How to Cook Steak in the Oven
Learn How to Cook a Steak in the Oven with this easy-to-follow, practical cooking method for mouthwatering meat in a golden brown crust.
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.
Notes
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.
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.
Nutrition
Calories: 785kcalCarbohydrates: 4gProtein: 42gFat: 67gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 219mgSodium: 108mgPotassium: 683mgFiber: 1gSugar: 0.1gVitamin A: 894IUVitamin C: 9mgCalcium: 83mgIron: 4mg