Seared Steaks Finished in the Oven
/Playing with my new Lodge cast iron skillet, I’ve been honing my steak cooking skills! I start by generously coating the steaks with flaked sea salt and fresh ground pepper. This helps get that yummy crust from the sear. So good!
Click here or scroll below to find detailed cooking guidelines.
Pan‑Sear → Oven Finish Timing Chart (400°F)
Use this guide to hit your perfect level of doneness every time.
| Doneness Level | Internal Temp | Sear Time | Oven Time | How the Steak Should Look |
|---|---|---|---|---|
| Rare | 120–125°F | 2 min per side | 2–3 min | Deep red center; very soft. |
| Medium‑Rare | 130–135°F | 2 min per side | 3–5 min | Warm red center; soft with bounce. |
| Medium | 140–145°F | 2 min per side | 5–7 min | Warm pink center; firmer but juicy. |
| Medium‑Well | 150–155°F | 2 min per side | 7–9 min | Slight blush of pink; mostly firm. |
| Well‑Done | 160°F+ | 2 min per side | 9–11 min | No pink; fully firm. |
Helpful Notes
Rest steaks 5–10 minutes (Why? See below) after cooking — they’ll rise another 3–5 degrees.
Thicker than 1½ inches → add 1–2 minutes in the oven.
Thinner → subtract 1–2 minutes.
Why Resting Your Steak Matters
Resting is the secret to keeping every bite juicy. When a steak comes off the heat, the muscle fibers are tight and full of hot, moving juices. If you slice into it right away, those juices spill out onto the cutting board instead of staying in the meat.
Give the steak a few minutes to rest and two things happen:
The juices redistribute. As the steak cools slightly, the fibers relax and reabsorb moisture, so the inside stays tender and flavorful.
Carryover cooking finishes the job. The internal temperature rises another 3–5 degrees, helping you land right on your target doneness.
A simple 5–10 minute rest makes a noticeable difference — especially with thicker cuts like ribeye, strip, or filet.
Seared Steaks Finished in the Oven
Ingredients
Instructions
- Preheat oven to 400 degrees.
- Generously season steaks with salt and pepper.
- Heat oil and 1 tbsp butter in a cast iron pan on medium high.
- When the butter has fully melted, place the steaks in the skillet. Cook for 2-3 minutes on the first side. Flip and cook 1 minute on the other side.
- Then place in the preheated oven for 5 minutes. This should get them to a nice medium to medium rare, depending on the steak size. Check table below.
- Remove the skillet and set on stove. Top each steak with a pad of butter and let rest for 10 minutes.