How To: Pan-Roast a Steak with Mark Lobel

How To: Pan-Roast a Steak with Mark Lobel

Hi, I’m Mark Lobel. When you start with
a great raw steak, any way you choose to do it you’ll wind up with a great
tasting cooked steak. And great tasting steaks aren’t relegated to those cooked
only on the grill. Pan roasting is a two stage method incorporating high heat
searing on the stovetop and lower temperature finishing in the oven. Steaks
cooked indoors take on a different personality. A steak seared in a hot pan
develops an intensely flavorful caramelized crust that seals in juices
that simply burst in your mouth with every bite. First remove the steaks from
the refrigerator and allow them to come to room temperature, about 30 minutes.
Before beginning to cook assemble your olive oil, sea salt or kosher salt, and
pepper. Preheat your oven to 375 degrees Fahrenheit. On the stovetop heat an
ovenproof frying pan or skillet on high heat until the pan smokes slightly or a
drop of water evaporates on contact. Brush the steaks with olive oil and rub
with coarse kosher or sea salt and freshly ground pepper. When the pan is
heated lay the steaks carefully into the skillet to avoid splatters. Your venter
fan should be set on high because this method creates a fair amount of smoke as
the steak is seared. Sear the steak for two to three minutes on each side.
After the steaks are seared put the pan directly into the oven and roast the
steaks to a desired doneness. Transfer the steaks to dinner plates or a platter
and let rest for five minutes before slicing and serving. A simple prepared
steak is delicious on its own or paired with other flavors. To add more flavor
try using the compound butter or a sauce to enhance the entire presentation. For
more tips, techniques, and recipes including great compound butter and
sauce recipes for topping a pan roasted steak, visit

12 thoughts on “How To: Pan-Roast a Steak with Mark Lobel”

  1. It all depends on the thickness of the steak. Including time for searing, a 1 inch thick steak will need a total cooking time of 10 minutes. So it would require 2-3 minutes for searing and 7-8 minutes for roasting.

    For each additional inch of thickness, add 1 minute to the total cooking time.

    The most accurate method to get the desired degree of doneness is to use an instant-read thermometer. Medium-rare equals an internal temperature of 130-140 degrees.

  2. I love you vids! And would like to try…however, we don't get steaks this thick where I live…so my steak are half the thickness of the steaks pictured here which look to be about 1 1/2 inches??….Please help! Also my family eats medium well to well only so I am forced to cook much longer…they will not try or touch anything that has ANY pink in it! Thanks for your help!

  3. Hi Mikki, if you're asking how thick the steaks are in the video, you are right–they are about 1 inch to 1.5 inches thick. If you have any more questions please let me know!

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