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Learn how to cook a steak in the oven once, and I swear you’ll NEVER cook steaks the same way again. They’re hands-off, juicy, and get the perfect brown crust every time.
I’ve been cooking steaks since well before I started blogging about it, and until recently, I thought I had run out of ideas. As much as I love reverse seared steak, oven baking is the way to go.
The results of my first trial run were a resounding success, and they’ve only improved since then. By using the oven, the steaks develop a gorgeous crust, and the center is perfectly cooked to your desired level of doneness. You’re essentially getting the benefits of grilling, but with half the work!
Table of Contents
Why I love this recipe
- Fast. The most time-consuming task is preheating the oven, but after that, my recipe takes under 10 minutes.
- No babysitting. I love a recipe that you can set and forget.
- You can cook a bunch of steaks at once. It’s just as much work to cook two steaks as it is to cook ten, so you might as well make extras for meal prep (steak sandwiches, anyone?).
- Perfect texture. The preheated skillet helps develop a seared exterior, while the even cooking of the oven guarantees each steak gets cooked to the ideal temperature.
If you are hungry for more foolproof steak recipes, try my chuck eye steak, air fryer filet mignon, sous vide steak, or tomahawk steak next.
Key Ingredients
- Steaks. After testing several different cuts of steak, I found that I preferred the ribeye steak the most. They’re naturally well-marbled and lend themselves to fast, high-heat cooking. Alternatively, I had luck with New York strip steak and T-bone steaks.
- Olive oil. To sear the steaks. Any high-heat cooking oil can be used, such as avocado or vegetable oil.
- Sea salt and black pepper. To taste.
- Butter. Topped on the finished steaks for added richness and flavor. I always suggest unsalted butter so we don’t accidentally oversalt the steaks.
How to cook a steak in the oven
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season. Dry the steaks, rub oil over them, and season.
Step 2- Sear. Place the hot skillet on the stove over high heat and sear both sides of the steaks.
Step 3- Bake. Place the skillet back in the oven and bake until the steaks reach your preferred level of doneness. Let them rest, then serve with butter.
Arman’s recipe tips
- Temperature. Rare is 120F, medium rare is 130F, medium is 135F, medium-well is 140F, and well-done is 150F.
- Cooking times. I find that 4 minutes is best for a medium-rare steak, 6 minutes for medium, and 8 minutes for well-done. However, keep in mind that these times are just estimates, so always keep a meat thermometer nearby.
- Don’t have a cast iron skillet? Try to use a heavy-bottomed, oven-safe skillet, or even a Dutch oven.
Storage instructions
To store: Let the steaks cool completely, then place them in an airtight container in the refrigerator for 3 to 4 days.
To freeze: Wrap the leftovers in foil, place them in a freezer bag, and store in the freezer for up to 3 months. Let them thaw overnight before reheating.
Reheating: Reheat the steaks in the oven at 275°F until they reach an internal temperature of 130°F.
Frequently asked questions
While it isn’t necessary, I find it helpful to flip the steaks midway through the cooking process so they get a crust on both sides.
I highly suggest searing the steaks first, as that extra heat helps the steaks’ exterior brown and develop even more flavor. Of course, you can skip this step if you want, but you’ll need to add an extra 3-4 minutes in the oven.
More oven-baked dinners
- Oven baked bone in pork chops
- Oven baked chicken wings
- Oven baked tri tip roast
- Oven baked salmon in foil
If you tried this oven baked steak recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
How To Cook Steak In The Oven
Ingredients
Instructions
- Preheat the oven to 220C/440F. Place a cast iron pan in the oven to heat up.
- Bring the steaks to room temperature. Pat them dry with paper towels and rub olive oil all over each steak. Season with salt and pepper.
- Carefully remove the hot skillet from the oven and place it on the stove over high heat.
- Place the steaks on top and sear each side for 1 1/2 minutes.
- Transfer the skillet back into the oven and roast for 4 minutes for medium rare, 6 minutes for medium, or 8 minutes for well done.
- Remove the steaks from the oven and add butter on top of each one.
Notes
- Roast veggies with the steaks. Once the steaks are seared, add in chopped veggies (I like potatoes, carrots, and onions) into the skillet and let them cook in the steak juices.
- Aromatics. Sear the steaks with fresh herbs (I like rosemary or thyme) and minced garlic for more flavor.
- Pan sauce. Remove the steaks from the skillet with tongs, then add the butter and let it melt. Once the butter has melted, drizzle it over the steaks before serving.
