Cooking steak in the oven is a foolproof method that delivers perfectly cooked, restaurant-quality results every time. This technique combines stovetop searing with oven finishing to create a beautifully caramelized crust and evenly cooked interior.
How to Cook Steak in the Oven
Ingredients
- 2 thick-cut steaks (1.5-2 inches thick)
- 2 tablespoons high-heat oil (avocado or canola oil)
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 2 garlic cloves, crushed
- Fresh thyme or rosemary sprigs (optional)
Step-by-Step Instructions
Step 1: Prepare the Steaks Remove steaks from refrigerator 30-45 minutes before cooking to reach room temperature. Pat completely dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Preheat Equipment Preheat oven to 400°F (204°C). Place a cast iron or oven-safe skillet over medium-high heat on the stovetop.
Step 3: Sear the Steaks Add oil to the hot skillet. When oil shimmers and begins to smoke, carefully place steaks in the pan. Sear for 2-3 minutes without moving them, then flip and sear another 2-3 minutes until golden brown.
Step 4: Add Aromatics Add butter, crushed garlic, and herbs to the skillet. Tilt the pan and baste steaks with the flavored butter using a spoon.
Step 5: Transfer to Oven Immediately move the entire skillet to the preheated oven. Cook according to desired doneness using the timing guide below.
Step 6: Rest and Serve Remove from oven when internal temperature reaches your target. Let steaks rest for 5-10 minutes before slicing to allow juices to redistribute.
Cooking Times and Internal Temperatures
Temperature Guide for 1.5-Inch Steaks
Rare: 125°F internal temperature – 4-5 minutes in oven Medium-rare: 135°F internal temperature – 6-7 minutes in oven Medium: 145°F internal temperature – 8-9 minutes in oven Medium-well: 150°F internal temperature – 10-11 minutes in oven Well-done: 160°F internal temperature – 12-13 minutes in oven
Using a Meat Thermometer
Insert the thermometer into the thickest part of the steak, avoiding fat or bone. Remove steaks from oven when they’re 5°F below target temperature, as they’ll continue cooking during the resting period.
Best Steak Cuts for Oven Cooking
Premium Cuts
Ribeye: Rich marbling creates incredibly tender, flavorful results. The fat content makes it nearly impossible to overcook.
New York Strip: Balanced fat-to-meat ratio with excellent flavor. Holds up well to high-heat cooking methods.
Filet Mignon: Most tender cut, though less flavorful than others. Benefits from the gentle oven cooking method.
Value Cuts That Work Well
Top Sirloin: Affordable option with good flavor when not overcooked. Perfect for the oven method.
Flat Iron: Well-marbled and tender when cooked properly. Excellent value for money.
Essential Tips for Perfect Oven-Cooked Steak
Before Cooking
Always use room temperature steaks for even cooking. Cold steaks from the refrigerator will cook unevenly, with overcooked exteriors and undercooked centers.
Choose steaks at least 1 inch thick, preferably 1.5-2 inches. Thinner cuts cook too quickly and may become overcooked before developing a proper crust.
During Cooking
Never press down on steaks while searing. This squeezes out valuable juices and prevents proper browning.
Use tongs instead of forks to flip steaks. Piercing releases juices and can make the meat tough.
Don’t overcrowd the pan. Cook in batches if necessary to ensure proper searing.
After Cooking
Always let steaks rest after cooking. This crucial step allows juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful.
Tent loosely with foil during resting to keep warm without steaming the crust.
Common Mistakes to Avoid
Temperature Errors
Using too high oven temperature can burn the exterior before the interior cooks properly. Stick to 400°F for best results.
Not using a meat thermometer leads to guesswork and inconsistent results. Internal temperature is the only reliable doneness indicator.
Preparation Mistakes
Skipping the room temperature step results in uneven cooking. Cold centers and overcooked edges are the typical outcome.
Under-seasoning is a common error. Thick steaks need generous seasoning to penetrate the meat properly.
Technique Problems
Moving steaks too early during searing prevents proper crust formation. Let them sear undisturbed for the full time.
Cutting into steaks immediately after cooking releases all the carefully retained juices onto the cutting board instead of staying in the meat.
Serving Suggestions and Wine Pairings
Classic Accompaniments
Serve with roasted vegetables, garlic mashed potatoes, or a simple side salad. The rich, savory flavors of oven-cooked steak pair beautifully with these traditional sides.
Wine Recommendations
Bold red wines complement the rich flavors of perfectly cooked steak. Consider Cabernet Sauvignon, Malbec, or Syrah for full-bodied options that won’t be overwhelmed by the meat’s intensity.
Storage and Reheating
Proper Storage
Refrigerate leftover steak within two hours of cooking. Properly stored cooked steak lasts 3-4 days in the refrigerator.
Reheating Methods
Reheat gently in a 250°F oven until warmed through, about 10-15 minutes depending on thickness. This prevents overcooking and maintains the steak’s texture.
Avoid microwaving, which can make the meat tough and unevenly heated.
This oven method transforms steak cooking from guesswork into a reliable, repeatable process that delivers steakhouse-quality results in your home kitchen. With proper technique and attention to temperature, you’ll achieve consistently perfect steaks every time.
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