Pan-Seared Steak
By: McCormick Kitchens
Made With:
Fire-up the cast iron skillet and season your boneless strip steak with savory McCormick® spices like Garlic Powder and Rosemary. For steakhouse perfection, finish in the oven and serve with red wine sauce.
Fire-up the cast iron skillet and season your boneless strip steak with savory McCormick® spices like Garlic Powder and Rosemary. For steakhouse perfection, finish in the oven and serve with red wine sauce.
Key products
![['A McCormick brand can of pure ground black pepper with a net weight of 3 ounces.']](http://www.mccormick.com/cdn/shop/files/00052100052311_H1N1-2025-12-10.jpg?v=1765399903&width=300)
![['A plate of prime rib with mashed potatoes, green beans, and gravy.']](http://www.mccormick.com/cdn/shop/files/00052100052311_HeroRecipe-2025-12-10.jpg?v=1765399903&width=300)
Instructions
Instructions
- Preheat oven to 400°F. Mix salt, garlic powder, pepper, and rosemary in small bowl. Sprinkle evenly over both sides of steak.
- Heat cast iron skillet on high heat until hot. Add oil; reduce heat to medium. Sear steak 1 to 2 minutes per side or until browned. Transfer skillet to oven. Bake until steak is desired doneness; about 4 to 6 minutes for medium rare (130°F to 135°F) or about 7 minutes for medium (140°F to 145°F).
- Carefully remove pan from oven. Transfer steak to cutting board and let stand 5 minutes. Meanwhile, add butter to skillet on medium heat, stirring until melted. Add red wine. Cook 1 minute, stirring to release brown bits from bottom of pan. Serve red wine sauce with steak.
