Gordon Ramsay Pan Seared Steak Finish in Oven Recipe
Gordon Ramsay pan seared steak finish in oven is the trick that turned my mediocre meals into flavor-packed masterpieces. I remember the first time I seared a steak—it was like a flavor explosion, but I had no clue about letting it finish in the oven! This method is my secret weapon for juicy steak with a killer crust. It saves time and boosts that essential confidence in flavor. So roll up your sleeves and get ready to conquer steak perfection, just like Ramsay would demand of you—no overcooking allowed!
Recipe at a Glance – gordon ramsay pan seared steak finish in oven
Pan-Seared Steak
Ingredients
Equipment
Method
- Let steak come to room temperature for 30 minutes before cooking.
- Preheat skillet over medium-high heat for 5 minutes; it should be very hot.
- Generously season both sides of the steak with salt and pepper before placing in the skillet; do not rub.
- Sear steak for 3-4 minutes on one side until a crust forms; do not move it.
- Flip the steak and add butter, garlic, thyme, and rosemary; baste with butter.
- Preheat oven to 200°C (400°F) while searing.
- Transfer skillet to the oven and cook for 5-7 minutes for medium-rare; target internal temperature is 57°C (135°F).
- Let steak rest for 10 minutes to allow juices to redistribute.
- Slice steak against the grain into 1 cm thick pieces for maximum tenderness.
Nutrition
Notes
Love this recipe?
Give us 5 stars and comment!Core Ingredients for Pan-Seared Steak
Essential Steak Cuts
When I prepare a great Gordon Ramsay pan seared steak finish in oven, I know the cut of meat is key. Ribeye, sirloin, and filet mignon are excellent choices—offering fantastic flavor, tenderness, and marbling. I aim for cuts that are at least 2.5 cm (1 inch) thick for the best results, helping to achieve a nice crust while keeping the inside juicy.
Key Seasonings
Keep it simple with seasonings. Kosher salt and freshly cracked black pepper are my go-tos. If I’m feeling adventurous, I might sprinkle in a little garlic powder or smoked paprika for extra flavor without overshadowing the meat. I always remember to season generously—steak craves a good amount of salt!
Cooking Oils
Picking the right oil is important for that perfect sear. I choose grapeseed or canola oil since they have a high smoke point, making them great for searing. I stay away from olive oil here; it burns too quickly and can ruin the taste. I use enough oil to cover the skillet for an even cook.
Aromatics for Basting
Basting adds rich flavors to your steak. Garlic cloves, thyme, and rosemary are classic aromatics. Once the steak starts to sear, I toss in these herbs along with some butter for a rich finish. The sizzling butter also helps cook the top of the steak, so I don’t even need to flip it.
Prep Steps for Success
Bringing Steak to Room Temperature
Before I start cooking, I let the steak sit out for about 30 minutes to reach room temperature. A cold steak cools down the pan and results in a grayish, dull finish. I don’t rush this step! It’s crucial for even cooking throughout.
Prepping Your Skillet
I preheat my skillet over medium-high heat for about 5 minutes. A hot skillet is essential for achieving that desirable crust. To test the temperature, I splash a few drops of water in—if they dance and evaporate, it’s time to start. I avoid crowding the pan; I sear one or two steaks at a time, depending on their size.
Seasoning Techniques
I generously apply salt to both sides of the steak just before it hits the pan to help form a crust. I don’t rub it in! A simple sprinkle works best, since rubbing can wash away the seasoning before it even gets hot. I strive for an even coating for optimal results.
Searing Technique
Heating the Skillet
Getting the skillet hot is non-negotiable. I heat it on high for a full five minutes. A cast iron skillet is perfect for this; it retains heat well and gives an even sear. No flash photography here; patience pays off!
Searing Time per Side
For a medium-rare finish, I sear the steak for 3-4 minutes on one side and about 2-3 minutes on the other. I don’t move the steak around; I let it do its thing. That’s the way to create a mouthwatering crust that will have everyone jealous.
Adding Butter and Aromatics
After flipping the steak, I add butter and my chosen aromatics. I use a spoon to baste the melting butter over the steak. This technique helps keep the meat moist and adds delicious flavors. I keep the heat steady; I don’t want the butter to burn!
Finishing in the Oven
Preheating Your Oven
While my steak is searing, I preheat the oven to 200°C (400°F). This lets me finish cooking the steak to the right doneness without losing that crust I worked hard for. Timing matters!
Cooking Times and Temperatures
If you’re following the Gordon Ramsay cast iron steak oven method, I transfer the skillet to the oven for about 5-7 minutes. For medium-rare, I aim for an internal temperature of 57°C (135°F). I adjust according to my preferences, just keeping an eye on things.
Using a Meat Thermometer
I make sure my investment in quality steak isn’t wasted by using a meat thermometer. I insert it into the thickest part of the steak for accurate readings. I let it rest a few degrees below my target temperature; it will continue cooking while it rests. I trust the tool, not just my instincts!
Resting and Slicing
Importance of Resting the Steak
After taking the steak from the oven, I let it rest for about 10 minutes. This allows the juices to redistribute, ensuring each bite is as juicy as can be. I won’t skip this part! My tastebuds will definitely appreciate it.
How to Slice Against the Grain
I find the grain of the steak and slice against it for maximum tenderness. Cutting with the grain results in chewy bites, which isn’t ideal. I aim for slices about 1 cm thick for the perfect mouthful. Fancy cutting techniques? No problem!
Troubleshooting Common Mistakes
Preventing Overcooking
To avoid an overcooked steak, I keep an eye on the thermometer. If I’m feeling unsure, I pull it from the heat a couple of degrees early. It’s better to undercook it and allow for resting than to end up with a dry piece of meat. I trust my instincts!
Achieving a Good Sear
Not getting that beautiful crust? My pan might not be hot enough, or I could be overcrowding it. Also, I don’t fret about moving the steak; I resist the urge to flip it too soon. This hesitation is the trick to achieving that perfect gold-brown sear.
Managing Kitchen Smoke
Smoke can happen, especially during high-heat cooking. I make sure my kitchen is well-ventilated. If smoke starts to fill the air, I lower the stovetop heat. I can also place a lid over the pan briefly to catch smoke before it escapes, but I’m careful not to steam the steak.
Step-by-Step Video: Pan seared steak finished in the oven
FAQ – gordon ramsay pan seared steak finish in oven
What oven temperature should I use to finish a pan-seared steak?
Use 400°F (204°C) for most 1″–1¼” steaks when finishing in the oven after searing; lower or raise time slightly for thicker or thinner cuts.
How long do I sear the steak before putting it in the oven?
Sear 2–3 minutes per side over very high heat until a deep brown crust forms, then add butter and aromatics and transfer to the oven.
What internal temperatures correspond to doneness?
Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Pull steak ~5°F below target to allow for carryover cooking while resting.
Can I finish a steak in an air fryer instead of an oven?
Yes — after searing you can finish in a 400°F air fryer for a few minutes; or cook entirely in the air fryer but expect slightly different crust and less butter-baste flavor.
Which steaks are best for this method?
Well-marbled steaks like ribeye, New York strip, or thicker filets (1″–1½”) work best for stovetop sear then oven finish.
How do I prevent my kitchen from filling with smoke?
Use a high smoke-point oil for the initial sear, preheat skillet outdoors or near a window if possible, turn on the exhaust fan, and avoid excessive butter until after searing.
Before you start cooking…
You did it! After mastering the Gordon Ramsay pan seared steak finish in oven method, you’re now the steak boss in your kitchen. Imagine slicing into that perfectly seared steak, the rich aroma enveloping you as the juices flow and the marbling glistens. The gratification of executing each step with precision is nothing short of euphoric. You’ve turned a hunk of meat into a culinary delight that’ll have your friends asking for your secret. So take that victory and run with it—now it’s your turn. Make it bold, make it yours!
