Pan-Seared Oven-Roasted Steak

Slicing into an oven-roasted and rested steak.

Pan-Seared Oven-Roasted Steak

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

Course Main

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 20

Dry Brining Time 1

Total Time 1 25

Servings

Calories 975kcal

Author Imma

Ingredients

2 1½-inch thick boneless steaks (1-1½ pounds or 500-700g)
salt to taste (½-¾ teaspoon per pound)
2 tablespoons (24g) steak seasoning
4 tablespoons (56g) unsalted butter or olive oil (I used both, half the amount of each)
4-6 cloves garlic, crushed
½ bunch rosemary

Instructions

Pat the meat dry with paper towels. Season the steaks generously with salt, and let them sit at room temperature for about 1 hour to dry brine.
Preheat oven to 400℉ (205℃).
Melt butter and oil in a 12-inch cast-iron skillet (or oven-safe pan) over medium-high heat.
Sear both sides of the steak in the hot skillet until a slight dark crust has formed (4-5 minutes per side). Reduce the heat if the steaks are browning too quickly. If you prefer a lighter outside crust, then reduce the time slightly.
After searing, toss in the crushed garlic and rosemary. Transfer the pan to the preheated oven. And roast until an instant-read thermometer reads the desired temperature. (See notes)
Remove from the oven and allow to rest for a few minutes before serving. Slice steak across the grain and serve.

Notes

If you don’t have steak seasoning, a blend of black pepper, paprika, garlic powder, and onion powder will do the trick. Creole and jerk seasoning are also wonderful.
This recipe is for two people, but it easily serves 4-6.
Internal temperatures: Rare 120-125℉ (48-50℃), medium-rare 130-135℉ (55-57℃), medium 140-145℉ (60-62℃), medium-well 150-155℉ (65-69℃), well done 160-165℉ (69-74℃)
The steaks will continue cooking after they come out of the oven. So pull them out of the oven a degree or two before the desired doneness, and they will reach the desired temp while resting.
Let steaks rest for 5-10 minutes before slicing because the juices need time to reabsorb. Otherwise, you’ll lose all that juiciness.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition