Bobby Flay Pan-Seared Steak Finish in Oven Recipe
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.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 2 1x
- Category: Main Course
- Method: Pan-Searing and Oven Finishing
- Cuisine: American
Ingredients
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2 ribeye or New York strip steaks (1 ½ inches thick)
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2 tablespoons olive oil
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1 teaspoon kosher salt
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1 teaspoon black pepper
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2 tablespoons unsalted butter
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2 garlic cloves, smashed
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2 sprigs fresh rosemary or thyme
Instructions
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Preheat the oven – Set your oven to 400°F (200°C) and place a rack in the middle.
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Prepare the steak – Bring steaks to room temperature for 30 minutes. Pat dry completely with paper towels to remove excess moisture.
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Season generously – Rub both sides with olive oil, then sprinkle with salt and pepper.
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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.
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Add butter and aromatics – Lower 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.
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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.
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Rest and serve – Remove the steaks from the oven and rest for 5–10 minutes before slicing. Serve with pan juices drizzled on top.