Craving a juicy, perfectly cooked steak but don’t have a grill? You’re in luck! Learning how to cook steak in the oven is easier than you might think, and delivers incredibly delicious results. This guide will walk you through every step to achieve steakhouse-quality steak right in your kitchen oven, no matter the weather outside. Forget complicated grilling techniques – baking steak in the oven is a simple and foolproof method for steak lovers of all skill levels. We’ll cover everything from choosing the right cut of steak to searing and broiling techniques, ensuring your oven-cooked steak is tender, flavorful, and cooked to your exact preference.
Steak is often associated with grilling, but what if grilling isn’t an option? Or perhaps you prefer the ease of oven cooking? Cooking steak in the oven is not only possible, but it can also be incredibly effective for achieving a delicious, evenly cooked steak with a beautiful crust. Whether you’re a seasoned chef or a beginner cook, this method is straightforward and yields fantastic results every time. Let’s dive into the secrets of cooking the perfect oven-baked steak.
Why Cook Steak in the Oven?
While grilling imparts a smoky flavor, cooking steak in the oven offers several advantages:
- Convenience: No need to brave the elements or fire up the grill. Oven cooking is perfect for any weather, any time of year.
- Ease of Use: The oven provides consistent heat, making it easier to control the cooking process and achieve your desired level of doneness.
- Less Mess: Oven cooking minimizes splattering and smoke compared to pan-frying alone.
- Year-Round Steak: Enjoy delicious steak even when grilling isn’t feasible.
This method focuses on searing the steak in a hot skillet first to develop a flavorful crust, then finishing it in the oven using the broiler to ensure even cooking throughout. This combination mimics the high heat of a grill, resulting in a steak that’s both flavorful and perfectly cooked.
Essential Ingredients and Tools for Oven-Baked Steak
To cook a mouthwatering steak in the oven, you’ll need just a few key ingredients and tools:
Quality Steak
- Choose your cut: For oven cooking, thicker cuts of steak (at least 1 to 1.5 inches thick) are ideal as they are less likely to overcook. Excellent options include rib-eye, New York strip, filet mignon, T-bone, sirloin, and flank steak.
- Prioritize quality: Opt for good-quality steak, such as organic, grass-fed, or sustainably raised beef, for the best flavor and ethical considerations.
- Room Temperature: Ensure your steak is at room temperature before cooking. This allows for more even cooking. Take the steak out of the refrigerator 30-45 minutes before you plan to cook it.
Cooking Oil
- High Smoke Point Oil: Select an oil with a high smoke point to withstand the high heat of searing and broiling. Avocado oil, canola oil, or grapeseed oil are excellent choices.
Simple Seasonings
- Salt and Pepper: Kosher salt and freshly ground black pepper are essential for enhancing the steak’s natural flavor.
- Garlic Powder: Adds a savory depth to the seasoning.
- Optional additions: Consider seasoned salt, onion powder, paprika, or your favorite steak seasoning blend to customize the flavor. Fresh thyme or rosemary sprigs can also be added during cooking for an aromatic touch.
Cooking Equipment
- Oven-Safe Skillet: A cast iron skillet is highly recommended because it retains heat exceptionally well and can go directly from the stovetop to the oven. A heavy-bottomed stainless steel skillet that is oven-safe is also suitable.
- Tongs: For flipping the steak and transferring it to and from the skillet.
- Meat Thermometer: An instant-read meat thermometer is crucial for accurately gauging the steak’s internal temperature and achieving your desired level of doneness. An oven-safe thermometer is also helpful if you want to monitor the temperature while the steak is in the oven.
- Pastry Brush: Useful for brushing pan juices over the steak after cooking, adding extra flavor.
- Aluminum Foil: For tenting the steak while it rests, helping to retain its juices.
Step-by-Step Guide: How to Cook Steak in the Oven
Follow these simple steps to cook steak perfectly in your oven:
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Bring Steak to Room Temperature: Remove the steak from the refrigerator 30-45 minutes before cooking. Pat the steak dry with paper towels to ensure a good sear.
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Preheat Broiler and Skillet: Position an oven rack 4-6 inches below the broiler and preheat the broiler to high. Simultaneously, place your oven-safe skillet in the oven to preheat for 6-8 minutes. Preheating the skillet is crucial for achieving a good sear when the steak is initially placed in the pan.
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Season the Steak: Brush both sides of the steak with oil. In a small bowl, combine salt, pepper, and garlic powder (or your preferred seasonings). Generously season both sides of the steak with the spice mixture, pressing it lightly to adhere.
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Sear the First Side: Carefully remove the preheated skillet from the oven using oven mitts and place it on the stovetop over high heat. Immediately place the seasoned steak in the hot skillet. Be cautious as the skillet will be extremely hot, and oil may splatter. Press the steak gently with a spatula to ensure even contact with the skillet. Sear for 30 seconds to develop a crust.
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Sear the Second Side and Broil: Flip the steak using tongs and sear the other side for another 30 seconds. Immediately transfer the skillet back to the oven under the broiler. Broil for 3 minutes.
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Broil to Desired Doneness: Remove the skillet from the oven again and flip the steak once more. Broil for an additional 2-5 minutes, or until the steak reaches 5°F (3°C) below your desired internal temperature. Use a meat thermometer to check the temperature at the thickest part of the steak. Refer to the temperature chart below for guidance.
Steak Doneness Temperatures:
- Rare: 125°F (52°C) (Remove at 120°F/49°C)
- Medium-Rare: 135°F (57°C) (Remove at 130°F/54°C)
- Medium: 145°F (63°C) (Remove at 140°F/60°C)
- Medium-Well: 150°F (66°C) (Remove at 145°F/63°C)
- Well-Done: 160°F (71°C) (Remove at 155°F/68°C)
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Rest the Steak: Transfer the steak to a clean plate. Brush any flavorful pan juices over the steak using a pastry brush. Tent the steak loosely with aluminum foil and let it rest for 3-5 minutes. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
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Serve and Enjoy: Slice the steak against the grain and serve immediately. Garnish with a pat of butter, fresh herbs, or your favorite steak sauce, if desired.
Tips for the Best Oven-Cooked Steak
- Don’t skip searing: Searing the steak on the stovetop before broiling is crucial for developing a rich, flavorful crust.
- Use a meat thermometer: Accuracy is key to perfectly cooked steak. A meat thermometer is your best tool for achieving your desired level of doneness.
- Let it rest: Resting the steak after cooking is as important as the cooking process itself. Don’t skip this step!
- Consider marinating: For extra flavor and tenderness, marinate your steak for at least 30 minutes or up to overnight before cooking. Explore different steak marinade recipes to find your favorite flavor profiles.
- Manage Smoke: Searing steak at high heat can produce smoke. Ensure your kitchen is well-ventilated by turning on your exhaust fan and opening a window if necessary.
Flavorful Steak Marinade Ideas
Enhance your oven-baked steak with a delicious marinade. Here are a few ideas:
- Classic Herb Marinade: Combine olive oil, garlic, rosemary, thyme, salt, and pepper.
- Asian-Inspired Marinade: Mix soy sauce, ginger, garlic, sesame oil, and a touch of honey.
- Citrusy Marinade: Blend orange juice, lime juice, garlic, cumin, and chili powder.
- Garlic Butter Marinade: Melt butter with garlic, Worcestershire sauce, and herbs like parsley and chives.
- Spicy Marinade: Combine olive oil, chipotle peppers in adobo sauce, garlic, and oregano.
Marinate your steak in a resealable bag or shallow dish in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor infusion. Discard the marinade after use.
Delicious Side Dishes for Steak
Complete your steak dinner with these complementary side dishes:
- Roasted Vegetables: Asparagus, broccoli, Brussels sprouts, carrots, or potatoes roasted with olive oil, salt, and pepper.
- Creamy Mashed Potatoes: Classic comfort food that pairs perfectly with steak.
- Garlic Butter Mushrooms: Sautéed mushrooms with garlic, butter, and herbs.
- Fresh Salad: A light and refreshing green salad with vinaigrette dressing.
- Mac and Cheese: A decadent and cheesy side dish for a truly indulgent meal.
More Oven-Baked Protein Recipes
Looking for more easy and delicious oven-baked protein recipes? Try these:
- Oven-Baked Chicken Breast
- Roasted Salmon
- Baked Pork Chops
- Oven-Roasted Chicken Thighs
Conclusion: Mastering Oven-Cooked Steak
Cooking steak in the oven is a simple yet effective method for achieving delicious, steakhouse-quality results at home. By following these steps and tips, you can confidently cook steak to your desired level of doneness, even without a grill. Enjoy the convenience and ease of oven-baked steak for a satisfying meal any day of the week. With a little practice, you’ll be mastering the art of oven-cooked steak in no time!
### Recipe Card
**How to Cook Steak in the Oven**
**Description:**
My favorite method for how to cook steak in the oven. Oven-broiled steak is surprisingly easy to prepare and cook to your desired degree of doneness, and just as delicious as ever!
**Prep Time:** 15 minutes
**Cook Time:** 10-15 minutes
**Rest Time:** 5 minutes
**Total Time:** 30-35 minutes
**Serves:** 2-4
**Ingredients:**
* 1-2 pounds steak, 1-1.5 inches thick (rib-eye, New York strip, filet mignon, etc.)
* 1 tablespoon high-heat cooking oil (avocado oil, canola oil, etc.)
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* Optional: butter, fresh herbs for serving
**Equipment:**
* Oven-safe skillet (cast iron recommended)
* Meat thermometer
* Tongs
* Pastry brush
* Aluminum foil
**Instructions:**
1. Preheat broiler on your oven. Let the steaks rest on a plate until they have fully reached room temperature (30-45 minutes).
2. In a small bowl, whisk together the salt, pepper, and garlic powder until combined. Set aside.
3. Blot the steaks dry with paper towels. Then brush evenly on both sides with oil, and sprinkle the seasoning mixture evenly on both sides of the steaks.
4. Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) in the oven over high heat for 6-8 minutes. Once the pan is super-hot, carefully remove it from the oven and place on stovetop. Add the steaks and use a spatula to press them evenly into the pan, so that the entire bottom surface of the steaks makes contact with the pan. Cook for 30 seconds.
5. Carefully use tongs to flip the steaks. Then use oven mitts to carefully transfer the skillet to the oven. Broil for 3 minutes. Then flip the steaks once more, and continue baking for 2-5 minutes more, or until the internal temperature of steak reaches 5 degrees below your desired level of doneness (see chart below, I recommend measuring the temperature with an oven-safe meat thermometer).
6. Once the steaks are ready to go, immediately remove the pan from the oven, and transfer the steaks to a clean plate. Brush any of the pan juices onto the steak. Then loosely tent the plate with aluminum foil and let the steak rest for at least 3-5 minutes.
7. Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
**Doneness Temperatures (measured in the thickest part of the steak):**
* **Rare:** 125°F (52°C) (Remove at 120°F/49°C)
* **Medium-Rare:** 135°F (57°C) (Remove at 130°F/54°C)
* **Medium:** 145°F (63°C) (Remove at 140°F/60°C)
* **Medium-Well:** 150°F (66°C) (Remove at 145°F/63°C)
* **Well-Done:** 160°F (71°C) (Remove at 155°F/68°C)
**Notes:**
* Source: Recipe slightly adapted from Alton Brown.
* FDA Note: The FDA recommends that steak be cooked to an internal temperature of 145°F (63°C).