Seared Steak
Updated Oct. 12, 2023
- Total Time
- 55 minutes
- Prep Time
- 35 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick
- Course salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
324 calories; 26 grams fat; 11 grams saturated fat; 2 grams trans fat; 12 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 24 grams protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two. If not, wrap in paper towels and set on counter about 30 minutes. (If you're really in a hurry, just proceed.)
- Step 2
Heat oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put steaks in. Smoke will billow up; wearing a thick oven mitt, immediately transfer skillet to oven.
- Step 3
Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.
Private Notes
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Cooking Notes
Cassandra
My in-laws loved this! However, my father-in-law wouldn't stop riding me about the lack of grill lines as seen in the photo (Aw Cassie, you can't even get the lines right!) and all that. This time around the problem was solved - enter one Sharpie marker. Like those lines? Enjoy the steak, Richard.
p.s. LOVE Rosie Schaap's Margarita recipe!!
Nick Treser
Delicious, simple recipe - One note to share is that once the steaks are removed from the pan you can place slices of garlic-rubbed baguette into the pan with some olive oil into the pan and then return to the oven for a few minutes. Sensational!
Randall
I have to say....again how this concept makes a perfect steak every time. Last nite, Rib-eye for four, having wine, chatting with good friends, salad is ready, roasted vegetables ready. All in advance. Oven ready to roll at 500. Still having fun with guests. Steaks go in. Ready in 8 minutes. No hassle no fuss. Got to hang with friends. How easy is that.
Randall
Since I seldom eat steak, I am always intimidated when it comes to cooking one that has a beautiful brown outside and a nice pink center. This recipe is by far the most perfect and easy way to get that desired effect, and without the smoke and grease that comes with it. I took a chance with guests to try out this new method and it was wonderful. Thanks, Mark!! You guys never cease to amaze me!
Gregg Brennan
The best part, for me anyway, is adding red wine and a roux to the pan drippings after you remove the steaks to make a delicious sauce to add over the steak.
Tracy
Really delicious but you literally need an extra person to stand next to the fire alarm and continually let it know there's no fire. Even with all vents and windows open.
joe
2 minutes per side in super hot skillet w/ butter 6 min in 500 degree oven for medium rare; add herbed butter.
kate m
My mother always made steak this way and it's perfect. If you like it rare, just leave it in the pan till it's crusty on both sides. I actually like it more rare than that, I only sear it. And --- don't forget to rest it, more than 3 minutes for sure.
Mike
Be sure to start the fans on high when doing this indoors. I do, when at all possible, crank up my gas grill and cook it outside (creating puzzled looks and comments by guests who wonder why the extra utensil). Then they taste the sauce created while the steaks rest and wonder no more.
Julie
I cooked at 525 (I am the soul of compromise) at four minutes per side. Came out medium when I was hoping for medium rare, but juicy and tasty all the same. Next time, I will probably try three minutes on each side.
Jack Birkin
Cooked this again last night but had the Butcher cut a 3" thick cut Ribeye. Changed the time allotted of course, and it was amazing. Let it rest, sliced it up and served 4 people very well. Much easier than individual steaks, thanks again.
Cindy
Cassandra, there is a cast iron pan with the slightly raised grill markings. Not that I'd try to impress critical Richard.
KerryP
Amazing method for home cooked steaks! Perfect crust & temp! Bittman rocks!
Laith
Followed recipe to the letter at 550 degrees and came out dry. I will try it again but go for 500 degrees and 3 minutes per side for medium rare.
Jamie Edwards
I love Tri-Tip! Kim Severson's recipe for "Grilled or Oven-Roasted Santa Maria Tri-Tip" has tips for searing and an oven-roasted finish (not to mention a very good dry rub).
Winnie
Can you say PERFECT! Steak was thicker, so longer time in oven by 2-3 minutes for medium rare. We were so impressed. We rarely (!) have beef, and steak is a treat for us, so it's wonderful to have such an easy, fabulous result. THANK YOU Mark Bittman!
David Spence
Cooking time would depend on whether the steaks are straight out of the refrigerator, or have been allowed to come up to room temperature. Is the 4 minutes per side for steaks straight out of the fridge?
HanTran
The Weather is HOT! Cast iron pan on the grill will easily get to 550. Do step 2 then shut down one side and move pan to that side and proceed with step 3.
Alec
The smoke alarm went off three times. Good steak, but open all the windows, turn on a fan, and let your upstairs neighbors know what’s going on.
Lili
Filet mignon came out perfect! We like meat more on the rare side, so we did 4 minutes on one, 3 minutes on the other side. Then, we let it rest about 3-4 minutes. What a fantastic, easy way to cook a good piece of meat!
Ann S.
I don't have a cast iron pan, but I have a heavy All Clad skillet, so I used that and it turned out great. My son was visiting for dinner, and we all agreed that was the best way to cook a steak if you can't fire up the grill. The only downside was that it set off the smoke alarm, which scared my poor Border Collie. But all was forgiven when she got a little piece of steak at the end.
Kate Ruby
This is a longtime favorite. Our cast iron is third generation, and with proper conditioning when first used, lasts forever. We have one with a ridged surface which keeps the steak from sticking, two with flat in different sizes, sizes and a griddle. Nice to see a recipe that doesn’t call for something expensive and new.
Mark
Easy and perfect, executed with a N.Y. strip, 4 minutes one side and 6 the other. Meat was exactly as it should be. Threw a couple slices of buttered bread with a bit of garlic into the skillet and back in the oven while the steak was resting. Will definitely be repeating this recipe, hopefully sooner than later.
Darren
My place doesn't have good venting from the oven. I heated my Lodge cast iron pan inside the Weber grill on my outdoor deck to 500 degrees. I then followed the rest of the instructions. The two steaks I cooked were terrific, with a good sear and the right amount of doneness.
Copels
Dry rub didn’t stick, but threw some wine in the skillet and that got the spices
Katastic
We’ve made this many times, and as somebody who’s slightly intimidated by steak… tasty, perfect, and easily prepared. The smoke is no joke, though!
Barbara
This method worked very well for me. I used a grill pan and got lovely markings on the meat and more importantly, no smoke or overwhelming odors in my kitchen. Next time, I would let he meat rest longer than 5 minutes…maybe 10.
Jude
Delicious. Thanks for a simple and reliable method that doesn't fill a small apartment with smoke!
Ugh
$23 worth of sirloin wasted. Do yourself a favour and cook your steaks on the stovetop.
Craig Avery
I am considering this oven method. Usually I put on a super-hot grill preheating a cast-iron grill-plate. That plus drying, leaving out on the counter for a couple of hours after Liberally Salting both sides, gives a good char. Today will use half smoked salt and half truffle salt.
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