I love making steak and trying new flavors and recipes, but it’s tricky to be consistent with the final result, especially if you’re using different cuts. Steak is one of those meals that feels like a luxury when done right and a letdown when it’s not. You’d be surpised by how many folks think the only way to get a really good steak is by firing up the grill or searing it in a scorching-hot pan.
The oven is where it’s at though; I’ve used all the methods out there to cook a steak, and I can attest to the fact that you can produce a juicy and delicious steak using the oven. Additionally, learning how to cook steak in the oven is super convenient since you don’t have to stand there and watch it like you do when it’s on the stove. If you’ve ever struggled with an overcooked outside and a raw middle, uneven browning, or a steak that’s dry as dust, it’s time to rethink your method.
Can you put any steak in the oven?
All steaks don’t cook the same way in general, and that’s especially true when using the oven. Some cuts are better suited for high-heat searing and quick cooking, while others benefit from the slow and steady approach the oven provides.
Here’s what to look for when selecting your steak:
- How thick is it?: The best steaks for oven-cooking are at least 1 to 1.5 inches thick. Anything thinner runs the risk of overcooking too quickly.
- Look for the marbling: Check the steaks and go for the ones that have plenty of marbling (those little streaks of fat running through the meat). This fat melts as the steak cooks, keeping it juicy and full of flavor.
- Best cuts for the oven: Ribeye, filet mignon, New York strip, and porterhouse all do well with oven cooking. Tougher cuts like flank steak or skirt steak are better suited for high-heat methods like grilling or pan-searing.
How do you know which method to choose when cooking a steak in the oven?
There are two primary ways to cook steak in the oven: the reverse sear method and the sear-then-bake method. Both have their merits, but they depend on how much time you have and what kind of texture you prefer. If you want an expert’s take on cooking steak in the oven, Chef Billy Parisi lays out a foolproof method for achieving steakhouse-quality results at home. He highlights the importance of a proper sear before oven-finishing and shares pro tips on achieving perfect doneness.
The reverse sear method is optimal for thick steaks
Reverse searing is the ultimate way to get your steak cooked all the way through. Instead of starting with high heat, you cook the steak low and slow in the oven first, then you finish it with a quick sear in a blazing-hot pan for a perfect crust.
- Preheat the oven to 250°F (120°C). This gentle heat allows the steak to cook evenly.
- You can use whatever you want to sear your steak. If you just want to keep it basic, a simple salt and pepper duo will get the job done, but some people prefer to live life on the adventurous side, opting for smoked papric, garlic powder, thyme, rosemary, and other fresh herbs and spices.
- Place the steak on a wire rack over a baking sheet. This allows heat to circulate evenly around the meat.
- Bake until the steak reaches about 10-15°F below your target doneness. Use a meat thermometer for accuracy.
- Heat a cast-iron skillet over high heat and add avocado or canola oil (or whatever other oil you choose, as long as it has a high smoke point)
- Sear the steak for 30-60 seconds per side until a deep brown crust forms. Add a pat of butter and baste for even more flavor.
- Rest for 5-10 minutes before slicing. If you cut it too soon after removing it from the heat then all the juices will run out and your steak will end up dry.
A general guide:
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- Rare: Remove at 115°F (final temp 125°F)
- Medium-rare: Remove at 125°F (final temp 135°F)
- Medium: Remove at 135°F (final temp 145°F)
The sear-then-bake method is perfect for saving time
This method is the opposite of the reverse sear; it starts with a quick sear on the stovetop, then finishes in the oven to reach the perfect internal temperature. It’s faster and still produces great results.
- Preheat your oven to 400°F (200°C).
- Put a cast-iron skillet over high heat. Add a bit of oil and let it shimmer.
- Sear the steak for 2 minutes per side to develop a delicious, golden-brown crust.
- Transfer the skillet directly to the oven and bake for 5-10 minutes, depending on how thick your steak is and how you like it cooked.
- Use a meat thermometer to check for doneness, following the same temperature guide as above.
- Rest before slicing so the juices can redistribute.
What to serve with your oven-cooked steak
When you have a great steak, you really need to make sure you pair it with yummy sides that’ll bring the whole meal together. Here are a few ideas of what you can do:
- Classic mashed potatoes with a hint of garlic and butter
- Roasted asparagus or Brussels sprouts for a pop of green
- A simple arugula salad with lemon and Parmesan to balance the richness
- Crusty bread to soak up any leftover juices (because why waste perfection?)
Don’t be scared to crank up that oven!
Like I said, while incredibly delicious, the stovetop and the grill aren’t the only ways that you can make a juicy, tender steak. The oven really is a game-changer once you get used to it and learning how to cook between that and the pan. Just don’t get too comfortable and let your steak dry out in the oven. You’ve really got to pay attention to the time so you can get a feel for what times yield the best results.
Whether you opt for the reverse sear’s slow precision or the quick sear-then-bake method, you’ll end up with a steak that’s cooked exactly the way you want. No more overcooked outsides and raw middles. No more hovering over a grill wondering if it’s done. Just reliable, tasty steak, every time. So, next time you’re craving that perfect bite, skip the grill and trust the oven—you won’t regret it.
