Perfect Sear, Precise Cook
Achieve a beautiful, crispy crust and a perfectly tender, juicy interior with this pan-searing method, finished with precise oven heat.
Ingredients
- 1 each steak (e.g.
- 1 tbsp high-smoke point oil (e.g.
- 0.5 tsp salt (or to taste)
- 0.25 tsp black pepper (freshly ground
- 1 tbsp unsalted butter (optional)
- 2 cloves garlic (smashed
- 1 sprig fresh rosemary (or thyme
Instructions
- Pat the steak dry with paper towels. Season generously with salt and pepper on all sides.
- Preheat your oven to 400°F (200°C).
- Heat a heavy cast iron skillet over high heat until it's smoking hot, about 5-7 minutes.
- Add the high-smoke point oil to the skillet and immediately place the steak in the pan.
- Sear for 2-3 minutes per side until a deep, golden-brown crust forms. Reduce heat slightly if smoking too much.
- If using, add butter, garlic, and rosemary to the pan. Baste the steak with the melted butter for the last minute of searing.
- Transfer the skillet to the preheated oven. Cook until the desired internal temperature is reached: 125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
- Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before slicing and serving.
Notes
For best results, allow the steak to come to room temperature for 30 minutes before cooking. Always rest your steak for at least 5-10 minutes after cooking to redistribute juices. Use a meat thermometer for precise doneness.