Sear roasting is a great way to prepare a steak, especially when you are unable to grill outside. By searing the steak on the stove top and then transferring it to a hot oven for just a few minutes, you end up with a steak that is charred on the outside and evenly cooked on the inside.
We enjoyed this steak with French fries and green beans with shallots and tomatoes. It was a tasty meal.
We typically don't make a lot of steak at home (except flank steak for some reason) unless it's grilled. I'm not sure why, maybe it's because I always think I have to grill it, and getting the grill ready is a little time consuming (ours is charcoal) and kind of a pain. Unless we break out the grill, most of the beef I make at home involves stir-frying or braising. I have had some fun lately using a reversible grill pan too.
For this sear roasting method, you will need an oven proof skillet such as a 12 inch cast iron pan or a heavy duty stainless steel pan. First, you sear the steak in the pan on the stove top over medium high heat for about four minutes and then you transfer the pan to a very hot oven and finish roasting for another four minutes.
Just don't forget that the pan's handle will be very hot so be sure to use heavy duty pot holders to remove the pan from the oven when the steak is done.
Ingredients You Will Need:
Steak: I used a 12-ounce rib eye steak that was just under an inch thick. This method will work with 6 to 8 ounce steaks too. If you are making several steaks, you might want to do this in two stages or use two pans.
Salt: To season the steak.
Coarsely Ground Black Pepper: I used cracked Tellicherry pepper.
Olive Oil: For coating the pan.
Process to Make This Steak:
First, remove the steak from the refrigerator to take off the chill. In the meantime, heat the oven to 500 degrees F. Dry the steak, sprinkle both sides with salt, and press the steak on both sides with the cracked pepper.
Next, heat the skillet over medium high heat. Add enough oil to coat the pan, and when it is shimmering, place the steak in the skillet and cook it without moving it for four minutes.
After that, flip the steak over and immediately place the skillet in the oven on the center rack. Roast for four to five minutes and then remove the pan from the oven. Transfer the steak to a cutting board, and tent with foil for five to ten minutes.
Finally, slice the steak and serve.
You can use this method also for salmon or chicken too. For salmon, cook on one side for about one minute, flip it, and then finish in the oven for 2 to 4 minutes. For chicken, you can pound filets and coat them before searing for two minutes and then roasting them for about 4 minutes.
What I enjoyed about the steak cooked this way is that the crust is crusty but is still tender and the interior remains juicy.
This is a great option for dinner for two or having another couple over for dinner. It's great for breaking out that bottle of wine you've been saving.
Tips:
You might want to turn on your fan before retrieving the pan from the oven because the pan can get a little smokey.
If you're nervous about the steak not being done, you can use an instant read thermometer to check for doneness. Mine was cooked to 125 degrees F.
And don't forget, the pan handle is hot so use pot holders!
"S" is for Steak, Scallops, Shrimp, Salt, Strawberry, and More!
As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with "S" or include ingredients or methods that that begin with "S”:
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Deviled Eggs with Celery & Shrimp
- Blogghetti: Italian Sausage Stuffed Shells
- Sizzling Tastebuds: Sago Idli Sabbakki Idli
- Mayuri’s Jikoni: Sai Bhaji
- A Messy Kitchen: Salted Crispy Chewy Oatmeal Cookies
- Food Lust People Love: Scallop Roe Bottarga
- Karen’s Kitchen Stories: Sear Roasted Steak
- Magical Ingredients: Sesame Scallion Star
- Jolene’s Recipe Journal: Sheet Pan Gnocchi with Sausage, Peppers and Onions
- Culinary Cam: Squash Blossom Crêpes
- A Day in the Life on the Farm: Strawberry Shortcake Cheesecake
- Sneha’s Recipe: Vrat Siddu With Walnut Chutney
Last year (2025) for the letter "S," I made Sourdough Focaccia. It was small batch and the perfect size! For 2024 I made Cold Sesame Noodles. The perfect late summer side dish!
Sear Roasted Steak
Sear roasting is a great way to prepare a steak, especially when you are unable to grill outside.
Ingredients
- 1 12-ounce rib eye steak, or other grill-worthy steak(s). You can also make two to four 6 to 8 ounce steaks, 3/4 to 1 inch thick.
- Salt to season the steak before cooking.
- 2 to 3 tablespoons coarse black pepper.
- 1/2 to 1 tablespoon olive oil, just enough to barely coat the pan.
Instructions
- Remove the steak from the refrigerator and dry it with paper towels.
- Heat the oven to 500 degrees F with a rack in the middle.
- Press the peppers into both sides of the steak(s).
- When the oven is heated. Heat an oven safe skillet over medium high heat on the stove top. Lightly coat the pan with the olive oil.
- Place the steak(s), on the heated pan and let sear for four minutes. Do not move them on the pan.
- Flip the steak over and transfer the pan to the oven and roast it for four minutes. Remove the pan from the oven and transfer the steak to a cutting board and tent with foil. Let rest for about 10 minutes.
- Slice and serve.
Nutrition Facts
Calories
639Fat (grams)
44 gSat. Fat (grams)
18 gCarbs (grams)
5 gFiber (grams)
2 gNet carbs
3 gSugar (grams)
0 gProtein (grams)
58 gCholesterol (grams)
173 mg
Recipe adapted from Fine Cooking Magazine, Feb/Mar 1999.
