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Pan-seared bone-in steak served with a rainbow vegetable salad

Pan-Seared Bone-In Steak Finished in the Oven

This juicy bone-in steak is seared in a hot grill pan to create a flavorful browned crust, then finished in the oven for more even cooking. Serve it with a fresh vegetable salad for an impressive but simple dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 thick-cut bone-in ribeye, cowboy, or tomahawk-style steaks, approximately 12–16 ounces each
  • 1 tbsp olive oil or avocado oil
  • 1½ tsp kosher salt or to taste
  • ½ tsp freshly ground black pepper

Method
 

  1. Preheat the oven. Preheat the oven to 400°F. Heat an oven-safe grill pan or cast-iron skillet over medium-high to high heat until very hot.
  2. Prepare the steaks. Pat the steaks thoroughly dry with paper towels. Rub them with olive oil and season both sides and the edges with kosher salt and black pepper. If desired, wrap only the exposed ends of long bones in aluminum foil.
    Raw bone-in steaks generously seasoned with kosher salt, black pepper, and olive oil, ready for cooking.
  3. Sear the first side. Place the steaks in the hot pan and sear without moving for 3–4 minutes, or until a deeply browned crust forms.
    Thick bone-in steaks sizzling in a hot grill pan on the stovetop to develop a browned crust.
  4. Turn the steaks. Flip and sear the second side for another 2–3 minutes. Use tongs to sear the fatty edges for 30–60 seconds if needed.
    Two pan-seared bone-in steaks with distinct grill marks resting in a dark cast-iron grill pan.
  5. Finish in the oven. Transfer the oven-safe pan to the oven. If your pan is not oven-safe, transfer the steaks to a preheated baking sheet or baking dish. Cook for approximately 5–12 minutes, or longer for very thick steaks, checking the internal temperature frequently.
  6. Check for doneness. Insert an instant-read thermometer into the thickest part of the meat without touching the bone. For food safety, cook whole beef steaks to an internal temperature of at least 145°F.
  7. Rest. Transfer the steaks to a clean plate or cutting board. Tent loosely with foil and rest for 5–10 minutes before serving.

Notes

  • Cooking time varies considerably depending on the thickness and weight of the steaks.
  • Use an instant-read thermometer instead of relying only on cooking time.
  • Do not wrap the meat tightly in foil before placing it in the oven. This will trap steam and soften the crust.
  • Foil may be wrapped around the exposed bone for presentation, but it is optional.
  • If the pan is too small for both steaks, sear them separately.
  • Keep raw steak refrigerated and follow the use-by date and storage directions on its packaging.
  • Serve with Rainbow Vegetable Salad Bowl with Avocado and Hummus Dressing.
  • Estimated calories depend on the cut, size, fat content, and weight of the bone.