How To Cook Steaks In An Oven

Learning how to cook steaks in an oven is a fantastic skill for any home cook. It gives you a reliable method for a perfect meal, no matter the weather outside.

This guide will show you a simple, step-by-step process. We’ll cover everything from choosing your steak to serving it. You’ll learn how to get a great crust and a tender, juicy interior every single time.

Oven cooking is more forgiving than you might think. It allows for even cooking and excellent control over the final doneness. Let’s get started.

This method, often called the “reverse sear,” is incredibly effective. You start the steak in a low oven and finish it in a hot pan. This ensures the inside is cooked exactly how you like it before you create that beautiful crust.

What You’ll Need

A thick-cut steak (at least 1.5 inches thick works best)
Kosher salt and freshly ground black pepper
High-temperature cooking oil (like avocado, canola, or grapeseed)
An oven-safe wire rack
A rimmed baking sheet
A heavy oven-safe skillet (cast iron is ideal)
Tongs
An instant-read meat thermometer (this is essential)
Butter and fresh herbs like thyme or rosemary (optional, but recommended)

Step 1: Choose Your Steak

Not all steaks are created equal for this method. You want a cut with good marbling and thickness.

Ribeye: Rich, flavorful, and well-marbled. A top choice.
New York Strip: Leaner than ribeye but still very tender and beefy.
Filet Mignon: Very tender, but less fatty. It benefits from the butter baste at the end.
Porterhouse/T-Bone: Gives you two experiences in one: the strip and the tenderloin.

A thickness of 1.5 to 2 inches is perfect. Thinner steaks will cook to quickly in the oven to make this method effective.

Step 2: Prepare the Steak

Take your steak out of the refrigerator at least 30-45 minutes before cooking. Letting it come closer to room temperature promotes even cooking.

Pat the steak completely dry with paper towels. This is crucial for a good sear. Moisture on the surface creates steam, which prevents browning.

Season generously on all sides with kosher salt and pepper. Don’t be shy with the salt; it brings out the meat’s natural flavor.

Step 3: The Oven Phase (Low and Slow)

Preheat your oven to a low temperature, between 250°F and 275°F (120°C to 135°C).
Place a wire rack inside your rimmed baking sheet. This allows air to circulate all around the steak.
Put the seasoned steak on the rack and insert your meat thermometer into the thickest part.
Place the baking sheet in the preheated oven. Now, you just wait and monitor the temperature.

Here are your target internal temperatures for doneness. Remember, the temperature will rise another 5-10 degrees during the sear.

Rare: Remove from oven at 105-110°F
Medium Rare: Remove from oven at 115-120°F (This is the sweet spot for most steak lovers)
Medium: Remove from oven at 125-130°F
Medium Well: Remove from oven at 135-140°F

Step 4: The Searing Phase (Hot and Fast)

When your steak is about 10 degrees below your final desired temperature, take it out of the oven. Let it rest for about 10 minutes while you heat your pan.
Place your heavy skillet (cast iron is perfect) over high heat. Let it get very hot for a few minutes.
Add a small amount of high-heat oil to the pan and swirl it around.
Carefully place the steak in the screaming hot pan. You should hear a loud, immediate sizzle.
Sear for 60-90 seconds per side, using your tongs to flip it. Don’t move it around; let it develop a crust.
In the last 30 seconds, you can add a couple tablespoons of butter and some herbs to the pan. Tilt the pan and use a spoon to baste the steak with the foaming butter. This adds incredible flavor.

Step 5: Rest and Serve

This step is non-negotiable. Transfer the steak to a clean cutting board or plate. Let it rest for at least 5-10 minutes before slicing.

Resting allows the juices, which have been driven to the center by the heat, to redistribute throughout the entire steak. If you cut it to soon, all those flavorful juices will end up on your plate, not in your meat.

After resting, slice against the grain. This means cut perpendicular to the long muscle fibers you can see. It makes each bite much more tender.

Why This Method Works So Well

The reverse sear gives you supreme control. By cooking gently in the oven first, the entire steak comes to a perfect, even temperature from edge to edge.

There’s no gray band of overcooked meat around the edges. You get a wide, perfect pink center and a crisp, flavorful crust. It’s a pro technique that’s easy to master at home.

Common Mistakes to Avoid

Using a Steak That’s Too Thin

This method is designed for thick cuts. A thin steak will be overcooked by the time you finish the oven phase.

Skipping the Dry Brining Step

Salting your steak ahead of time (even up to 24 hours in advance, uncovered in the fridge) makes a huge difference. It seasons the meat deeply and helps the surface dry for a better sear.

Not Letting the Pan Get Hot Enough

A weak sear is often the result of a pan that’s not preheated properly. Give it a solid 3-5 minutes on high heat before adding the steak.

Moving the Steak Around in the Pan

Let it sit! Constant flipping prevents a proper crust from forming. Trust the process and leave it alone for a full minute or more.

Skipping the Rest

We mentioned it before, but it’s worth repeating. Cutting into your steak immediately causes juice loss. Let it rest patiently; it will be worth it.

Tips for Next-Level Steak

Dry Brine: For the best results, salt your steak heavily and leave it uncovered on a rack in the fridge for 4-24 hours before cooking. This seasons it throughout and dries the surface for an incredible crust.
Experiment with Finishing Salts: After slicing, try a light sprinkle of flaky sea salt like Maldon. It adds a delightful texture and burst of flavor.
Compound Butter: Make a simple compound butter by mixing softened butter with minced garlic, herbs, and a pinch of salt. Place a slice on your hot steak just before serving.
Use a Thermometer: Guessing doneness is a recipe for inconsistency. An instant-read thermometer is the single best tool for perfect steak.

Alternative Oven-Only Method (Broiler)

If you don’t have a suitable skillet for searing, you can use your oven’s broiler.

Set an oven rack about 4-6 inches below the broiler element and preheat the broiler on high for at least 10 minutes.
Follow the same preparation steps for your steak.
Place the steak on a wire rack set in a broiler pan or rimmed baking sheet.
Broil for 4-6 minutes per side, depending on thickness and desired doneness, checking temperature frequently.
Let rest before serving. Watch it closely, as broilers can go from perfect to burnt very quickly.

FAQ Section

What is the best temperature to cook steak in the oven?

For the reverse sear method, a low oven temperature between 250°F and 275°F (120°C to 135°C) is ideal. For a broiler method, you use the highest broiler setting.

How long does it take to cook a steak in the oven?

In the low oven phase, a 1.5-inch steak can take 20-35 minutes to reach your target temperature. The final sear in the pan only takes 2-3 minutes. Always rely on a thermometer, not time.

Can I cook steak in the oven without searing it?

You can, but you’ll miss out on the flavorful crust created by the Maillard reaction. The searing step is what gives steak its classic texture and taste. The oven-only broiler method is a good compromise if a pan sear isn’t possible.

Should I cover steak when baking it in the oven?

No, do not cover it. You want the surface of the steak to dry out during the low-temperature oven phase. This dry surface is what will sear so beautifully later.

How do you keep steak from drying out in the oven?

Using a low temperature, not overcooking it (use a thermometer!), and choosing a well-marbled cut are the keys. The reverse sear method is specifically designed to minimize moisture loss for a very juicy result.

What are good sides to serve with oven-cooked steak?

Classic pairings include roasted potatoes, a simple green salad, sautéed mushrooms, asparagus, or creamed spinach. Something starchy to soak up the juices is always a good idea.

Troubleshooting

Steak is overcooked: You likely left it in the oven too long or your pan was too hot during the sear. Remember, you pull it from the oven 5-10 degrees below your final target. The sear will bring it up the rest of the way.

No good crust formed: The steak surface was probably not dry enough, the pan wasn’t hot enough, or you moved the steak to much during searing. Pat it thoroughly dry and ensure your pan is smoking hot.

It tastes bland: You probably didn’t use enough salt. Season more generously next time, and consider dry brining for deeper seasoning.

Cooking a great steak in your oven is a straightforward process that delivers restaurant-quality results. The combination of gentle oven heat and a fierce final sear gives you unbeatable control. With a good cut of meat, a reliable thermometer, and a little patience, you can make a fantastic steak dinner any night of the week. Remember the key steps: dry the steak, season well, cook low and slow to temperature, sear hot and fast, and always let it rest. Now you have the knowledge to do it right.