How to sear a steak to medium-rare using a cast-iron skillet and finish in the oven
Searing a steak in a cast-iron skillet and finishing it in the oven is a reliable way to get a deeply browned crust and a tender, medium-rare center. With a few simple tools, precise timing, and attention to temperature, you can reproduce restaurant-quality results at home. This guide walks you through each step so you end up with a juicy 130–135°F (54–57°C) steak every time.
Step 1: Choose the right steak
Pick a 1 to 1.5-inch thick cut such as ribeye, strip, or sirloin with good marbling. Thicker steaks (1.25–1.5 in) are easier to get a proper crust without overcooking the center; aim for about 10–16 ounces per steak.
[Illustration: raw 1–1.5 inch ribeye steak on cutting board with visible marbling and measuring tape beside it]
Step 2: Bring steak to room temperature
Remove the steak from the refrigerator 30–45 minutes before cooking so the center warms to roughly 50–60°F (10–15°C). This promotes even cooking and reduces the time needed in the oven.
[Illustration: steak on a plate sitting on countertop with timer set to 30 minutes]
Step 3: Preheat oven and skillet
Preheat your oven to 400°F (205°C). Place a heavy cast-iron skillet in the oven while it heats to ensure the pan is uniformly hot when you start searing.
[Illustration: cast-iron skillet inside preheating oven with temperature display showing 400°F]
Step 4: Season just before searing
Pat the steak dry with paper towels and season generously with coarse salt and freshly ground black pepper about 1–2 minutes before searing. Dry surface and salt help form a better crust and enhance flavor.
[Illustration: hands sprinkling coarse salt and black pepper over a dry steak on a plate]
Step 5: Sear on high heat
Heat the hot skillet on the stovetop over high for 1–2 minutes; add 1 tablespoon neutral oil with a high smoke point (canola or grapeseed). Place the steak in the pan and sear 2.5–3 minutes per side without moving it to develop a deep brown crust.
[Illustration: steak sizzling in a hot cast-iron skillet with oil and visible browning at the edges]
Step 6: Add aromatics and baste (optional)
For extra flavor, add 1 tablespoon butter, 2 crushed garlic cloves, and a sprig of thyme or rosemary during the last 30–60 seconds of searing. Tilt the pan and spoon hot butter over the steak to enrich the crust.
[Illustration: butter being spooned over steak in skillet with garlic cloves and herb sprig]
Step 7: Finish in the oven to medium-rare
Transfer the skillet to the preheated oven and roast for 4–6 minutes for 1–1.25 inch steaks, or 6–8 minutes for 1.5 inch, until an instant-read thermometer reads 125–128°F (51–53°C) for medium-rare carryover to 130–135°F. Remove when 5°F below target because temperature will rise as it rests.
[Illustration: cast-iron skillet in oven with steak and an instant-read thermometer showing 125°F]
Step 8: Rest and slice to serve
Transfer the steak to a cutting board and tent loosely with foil; rest 5–10 minutes to allow juices to redistribute. Slice against the grain into 1/4-inch slices and serve immediately to retain juiciness and tenderness.
[Illustration: sliced steak on cutting board with foil tent in background and thermometer beside it]
- Use an instant-read thermometer to hit 125–128°F before resting for reliable medium-rare results.
- If you prefer a stronger crust, pat the steak extra dry and season earlier (up to 40 minutes) to let salt draw moisture and then re-dry before searing.
- For extra smoke control, open a window or use range hood ventilation when searing at high heat.
- If cooking multiple steaks, sear in batches so the pan stays hot and avoid crowding; keep finished steaks on a warm tray in the oven at lowest setting if needed.
- Let butter melt until foaming but not burned when basting; use high-smoke-point oil for the initial sear to avoid off flavors.
- Trim only large heavy silver skin; small fat edges left on help flavor and protect meat during cooking.
- Do not leave the skillet unattended while searing; hot oil can quickly smoke or flare up.
- Avoid cutting into the steak to check doneness — that releases juices and dries the meat; use a thermometer instead.
- High stovetop heat and hot cast-iron produce smoke; ensure good ventilation to prevent setting off alarms or irritating lungs.
- Handle the hot cast-iron skillet with care — use thick oven mitts or silicone handles to prevent burns.
Was this guide helpful?
More Food & Entertaining guides
How to make stovetop shakshuka with tender eggs and balanced tomato sauce
Shakshuka is a comforting North African–style skillet of eggs poached in a spiced tomato sauce. This guide walks you through building a balanced sauce and gently cooking tender eggs on the stovetop so yolks stay silky while the sauce is bright and flavorful.
How to make homemade sourdough starter and maintain regular feedings
Making a sourdough starter is a simple, rewarding kitchen project that captures wild yeast and beneficial bacteria to leaven bread. With just flour, water, and a little patience you can build a lively culture and keep it healthy with regular feedings. Follow the step-by-step routine below to create and maintain a starter that will power many loaves.
How to assemble and store layered salads so they don’t get soggy before eating
Layered salads are a colorful, make-ahead way to serve a crowd, but soggy ingredients can ruin the texture. With a few simple construction and storage strategies you can keep greens crisp and dressings separated for 24–72 hours. Follow these steps to assemble jars or bowls that travel well and taste fresh when served.