Oven roasted steak

Pan Seared Oven Roasted Steak

Pan Seared Oven Roasted Steak - juicy and tasty medium-rare steak beautifully seared on stovetop and roasted in the oven for a lovely finish. A fancy restaurant-quality dish without the hefty price tag!

Course Main
Cuisine American
Keyword chicken dinner, pan seared, quick recipes, roast steak, steak
Servings 2 servings
Calories 692 kcal
Author Immaculate Bites


  • 2 boneless beef steak ( 1 - 1 ½ pounds, about 1 1/2 inches thick)
  • Salt to taste
  • 2 tablespoons Steak Seasoning (Homemade here )
  • 4 tablespoons unsalted butter or Olive oil (I used both)
  • 4-6 garlic cloves , crushed
  • ½ a bunch of rosemary
US Customary - Metric


  1. Allow the steak to rest at room temperature for 30-40 minutes, this helps to obtain final internal pressure easily. Preheat oven at 400F.

  2. Pat the meat dry using paper towels. Season steak generously with salt and steak seasoning and allow meat to sit at room temperature for about 1 hour. 

  3. Melt butter and oil in a 12-inch cast iron (or oven safe pan) over medium high heat. Sear both sides of the steak in the heated skillet until a slight dark crust has formed, about 4-5 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly. After searing throw in crushed garlic and rosemary.

  4. Transfer pan to the preheated oven. And cook until an instant read thermometer reads 140F to 145F (for medium rare), about 7-10 minutes (cooking time will depend on the thickness of the steak).

  5. Remove from the oven and allow to rest for a few minutes before serving. 

  6. Slice steak across the grain and serve.

Recipe Notes

  1. If you do not have steak seasoning, you can use black pepper, garlic powder and onion powder or any other seasoning you like.
  2. Steak will continue to cook a few degrees  after you remove from the oven. So it is advisable to pull out the pan from the oven a few minutes before the desired doneness.
  3. Let steak rest for at least 5 minutes before  slicing . The reason for resting the steak is  because the juices need time to redistribute, if not  it will just flow out of the steak , making it tough and  overcooked piece of meat.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.