Bobby Flay’s Pan-Seared Steak Finished in the Oven is one of his signature techniques for achieving the perfect balance of crusty sear and tender, juicy interior. This method gives you the best of both worlds — a flavorful golden crust from the pan and even cooking from the oven. It’s an easy, restaurant-quality method that anyone can master at home, producing steakhouse results every single time.

What is Bobby Flay’s Pan-Seared Steak Finish in the Oven?

This cooking technique starts with searing the steak on high heat in a heavy pan, usually cast iron, to lock in the juices and create a caramelized crust. After searing both sides, the steak is finished in a preheated oven to ensure the inside reaches the perfect doneness without overcooking. Bobby Flay’s approach enhances the flavor using butter, garlic, and herbs in the final minutes for richness and aroma.

Bobby Flay Pan-Seared Steak Finish in Oven

Other Bobby Flay Popular Recipes

Why You Love This Recipe

Crispy crust with juicy inside – Perfect texture and flavor balance.
Easy and reliable – Foolproof method for any skill level.
Restaurant-quality at home – Just like Bobby Flay’s steakhouse-style cooking.
Flexible cuts – Works beautifully with ribeye, NY strip, or filet mignon.
Rich buttery finish – Garlic and herbs add depth and fragrance.

Ingredients Needed to Make Bobby Flay Pan-Seared Steak Finish in Oven

2 ribeye or New York strip steaks (1 ½ inches thick)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme

Instructions to Prepare Bobby Flay Pan-Seared Steak Finish in Oven

Preheat the oven – Set your oven to 400°F (200°C) and place a rack in the middle.
Prepare the steak – Bring steaks to room temperature for 30 minutes. Pat dry completely with paper towels to remove excess moisture.
Season generously – Rub both sides with olive oil, then sprinkle with salt and pepper.
Sear the steak – Heat a cast-iron skillet over high heat until very hot. Add steaks and sear for 2–3 minutes per side without moving them to form a rich brown crust.
Add butter and aromatics – Lower the heat slightly and add butter, garlic, and herbs to the pan. Tilt the pan and spoon melted butter over the steaks for about 30 seconds.
Transfer to oven – Place the skillet directly into the preheated oven. Cook for 4–6 minutes for medium-rare or longer, depending on desired doneness.
Rest and serve – Remove the steaks from the oven and rest for 5–10 minutes before slicing. Serve with pan juices drizzled on top.

What Goes Well With Bobby Flay Pan-Seared Steak

Garlic mashed potatoes – Creamy and rich complement to the savory steak.
Grilled asparagus – Adds freshness and a hint of char.
Roasted Brussels sprouts – Perfect balance of sweetness and crispiness.
Classic Caesar salad – Lightens the richness of the dish.
Crusty bread – Great for soaking up buttery pan juices.

Pro Tips to Make Perfect Bobby Flay Pan-Seared Steak

Use a cast-iron pan – It retains heat evenly for a perfect sear.
Dry the steak first – Moisture prevents browning, so pat thoroughly.
Don’t overcrowd the pan – Sear in batches if needed for even crust.
Butter basting is key – Enhances flavor and gives a golden finish.
Monitor temperature – Use a thermometer for precision (130°F for medium-rare).
Let it rest – Resting ensures juicy, tender steak slices.
Slice against the grain – Keeps the texture tender and easy to chew.

Variations of Bobby Flay Pan-Seared Steak

Garlic-herb butter – Mix softened butter with parsley, garlic, and lemon zest.
Peppercorn crusted – Press cracked peppercorns into the steak before searing.
Balsamic glaze – Drizzle over steak for a tangy finish.
Smoky flavor – Add a touch of smoked paprika or chipotle powder.
Asian-inspired – Use sesame oil and soy sauce as a marinade.

Storage Guidelines for Bobby Flay Pan-Seared Steak

Refrigerate – Store leftovers in an airtight container for up to 3 days.
Freeze – Wrap tightly in foil or plastic wrap and freeze for up to 2 months.
Keep juices – Store pan drippings separately to reheat the steak with moisture.

Reheating Tips for Bobby Flay Pan-Seared Steak

Oven method – Warm at 275°F (135°C) until heated through.
Skillet method – Reheat gently in butter or pan juices over medium-low heat.
Microwave option – Use 30-second intervals, covered, to retain moisture.
From frozen – Thaw overnight in the fridge before reheating.

Nutritional Value (per serving)

Calories: ~420
Protein: 39g
Carbohydrates: 0g
Fat: 29g
Iron: 22% of daily needs
Vitamin B12: 35% of daily needs

FAQs

How does Bobby Flay cook steak on the stove and finish it in the oven?

Bobby Flay sears the steak in a hot cast-iron skillet for 2–3 minutes per side to form a golden crust, then transfers it to a preheated 400°F oven for 4–6 minutes to finish cooking evenly without drying out.

What is the best pan to use for pan-searing steak?

A cast-iron skillet is the best choice because it holds heat evenly and creates a deep, caramelized crust. Stainless steel pans also work well but require precise heat control.

Do you put oil or butter first when searing a steak?

Start with oil since it has a higher smoke point, allowing the steak to sear properly. Add butter and aromatics, like garlic and rosemary, during the last minute of searing for extra flavor.

How long should the steak rest after finishing in the oven?

Let the steak rest for 5–10 minutes before slicing. Resting helps the juices redistribute throughout the meat, keeping it tender and flavorful.

Final Words

Bobby Flay’s Pan-Seared Steak Finished in the Oven is the ultimate way to cook steak like a professional chef. With its crisp crust, buttery aroma, and juicy interior, it’s a recipe that delivers consistent, steakhouse-level results right from your kitchen. Once you try this technique, it will become your go-to method for cooking perfect steaks every time.