SKILLET-TO-OVEN BASICS
The skillet-to-oven method guarantees perfectly cooked dishes with juices locked in, deserving of an encore. Take a bow—your delicious dinner is ready to be served.
Skillet-To-Oven Basics
This method combines stovetop searing with oven finishing, ideal for thicker cuts needing extra cooking time to reach the perfect internal temperature. Cast iron pans are preferred for their even heating, but any ovenproof skillet will suffice.
PREP THE BEEF
Most steaks have enough fat to sear without added oil, reducing smoke and offering a healthier option. Pat steaks dry, apply any spice blends, or season with salt and pepper.
PREHEAT TWICE
Warm an ovenproof skillet over medium heat and preheat the oven to 350ºF, adjusting based on your recipe. Having both preheated and a timer set is crucial as the process will proceed quickly.
SEAR WITHOUT FEAR
Sear the steak in the hot skillet for no more than two minutes per side to achieve a rich brown crust. Trust in your timer and limit flipping to once.
MOVE TO OVEN
After searing, quickly flip the steak back to the initial side and transfer the skillet to the oven. Follow the cooking chart for timing, checking doneness with an instant-read thermometer. Remove the skillet promptly when the steak hits your target temperature, considering the carry-over cooking effect.
REST & ENJOY
Immediately transfer the steak from the skillet to a plate or board and loosely cover with aluminum foil for resting. Allow at least 5–7 minutes before serving, optionally finishing with compound butter for added flavor.