This is an old restaurant method and a practically foolproof way to make sure your steak is not overcooked. It works particularly well with a two inch think boneless steak. 

  • Sear the steak on one side in a hot, oiled pan on the stove top over high heat. This will create a nice, brown crust that locks the juices in. 
  • Flip the steak over, then place the pan in a 425°F oven to finish cooking. Roast the meat to your desired doneness (about five minutes for rare, seven minutes for medium rare and nine minutes for medium), depending on the thickness of the meat.
  • Let the meat rest for five minutes, to redistribute the juices, before serving.

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