Cooking a thick steak can be intimidating, as well as tricky, because it’s very easy to burn the outside before the inside reaches the desired doneness. One of our favorite ways to cook a very thick steak is to use the “Sear-Roasting” method. The beauty of doing it this way is that you can get a nice even sear on the outside, and a moist, perfectly-cooked steak on the inside.

Thankfully, it’s a pretty simple process and a great way to cook steak indoors. Here’s how to sear-roast thick steaks in 7 simple steps!

How to Sear-Roast Thick Steaks

Preheat oven to 300°F.
Heat oil in large ovenproof pan on high heat.
Lightly oil steak and season both sides.
Carefully pace steak in pan and sear 2-3 minutes.
Move pan to oven for cook time show in chart below.
Test Doneness of steak by using a meat thermometer.
Remove steak and let rest 3-5 minutes.

TIP: The sear-roasting method works best for steaks larger than 1” thick, including a tender filet mignon or the massive King Cut steaks. You start the cooking process by searing a nice crust and then cook it in the oven to reach your desired doneness. This cooking method results in a juicy, delicious steak every time.

1. Preheat oven to 300°F.

Make sure oven is fully preheated to 300°F before starting the sear.

2. Heat oil in large ovenproof pan on high heat.

While the oven is preheating, heat a small amount of oil in a large ovenproof pan on high heat on the stove. A seasoned cast iron or ovenproof stainless steel skillet are great choices. We recommend using an oil with a high smoke point, including grapeseed, canola, peanut or extra light olive oil or ghee.

3. Lightly oil steak and season on both sides.

If desired, season meat prior to cooking. Pat them dry, and lightly oil each side to help the seasoning stick. Simple seasoning is best. We recommend coarse sea salt or Omaha Steaks Seasoning.

4. Carefully place steak in pan and sear for 2-3 minutes.

Carefully place the steak in pan and sear just one side for 2-3 minutes or until well browned. You do not need to sear the other side. Simply, flip steak and place pan on the lower rack in a preheated oven.

5. Move pan to oven for cook time in chart below.

Use the chart below to determine how long to leave pan in the oven. Use caution when removing from oven. Handle will be very hot; use oven mitts.

Sear Roast Cooking Chart

1″ Thick Steak

Doneness	Internal Temp.	First Side (time in minutes)	After Turning (time in minutes)
Rare	120° – 130° F	2 – 3	3 – 4
Medium Rare	130° – 140° F	2 – 3	5 – 6
Medium	140° – 150° F	2 – 3	8 – 10
Well Done	160° – 170° F	2 – 3	12 – 15

1 1/4″ Thick Steak

Doneness	Internal Temp.	First Side (time in minutes)	After Turning (time in minutes)
Rare	120° – 130° F	2 – 3	5 – 7
Medium Rare	130° – 140° F	2 – 3	9 – 11
Medium	140° – 150° F	2 – 3	12 – 15
Well Done	160° – 170° F	2 – 3	16 – 19

1 1/2″ Thick Steak

Doneness	Internal Temp.	First Side (time in minutes)	After Turning (time in minutes)
Rare	120° – 130° F	2 – 3	9 – 11
Medium Rare	130° – 140° F	2 – 3	13 – 16
Medium	140° – 150° F	2 – 3	16 – 19
Well Done	160° – 170° F	2 – 3	20 – 24

1 3/4″ Thick Steak

Doneness	Internal Temp.	First Side (time in minutes)	After Turning (time in minutes)
Rare	120° – 130° F	2 – 3	14 – 15
Medium Rare	130° – 140° F	2 – 3	18 – 19
Medium	140° – 150° F	2 – 3	23 – 24
Well Done	160° – 170° F	2 – 3	28 – 32

2″ Thick Steak

Doneness	Internal Temp.	First Side (time in minutes)	After Turning (time in minutes)
Rare	120° – 130° F	2 – 3	16 – 17
Medium Rare	130° – 140° F	2 – 3	20 – 22
Medium	140° – 150° F	2 – 3	24 – 26
Well Done	160° – 170° F	2 – 3	32 – 36

2 1/4″ Thick Steak

Doneness	Internal Temp.	First Side (time in minutes)	After Turning (time in minutes)
Rare	120° – 130° F	2 – 3	18 – 20
Medium Rare	130° – 140° F	2 – 3	22 – 24
Medium	140° – 150° F	2 – 3	27 – 30
Well Done	160° – 170° F	2 – 3	32 – 34

2 1/2″ Thick Steak

Doneness	Internal Temp.	First Side (time in minutes)	After Turning (time in minutes)
Rare	120° – 130° F	2 – 3	20 – 22
Medium Rare	130° – 140° F	2 – 3	24 – 26
Medium	140° – 150° F	2 – 3	30 – 33
Well Done	160° – 170° F	2 – 3	35 – 39

6. Test doneness by using a steak thermometer.

Test doneness of steak by using a meat thermometer. Remove immediately from pan when desired temperature is reached. Use our steak doneness and temperature guide to learn how doneness affects texture, flavor and juiciness of your steak. We recommend medium-rare with a warm red center for an optimal eating experience.

steak doneness guide

7. Remove steak and let rest 3-5 minutes.

Don’t forget to rest. Your steak needs to rest at 3-5 minutes to allow juices to redistribute for the best-tasting and juiciest steaks. Apply finishing sauce, our premade seasoned butter sauce or compound butter, if desired. Enjoy!

reverse seared steak

Want more steak cooking tips?

How to Sear-Roast Thick Steaks