The secret to a perfectly pan-seared steak is a hot skillet and patience. The steak is patted dry to remove any moisture that would prevent a crust from forming and then seasoned generously. Your steak will cook for 5-7 minutes on the stovetop to form the desired brown crust. Then you'll move it to the preheated oven to finish cooking, another 5-15 minutes. Try to avoid peeking while the steak cooks on the stove and in the oven. Opt for a cast-iron skillet as it retains and distributes heat well—skip the nonstick skillet on steak night. Pair your steak with seasoned butter like garlic-herb or horseradish-mustard and you'll have five-star reviews.