Recipes Ingredients Meat & Poultry Beef Recipes Pan-Seared Steak 3.1 (85) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 25, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 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 to 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 to 15 minutes. (Try to avoid peeking while the steak cooks on the stove and in the oven!) Opt for a cast-iron skillet, which 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. Ingredients 1 tablespoon vegetable oil 1 boneless rib-eye or New York strip (shell) steak, 1 ½ to 2 pounds and 2 ½ inches thick, room temperature Coarse salt and cracked (butcher-grind) pepper Steak Butter Directions 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. David Loftus 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. Rate it Print