Cooking Steak In The Oven
You wouldn’t believe the amount of steaks I’ve cooked in my life! Between cooking them in the restaurants and at home, it’s been hundreds. Everything I’ve learned about cooking the best steaks for yourself, I will share right here.
Important Tips For Steak Baked In The Oven
If you have about 20 minutes, you can make amazing steaks right at home!
- First: 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 NY Strip steak, others prefer a top sirloin steak, and of course, who would ever say no to a perfect filet mignon. Try to get prime or choice grade and remember that you will get what you pay for.
- Second: Another thing to consider when selecting steaks is the size, choose steaks between 1 and 1.5 inches. 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.
- Third: No matter which cut you are choosing, try to pick out the piece with more fine marbling of fat throughout the piece. Marbling is fine lines of fat that runs throughout the meat. More fine marbling means juicier, more tender steaks. (You want more fine marbling and less concentrated chunks of fat.)
Table of Contents
Key Ingredients And What Steak To Choose
- Steak tips – For best tasting steak, I always look for a lot of fine marbling of fat throughout the slice as opposed to thick fat lines concentrated in certain areas. I recommend choosing steaks between 1 and 1/5 inches thick. In my instructions, I show a NY strip but you can choose any of your favorite cuts.
- Grade choice – When choosing your steaks, try to get prime or choice grade and remember that you will get what you pay for.
- Butter and Oil – butter burns at higher temperatures, so you don’t want to sear the steak in butter. Use oil for searing, and butter for finishing.
- To finish the cooked steaks, you will need butter, salted or unsalted.
- Seasoning for steaks: just salt & pepper – use kosher coarse salt and freshly cracked pepper for best flavor and aroma. Good steaks don’t need any more seasoning than that, let the steak be the star.
What Materials Are Needed
- 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 ever cook meats at home, 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. (Note: If you do not have a leave-in thermometer, use a regular instant read digital meat thermometer, just make sure to take the skillet out of the oven 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.
How To Cook Steaks In The Oven: Visual Guide
This quick visual walkthrough shows what your steaks should look like at each stage, so you know you’re on the right track, from raw to perfectly cooked.
- Step 1: Bring Steaks to Room Temperature. If you have the time, set the steaks out on a plate and let them rest at room temperature before cooking. This helps them cook more evenly once they hit the hot skillet.
Step 2: Pat Dry & Season. Use paper towels to pat the steaks dry on all sides. Dry surface = better sear. Season generously with coarse salt and freshly cracked black pepper RIGHT before adding to preheated skillet!
Step 3: Insert the Thermometer (Optional but Best). If using a leave-in thermometer, insert it through the side of the steak toward the center. This gives the most accurate reading of doneness without cutting into the meat.
Step 4: Sear in a Hot Skillet. Heat your cast iron skillet for a few minutes over slightly above medium heat. Add oil, then place seasoned steaks in the pan. You should hear a strong sizzle right away.
Before flipping, visually you’re looking for:
- A deep golden-brown crust forming on the bottom.
- Steaks releasing easily from the pan once properly seared.
- Flip and briefly sear the second side.
Step 5: Finish Cooking in the Oven. Transfer the skillet straight into the preheated oven. The steaks will continue cooking gently and evenly. At this stage, the outside is nicely browned while the inside cooks to your desired doneness.
Step 6: Rest with Butter. Once the steaks come out of the oven, immediately transfer them to a plate or cutting board. Top each steak with butter and let them rest.
Step 7: Slice & Serve. Slice the steak against the grain for the most tender bite. Inside, you should see an even color from edge to edge, with just a thin seared crust on the outside.
Steak Temperatures Guide
PRO TIP: It is impossible to tell you how long it will take for the steak to reach the temperature because every steak is different in size, anatomy, and thickness. Time can vary for 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:
- 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 Does It Take To Cook Steaks In The Oven? Approximate Time Guide
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, especially when making steaks in the oven.
REMEMBER: You have to track the steak’s temperature and not the time! Each steak is different in amount of fat, thickness, muscle structure, and simply the way it will react to cooking.
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°F:
- 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 steaks that are around 1 inch thick or less and cooking at 450°F:
- 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
PRO TIP: different steak thickness will take different amount of time!
Cooking Steak In Oven FAQs
Yes, and I never skip this step, it’s best for flavor to build the beautiful crusty sear. Searing first builds the crust and develops the flavor. Without it, you get a gray, steamed exterior instead of a proper sear.
I love my cast iron, but any oven-safe pan works, make sure it is stainless steel or a heavy-bottomed skillet with a metal handle. Just check that it’s rated oven-safe before it goes in. Avoid anything with plastic or wooden handles.
Yes, you actually can. I have been experimenting with it after taking a few lessons lately and letting the steak rest hasn’t made that much of a difference.
Every steak is different in thickness, fat content, and muscle structure. Two steaks that look identical can cook at completely different rates. Temperature is the only way I trust to hit the exact doneness I want.
It is one of THE most important steps! Resting lets the juices redistribute through the meat. When I cut too soon, they run right out onto the cutting board and the steak loses all that juiciness.
Absolutely, yes, always! (Was that a strong enough emphasis?) Slicing against the grain shortens the muscle fibers, which makes every bite more tender. Slice with the grain and even a perfectly cooked steak will be chewy.
What to Serve with Oven-Cooked Steak
- Potatoes: bacon and herb creamy mashed potatoes, maple bacon roasted sweet potatoes, or roasted fingerling potatoes.
- Vegetables: sauteed mushrooms, Italian roasted asparagus, green beans with bacon and onions, or zucchini fritters.
- Salads: Caesar salad or Greek salad.
What Are Some Good Steak Sauces?
When you do want a nice steak sauce, you have several options like red wine steak sauce, a delicious creamy steak sauce, and our favorite peppercorn sauce. All are super fast and simple to cook right in the skillet after you take out the steaks.
More Steak and Beef Recipes
- Pan seared steak recipe
- Filet mignon recipe
- Pepper crusted beef tenderloin
- Beef tenderloin with red wine sauce
- Surf and turf recipe
- Philly cheesesteak recipe
- Beef brisket in the oven
- Boneless short ribs with red wine sauce
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Oven Baked Steak Recipe
Equipment
- Cast Iron Skillet
- Leave-in Meat Thermometer
- Metal tongs
Ingredients
- 2 steaks – ribeye, top sirloin, strip steak, or tenderloin filet choose steaks about 1 inch in thickness*
- coarse salt
- fresh cracked black pepper
- 1-2 tbsp vegetable or avocado oil for cooking
- 1 tbsp unsalted butter
Instructions
Prepare the steak
- Take the steaks out of the refrigerator about 30-45 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. Insert the probe for the leave-in thermometer through the side of the steak, towards the middle. Try to get it as centered as possible so it reads the temperature of the very center of the thickest steak.
- Preheat the oven to 450°F.
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. Flip the steaks, and sear about 20-30 more seconds and move the skillet to the oven.
Finish in the oven
- Once both sides have been seared, move the skillet into the pre-heated oven.
- Set thermometer to the desired temperature if you want it to alert you or just watch it.*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.
- Once steaks reach the temperature about 5 degrees away from your desired temperature, take them out of the oven. Take the steak out of the skillet immediately and let the steaks rest for about 5-10 minutes before cutting it. (You can let steaks rest on the cutting board or on the plate.)
- Add thin slices of butter to the top of each steak while it's resting.
- Remember to slice against the grain.
Video
Notes
- Nutrition NOTE: nutrition is calculated for NY strip steak. If you want to know the nutritional information for other types of steak, consult the steak packaging.
- *When choosing steaks: try to get prime or choice grade and remember that you will get what you pay for. Also, try to get steaks that are about 1 to 1.5 inches in thickness. (Ask the butcher if none available on the shelf.)
- Steak Temperatures: Rare = 125°-130°; Medium-Rare = 135°-140°; Medium = 145°-150°; Medium-Well = 150°-155°; Well = 160°-165°
- Remember to REST the steak for 5-10 minutes after cooking and slice your steaks against the grain.
Nutrition
Originally published on Will Cook For Smiles on June 7th, 2019.
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
Categories:
30 Minute Meals, Beef Recipes, Dinner Recipes, Father's Day Recipe Ideas, How To Techniques, Mother's Day Recipe Ideas, 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.
I wish there was a time for the oven. I don’t hsve a leave in thermometer. Came out great. Thsnks gor the recipe.
I am sorry, there just isnt an exact time because steaks come in different sizes and thickness. I am glad it still came out great though!
Thanks, the Steak looks great. I use your recipe to cook all my steaks
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 😊
Aw thanks, Paul! I am so glad you and your family liked the recipe!
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.
Worked perfectly with a top sirloin. Wouldn’t change a thing. Thank you very much.
You are so welcome, Cheryl! So glad you liked it!
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.
You are so welcome, Todd! I am so happy you liked the recipe!
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.
I like that rule! And I am so happy it turned out well and you liked it!
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.
Hi Erik,
Sorry about your grill but I am glad you liked them!
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.
So glad it worked out for you!
Do not have a thermometer. What can you do.
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.
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.
That sounds good!
So easy! Turned out great! And looks so similar to grilled! Def love this one!
Yay! Glad you liked it, Deb!
About how long to cook on each side for medium done. Article doesn’t say thermoter reading .ty
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!
Great information! My husband could eat steak every meal, every day!
Thanks! 🙂
Dont have cast iron skillet. What’s next best to use?
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 🙂
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.
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”.
Wow your mean. If you don’t have anything Nice to say don’t say anything at all.
Ida
Very helpfull articles