Pan Seared Oven Roasted Strip Steak
Let’s cook our strip steaks like the steakhouses do. Pan sear to caramelize and then finish in the oven to your taste.
  • CourseMain Course
  • CuisineAmerican
Servings Prep Time
2 4minutes
Cook Time
14minutes
Servings Prep Time
2 4minutes
Cook Time
14minutes
Ingredients
  • 2 strip steaks good quality about 1 inch thick
  • 7:2:2 seasoning or just coarse salt and pepper
Instructions
  1. Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400 degrees convection or 425 conventional.
  2. Trim and season steaks to your taste. I use 7:2:2 (my homemade seasoning). If you don’t have that, you can season with a little coarse salt, pepper and granular garlic powder. Or any way you want.
  3. In an oven safe pan (I used my 10-inch cast iron) oven medium high heat melt one tablespoon of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem.
  4. When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want.
  5. Transfer pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared and the true temperature of the oven. COOK TO THE TEMPERATURE, NOT BY TIME ALONE. Remember that you may get a few more degrees after removal from the oven.
  6. It took 7 minutes to get to 150(medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.
Recipe Notes

The pan does not have to be cast iron. Any oven safe pan that can move from stove top to oven will do. If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven so the filet goes in a hot pan.

(Visited 468,498 times, 28,805 visits today)