How To Cook Steak Medallions In The Oven

You want to know how to cook steak medallions in the oven. This guide gives you the simple, reliable method for perfect small steaks everytime, even if you don’t have a grill or skillet.

Steak medallions are fantastic cuts. They’re tender, cook quickly, and are perfect for portion control. Cooking them in the oven is a great way to get a consistent, hands-off result with less mess. We’ll cover everything from choosing your steak to serving it.

This is your core method. Follow these steps for a reliably good outcome. The key is understanding that oven cooking for small steaks is about controlled heat, not just throwing them in.

What You’ll Need

Steak medallions (beef tenderloin/filet mignon is most common)
High-heat cooking oil (avocado, grapeseed, or refined olive oil)
Kosher salt and freshly ground black pepper
An oven-safe skillet (cast iron or heavy stainless steel is best)
Tongs
Instant-read meat thermometer (this is non-negotiable for best results)
Aluminum foil (for resting)

Step-by-Step Instructions

1. Prepare the Steak and Oven

Take your steak medallions out of the fridge about 20-30 minutes before cooking. This lets them come closer to room temperature, which promotes even cooking. Pat them completely dry with paper towels. Moisture is the enemy of a good sear.

Preheat your oven to 400°F (200°C). Place your oven-safe skillet inside while it preheats. A hot skillet is crucial.

2. Season Generously

Right before cooking, drizzle a little oil on the steaks and rub it in. Then, season all sides liberally with salt and pepper. Don’t be shy with the salt; it brings out the meat’s flavor.

3. Sear on the Stovetop

Carefully remove the hot skillet from the oven using an oven mitt. Place it on a burner over high heat. Add a small amount of oil to the skillet.

Place the medallions in the hot skillet. You should hear a immediate sizzle. Sear without moving them for 60-90 seconds, until a deep brown crust forms. Flip and sear the other side for another 60-90 seconds.

4. Finish in the Oven

Immediately transfer the entire skillet to the preheated oven. The cooking time in the oven is short because the steaks are small.

For rare: 2-4 minutes
For medium-rare: 4-6 minutes
For medium: 6-8 minutes
For well-done: 8-10 minutes (not recommended for tender cuts)

These times are estimates. The only way to know for sure is to use a thermometer.

5. Check Temperature and Rest

Check the internal temperature by inserting the thermometer into the side of the thickest medallion.

Rare: 120-125°F
Medium Rare: 130-135°F (recommended for best flavor and tenderness)
Medium: 140-145°F
Well Done: 160°F+

Remember, the temperature will rise about 5 degrees while resting. As soon as your steaks hit 5 degrees below your target, take them out.

Transfer the steaks to a plate and loosely tent with foil. Let them rest for at least 5 minutes. This allows the juices to redistribute. If you skip this, the juices will run out on the plate.

Choosing the Right Steak Medallions

Not all small steaks are the same. Knowing your cut helps you manage expectations.

Beef Tenderloin/Filet Mignon: The gold standard. It’s incredibly tender and lean, but less flavorful than other cuts. Perfect for the oven method.
Sirloin Medallions: A good, affordable option. They have more flavor but can be slightly less tender. A marinade can help.
Ribeye Medallions: Very flavorful and juicy due to marbling. They can have a bit of fat around the edges which you might want to trim or render well.
Pre-Cut Medallions: Often found in grocery stores. Check the label to see what cut they are from. They can vary in thickness, so adjust cooking time.

Look for medallions that are at least 1 inch thick. Thinner cuts will cook too fast and are harder to get right in the oven.

Why the Oven Method Works So Well

Using the oven for steak medallions gives you control. The direct stovetop sear creates that essential flavorful crust. The oven then gently and evenly cooks the steak through to your desired doneness without burning the outside.

It’s also a cleaner method with less splatter than only using a skillet. And it frees you up to make sides or sauce while the steak finishes cooking. For small cuts, it’s often more reliable than grilling, where they can easily overcook.

Essential Tips for Success

Dry the Steak: We said it before, but it’s worth repeating. Wet steak steams instead of sears.
Preheat the Skillet: This gives you an instant sear, locking in juices.
Don’t Crowd the Pan: Give each medallion space. If they’re too close, they’ll steam each other.
Use a Thermometer: Guessing leads to overdone steak. A thermometer is your best friend in the kitchen.
Rest the Meat: Patience! Cutting in too early means a dry steak.
Season Simply: For good quality steak, salt and pepper are often enough. Let the meat shine.

Common Mistakes to Avoid

Here’s what usually goes wrong, so you can avoid it.

Using a Cold Skillet: This is the main reason for no crust and tough steak.
Moving the Steak Too Much: Let it sear undisturbed to form that crust.
Skipping the Rest: Even a 3-minute rest makes a huge difference in juiciness.
Overcooking: Small steaks cook in minutes. Set a timer and check early. They continue to cook a bit after removal from the oven.
Not Preheating the Oven: The oven must be fully hot when the skillet goes in.

Flavor Variations and Sauces

Once you master the basic method, you can add different flavors.

Simple Herb Butter

While the steak rests, mix softened butter with chopped parsley, thyme, and a minced garlic clove. Place a slice on top of each hot medallion right before serving. It will melt into a delicious sauce.

Pan Sauce

After removing the steaks from the skillet, it’s easy to make a quick sauce.

Add a chopped shallot to the hot skillet and cook for 1 minute.
Pour in about 1/2 cup of red wine or beef broth to deglaze, scraping up the browned bits.
Let it simmer and reduce by half.
Turn off the heat and swirl in 2 tablespoons of cold butter until the sauce is glossy.
Season with salt and pepper and pour over your steaks.

Dry Rubs

Before cooking, coat your oiled steaks with a mix of spices. A simple one is garlic powder, onion powder, smoked paprika, and brown sugar. The sugar will help with caramelization in the pan.

What to Serve With Steak Medallions

These small steaks pair well with many classic sides. Since they cook fast, choose sides that are simple or can be made ahead.

Potatoes: Mashed potatoes, roasted baby potatoes, or a creamy potato gratin.
Vegetables: Roasted asparagus, green beans almondine, or a simple side salad.
Starches: Creamy polenta, wild rice pilaf, or crusty bread to soak up sauce.

The beauty of steak medallions is they feel elegant but are simple enough for a weeknight meal. You can balance a rich side with the lean meat, or keep everything light.

Storing and Reheating Leftovers

Leftover cooked steak medallions can be stored in an airtight container in the fridge for 3-4 days. To reheat, avoid the microwave if you can. It will make them tough.

Instead, place them on a baking sheet in a 250°F oven until just warmed through, about 10-15 minutes. You can also slice them thin and add them cold to a salad, which is a great option for lunch the next day.

FAQ Section

Can I cook steak medallions in the oven without searing first?

You can, but you won’t get the same flavorful crust. The sear (the Maillard reaction) adds a ton of flavor and texture. For the best results, always sear first.

How long do you cook 1-inch steak medallions in the oven?

After a 90-second sear per side, 1-inch medallions typically need 4-6 minutes in a 400°F oven for medium-rare. Always use a meat thermometer to be certain.

What is the best temperature for cooking steak medallions?

A high oven temperature, between 400°F and 425°F, is best. It cooks the steak quickly and evenly without drying it out. Your broiler can also be used for a very fast finish, but watch it closely to prevent burning.

Can I use frozen steak medallions?

It’s not recommended. Thaw them first in the refrigerator. Cooking frozen steaks in the oven will cause them to steam and gray without a good sear, and the timing will be very difficult to judge.

What if I don’t have an oven-safe skillet?

If your skillet isn’t oven-safe, sear the steaks on the stove. Then, transfer them to a preheated baking sheet or a baking dish for the oven finish. This works, but you lose some of the consistent heat from the skillet.

Are steak medallions and filet mignon the same?

Often, yes. Medallions are usually cut from the tenderloin, which is the same cut as filet mignon. “Medallion” often just refers to the smaller, rounder shape of the cut. Sometimes other cuts are also made into medallions, so it’s good to check.

Final Thoughts

Cooking steak medallions in the oven is a straightforward technique that yields impressive results. The combination of a hot sear and gentle oven heat is perfect for these small, tender cuts. The most important tools are a good skillet and a reliable meat thermometer.

With a little practice, you’ll be able to serve perfectly cooked steak medallions any night of the week. They’re versatile, satisfying, and proof that a great steak dinner doesn’t require a grill. Just remember the simple steps: dry, season, sear, oven, check, rest. That’s the whole process.