How to Forward Sear a Steak

PREP TIME	REST TIME	COOK TIME
15 mins	1 to 6 h	20 to 40 mins

In this recipe, I’ll show you how to cook a steak using the pan-sear-and-oven-finish method. Here’s how it works: First, you start by searing the steak over high heat in a pan to build a beautiful crust, then finish it gently in the oven. The result is a steak that’s evenly cooked inside, with a deep, flavorful crust.

Forward Sear Steak: What Is It?

Forward sear, also known as front sear, is a two-stage method for cooking steak. You start by searing the steak over high heat to build a deep, golden-brown crust, then finish it gently over lower heat to let the inside come up to doneness more gradually and evenly. For the high-heat stage, you can use a very hot pan, broiler, or grill – anything that can reach around 500°F (260°C) to build that dark, caramelized crust. For the gentle finishing stage, use a smoker, oven, or the cool side of a two-zone grill. The key is simple: start with steady, direct high heat for the sear, then move to gentle heat to finish.

Below, I’ve listed the main advantages and disadvantages of the forward-sear method to help you decide if it’s the right technique for the steak you’re planning to cook.

Advantages of the Forward-Sear Steak Cooking Method:

• Fast cooking time: The forward-sear (pan-sear, oven-finish) method is one of the quickest ways to cook thick cuts of steak. It’s significantly faster than reverse searing, sous vide, or smoking. If you want steakhouse-quality results without spending hours in the kitchen, this is your go-to technique. Depending on the thickness, it usually takes about 20-40 minutes from start to finish.
• Impressive crust: Searing the steak directly over high heat at the start gives you plenty of time to build a deep, flavorful crust. While the surface might not be quite as perfectly dry as with a reverse sear, the longer searing time still does its job. The result? A dark, deep, flavorful crust – one of the best of any steak-cooking method. In fact, aside from traditional pan-searing (from start to finish), the forward-sear (pan-sear, oven-finish) approach is one of the best techniques for building that amazing crust.
• More even cooking: Thicker steaks need a different cooking method than thinner ones. Cook them only over direct high heat, and you’ll end up with an overcooked outer layer and a red center. The key to fixing that is low, gentle heat. The forward sear method does exactly that. You start by searing the steak directly over high heat to build a crust, then finish it in the oven to let the heat work its way through the steak gradually. The result is a much more even cook throughout, with a juicy center and only a slightly thicker gray band near the edges.
• Versatility: One of the biggest advantages of the forward-sear method is its flexibility. While most home cooks use a pan to sear the steak and finish it in the oven, you’re not limited to that setup. You can forward-sear on a grill, or with any equipment that allows you to cook with high, direct heat first and then finish at a lower temperature. The key is the temperature control, not the specific tools.
• Perfect for thick cuts: You can’t cook very thick steaks about 2 1/2 inches (6.4 cm) or more entirely over direct high heat. The outside will overcook long before the center is done. For the best results (evenly cooked inside), you need to cook them slowly at a lower temperature; however, this unfortunately takes a lot of time. The pan-sear, oven-finish method is the perfect middle ground. It lets you build a beautiful crust while still cooking the inside evenly, and it takes far less time than methods like reverse searing, smoking, or sous vide.

Disadvantages of the Forward-Sear Steak Cooking Method:

• Gray band: One of the main downsides of the forward-sear method (pan-sear, oven-finish) is the thicker gray band that forms just beneath the crust. Compared to techniques like reverse searing or sous vide, where that band is minimal or almost nonexistent, the pan-sear, oven-finish approach naturally creates a more noticeable one. That’s simply because the steak spends more time over direct, high heat during the searing stage. Flipping the steak every 30 seconds helps reduce it, but even with good technique, a slightly thicker gray band is just part of the deal with this method. If you want an absolutely minimal gray band inside, consider reverse-searing or sous vide instead.
• Not for thinner steaks: Thin cuts cook so quickly that finishing them in the oven almost guarantees they’ll be ready on the inside, but without a nice crust on the outside. For steaks this size, it’s better to skip the oven entirely and stick to classic pan-searing. With thinner cuts, direct high heat is all you need; they’ll cook evenly without the need for a two-stage process.

The Ingredients You’ll Need

• Steak: This recipe is ideal for any tender steak that’s at least 1 1/2 inches (3.8 cm) thick, such as strip steak, ribeye steak, or filet mignon. Thicker cuts give you enough time to build a beautiful crust while keeping the inside juicy and evenly cooked.
• High-Smoke-Point Oil (1–2 tablespoons / 15–30 ml): I recommend refined avocado oil for its neutral flavor and high smoke point. Use 1 tablespoon for well-marbled cuts, and up to 2 tablespoons for leaner steaks that may need a little extra help with browning.
• Kosher Salt (1-2 teaspoons / about 5-10 g): A good rule of thumb is to season the steak with about 1% of its weight in salt. If you prefer a slightly saltier flavor, you can go up to 1.5%. For example, a 20 oz (567 g) steak would need around 0.2 oz (5.7 g) of salt. Measuring by weight is best since different salts vary in density. For example, kosher salt weighs much less than table salt by volume.
• Black Pepper (1/2 teaspoon): Always use finely ground black pepper as it sticks better to the steak’s surface.
• Compound Steak Butter: A simple compound butter (made with butter, garlic, and fresh herbs) takes any steak to the next level. I highly recommend making a batch of compound butter in advance. You can keep extra in the fridge for a few days, or store it in the freezer for up to 3 months – it’s a game-changer for steak dinners. Alternatively, you can sear a few garlic cloves and a couple of sprigs of rosemary or thyme in a pan over medium-high heat while the steak rests. Then, melt some butter in the same pan and spoon the mixture over the steak right before serving.

The Tools You’ll Need

• Wire Rack: Essential for dry brining. A wire rack lets air circulate evenly around the steak, helping its surface dry out for a better sear.
• Pan: A cast-iron, carbon steel, or heavy-bottomed stainless steel skillet is best for this recipe.
• Meat Thermometer: A leave-in probe thermometer is the best for monitoring the steak’s internal temperature in real-time. If you don’t have one, an instant-read thermometer will work – just be sure to check the steak more frequently to avoid overcooking.
• Tongs: A sturdy set of tongs is a must for flipping and safely handling the steak during searing.

How to Forward Sear a Steak – Ultimate Guide

Start by gathering all the ingredients and tools. If you’re using compound butter, prepare it ahead of time – you’ll need it immediately after the initial sear, before the steak goes into the oven. Once everything’s ready, follow the steps below.

Step 1: Prepare the Steak

Dry the steak thoroughly on all sides with paper towels. Season both sides evenly with kosher salt. Then place the steak uncovered on a wire rack set over a baking sheet. For the best flavor and a better sear, dry-brine the steak in the fridge for 4–6 hours (this is the option I highly recommend, especially for thicker cuts). If you’re short on time, let the salted steak sit at room temperature for about 1 hour instead. Do not dry-brine for more than 6 hours unless you’re okay with a thicker, gray band under the crust.

Important: If you used the fridge method, remove the steak 30 minutes before cooking and let it rest at room temperature.

Step 2: Preheat the Pan & Oven

First, set your oven to 250°F (120°C). While the oven preheats, prepare your pan for searing. Place a heavy, oven-safe skillet (cast iron, carbon steel, or stainless steel) over medium-high heat and let it warm up for 3-4 minutes. Add 1-2 tablespoons of high-smoke-point oil and let it heat for an additional minute.

You don’t need much oil if you’re cooking a well-marbled steak; 1 tablespoon (15 ml) is enough. However, for leaner cuts like filet mignon, use up to 2 tablespoons (30 ml) to help with browning. Once the oil starts shimmering and the pan reaches about 450–500°F/232–260°C (you can check with an infrared thermometer if you have one), it’s time to sear.

Step 3: Pan-Sear the Steak

Right before searing, pat the steak dry again. Then season both sides with finely ground black pepper if you like (1/2 teaspoon per pound/454 g of steak). Carefully place the steak in the hot pan and gently press it down with tongs or your fingers so that the surface makes full contact with the pan. Keep the heat at medium-high and sear the steak, flipping every 30 seconds to build a deep, even crust on both sides. Once you’ve got a crust you love, turn off the heat and get ready for the next step.

If you’re cooking a steak with a fat cap (like picanha or a strip steak), you can start by searing the fat side down for 60 to 90 seconds to render some of the fat.

For timing: a 1 1/2-inch (3.8 cm) thick steak usually needs no more than 4 minutes of total searing, and a 2-inch (5 cm) thick steak about 5 minutes. The goal here is to build the crust. We’ll finish cooking the steak gently in the oven.

Step 4: Finish Cooking the Steak in the Oven

At this point, you’ve got two ways to finish the steak in the oven, depending on how evenly you want the inside to cook and how much you want to minimize the gray band just under the crust.

• Option 1 (highly recommended): transfer the steak to a wire rack set over a baking sheet, then place it in the center of your preheated oven. Because the air circulates all around the meat, it cooks more evenly on all sides with a minimal gray band.
• Option 2 (if you don’t have a wire rack): place the pan (with the steak) straight into the oven (make sure your pan is oven-safe). Keep in mind that this method cooks the steak less evenly, since the bottom sits on a very hot pan while the top is exposed to gentler oven heat. That difference creates a noticeably thicker gray band later.

Whichever option you choose, bake the steak at 250°F (120°C) until the internal temperature is 10°F (6°C) below your final target doneness (see the temperature chart below).

Doneness	Remove from the oven:	Final temp:
Rare	110–120°F (43–49°C)	120–130°F (49–54°C)
Medium Rare	120–130°F (49–54°C)	130–140°F (54–60°C)
Medium	130–140°F (54–60°C)	140-150˚F (60–66°C)
Medium-Well	140–150°F (60–66°C)	150-160˚F (66–71°C)
Well Done	150°F (66°C)	160°F+ (71°C+)

Once the steak hits your target temperature, carefully remove the hot pan (or the wire rack and baking sheet) from the oven. Transfer the steak to a cutting board or leave it on the wire rack and let it rest for 5 to 10 minutes (never let it rest in the hot pan!). As the steak rests, its internal temperature will rise those last few degrees due to the carryover cooking, bringing it right to your target doneness.

Step 5: Add Aromatics

Place two thin slices of compound butter right on top of the hot steak. The butter, herbs, and garlic will melt, infusing the steak with rich, aromatic flavor. If you don’t have compound butter, you can sear a few garlic cloves and a couple of sprigs of rosemary or thyme in a pan over medium-high heat while the steak rests. Then, melt some butter in the same pan and spoon the mixture over the steak right before serving.

Step 6: Serve the Oven-Baked Steak

After the steak has rested, slice it thin. Serve it up with your favorite side, and don’t forget to include everything from the pan/baking sheet, whether that’s the melted garlic-herb compound butter or just the seared garlic and herbs, depending on what you used. Whatever you do, don’t skip the leftover juices. Pour them over the steak right before serving for a final burst of flavor.

FAQs

How long should you cook a steak using the forward sear method?

Unfortunately, there’s no single answer for this question. The best way (really the only reliable way) is to use a meat thermometer. A leave-in probe thermometer is ideal because you can set an alarm for the exact internal temperature you want and focus on other things instead of constantly checking with an instant-read thermometer.

Why can’t I give you an exact time? Because too many factors affect how long the steak takes to finish in the oven: how long you seared it, how hot the pan was, the type of pan you used, the cut of steak (lean vs. fatty), the steak’s thickness, and even the type of oven. I’ve tested this recipe many times, doing everything the same way, and the oven time still varies by a few minutes. And those few minutes can easily take your steak past your target doneness. Just use a meat thermometer with an alarm. It’s not an expensive tool, and it guarantees perfect doneness every single time.

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