (shell) steak, 1 1/2 to 2 pounds and 2 1/2 inches thick, room temperature
  • Coarse salt and cracked (butcher-grind) pepper
  • Steak Butter


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

A cast-iron pan 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.


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