Pan-seared Steak

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Want to dress up this steak dinner? Make a pan sauce. Search for Getting Saucy in our Recipe File


  • 2 tbsp canola oil
  • beef steak , of your choice


  • Choose a cast iron or other heavy-bottomed, oven-safe skillet (no wood or plastic handles). Grease with canola or other oil that can handle high temperatures (olive oil isn’t a good choice here).
  • Place skillet on the stove over high heat while you season meat (pat the meat dry first). It’s hot enough when the oil starts to shimmer.
  • Keeping the stove on high, place only 1 or 2 pieces of meat in the skillet at a time. Overcrowding will lower the temperature of the pan and prevent meat from searing properly.
  • Leave meat to cook for a good 3 minutes before turning. Don’t poke it or check it or move it. Believe!
  • Thicker steaks and large pieces of meat (like flank) will need to finish cooking in the oven at 450°F (230°C). After you’ve seared both sides, place steak in the oven, still in the skillet, for 5 to 10 minutes until it’s done to your liking.