Perfect Steak in a Cast Iron Skillet and Oven

Cooking steak at home couldn’t be easier. This simple method of searing in a cast iron skillet followed by a quick roast in the oven takes out all the guesswork and gets you perfectly cooked steak every time. This is a great method that anyone can follow, and takes less than 20 minutes making it an easy weeknight dinner or meal for a special occasion.

Why Use the Cast Iron Skillet and Oven Method?

If you’re a steak lover but have always been intimidated by cooking it at home, this method is a total game changer! Steak Night doesn’t have to be someone else’s job anymore, or cost you an arm and a leg - anyone can master this technique with ease and confidence. 

Here’s why this method works so well:

• No grill required.
• A cast iron pan is great for searing meat at high temperature and with even heat, providing a nicely charred crust.
• No need for the confusing “finger doneness” test—this method is predictable and reliable.
• Roasting in the oven ensures even, edge-to-edge doneness for boneless steaks.

Ingredients

Ribeye steak or New York Strip steak 

• Ribeye steak - Choose a well-marbled cut for maximum flavor and tenderness. (For this recipe I used a boneless 20oz ribeye, 1 ¼” thick.)

• New York Strip steak - This is a leaner cut, yet still tender and has a delicious, beefy taste. (For this recipe I used a boneless 20oz New York Strip, 1 ½” thick.)

Seasoning of choice - Keep it simple with Kosher salt and freshly ground pepper, which lets the steak flavor shine through. Or choose your favorite steak or meat seasoning, we like to use Kinder’s “The Blend” seasoning.

Equipment

• Oven - Gas (preferred) or electric is fine
• Cast iron skillet
• Food thermometer

How to Cook Cast Iron Skillet Steak

Remove the steak from the fridge and let it rest at room temperature for at least 30 minutes.

Preheat the oven to 400°F.

Pat the steak dry on both sides using paper towels.

Season generously with salt and pepper, or your preferred steak seasoning.

Heat a cast iron skillet over medium-high heat with a high-smoke-point oil.

Once the skillet is hot and just starting to smoke, place the steak in the pan.

For a 1¼-inch ribeye or 1½-inch New York strip, sear uncovered for 4 minutes on the first side.

Flip the steak and sear the second side for 2 more minutes.

Transfer the skillet to the oven:

• Roast the ribeye for 3 minutes
• Roast the New York strip for 5 minutes

For more precise results, use a food thermometer to check the steak’s internal temperature for doneness.

Let it rest for at least 8 minutes before serving (10 minutes is ideal, but note the steak will be warm—not hot—when served). This resting time allows the juices to redistribute for a more flavorful, tender bite.

Steak Doneness Timing Notes & Adjustments

• The sear time for the first side and second side will stay the same, but the roasting time will change depending on how well done you like your steak.

• If the steak is under a pound and 1” thick or less, it may cook through to medium to medium-well with this technique. 

• Roasting time - For bone-in steaks (ribeye or New York strip), add an extra minute or two of roasting time. The steak will be more “done” on the outside, and less “done” next to the bone.

Approximate Cooking times for steak (Ribeye or New York Strip)

Steak Thickness (boneless)	*Cook Time:Rare in oven(boneless)	Med-Rare in oven(boneless)	Medium in oven(boneless)	Med-Well in oven(boneless)	Well Done in oven(boneless)
1 ¼” Thick	2 min	3 min	4 min	5 min	Don’t do it!
1 ½” Thick	4 min	5 min	6 min	7 min	Don’t do it!

Steak Doneness Guide: Understanding Cooking Temperatures

• Rare: A red center, cool inside, soft texture. 
• Medium Rare: A warm red/rosy center, slightly firmer texture, most chefs recommend cooking steaks to this doneness.
• Medium: A warm pink center, firm texture but still juicy. 
• Medium Well: A little pink in the center, mostly brown, with a firm texture. 
• Well Done: A brown color, no sign of pink, firm texture. Requires steak sauce due to dryness.

Rare	Medium-Rare	Medium	Medium-Well	Well Done
120-125°F	130-135°F	140-145°F	150-155°F	155°F and above

Steak seasoning ideas

• Salt, pepper and garlic seasoning - like Kinder’s “The Blend”, adds bold flavor with minimal effort. 
• Salt only - a purist’s way to enjoy the natural flavor of the steak
• Butter, garlic and thyme baste - mix a little chopped garlic and thyme in the cast iron skillet after you roast the steak, and then spoon the mixture over the steak as it rests
• Butter and salt - add a pat of butter to the steak as it rests, and then sprinkle lightly with kosher salt
• Cajun spice rub - readily available at most grocers (includes paprika, salt, garlic powder, pepper, onion powder, oregano, cayenne pepper
• Chimichurri sauce - this tangy and flavorful garlic, herb and vinegar sauce is delicious with fatty cuts like ribeye. 
  

What to serve with cast iron oven roasted steak

Steak is the main star of the meal, we love to pair it with these easy garlic red mashed potatoes, one pot rice cooker cilantro lime rice, or oven roasted seasoned corn on the cob.

Tips for Perfectly Cooked Boneless Ribeye and New York Strip Steak

• For best results, use boneless steaks that are 1¼ to 1½ inches thick and weigh at least 1 to 1½ pounds. Thinner steaks may overcook with this method, while thicker ones may require 1–2 extra minutes in the oven to reach your desired doneness. When in doubt, remember: you can always cook a steak more—but once it’s overcooked, there’s no turning back.

• For bone-in cuts, add an extra 1–2 minutes of roasting time. Keep in mind that the side closer to the bone will be less cooked than the outer side, as the bone insulates that part of the meat. Boneless steaks, on the other hand, cook more evenly and predictably.

• Ventilate well- Turn on your vent fan and crack a window—this method gets smoky, but the sear and flavor are totally worth it!

• Room temperature steak - make sure to take your steak out of the fridge at least 30 min before cooking. This helps it cook more evenly and you’ll get a more even cooking gradient from seared on the outside to medium rare/medium on the inside.

• Dry the meat - Use a paper towel to pat the meat dry prior to seasoning. The drier the outside of the meat, the better sear you’ll get on the steak. 

• Season before searing  -Salt draws out moisture over time. Season immediately before the steak hits the pan to avoid a wet surface that hinders searing.

• Move the meat slightly for better sear: A small adjustment during the first sear helps redistribute the oil under the steak and create a more even crust. Repeat gently on the second side before transferring to the oven.

• Rest the meat - Let the meat rest at least 8 min to allow the heat and juices even out inside the steak. If you cut into it right away, the juices will bleed out and you’ll get a drier piece of meat.

Frequently asked questions

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