Learning how to pan sear ribeye and finish in oven is the best method for getting a perfect steak at home. This technique gives you a fantastic crust and a evenly cooked interior every single time, and it’s easier than you might think.
You don’t need fancy equipment, just a good pan and your oven. The key is managing high heat. We’ll walk through every step, from picking the steak to letting it rest. Follow this guide and you’ll make a restaurant-quality ribeye in your own kitchen.
How to Pan Sear Ribeye and Finish in Oven
This section is your complete, step-by-step blueprint. We’ll cover everything you need, then go through the process in order. Getting the prep right is half the battle for a great steak.
What You’ll Need: Tools and Ingredients
Gathering your tools first makes the whole process smoother. You won’t be running around looking for something while your steak is cooking.
- A Ribeye Steak: Aim for 1.5 to 2 inches thick. This thickness is crucial for the sear-and-oven method to work properly.
- A Heavy Oven-Safe Skillet: Cast iron is the classic choice. Stainless steel works great too. The pan must be able to go from the stovetop into a hot oven.
- High-Heat Cooking Oil: Avocado oil, grapeseed oil, or refined safflower oil are excellent. They have a high smoke point for searing.
- Butter, Garlic, and Herbs (Optional but Recommended): For basting at the end, which adds incredible flavor.
- Kosher Salt and Freshly Cracked Black Pepper: The essential seasonings.
- Tongs: For handling the steak without piercing it.
- Instant-Read Thermometer: This is non-negotiable for perfect doneness. Guesswork leads to overcooked steak.
- A Wire Rack (Optional): Useful for resting the steak, but a cutting board works fine.
Step 1: Bring Your Steak to Room Temperature
This is the first common mistake to avoid. Taking the steak out of the fridge 30-45 minutes before cooking is important.
A cold steak going into a hot pan will cook unevenly. The outside can burn before the inside comes up to temperature. Letting it sit on the counter removes the chill. It ensures more even cooking from edge to center.
Step 2: Preheat Everything
While the steak rests, preheat your oven to 400°F (200°C). Place your empty skillet on a stovetop burner over medium-high heat. Let the pan get hot for a good 5 minutes.
A blazing hot pan is what creates that beautiful, caramelized crust. You want the pan so hot that a drop of water sizzles and evaporates instantly. Also, pat your steak completely dry with paper towels. Moisture is the enemy of a good sear; it steams the meat instead.
Step 3: Season Generously
Just before cooking, season both sides of the ribeye very liberally with kosher salt and black pepper. Press the seasoning into the meat. Don’t be shy with the salt—it brings out the steak’s natural flavor.
Seasoning right before cooking prevents the salt from drawing too much moisture to the surface. If you salt too early, the steak can get wet again, which we just dried off.
Step 4: The Pan Sear
Now for the exciting part. Add about a tablespoon of your high-heat oil to the hot skillet. It should shimmer immediately. Carefully place the steak in the center of the pan. You should hear a loud, aggressive sizzle.
Do not move the steak! Let it sear undisturbed for 2-3 minutes. This is how the crust forms. Peeking or moving it too early will tear the crust. After 2-3 minutes, use tongs to flip the steak. You should see a deep brown, crispy crust. Sear the other side for another 2-3 minutes.
If you have a fatty edge, you can use the tongs to hold the steak on its side to render and sear the fat cap for about a minute.
Step 5: Finishing in the Oven
This is where the magic happens for a thick cut. After the second side is seared, immediately transfer the entire skillet to your preheated oven.
The oven provides gentle, surrounding heat that finishes cooking the interior without burning the crust you worked so hard to create. Cooking time in the oven varies based on thickness and your desired doneness.
- For Rare: 3-5 minutes in the oven.
- For Medium-Rare: 5-7 minutes (this is the sweet spot for ribeye).
- For Medium: 7-9 minutes.
- For Medium-Well: 9-11 minutes (not recommended for ribeye, as it can become tough).
Step 6: Check Temperature and Baste (Optional)
About 2 minutes before the estimated finish time, carefully remove the skillet from the oven. Place it back on the stovetop (turn the burner off). Insert your instant-read thermometer into the thickest part of the steak, away from bone or large fat pockets.
Here are the target temperatures for doneness (steak will rise about 5°F during resting):
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
If you’re basting, now is the time. Add a few tablespoons of butter, a couple garlic cloves (smashed), and a sprig of rosemary or thyme to the pan. Tilt the pan slightly and, using a spoon, continuously pour the foaming butter over the steak for a minute. This adds a rich, aromatic finish.
Step 7: The Critical Rest
This might be the hardest step, but it’s vital. Transfer the steak to a wire rack or a warm plate. Tent it loosely with foil and let it rest for at least 5-10 minutes.
Resting allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you cut into it immediately, all those flavorful juices will run out onto the plate, leaving the meat dry. The steak will also continue to cook slightly from residual heat during this time.
Step 8: Slice and Serve
After resting, slice the steak against the grain. This means look for the direction of the muscle fibers and cut perpendicular to them. Slicing against the grain shortens the fibers, making each bite more tender.
Serve immediately. All that’s needed is perhaps a sprinkle of flaky sea salt. You’ve just made a perfect pan-seared and oven-finished ribeye.
Common Mistakes and How to Avoid Them
Even with good instructions, small errors can affect the outcome. Here’s what to watch out for.
Using a Thin Pan or the Wrong Oil
A thin pan can’t hold enough heat and will create hot spots, leading to an uneven sear. A heavy skillet is a must. Similarly, using olive oil or butter for the initial sear will cause it to burn and smoke excessively. Stick with high-smoke point oils for searing.
Overcrowding the Pan or Moving the Steak
Only cook one or two steaks at a time in a large pan. If you crowd it, the pan temperature drops and the steak steams. Also, resist the urge to press down on the steak or move it around. Let the sear develop fully on each side.
Skipping the Thermometer
Relying on time or touch alone is unreliable. An instant-read thermometer is the only way to guarantee your steak is cooked to the exact doneness you want. It’s a small investment for perfect results every time.
Not Letting the Steak Rest
We mentioned it, but it’s worth repeating. Cutting into the steak right away wastes all your effort. Be patient during the rest. It makes a huge difference in juiciness.
Choosing the Right Ribeye
Your results start with the quality of the meat. Here’s what to look for at the store.
- Grade: Look for USDA Choice or, ideally, Prime. Prime has the most marbling (intramuscular fat), which equals flavor and tenderness.
- Marbling: Those little white streaks of fat within the red meat are what make ribeye so flavorful. More marbling is generally better.
- Thickness: For this method, 1.5 inches is the minimum. 2 inches is even better. Thin steaks will overcook before you can get a good sear and finish in the oven.
- Bone-In vs. Boneless: Bone-in ribeyes (sometimes called “cowboy steaks”) can have slightly more flavor from the bone and look impressive. Boneless are easier to eat and cook evenly all around. Both work great.
Side Dishes That Pair Perfectly
A great steak deserves great sides. Here are some classic and simple ideas.
- Creamy Mashed Potatoes: The ultimate comfort food pairing.
- Roasted Asparagus or Broccoli: Toss with oil, salt, and pepper, and roast in the oven while your steak rests.
- A Simple Green Salad: Something crisp and acidic helps balance the richness of the steak.
- Sautéed Mushrooms: Cook them in the same pan after the steak rests, using the leftover fond (browned bits).
- Baked Potato: A classic for a reason. Start it in the oven before you even begin the steak.
FAQ Section
How long should I cook a ribeye in the oven after searing?
It depends on thickness and desired doneness. For a 1.5-inch steak aiming for medium-rare, start checking temperature after 5 minutes in a 400°F oven. Always use a thermometer for accuracy.
What temperature do you cook steak in the oven after searing?
A high temperature, between 400°F to 450°F (200°C to 230°C), works best. It finishes the cook quickly without drying out the meat. We recommend 400°F as a reliable standard.
Can I use this method for other cuts of steak?
Absolutely. The pan-sear and oven finish method is excellent for any thick-cut steak, like New York strip, filet mignon, or porterhouse. Adjust the oven time based on the thickness of the cut.
Why is my steak not getting a good crust?
The main culprits are: the pan wasn’t hot enough, the steak was wet when it went in, or it was moved too early. Ensure the pan is very hot, pat the steak thoroughly dry, and don’t touch it for the first few minutes of searing.
Do I need to let the steak come to room temperature?
Yes, it’s a good practice for even cooking. Taking a cold steak from the fridge and putting it straight into a hot pan can cause the outside to overcook before the inside is done. Give it 30-45 minutes on the counter.
How do I clean my cast iron skillet after cooking steak?
Let the pan cool slightly. Add some hot water and use a stiff brush or scraper to loosen the bits. Avoid soap if you can; just scrub with hot water and dry it completely on the stovetop. Apply a thin layer of oil to keep it seasoned.
Mastering how to pan sear ribeye and finish in oven is a fundamental skill for any home cook. It gives you control and produces consistently excellent results. The combination of a crispy, flavorful crust and a tender, juicy interior is what makes a steak truly special. With practice, this process will become second nature, and you’ll be able to make a steakhouse-quality meal whenever the mood strikes. Remember the key steps: dry the steak, get the pan screaming hot, don’t move it, use a thermometer, and always let it rest. Now, go heat up that pan.