How To Cook Steak In The Oven

Cooking steak in the oven unlocks restaurant-quality results right in your kitchen. With the right technique, you can achieve a perfect crust, juicy interior, and tailored doneness every time. This comprehensive guide walks you through the process step-by-step, from ingredient selection and preparation to achieving your ideal steak doneness and expert finishing touches.

Why Make Steak in the Oven?

Whether the weather prevents outdoor grilling or you want to control every step of the cooking process, the oven proves to be a reliable and consistent method for steak. This approach is especially excellent for thicker cuts, allowing even cooking and a seared crust without overcooking the interior.

• Perfect for all weather conditions—rain, snow, or shine.
• Ideal for anyone without access to a grill.
• Ensures even, controlled cooking, especially for thick steaks.
• Easy to replicate for consistent results each time.

Before You Begin: Essential Steak Selection and Prep

Your end result always starts with the cut you choose and how you treat it before cooking. Armed with the right steak and preparation techniques, you’re on your way to success.

1. Choose The Right Cut

Choose a steak that is at least 1 inch thick for oven cooking. Thicker steaks (such as ribeye, New York strip, or filet mignon) are perfect for this method. Here’s a quick overview:

2. Bring Steak to Room Temperature

Let your steak rest on the counter for 30–60 minutes before cooking. This helps ensure even cooking from edge to center.

3. Pat Dry and Season Generously

Blot the steak dry using paper towels. Moisture inhibits browning. Liberally coat the steak with kosher salt and freshly ground black pepper. Steak can stand up to a lot of seasoning for deeper flavor. You can add a light rub of olive oil or another neutral oil to help the crust form and keep the seasonings in place.

• Optional flavor boosters: garlic powder, chopped thyme, or rosemary.
• Only season right before cooking to prevent drawing moisture out prematurely.

Step-By-Step: How to Cook Steak in the Oven

Step 1: Prep Your Oven and Pan

• For thick steaks (at least 1 inch): Preheat oven to 450°F (232°C).
• For thinner steaks: Use the broiler and position an oven rack as close as possible to the heating element.

Important note: Avoid nonstick pans, as they can’t tolerate high heat and don’t create a robust crust. Instead, reach for a cast-iron skillet for the best sear and heat retention. Stainless steel is also a good option.

Step 2: Sear the Steak

• Heat a large ovenproof skillet over medium-high heat until very hot (water droplets should sizzle and evaporate instantly).
• Add a drizzle of high-heat oil like canola or avocado oil if desired.
• Place steak in the pan and cook undisturbed for 3 to 4 minutes until deeply browned on the bottom.

The goal is to achieve a caramelized crust. Don’t move the steak during this time—patience leads to the best sear.

Step 3: Flip and Transfer to Oven

• Flip the steak, then immediately transfer the skillet to the oven (for thick steaks).
• If broiling: transfer steak to a rimmed baking sheet and place under the broiler.
• Optional: Add a pat of butter and a few sprigs of fresh herbs (rosemary, thyme) to the pan for basting flavor as it finishes cooking.

Step 4: Roast or Broil to Desired Doneness

Oven time varies by thickness and your preferred doneness level. Use an instant-read thermometer for best results:

• Rare: 125°F (52°C)
• Medium Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium Well: 150°F (66°C)
• Well Done: 160°F (71°C)

Cooking times typically fall between 8 to 12 minutes total (roast or broil) for a 1 to 1.5-inch steak. Thinner cuts under the broiler may cook in as little as 6–8 minutes. Begin checking the temperature a few minutes early to avoid overcooking. Insert the thermometer into the thickest part for an accurate reading.

Tip: For steaks within 10°F of the target temperature before going into the oven, reduce oven time and check frequently.

Step 5: Rest, Slice, and Finish

• Transfer the steak to a cutting board and let it rest at least 10 minutes before slicing. This redistributes juices for tender, flavorful steak.
• Slice against the grain to maximize tenderness.
• Sprinkle with extra salt (such as flaky sea salt) and a fresh grind of black pepper just before serving.

Expert Pro Tips for Oven Steak Success

• Start with a hot skillet: The hotter the pan, the better the initial sear.
• Use plenty of seasoning: Don’t be shy with salt and pepper.
• Butter basting: After searing, add butter and herbs for flavor; spoon melted butter over the steak as it finishes in the oven.
• Doneness matters: Always use a meat thermometer for accuracy. Oven times are guidelines only.
• Let it rest: Always rest the steak before cutting to let juices redistribute.
• Finish with flair: A sprinkle of sea salt or drizzle of compound butter adds restaurant-style polish.

Suggested Steaks and Cooking Times Table

Serving Suggestions and Steak Sauces

• Compound Butter: Mash together softened butter with garlic, fresh herbs, and a little lemon zest. Place a pat on top before serving.
• Mushroom Pan Sauce: After removing the steak, sauté mushrooms in the skillet, deglaze with wine or broth, and finish with butter for a rich sauce.
• Classic Béarnaise or Chimichurri: Bright, tangy sauces bring out the beefy flavor.
• Pair with sides like roasted potatoes, asparagus, or garlic bread.

Frequently Asked Questions (FAQs)

Q: Can any type of steak be cooked in the oven?

A: Most premium steaks work well in the oven, especially thick cuts like ribeye, New York strip, or filet mignon. Very thin steaks may overcook quickly under the broiler, so watch the time closely.

Q: Do I really need to use a skillet before using the oven?

A: For thick cuts, searing in a skillet develops an essential crust and adds complex flavors. For thinner steaks, broiling directly on a baking sheet is fine, but you may sacrifice some caramelization.

Q: How do I know when my steak is done?

A: Using an instant-read thermometer is the only foolproof way. Aim for 125°F for rare, 135°F for medium rare, and 145°F for medium. Carryover cooking will increase temp by a few degrees while resting.

Q: Why let steak rest after cooking?

A: Resting allows juices to redistribute, keeping the meat moist and tender. Cutting too soon causes juices to escape and steak to dry out.

Q: Can I cook more than one steak at a time?

A: Yes! Just be sure not to crowd the pan. Leave space between steaks for even browning and heat distribution.

Q: Is it necessary to slice steak against the grain?

A: Absolutely. Slicing against the grain ensures tenderness and a pleasant eating experience.

Final Tips for Steak Night Perfection

• Invest in a high-quality meat thermometer—it’s the steak lover’s best friend.
• Finish steak with a touch of large-flake salt for a restaurant-style crunch.
• Pair with bold reds like Cabernet Sauvignon or Malbec to complement the flavor.

Printable Recipe: Oven-Baked Steak

Ingredients:

• 1–2 steaks (at least 1″ thick; ribeye, NY strip, or filet mignon recommended)
• Kosher salt
• Freshly ground black pepper
• 1–2 tablespoons olive oil or canola oil
• 2 tablespoons butter (optional)
• Fresh herbs (such as thyme or rosemary, optional)

Directions:

1. Preheat oven to 450°F OR turn broiler to high and position rack near heat.
2. Pat steak dry and season on all sides with kosher salt and pepper.
3. Heat an ovenproof cast-iron skillet on the stove over high heat until very hot.
4. Add oil to the skillet, then sear steak, without moving it, for 3–4 minutes until deep golden brown.
5. Flip steak, add butter and herbs if using, and transfer the skillet to the oven.
6. Roast (or broil) until steak reaches desired doneness, 125°F for rare, 135°F for medium-rare, 145°F for medium.
7. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
8. Finish with flaky salt, pepper, and (optional) compound butter. Serve and enjoy.