Cooking steak in the oven is a fantastic way to achieve juicy, flavorful results. Whether you’re preparing a ribeye, sirloin, or filet mignon, the oven offers consistent heat for even cooking. This method is ideal for colder months or when you don’t have access to a grill.
The key to a perfectly cooked steak lies in the oven temperature and internal doneness. With the right approach, you can rival restaurant-quality steak at home. This guide simplifies the process, ensuring tender and delicious results every time.
From choosing the right cut to mastering the cooking temperature, we’ll cover all the essentials. You’ll learn easy techniques to impress your family or guests. Let’s dive into how to cook steak in the oven like a pro.
Understanding Steak Cuts
Different steak cuts require slightly different cooking approaches. Popular choices include ribeye, known for its rich marbling, and filet mignon, prized for tenderness. Sirloin offers a balance of flavor and affordability.
Each cut varies in thickness and fat content, affecting cooking time. Thicker cuts like ribeye need more time, while thinner cuts cook faster. Knowing your steak helps you set the right oven temperature.
Choose a steak about 1 to 1.5 inches thick for oven cooking. This ensures even cooking without drying out the meat. Now, let’s look at preparing your steak for the oven.
Preparing Your Steak
Start by letting the steak sit at room temperature for 30 minutes. This promotes even cooking and prevents a cold center. Pat the steak dry with paper towels to ensure a good sear.
Season generously with salt and pepper, or use a blend with garlic powder and paprika. For extra flavor, marinate for 1-4 hours with olive oil, herbs, and a splash of soy sauce. Proper preparation sets the stage for a flavorful steak.
If you’re short on time, a simple dry rub works well. Avoid over-seasoning to let the steak’s natural flavor shine. Next, we’ll explore the best oven-cooking methods.
Best Methods for Oven-Cooked Steak
Oven cooking offers two main methods: searing then baking or broiling. The sear-and-bake method involves browning the steak in a skillet before finishing in the oven. This locks in juices and creates a flavorful crust.
Broiling cooks the steak under high, direct heat, mimicking a grill’s char. It’s great for thinner cuts but requires close monitoring to avoid overcooking. Both methods depend on the right oven temperature for success.
Choose your method based on your equipment and preference. A cast-iron skillet is ideal for searing, while a broiler pan works for broiling. Let’s dive into the ideal cooking temperatures.
What Temp to Cook Steak in Oven | Ideal Temperatures
For most steaks, set your oven to 400°F (204°C) for the sear-and-bake method. This temperature cooks the steak evenly while keeping it juicy. For broiling, use the oven’s broiler setting, typically 500-550°F (260-288°C).
The internal temperature determines doneness: 125-130°F (52-54°C) for medium-rare, 130-135°F (54-57°C) for medium, and 140-145°F (60-63°C) for medium-well. Use a meat thermometer for accuracy to avoid overcooking.
Step 1: Preheat the Oven
Set your oven to 400°F (204°C) for the sear-and-bake method. For broiling, preheat the broiler and position the rack 4-6 inches from the heat source. Allow 10-15 minutes for the oven to reach the desired temperature.
Step 2: Sear the Steak
Heat a cast-iron skillet over high heat with a tablespoon of oil. Sear the steak for 2-3 minutes per side until a golden crust forms. This step enhances flavor and texture before oven cooking.
Step 3: Transfer to the Oven
For sear-and-bake, place the skillet with the steak in the preheated 400°F oven. For broiling, transfer the steak to a broiler pan. Cook until the internal temperature reaches your desired doneness.
Step 4: Monitor Internal Temperature
Check the steak’s internal temperature with a meat thermometer. Remove it from the oven when it’s 5°F below your target doneness, as it will continue cooking while resting. This ensures perfect results.
Step 5: Rest and Serve
Let the steak rest, tented with foil, for 5-10 minutes. This allows juices to redistribute for a tender bite. Slice against the grain and serve with your favorite sides or sauce.
Oven Cooking Times and Temperatures Chart
The table below outlines cooking times and temperatures for a 1-inch thick steak:
| Cooking Method | Medium-Rare (125-130°F) | Medium (130-135°F) |
|---|---|---|
| Sear-and-Bake (400°F) | 6-8 minutes | 8-10 minutes |
| Broiling (500-550°F) | 4-6 minutes per side | 5-7 minutes per side |
Times vary based on steak thickness and oven performance. Always use a meat thermometer to confirm doneness. Resting is essential to lock in juices.
Tips for Perfect Oven-Cooked Steak
Use a heavy skillet, like cast iron, for a better sear. Preheat it until it’s smoking hot for the best crust. Season just before cooking to avoid drawing out moisture.
For broiling, flip the steak halfway through to ensure even cooking. Keep the oven door slightly ajar to prevent overcooking. A thermometer is your best tool for precision.
Resting is critical—don’t skip it. Cutting too soon releases juices, leaving the steak dry. For extra flavor, add a pat of butter during the last minute of cooking.
Common Mistakes to Avoid
Overcooking is a common error, especially without a thermometer. Check the internal temperature early to avoid going past your desired doneness. Don’t crowd the skillet, as this prevents a proper sear.
Avoid using a cold steak straight from the fridge. It cooks unevenly, resulting in a tough texture. Lastly, don’t skip seasoning—salt enhances the steak’s natural flavor.
Serving Suggestions
Serve your steak with classic sides like roasted potatoes or asparagus. A garlic butter or red wine sauce adds a gourmet touch. For a lighter meal, pair with a fresh arugula salad.
Steak sandwiches or tacos are great for leftovers. Slice thinly and top with caramelized onions or chimichurri. Presentation matters—garnish with fresh herbs for a restaurant-style look.
- Classic Sides: Mashed potatoes, grilled vegetables, or creamed spinach.
- Sauces: Peppercorn sauce, garlic butter, or balsamic reduction.
- Creative Options: Steak salad with blue cheese or steak tacos with avocado.
Storing and Reheating Steak
Store leftover steak in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat in a 250°F (121°C) oven for 10-15 minutes, covered with foil. Add a splash of broth to keep it moist. Avoid microwaving, as it can make the steak rubbery.
Summary
Cooking steak in the oven at 400°F (204°C) for sear-and-bake or 500-550°F (260-288°C) for broiling delivers tender, juicy results. Aim for an internal temperature of 125-130°F for medium-rare, using a meat thermometer for accuracy. Proper searing, resting, and seasoning are key to success. With these techniques, you’ll serve a steak that rivals any steakhouse.
FAQ
What is the best oven temperature for steak?
For sear-and-bake, 400°F (204°C) is ideal for even cooking. For broiling, use 500-550°F (260-288°C) for a quick, charred finish. Always monitor internal temperature.
How long does it take to cook steak in the oven?
A 1-inch thick steak takes 6-10 minutes at 400°F for medium-rare to medium. Broiling takes 4-7 minutes per side. Times depend on thickness and doneness.
Do I need to sear steak before baking?
Searing creates a flavorful crust and locks in juices. It’s highly recommended for the best texture and taste. Use a hot skillet for 2-3 minutes per side.
How do I know when my steak is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125-130°F. Rest the steak for 5-10 minutes before slicing.
Can I cook a frozen steak in the oven?
It’s best to thaw the steak first for even cooking. If cooking from frozen, increase baking time by 50% and monitor closely with a thermometer.