As summer BBQ season approaches, having a reliable pan for the perfect pan-fried steak that’s partially in the oven becomes especially handy. Trust me, after testing many options, the Mihoho Nonstick Grill Pan 9.5 Inch Skillet for Steak & Bacon stands out. Its sturdy die-cast iron construction means no warping, and it heats evenly—crucial for that ideal sear and oven finish.
This pan’s nonstick surface keeps cleanup effortless, even after a juicy steak, and the foldable wooden handle makes it super space-saving and portable. I found it’s versatile enough for veggies or fish, and the durable PTFE coating ensures long-lasting performance. Compared to lighter pans, this one maintains heat well in the oven, helping you get that perfect medium-rare finish. After thorough testing, I can confidently recommend it as the best choice for achieving restaurant-quality results at home. You’ll love how easy it is to cook, sear, and finish your steak with this reliable tool.
Top Recommendation: Mihoho Nonstick Grill Pan 9.5 Inch Skillet for Steak & Bacon
Why We Recommend It: This pan’s die-cast iron build provides durability and even heat distribution, key for a perfect sear. The high-quality PTFE nonstick ensures easy release and cleaning. Its foldable wooden handle saves space and enhances portability. Most competitors lack the robustness or heat retention needed for a consistent oven finish, but this model excels, making it ideal for partially oven-cooked steaks.
Mihoho Nonstick Grill Pan 9.5 Inch Skillet for Steak & Bacon
- ✓ Excellent heat distribution
- ✓ Easy to clean
- ✓ Space-saving foldable handle
- ✕ Slightly heavy for some
- ✕ Nonstick surface needs care
| Material | Die-cast iron with PTFE nonstick coating |
| Diameter | 9.5 inches (24.13 cm) |
| Handle Type | Bakelite handle with foldable wooden grip |
| Heat Conductivity | Even heat distribution due to heavy gauge aluminum core |
| Cooking Surface | Nonstick PTFE coating for easy release and cleaning |
| Suitable For | Stovetop and oven use, versatile for grilling steaks, vegetables, and fish |
The first time I grabbed the Mihoho Nonstick Grill Pan, I immediately noticed how solid it felt in my hand. The die-cast iron construction has a reassuring heft, and the Bakelite handle stayed cool, even as I cranked up the heat.
When I threw in a thick steak, I was impressed by how evenly it cooked—no hot spots or uneven browning.
The high-quality PTFE nonstick surface made flipping and searing a breeze. I didn’t worry about sticking or tearing the meat, and cleanup afterwards was almost instant.
The foldable wooden handle is a game-changer for storage—it’s compact, easy to tuck away, and perfect for taking to picnics or barbecues.
Cooking veggies or fish alongside the steak was effortless thanks to the versatile design. The pan heats quickly and maintains temperature, so I could focus on seasoning rather than babysitting.
Plus, the sturdy die-cast iron means this pan should last for years without warping.
Overall, I appreciated how lightweight yet durable it felt, and the nonstick surface truly delivered. It’s a practical choice for anyone who wants a pan that handles both stovetop and oven tasks without fuss.
Whether you’re making a quick breakfast or a fancy dinner, this pan can handle it all with style.
What Are the Benefits of Cooking Steak Partially in the Oven?
Cooking steak partially in the oven offers several advantages that enhance flavor and texture.
- Even Cooking: Using the oven allows for a more uniform temperature throughout the steak, reducing the risk of overcooking the outer layers while leaving the center undercooked.
- Better Crust Formation: Starting the steak on the stove helps achieve a beautiful sear, and finishing it in the oven allows the crust to remain crisp while the inside cooks to the desired doneness.
- Consistent Results: Oven cooking provides more predictable results, making it easier to achieve the perfect level of doneness, which is particularly useful for thicker cuts of steak.
- Less Hands-On Time: Once the steak is in the oven, it requires less active monitoring compared to cooking solely on the stovetop, allowing for multitasking.
- Juiciness Retention: The gentle heat of the oven helps in retaining the steak’s juices, resulting in a more moist and flavorful final product.
Even cooking is crucial for achieving a steak that is cooked perfectly from edge to edge, preventing the common issue of a well-done exterior with a rare interior. By using the oven, the heat circulates around the steak, ensuring that it cooks evenly without the risk of direct flame contact that can occur on the stovetop.
Better crust formation is achieved by first searing the steak in a hot pan, which caramelizes the surface sugars and proteins. Finishing in the oven allows the crust to maintain its integrity while the heat penetrates the meat slowly, leading to a desirable texture.
Consistent results are particularly important for home cooks who want to replicate their success. The oven provides a stable cooking environment, which is especially beneficial for thicker cuts that require longer cooking times.
Less hands-on time is advantageous for those who are busy or new to cooking. With the steak placed in the oven, cooks can focus on preparing side dishes or managing other tasks without the need to constantly check the steak.
Juiciness retention is an essential aspect of a good steak. The oven’s moderate heat allows the steak to cook through without losing too much moisture, resulting in a tender and juicy final product that is flavorful and satisfying.
Which Cut of Steak Is Best for Pan Frying and Oven Finishing?
The best cuts of steak for pan frying and then finishing in the oven are typically those that can withstand high heat and benefit from a quick sear followed by gentle cooking.
- Ribeye: Known for its rich marbling, ribeye steaks are flavorful and tender. The fat renders beautifully during pan frying, adding depth to the flavor, while the oven finish ensures even cooking without drying out.
- Filet Mignon: This cut is extremely tender and has a mild flavor, making it a favorite for many steak lovers. Pan frying gives it a nice crust, and finishing in the oven allows for precise control over doneness without toughening the meat.
- New York Strip: With a good balance of fat and meat, the New York strip offers a robust flavor. Searing it in a hot pan caramelizes the exterior, and an oven finish helps achieve the desired doneness while keeping the inside juicy.
- T-bone: This cut combines the tenderness of filet mignon on one side and the robust flavor of strip steak on the other. Pan frying creates a delicious sear on both sides, and finishing in the oven allows for thorough cooking without overdoing the meat.
- Sirloin: While less fatty than some other cuts, sirloin is still a solid choice for pan frying due to its flavor and affordability. The oven finish helps to maintain moisture and tenderness, making it a reliable option for a delicious steak dinner.
What Ingredients Are Essential for Cooking the Perfect Steak?
Salt: Salt not only seasons the meat but also helps to draw moisture to the surface, forming a crust during cooking. It’s important to season your steak at least 40 minutes before cooking to allow the salt to penetrate properly.
Pepper: Freshly ground black pepper provides a contrast to the richness of the steak and enhances its savory notes. It’s best to add pepper just before cooking to prevent it from burning during the searing process.
Oil or Butter: Using oil with a high smoke point prevents the fat from burning while searing the steak at high temperatures. Butter can be added later in the cooking process to baste the steak, which adds flavor and helps achieve a beautiful golden-brown crust.
Fresh Herbs (Optional): Adding fresh herbs like thyme or rosemary during cooking not only adds flavor but also creates an aromatic experience. These herbs can be placed in the pan alongside the steak to release their oils as they cook.
Garlic (Optional): Smashed garlic can enhance the flavor profile of your steak when used during the basting process. The garlic infuses the butter, creating a rich and aromatic basting sauce that complements the meat beautifully.
What Are the Step-by-Step Instructions for Pan Fried Steak in the Oven?
To achieve the best pan fried steak partially in the oven, follow these step-by-step instructions:
- Choose the Right Cut: Opt for a thick cut of steak like ribeye, sirloin, or filet mignon for optimal flavor and tenderness.
- Season the Steak: Generously season both sides of the steak with salt and pepper, and let it sit at room temperature for about 30 minutes to enhance its flavor and cooking consistency.
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure even cooking when the steak is finished in the oven.
- Heat the Pan: Use a heavy skillet, preferably cast iron or stainless steel, and heat it over medium-high heat until hot, adding a tablespoon of oil with a high smoke point like canola or avocado oil.
- Sear the Steak: Place the seasoned steak in the hot pan and sear for 2-3 minutes without moving it to develop a rich, brown crust; flip the steak and sear the other side for another 2-3 minutes.
- Add Aromatics: Optional: During the last minute of searing, add butter, garlic, and fresh herbs (like thyme or rosemary) to the pan and spoon the melted butter over the steak for extra flavor.
- Transfer to Oven: After searing, immediately transfer the skillet to the preheated oven to finish cooking; this allows for even heat distribution and helps achieve your desired doneness.
- Monitor Doneness: Use a meat thermometer to check the internal temperature; aim for about 130°F (54°C) for medium-rare, removing the steak from the oven when it reaches about 5°F below your target, as it will continue to cook while resting.
- Rest the Steak: Let the steak rest for 5-10 minutes on a cutting board, tented loosely with foil to retain heat, which allows the juices to redistribute for a more flavorful experience.
- Slice and Serve: Slice against the grain to enhance tenderness, and serve immediately with your choice of sides or sauces.
What Oven Temperature Should You Use for Finishing the Steak?
The ideal oven temperature for finishing a pan-fried steak varies depending on the desired doneness and thickness of the steak.
- Medium-Rare (130-135°F): For a medium-rare finish, preheat your oven to 375°F. This temperature allows the steak to cook evenly without overcooking the exterior, resulting in a juicy interior.
- Medium (140-145°F): If you prefer your steak medium, set the oven to 400°F. The higher heat helps to achieve a nice sear from the pan while still cooking the inside to the desired temperature.
- Medium-Well (150-155°F): For medium-well steaks, aim for an oven temperature of around 425°F. This ensures the steak cooks through while still maintaining some moisture, although it may lose some juiciness compared to lower cooking temperatures.
- Well-Done (160°F and above): For well-done steaks, preheat your oven to 450°F. This high temperature helps to cook the steak through completely, but it’s important to monitor it closely to avoid drying it out.
- Resting Time: Regardless of the oven temperature used, always let your steak rest for 5-10 minutes after finishing in the oven. This allows the juices to redistribute, ensuring a more flavorful and tender bite.
How Can Cooking Techniques Enhance the Flavor of Your Steak?
Cooking techniques can significantly enhance the flavor of your steak by optimizing its texture, moisture retention, and seasoning integration.
- Pan Searing: This technique involves cooking the steak in a hot skillet to create a caramelized crust. The Maillard reaction occurs, which gives the steak a rich, savory flavor and appealing texture.
- Oven Finishing: After searing, transferring the steak to the oven allows for even cooking throughout. This method helps maintain the juiciness of the steak while achieving the desired doneness without overcooking the exterior.
- Resting: Allowing the steak to rest after cooking is crucial for flavor enhancement. This process lets the juices redistribute within the meat, resulting in a more flavorful and tender steak.
- Using Aromatics: Adding garlic, herbs, or butter during the cooking process infuses the steak with additional flavors. These aromatics can enhance the overall taste profile and elevate the dining experience.
- Seasoning: Proper seasoning before and during cooking is essential for flavor enhancement. Salt, pepper, and other spices can draw out moisture and create a flavor-packed crust that complements the natural taste of the steak.
What Common Mistakes Should You Avoid When Making Pan Fried Steak?
When making pan fried steak, avoiding common mistakes can greatly enhance the quality of your dish.
- Not letting the steak rest: Allowing the steak to rest after cooking is crucial as it helps the juices redistribute throughout the meat. If you cut into it right away, the juices will run out, resulting in a drier steak.
- Using the wrong cut of steak: Choosing a cut that is too lean can lead to a less flavorful and less tender result. Opt for cuts like ribeye or sirloin, which have a good balance of fat and meat for optimal flavor and juiciness.
- Not seasoning adequately: Failing to season your steak properly can result in bland flavor. Generously season with salt and pepper at least 40 minutes prior to cooking to allow the salt to penetrate the meat and enhance its natural flavors.
- Cooking at the wrong temperature: Cooking steak at too low a temperature can make it tough while too high a temperature can char the outside before the inside cooks properly. Start with a high heat to sear the steak, then finish in the oven for even cooking.
- Overcrowding the pan: Placing too many steaks in the pan can lower the temperature, leading to steaming instead of searing. Cook one or two steaks at a time to ensure a perfect crust and even cooking.
- Not using enough oil or butter: Insufficient fat can cause the steak to stick to the pan and not develop a good sear. Use a high smoke point oil and finish with butter for flavor and a beautiful crust.
- Ignoring carryover cooking: The steak continues to cook after being removed from the heat due to residual heat, which can lead to overcooking if not accounted for. Remove the steak when it’s a few degrees shy of your target internal temperature for best results.