Published November 1, 2024. This post may contain affiliate links. Please read my disclosure policy.
Learn How to Cook a Steak in the Oven with this easy-to-follow guide. This simple and effective cooking method promises perfectly cooked, mouthwatering meat encased in a golden brown crust.
There’s something about a seared, oven-finished steak that I go back to repeatedly. I can’t resist the gorgeous crust on the outside and the intricate flavors and tender meat on the inside. If you’re looking for easier ways to cook steak, check out my Pan-Seared Steak Recipe and Reverse Sear Steak Recipe.
Cooking Steak in the Oven
I’m the first to admit that cooking a perfect steak can feel intimidating. Achieving the right temperature and trying not to overcook a prime cut of meat isn’t always easy. All you need is a reliable cooking method that gives you precise temperature control and consistent results.
This method for cooking steak in the oven gives you just that. It’s convenient, reliable, and easy to master, even if you’re new to cooking steak. Plus, it works with most tender cuts of steak.
Learning how to cook a steak in the oven is simple. First, you’ll sear it in a hot pan to cause the Maillard reaction, a chemical reaction that creates a rich, caramelized crust on the outside. Butter, garlic, and fresh herbs are added to the pan before it heads into the oven to finish cooking. In just a few minutes, you’ll have an intensely flavorful, juicy, and perfectly cooked steak.
Ingredients and Substitutions
- Steak – I don’t eat steak often, but when I do, I like to splurge on well-marbled, grass-fed cuts of New York strip or ribeye. If you prefer another cut, filet mignon and sirloin yield tender, flavorful results when cooked in the oven.
- Seasonings – Don’t skimp on the coarse salt and freshly cracked black pepper. Alternatively, try my world-famous Steak Seasoning—it always takes steak to the next level.
- Oil – A high smoke-point oil, like avocado oil, olive oil, or clarified butter, is necessary for searing the steak and achieving a nice crust.
- Butter – Basting the steak with melted butter towards the end of cooking enhances the mouthwatering flavors and crust. Combined with the steak drippings and aromatics, it also creates a luxurious pan sauce to spoon over the cooked steaks.
- Garlic cloves — A few fresh cloves infuse the steak with complex savory flavors as it cooks in the oven.
- Fresh herbs — I used rosemary and thyme sprigs to add a fragrant touch to the oven-baked steak. Other fresh herbs you can use are sage, rosemary, or oregano.
How to Cook Steak in the Oven
Preheat your oven to 400°F. Pat the steaks dry on all sides with a paper towel.
Generously season the steaks on all sides with salt and pepper.
Heat the olive oil in a large, heavy-bottomed pan over high heat until you see light wisps of smoke.
Carefully place the steaks in the hot pan and immediately reduce the heat to medium. Let them cook for 1 minute, undisturbed.
Use tongs to move the steaks around in a circular motion for 1 minute. This technique will help achieve a uniform brown crust on the surface.
Flip the steaks and immediately add butter, crushed garlic cloves, and fresh herbs to the pan. Transfer the pan to the middle rack of the preheated oven and cook until the steaks reach an internal temperature of 125°F for medium-rare (about 5 minutes).
Remove the skillet from the oven and transfer the steaks to a wire rack to rest for 4 to 5 minutes.
After resting, spoon the flavorful melted butter from the pan over the steaks to infuse them with more flavor. Serve the oven-baked steaks with your favorite sides, like sautéed mushrooms, twice-baked potatoes, and roasted asparagus. Enjoy!
How Long to Cook a Steak in the Oven
The precise cooking time will vary depending on the cut of steak, its thickness, and your desired doneness. Follow these general cooking time and temperature guidelines:
- 1-inch thick steak – After searing, finish it in the oven for 5 to 7 minutes for medium-rare (125°F internally), 7 to 9 minutes for medium (135°F internally), and 10 to 12 minutes for medium-well (145°F internally).
- 1.5-inch thick steak – After searing, cook it in the oven for 8 to 10 minutes for medium-rare, 10 to 12 minutes for medium, and 12 to 14 minutes for medium-well.
I recommend investing in a good meat thermometer to eliminate the guesswork. As you become more experienced, you can check for doneness using the touch test. A rare steak feels soft, medium-rare has a bit of give, medium feels firmer, etc.
Make-Ahead and Storage
Make-Ahead: Baked steak is best enjoyed fresh out of the oven when it’s the juiciest and most flavorful.
How to Reheat: It’s best to sear the leftover steak on both sides in a lightly oiled pan. This will revive the crust and flavor without drying out the meat.
How to Store: Wrap the leftover steak in aluminum foil or transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days. Leftover steak does not freeze well.
Chef Notes + Tips
- Dry brine the steaks for more flavorful and tender results. Pat the steaks dry, season them with coarse salt, and let them rest in the fridge for up to 24 hours.
- Bring the steaks to room temperature before cooking for evenly cooked meat every time. I usually pull mine from the fridge about 30 minutes before cooking.
- A cast iron or carbon steel skillet is my favorite searing steak because it retains and distributes heat evenly, leading to that perfectly seared crust. Any oven-safe, heavy-bottomed pan will work, though.
- Always start with a sear. Pan-searing the steaks before moving them to the oven causes the Maillard reaction, which is critical to the flavorful crust—the crispy exterior contrasts beautifully with the juicy meat.
- Rest the steaks for at least 5 minutes after cooking to allow the delectable, meaty juices to soak back into the meat. I recommend this step for every type of cooked protein, from chicken to beef to seafood.
- Are you worried about overcooking the steaks? When they’re resting, stand them upright. This position allows the residual heat to escape quicker, preventing it from cooking the steak further.
More Steak Recipes
How to Cook Steak in the Oven
Ingredients
- 2 12-14 ounce New York Strip Steaks or ribeyes
- 2 tablespoons avocado oil
- 4 tablespoons unsalted butter
- 5 garlic cloves
- 2 to 3 sprigs of fresh rosemary
- 8 to 10 sprigs of fresh thyme
- coarse salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400°.
- Pat the steaks dry on all sides with a paper towel.
- Season them on all sides with salt and pepper. You can also dry brine the steak for 4 to 24 hours.
- Add the olive oil to a large cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
- For a medium-rare internal steak, place it in the pan, turn the heat down to medium, and let the steak cook for 1 minute.
- Next, using tongs, move the steaks around in a circular motion for 1 minute. Doing this will help completely brown the top of the steak.
- Flip the steak over and immediately add in the butter, garlic, and thyme.
- Transfer the pan to the oven on a middle rack and cook for 5 minutes or until it reaches 125° internally, which is a medium-rare doneness.
- Remove the steaks and place them on a rack to rest for 4 to 5 minutes before serving.
How to Cook Steak in the Oven