Spread the top with butter then season lightly with salt.Transfer the steak to a plate using tongs (do not use a fork or the juices will run out).
please be aware that the temperature will continue to cook after removing the steak so it is advised to pull the pan out slightly before the desired doneness). Transfer the skillet to the oven and cook until an instant-read thermometer reads to desired doneness (oven cooking time will be anywhere from 5-15 minutes depending on the desired doneness of your steak - for medium-rare 140-145 degrees and for medium 155-160 degrees.Place baking sheet on the center rack of the hot oven.
#Cook steak in oven after searing how to#
The temperature should be between 160 and 170 degrees Fahrenheit, depending on the meat. This will help it keep its shape as it cools. Cook/sear the steak in the heated skillet over medium-high heat until a dark crust has formed (about 5-6 minutes per side, reduce the heat if the meat is browning too quickly, if you prefer a lighter outside crust then reduce the time slightly). Bring your steaks to room temperature and place in a baking or roasting pan. For a thin steak, steaks that are less than a half-inch thick, it’s best to put it in the oven after it’s cooked for around five minutes.Heat the oil in a cast-iron skillet over medium-high heat or just until the oil begins to lightly smoke.As opposed to finishing the steaks on the stove top, transferring them to the oven stops the. First searing the meat in a pan or even better a cast iron skillet will. Season the steak/s with black pepper, then allow the meat to sit at room temperature for 1 to 1-1/2 hours. Transfer the skillet with the steaks into the preheated oven. The heat from the oven penetrates the meat and ensures the meat is cooked through.
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