Pan-Sear, Oven Finish Simple Cooking Technique for Steak
How to Pan-Sear Wagyu Steak for the Perfect Crust
To pan-sear a steak, heat oil in a skillet over high heat, sear each side for 1-3 minutes until a golden crust forms, then finish in a 400°F oven until your preferred doneness.
Pan-searing is the easiest way to cook Wagyu beef, creating a flavorful crust that locks in juices. This guide will show you how to achieve steakhouse-quality results at home.
Why You Should Finish Your Steak in the Oven
Instead of relying on fixed cooking times, use a meat thermometer to ensure your steak reaches the perfect internal temperature. Resting your steak after cooking helps the juices redistribute, making every bite tender and flavorful.
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What You’ll Need:
- High-quality Wagyu steak (Shop Wagyu Here)
- Salt, pepper, and optional spices
- Oven-safe skillet (cast iron or stainless steel)
- High smoke point oil (avocado, canola, grapeseed, etc.)
- Digital meat thermometer
Step-by-Step Guide to Pan-Searing Wagyu
- Bring steak to room temperature (about 30-60 minutes), pat dry, and season all sides.
- Preheat your oven to 400°F.
- Heat the skillet over medium-high heat and add 1 tablespoon of oil.
- Sear the steak: Place it in the skillet and press down for full contact. Cook 1-3 minutes per side until a crust forms.
- Flip and repeat for an even crust.
- Finish in the oven: Insert a thermometer into the thickest part of the steak and transfer the skillet to the oven.
- Check internal temperatures:
| Doneness | Remove from Oven At | Final Resting Temp |
|---|---|---|
| Rare | 120° - 125°F | 125° - 130°F |
| Medium Rare | 125° - 135°F | 130° - 140°F |
| Medium | 135° - 145°F | 140° - 150°F |
| Medium Well | 145°F | 150°F |
| Well Done | Not Recommended | Not Recommended |
- Let steak rest for at least 5 minutes per inch of thickness.
- Slice against the grain and serve. Enjoy your Cross Creek Ranch Wagyu steak!
Frequently Asked Questions
How long do you leave a steak in the oven after searing?
After searing, move the skillet to a 400°F oven and cook until the internal temperature is about 5°F below your target doneness, usually 3 to 8 minutes depending on thickness. Pull at 120 to 125°F for rare or 125 to 135°F for medium rare, then rest about 5 minutes.
What oven temperature should I use to finish a steak?
400°F works well for finishing a seared steak. Go by a meat thermometer rather than the clock, and take the steak out about 5°F before your target since it keeps cooking while it rests.
Do you sear or bake a steak first?
Sear first to build the crust, then finish in the oven. For very thick cuts you can reverse it, oven first then a quick sear, but for most steaks the sear-then-bake method gives the best crust and even doneness.
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