Skillet-to-oven cooking delivers perfect doneness and sealed in juices, making it worthy of an encore. Take a bow, and dinner is served.
Simply put, this method involves searing beef on the stovetop and finishing it in the oven. It works best for thicker cuts, which need a bit more cooking time to bring up the internal temperature. Well-seasoned cast iron pans work best, but any ovenproof, non-stick skillet will do. See our skillet-to-oven cooking chart for recommendations and guidelines
Some recipes suggest coating each steak lightly with oil (or adding oil to the pan before searing), but we've found the fat content in most steaks is enough to go without. It's healthier and results in less smoke, too. Pat the steaks dry, and if you're using a spice blend, rub it in now, or just hit both sides with a few shakes of salt and pepper.
Preheat an ovenproof skillet over medium heat and the oven to 350ºF, depending on your recipe. It's important to get both ready to go — and have a timer handy — because the next couple of steps will go by quickly.
Place your steak into the hot skillet and sear, no more than two minutes per side. The goal is to give it a rich brown color. Trust your timer and flip only once.
Now that you have that sweet sear on the outside, it's time to bring up the internal temperature. Quickly flip the steak back over to the first side using tongs and slide the skillet into the preheated oven. Follow the timing guidelines and test for doneness with an instant-read thermometer. Be sure to pull the skillet as soon as the steak reaches your target temperature because it will continue to rise for a few minutes.
Transfer the steak immediately from the skillet to a serving plate or cutting board and cover loosely with aluminum foil (this is called tenting). As always, resting time is essential. Give it at least 5–7 minutes, then top it off with some compound butter.
Many recipes say to bring meat to room temperature before cooking, but we recommend against it for food safety reasons. Our cooking chart is based on straight-from-the-fridge timing.
This term refers to the temperature at which various cooking oils begin to break down and produce smoke. Oils with higher smoke points — such as canola, peanut or grapeseed — are better suited for cooking at higher temperatures.