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Home » Dinner » Beef » How To Cook Steak In The Oven

How To Cook Steak In The Oven

Created: August 29, 2020 Updated: September 14, 2020 by lyuba 31 Comments

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Steaks make a perfect main course for any weeknight or a special occasion. A nice steak dinner can be as special as a birthday treat or just a quick dinner on a Monday night. Whatever reason might be, pick your favorite steak and learn to make it in the oven. Making steak in the oven is quick and easy, no grill needed. 

If you like steaks with sauces and special toppings for steaks, make sure to check out my Rib Eye Steaks with Mushrooms and Onions and Steaks with The Best Cream Sauce.  After you perfect making steaks in the oven, learn how to make your best steaks on the grill. 

two sirloin steaks topped with butter square and herbs on a cast iron skillet

STEAK IN THE OVEN

I you have about 20 minutes, you can make amazing steaks right in the oven. Because of how fast and easy it is to make a gorgeous and the best tasting steaks, you can actually make it any day of the week. No need to go out to a fancy restaurant and it doesn’t have to be a special occasion. What makes the steak special above all, is the meat itself. The rest is up to the preparation. 

So the first thing to do when planning a steak dinner is to pick your favorite cut of beef. Everyone in my family prefers a different cuts of steak. Some like ribeye, some like tenderloin steak, and others prefer a strip steak. (Pictures in this article are of the strip steak.)

Another thing to consider when selecting steaks is the size. I usually ask my butcher to cut me thicker cuts because a pre-cut steaks at the grocery store tend to be thin. Feel free to ask the butcher in your grocery store’s meat department and most of them will be happy to cut you a new piece to your specifications. Ask for steaks to be equal is size too. 

No matter which cut you are choosing, try to pick out the piece with more fine marbling of fat throughout the piece. More marbling means juicier, more tender steaks.

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raw strip steaks on parchment paper

WHAT STEAK TO CHOOSE

There are many, many cuts of steaks out there but when it comes to a simple cooked steak in the oven or on the grill, go with prime cuts. These steaks are beautiful on their own and don’t require any excessive seasoning or sauces. Simply cook the steak and serve it with your favorite side. 

Ribeye steak – juicy and tender steak that is sliced from from the primal rib section. This cut of steak has a great amount of marbling throughout, which makes it tender, juicy, and flavorful.  For best tasting steak, you are looking for a lot of fine marbling of fat throughout the slice as opposed to thick fat lines concentrated in certain areas. 

Rib steak – is also called bone-in ribeye. It is the same as ribeye but with the rib bone still attached.

Top Sirloin – also known as sirloin, this cut comes from the primal loin section located in the upper middle part of the cow. It’s a flavorful and juicy cut of beef that is as good cooked whole or cut into pieces and cooked as a kebab. This cut of steak is leaner than a ribeye cut and therefore, not quite as tender when cooked. Top sirloin is also much more tender than bottom sirloin so don’t mistake the two. 

New York Strip – also knows as strip steak, it’s one of the more tender cuts of beef that comes from the area below the backbone. Same area as other tender cuts like tenderloin, T-Bone, and Porterhouse steaks come from. If you’re familiar with a T-bone steak, strip steak is the larger piece of meat on the side of the T-bone. One side of the T-bone is the strip steak and the other side is the tenderloin.

Filet Mignon – also known as a tenderloin steak. A true Filet Mignon comes from the smaller, narrower end of the tenderloin. This is the leanest and yet, the most tender piece of steak. And for that reason, it’s usually the more expensive one. 

WHAT DO STEAK GRADES MEAN?

USDA Prime – this is the highest quality. Comes from young, well-fed cattle and has a lot of intramuscular marbling. It is not as widely available as choice quality so if you see it, I highly recommend you get it.

USDA Choice – high quality and much more widely available. These cut will have less fat content and less marbling than prime but still a good choice.

USDA Select – these are lower quality steaks and therefore much cheaper. There is less marbling so it is leaner, tougher, and less juicy.

When choosing your steaks, try to get prime or choice grade and remember that you will get what you pay for.

leave-in thermometer probe in on of the steaks on the case iron skillet

HOW TO COOK STEAK IN THE OVEN

To cook steaks at home, without the grill, the best way is to use steakhouse method. This is great for those thick, juicy steaks and will give you the best results in the end. Steakhouse method starts with a sear in a hot skillet on stove-top and then you move the steaks into preheated oven to finish them off. 

Materials needed 

Cast Iron Skillet – the best pan for cooking the steak is the cast iron skillet. It is easy to go from stove-top to the oven, hold the heat very well, and cooks evenly throughout. (If you don’t have cast iron skillet, use another pan that is oven-safe to be able to go from stove to oven.)

Leave-in Thermometer – if you’re cooking meats in the oven or grill on regular bases, invest in a instant read leave-in thermometer. It’s actually not very expensive but a must-have to cook meats. The meat temperature is measured the whole time it’s cooking and the timer will alert you when the temperature is reached. No need to open the oven and let the air out just to check the temperature. 

If you do not have a leave-in thermometer, use a regular instant read digital meat thermometer to take the temperature of the steaks. Just make sure to take the skillet out of the oven to take the temperature and close the oven door to keep the heat in. 

Metal Tongs – tongs are best to use for flipping the steaks and holding it in place while inserting the meat thermometer. Use metal tongs to hold the steak in place while cutting it as well. 

Prepare The Steak

Take the steaks out of the refrigerator about 30 minutes before cooking. Cold meat will seize if it hits high heat suddenly so for the best results, remember to take out the steaks and let them to warm up. 

Simply leave the steaks on the cutting board for about 30 minutes. When ready to start cooking, pat each steak dry with a paper towel all around and season steaks generously with salt and pepper on all the sides.

Preheat the oven to 450°.

Searing steaks

So much wonderful flavor is going to come from searing the meat at high heat. 

Make sure that your cast iron skillet is seasoned well before every use. Preheat skillet on stove-top over medium-high heat and add a little bit of oil to the bottom.

Add steaks to the hot skillet and sear for 45-60 seconds on each side. 

Finish steaks in the oven

Once both sides have been seared, insert the leave-in thermometer through the side of the steak, towards the middle. Move the skillet into the pre-heated oven. (If using bone-in steaks, make sure the probe does not hit the bone. Move it a little bit away from the bone.)

Set the thermometer to the desired temperature. If you are not using a leave in thermometer, you will need to manually take the temperature of the steak. Take the skillet out of the oven and close the oven door. Take the temperature by inserting thermometer through the side of the steak, towards the middle. 

Flip the steaks onto the other side when they are getting about 15-20 degrees away from your desired temperature. (About half way through cooking.)

Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting it. Add a couple of thin slices of butter on each steak while it’s resting. 

NOTE: It is impossible to tell you how long it will take for the steak to reach the temperature because every steak is different size and different thickness. Time can vary for easy and every steak, it could take as fast as 5-6 minutes or as long as 15 minutes. It depends on desired temperature as well as the steak itself. 

cooked steaks in the cast iron skillet

STEAK TEMPERATURE

125°-130° = Rare

135°-140° = Medium-rare

145°-150° = Medium

150°-155° = Medium-well

160°-165° = Well

(*First number is when to take it out of the oven.)

HOW LONG TO COOK STEAKS IN THE OVEN

I get this question so often and it is actually my least favorite one. I can understand the ease of setting a timer and wanting the steak to take that exact time and voila, it’s perfect. Unfortunately, it doesn’t work that way. You have to track the steak’s temperature and not the time because each steak is different in amount of fat, in thickness, in muscle structure, and simply the way it will react to cooking. 

To get truly the steak you want at the level of doneness that you want, use a meat thermometer to check the temperature. The times that I will give you below is just the estimates and to be used as a guide and not exact measurement. 

For thick steaks that are around 1 1/2 inches thick and cooking at 450°:

Rare (125°) – 2 minutes to sear and 9-11 minutes in the oven

Medium-rare (135­°) – 2 minutes to sear and 13-16 minutes in the oven

Medium (145°) – 2 minutes to sear and 16-19 minutes in the oven

Medium-well (150°) – 2 minutes to sear and 18-20 minutes in the oven

Well (160°) – 2 minutes to sear and 20-24 in the oven

For thinner steaks that are around 1 inch thick and cooking at 450°:

Rare (125°) – 2 minutes to sear and in 3-4 minutes the oven

Medium-rare (135­°) – 2 minutes to sear and 5-7 minutes in the oven

Medium (145°) – 2 minutes to sear and 8-10 minutes  in the oven

Medium-well (150°) – 2 minutes to sear and 10-12 minutes in the oven

Well (160°) – 2 minutes to sear and 12-15 minutes in the oven

NOTE: different steak thickness will take different amount of time! (There is a very helpful chart right here if you want to check according to the thickness of your steak.)

closer view of steaks in the skillet topped with butter squares and herbs

SIDE DISH RECIPES TO SERVE WITH STEAK

Green Beans with Bacon and Onions

Italian Roasted Asparagus

Roasted Mushrooms

Mashed Potatoes

Balsamic Roasted Carrots

Sliced srtip steaks on wooden board

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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Cooking Steak In The Oven

Making steak in the oven is quick and easy, no grill needed. Just choose your favorite steak, season it simply with salt and pepper, sear in a skillet, and move into the oven to finish.
4.63 from 37 votes
Print Pin SaveSaved! Rate
Course: Main Course
Cuisine: American
Keyword: cooking steak in the oven, how to cook steak, Steak
Prep Time: 5 minutes
Cook Time: 15 minutes
Warm up time and rest time: 35 minutes
Total Time: 55 minutes
Servings: 2
Calories: 621kcal
Author: lyuba

Equipment

  • Cast Iron Skillet
  • Leave-in Meat Thermometer
  • Metal tongs

Ingredients

  • 2 steaks - ribeye, top sirloin, strip steak, or tenderloin filet
  • salt
  • fresh cracked black pepper
  • 1-2 tbsp canola oil for cooking
  • 1 tbsp salted butter
US Customary - Metric

Instructions

Prepare the steak

  • Take the steaks out of the refrigerator about 30 minutes before cooking. Cold meat will seize in it hits high heat suddenly so for the best results, remember to let it warm up. 
  • When ready to start cooking, pat each steak dry with a paper towel all around.
  • Season steaks generously with salt and pepper on all the sides.
  • Preheat the oven to 450°.

Sear the steak

  • Make sure that your cast iron skillet is seasoned well before every use. Preheat skillet on stove-top, over medium-high heat and add a little bit of oil to the bottom.
  • Add steaks to the hot skillet and sear for 45-60 seconds on each side. 

Finish in the oven

  • Once both sides have been seared, insert the leave-in thermometer through the side of the steak, towards the middle. Move the skillet into the pre-heated oven. 
  • Set thermometer to the desired temperature.
    *If you are not using a leave in thermometer, you will need to manually take the temperature of the steak. Take the skillet out of the oven and close the oven door. Take the temperature by inserting thermometer through the side of the steak, towards the middle. 
  • Flip the steaks onto the other side when they are getting about 15-20 degrees away from your desired temperature. (About half way through cooking.)
  • Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting it. You can let steaks rest on the cutting board or on the plate.
  • Add slices of butter to the top of each steak while it's resting.

Video

Notes

**NOTE: nutrition is calculated for strip steak. If you want to know the nutritional information for other types of steak, simply leave me a comment OR message my on Will Cook For Smiles Facebook.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 621kcal | Carbohydrates: 1g | Protein: 47g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 197mg | Sodium: 169mg | Potassium: 710mg | Sugar: 1g | Vitamin A: 175IU | Calcium: 52mg | Iron: 3.3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Steaks on the skillet in a long collage photo with name of the recipe in the middle

Originally published on Will Cook For Smiles on June 7th, 2019. Updated August 29, 2020. 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

40.1K shares

Filed Under: 30 Minute Meals, Beef, Dinner, Father's Day, How To, Mother's Day, Valentine's Day

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Randy says

    August 31, 2019 at 3:39 pm

    Very helpfull articles

    Reply
  2. Ida Hazeltonidai says

    October 10, 2019 at 3:38 pm

    Ida

    Reply
  3. Alex says

    November 20, 2019 at 7:51 pm

    4 stars
    It is impossible to tell ? Uh…no it’s not. What was it for what thickness? That’s just laziness in not knowing how long to cook things for and not providing information on what thickness and how long it was when you did do it. You just fluffed your article up with “yay put in oven take temperature teehee”.

    Reply
    • Tracy says

      November 11, 2022 at 5:45 pm

      Wow your mean. If you don’t have anything Nice to say don’t say anything at all.

      Reply
  4. Dale says

    January 14, 2020 at 5:59 pm

    I can answer some questions here. Your answers are variable because steaks do not come in a specific package size or fat content therefore creating variable times to cook. Your only to follow the internal temperature to know when to remove from the oven and from the hot pan, to rest your steak an a.plate covered.

    Reply
  5. Kathie says

    February 9, 2020 at 2:47 pm

    Dont have cast iron skillet. What’s next best to use?

    Reply
    • lyuba says

      February 10, 2020 at 4:49 pm

      Hi Katherine,
      Use any pan that is oven save. Oven safe pans can tolerate temperatures up to 500° in the oven and do not have plastic or wooden handles. It would say on the packaging if the pan is oven-safe. Think cast iron skillets, stainless steel, many non-stick saute pans with metal handles. Make sure to always use oven mitts!
      Hope this helps 🙂

      Reply
  6. Eugenia says

    March 20, 2020 at 2:32 pm

    5 stars
    Great information! My husband could eat steak every meal, every day!

    Reply
    • LyubaB says

      March 24, 2020 at 3:37 pm

      Thanks! 🙂

      Reply
  7. Em says

    September 12, 2020 at 5:00 pm

    About how long to cook on each side for medium done. Article doesn’t say thermoter reading .ty

    Reply
    • LyubaB says

      September 14, 2020 at 4:25 pm

      Hi, I go over temperature and cook times at the bottom of the post but you must have missed it.. it is a long post. 🙂

      For thick steaks that are around 1 1/2 inches thick and cooking at 450°: Medium (145°) 2 minutes to sear and 16-19 minutes in the oven or thinner steaks that are around 1 inch thick and cooking at 450°: Medium (145°) 2 minutes to sear and 8-10 minutes in the oven.

      I hope this helps and that you enjoy them!

      Reply
  8. Deb says

    December 6, 2020 at 6:55 pm

    5 stars
    So easy! Turned out great! And looks so similar to grilled! Def love this one!

    Reply
    • LyubaB says

      December 7, 2020 at 5:09 pm

      Yay! Glad you liked it, Deb!

      Reply
  9. Jelina Roy says

    December 19, 2020 at 6:57 am

    Hello Lyuba,

    The steak that stays in my memory was a NY strip cooked in a skillet on the range. I was a college student living off-campus. It so far exceeded any steak I had had up to that point that it has become a legend. Now, as a (much) older adult, I like grilling steaks on the back patio with my husband, having a beer, eating boiled peanuts, and talking, while we wait for the charcoal fire to come up. In other words, the steak is great; but I like the ritual, too.

    Reply
    • LyubaB says

      December 22, 2020 at 4:45 pm

      That sounds good!

      Reply
  10. Gail Davis says

    February 9, 2021 at 1:11 pm

    Do not have a thermometer. What can you do.

    Reply
    • LyubaB says

      February 10, 2021 at 2:35 pm

      I would highly recommend getting a digital read thermometer but you can do it by touch or cutting it. As for touch that can take time to learn but softer is less done, and harder is more done. I can’t give you an exact time since I don’t know the size or cut of the meat you will be using so I would say cut would be your best way.

      Reply
  11. DebInTX says

    February 14, 2021 at 2:06 pm

    5 stars
    This was an awesome recipe to go by. I’ve tried to cook STEAKS in the oven before without success, thanks this actually works and STEAKS were tender.

    Reply
    • LyubaB says

      February 15, 2021 at 9:54 am

      So glad it worked out for you!

      Reply
  12. Erik T Scott says

    February 14, 2021 at 7:17 pm

    5 stars
    Used this technique for the first time with ribeyes for my family on Valentine’s Day when our grill decided to die. Served with fried green beans, loaded mashed potatos, and red Argentine shrimp grilled on a griddle. Came out amazing.

    Reply
    • LyubaB says

      February 15, 2021 at 9:51 am

      Hi Erik,

      Sorry about your grill but I am glad you liked them!

      Reply
  13. Kayakim says

    April 22, 2021 at 10:33 am

    Try it! I used 1″ New York Strp, and went by the cooking time for med/well. I made the cream sauce to go along with it, which was absolutely over the top! Dribbled left over on chicken the next night. This coming from a woman who tried cooking steak in her thirties, and it was a fiasco. I’m now 59 and feel the need to master steak cooking. My husband loved it! And he’s the guy that orders steak every time we go fine dining. I know he’s not lying just to make me feel better because of our simple rule – if you tell me you like, you’re agreeing to eat it again.

    Reply
    • LyubaB says

      April 26, 2021 at 11:27 am

      I like that rule! And I am so happy it turned out well and you liked it!

      Reply
  14. Todd & Aundrea says

    September 11, 2021 at 10:00 pm

    5 stars
    Thank you for the recipe. I am not very good at cooking steak, but I am getting better. My wife said this is by far the best steak I have ever cooked.

    Reply
    • LyubaB says

      September 13, 2021 at 7:25 pm

      You are so welcome, Todd! I am so happy you liked the recipe!

      Reply
  15. Cheryl says

    December 13, 2021 at 9:31 pm

    5 stars
    Worked perfectly with a top sirloin. Wouldn’t change a thing. Thank you very much.

    Reply
    • LyubaB says

      December 15, 2021 at 2:03 pm

      You are so welcome, Cheryl! So glad you liked it!

      Reply
  16. Beck & Bulow says

    December 14, 2021 at 4:04 am

    5 stars
    I made a Chuck pot roast (2.3 lbs) frozen solid! Turned out great. I cooked for 1 hr and 9 minutes and slow released for 20 minutes. It was tender but had some fat, so I’ll get a leaner cut next time. Thank you for the recipe.

    Reply
  17. Paul says

    March 4, 2022 at 4:44 pm

    This article has changed my life. Thank you for providing an excellent explanation of a difficult task. Our family steak 🥩 nights are amazing. Thank you 😊

    Reply
    • LyubaB says

      March 7, 2022 at 9:42 am

      Aw thanks, Paul! I am so glad you and your family liked the recipe!

      Reply
  18. Chipcy Gift Shop says

    January 9, 2023 at 1:30 pm

    5 stars
    Thanks, the Steak looks great. I will use your recipe to cook for everyone to eat

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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