How To

by Chef Karl Marsh


How to Sear-Roast Thick Steaks

Cooking a very thick steak can be intimidating and tricky because it is very easy to burn the outside before the inside reaches the desired doneness. My favorite way to cook a very thick steak is to use what I call the “Sear-Roasting” method. The beauty of doing it this way is I can get a nice even searing on the outside and a moist and perfectly cooked steak on the inside.

It’s a pretty simple process.

  1. Preheat oven to 300°F. Heat a small amount of oil in a large ovenproof pan on high heat.
  2. If desired, lightly oil and season meat prior to cooking.
  3. Carefully place meat in pan and sear for 2-3 minutes on first side or until well browned. Flip meat and place pan on lower oven rack.
  4. Use chart below to determine how long to leave pan in oven. Use caution when removing pan from oven. Handle will be very hot; use oven mitts.
  5. Test doneness of meat by using a kitchen thermometer. Serve on a warmed dish.
  6. Apply finishing sauce or butter, if desired.

Sear Roast Cooking Chart Omaha Steaks

Below, we also have a great new video that shows this process in detail.

Cheers! Chef Karl

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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.

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