medium rare slices of pan seared sirloin steak
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Pan Seared Steak - Cooking Steak in an Oven

Making pan seared steak is a great way to cook steak indoors! Sear it on a stove, then finish cooking steak in the oven. This method creates tender, juicy, perfectly cooked steak, inside and out!
Course Main Dishes
Cuisine American
Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Servings 4
Calories 321kcal
Author Lindsay

Equipment

Ingredients

  • 1 1/2 tsp avocado oil (or other high smoke point cooking oil)
  • 2 pounds boneless sirloin steak (or cut of your choice - *SEE NOTES)

Instructions

  • If you would like to marinate your steak, click here for my quick steak marinade recipe.
  • Before you begin cooking, be sure that your steak is at room temperature.
  • Set your oven to 400 degrees Fahrenheit and allow it to preheat.
  • Meanwhile, place a 12-inch cast iron skillet or other oven-safe skillet on a stove top burner set to high heat. Allow it to heat up for at least 5 minutes. You want the pan to be very hot to create a beautiful sear on the steak. That sear will keep the juices inside the steak as it cooks.
  • When the skillet is hot, add oil to the pan. Then, add the steak to the pan and sear for 2-3 minutes on each side.
  • After the steak has a crispy crust to hold in the juices, leave it in the skillet and place them into the preheated oven.
  • For a medium-rare steak, cook for about 10 minutes, or until a meat thermometer registers 143 degrees Fahrenheit in the thickest portion of the meat. If you like your steak rare, cook until the temperature reaches 138 degrees For a well done steak, wait until the thermometer reaches 153 F.
  • After the pan is out of the oven, transfer the steak to a wooden cutting board and tent it with a sheet of aluminum foil. The steak will continue to cook (this is called "carryover cooking") and it will temp up a couple of degrees as it rests. ¬†Allow the meat to rest for at least 10-15 minutes, if possible.

Notes

To prevent the steak from over cooking, use cuts that are at least 1 1/2 inches thick.

Nutrition

Serving: 1g | Calories: 321kcal | Protein: 50g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 138mg | Sodium: 129mg | Potassium: 776mg | Calcium: 64mg | Iron: 4mg