The best way to pan-sear a steak
Salt and thoroughly dry a thawed 1–1½-inch whole-cut steak. Sear in a lightly oiled heavy skillet, flipping every 30–60 seconds, until the center measures at least 145°F / 63°C before removing from heat. Rest for at least 3 minutes.
On this page
Surface dryness and strong pan contact build a crust. Frequent flipping cooks more evenly, while a thermometer prevents color-based guessing.
Which method should you use?
Ingredients and equipment
1 steak, about 12–16 oz / 340–450 g
Ingredients
Equipment
- Heavy skillet
- Tongs
- Instant-read thermometer
- Clean resting plate
- Dry oven mitts
Times depend strongly on thickness and starting temperature. This guide uses 145°F / 63°C before removing from heat, followed by at least 3 minutes of rest.
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Meat and stovetop safety
- Keep raw beef and its utensils separate from ready-to-eat food.
- Cook whole-cut steak to at least 145°F / 63°C before removing from heat, then rest for at least 3 minutes.
- Use ventilation and keep the pan handle turned away from traffic.
Thermometer-controlled cast-iron method
Salt
Salt a 1–1½-inch steak at least 40 minutes ahead or immediately before cooking.
Look for Salt evenly distributed.
Keep refrigerated during a longer dry brine.
Dry
Pat every surface very dry; add pepper if desired.
Look for Paper towel comes away with little moisture.
Discard towel and wash hands.
Preheat
Heat a heavy skillet over medium-high, then add 1 tablespoon high-heat oil. Reduce heat if it smokes heavily.
Look for Oil shimmers without sustained smoking.
Ventilate and never leave hot oil unattended.
Sear
Lay steak away from you and flip every 30–60 seconds, including the fat edge.
Look for Deep brown crust forms without black burning.
Use long tongs; avoid splatter.
Measure
Insert an instant-read thermometer from the side into the thickest center, avoiding bone. Continue cooking until it reads at least 145°F / 63°C before removing from heat.
Look for Probe tip reaches the thermal center, away from bone.
Reach 145°F before removing from heat, then rest at least 3 minutes.
Rest
Move to a clean plate and rest at least 3 minutes.
Look for Juices settle before slicing.
Do not reuse the raw-meat plate.
3:00 suggested timing
Fix common problems
Choosing doneness by time or color alone; steak thickness, pan heat, and starting temperature change the result.
Crust is pale? Dry the surface and let the pan recover heat.
Center is behind? Finish gently in a lower oven while checking temperature.
Common questions about this method
Should I remove steak below 145°F and count on carryover?
This guide does not use carryover as a substitute for the safe minimum. Measure at least 145°F in the center before removing the steak from heat, then rest for at least 3 minutes.
Why choose the thick-steak method?
A thick steak can darken outside while its center is still behind. Gentle oven heating gives you more control before the final sear. You still need a thermometer to verify the endpoint.
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
Extra thickAbout 50–70 min
For a thawed 1½–2-inch whole-cut steak, warm on a rack in a 250°F oven, then move immediately to the skillet around 125–130°F; that is only an intermediate temperature. Sear and verify at least 145°F / 63°C before removing from heat, then rest at least 3 minutes.
Preparation
1 steak, about 12–16 oz / 340–450 g
Ingredients
- 1 thawed whole-cut steak, 1½–2 inches thick
- 1 tablespoon high-heat cooking oil
- Fine salt and pepper to taste
Equipment
- Heavy skillet
- Tongs
- Instant-read thermometer
- Clean resting plate
- Dry oven mitts
- Oven, rimmed sheet pan and rack
Times depend strongly on thickness and starting temperature. This guide uses 145°F / 63°C before removing from heat, followed by at least 3 minutes of rest.
Prepare and preheat
Heat the oven to 250°F. Pat a thawed 1½–2-inch whole-cut steak dry, season to taste, and place on a rack over a rimmed pan.
Look for Dry surface and an even thickness.
Warm gently
Cook in the oven, checking the center from the side after about 20 minutes and regularly afterward. Transfer to the searing step around 125–130°F. This is an intermediate temperature only.
Look for The center is warmed but cooking is not complete.
Continue immediately to searing; do not store partially cooked meat.
Sear
Heat the oil in a heavy skillet. Sear the steak, flipping frequently, until a crust develops. Reduce the heat if the outside darkens before the center is ready.
Look for Brown crust without a burned coating.
Verify before resting
Check at least 145°F / 63°C in the center before removing from heat. Transfer to a clean plate and rest at least 3 minutes before slicing.
Look for The safe minimum is measured before the rest.
3:00 suggested timing
Adapt to your setup
Sources behind the method
Evidence status: Source-reviewed method; no sensory or comparative Best Way test is claimed.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Source-reviewed method; no sensory or comparative Best Way test is claimed.
Updated 2026-09-05. Clarified that 145°F must be measured before removal from heat, followed by at least three minutes of rest. Read our testing standards →
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