Learn how to cook steak in the oven in just 20 minutes! Use these simple tips and tricks to create the perfect steak that’s caramelized, juicy and tender. You’ll never cook it any other way!
Favorite Way To Cook Steak
Steak is one of those classic dinners that is perfect for special occasions. My whole family loves it and gets so excited when it’s on the menu. A few of our other favorite special occasion meals are chicken marsala, spaghetti bolognese and fettuccine alfredo.
If you’ve never tried cooking steak in the oven, you have to give it a shot! I love to sear it on the stove first, then finish it off in the oven. It creates a caramelized, crisp outside and tender and juicy inside. It tastes great served with either a baked potato, mashed potatoes or green beans.
Do you bake or broil steak in the oven?
I personally like to bake my steak in the oven. Baking uses convection heat while broiling uses infrared heat. This means that when you bake, you are heating food by surrounding it with hot air. When you broil, you are heating food from above by using the top elements of the oven. Food that is broiled typically gets more charred, especially on top.
Broiling is great for certain foods, however it has a tendency to cook and brown really fast. I personally just think this gives you more room for error, especially when trying to reach a specific temperature. Baking the steaks is a little more fail-proof in my opinion. :)
Instructions for cooking steak in oven
- Let sit. Bring steaks to room temperature for about 15 to 30 minutes. Trim any excess fat.
- Heat. Preheat the oven to 450°F and place large skillet in oven while it’s heating. Remove pan from oven and place over high heat on stove.
- Season. Dry steaks with paper towel, then rub them with oil and season generously with S&P (or use your favorite steak rub).
- Sear. When pan is very hot, add in the steaks and sear on each side for 1 minute.
- Bake. Then place pan in oven and bake for 4-6 minutes on one side. Flip and cook other side for 4-6 more minutes. Remove the meat 5° before it reaches the desired temperature.
- Rest. Remove pan from oven and allow to rest for a few minutes. Top each steak with a slab of butter and fresh herbs if desired.
How do I know when my steak is done?
Below gives you a good benchmark for each level of doneness (color, baking length, temperature). Cooking times may vary depending on your oven, so be sure to continue to check on your steak. You want to remove the meat 5° before it reaches the desired temp. Temperature will continue to rise while resting.
- Rare: Sear outsides then bake about 4-6 minutes in oven until temperature is around 125°F and color is red.
- Medium-Rare: Sear outsides then bake about 6-8 minutes in oven until temperature is 130°F and color is deep pink.
- Medium: Sear outsides then bake about 8-10 minutes in oven until temperature is around 140°F and color is light pink.
- Medium-Well: Sear outsides then bake about 10-12 minutes in oven until temperature is around 150°F and color is slightly pink center.
- Well-Done: Sear outsides then bake about 12-14 minutes in oven until temperature is around 160°F+ and color is little or no pink.
Note: If you are a visual person, check out this cooking time chart that shows the doneness of each meat.
- Types of meat. There are 3 different types of meat: Select, Choice and Prime. I usually end up buying choice and it always has great flavor.
- Skillet. While any oven safe skillet will work, I highly recommend using a cast iron skillet. The heat is distributed more evenly and creates the perfect crust on the meat.
- Season generously. Don’t skimp on the seasonings! Rub on a generous amount of salt and pepper, or use your favorite steak rub. Some of the seasoning will come off in the skillet as it cooks, so you want the meat to have enough flavor once it’s done.
- Keeping it tender. There are a few easy steps you can take to ensure your steak is tender. First, bring the meat to room temperature. This helps it cook more evenly and lessens the chance of overcooking. Second, season with salt. Salt brings out moisture from the meat and helps break down proteins and muscle fibers. The end result is a soft and amazingly tender steak!
- Let rest. Letting the meat rest once removed from the oven keeps it nice and juicy. When you allow warm steak to cool, the juices flow back in and create a super moist and delicious meat. I like to let mine rest for about 5 to 10 minutes before serving. Once rested, I’ll add a slab of butter and fresh herbs on top. It really brings the flavor up a notch!
Favorite sides to serve with
There are all sorts of side dishes that pair wonderfully with steak! Mixed vegetables and potatoes are our favorites, but below are some other great options.
- Garlic mashed red potatoes
- Oven roasted vegetables
- Loaded baked potato
- Roasted broccoli
- Glazed carrots
- Roasted red potatoes
- Roasted asparagus
- Roasted potatoes and carrots
- Scalloped potatoes
- Homemade mac and cheese
More Steak Recipes To Try:
Oven Baked Steak
- 2 beef steaks, 1-inch thick (any type will do)
- 1-2 Tablespoons canola oil
- 1-2 Tablespoons butter
Salt and pepper for seasoning
- Remove the steaks from the fridge and bring to room temperature, about 15-30 minutes. Trim any excess fat. Preheat the oven to 450°F. Place a large skillet in the oven while it is heating. Remove pan from oven and place on the stove over high heat.
- Dry steaks with a paper towel. Then rub the oil over the steaks and generously season with salt and pepper. Once the pan is very hot place the steaks into the pan. Let each side cook for 1 minute, or until seared. Use tongs to flip.
- Then place the pan in the oven for 4-6 minutes. Flip and cook the other side an additional 4-6 minutes. Check the center with a meat themometor or slice with a knife to check for doneness. You want to remove the meat 5° before it reaches the desired temp. Temperature will continue to rise while resting.
- Remove pan from oven using an oven mitt and allow to rest for a couple minutes. Add a slab of butter on the top of each steak.
- Rare: 125°F (red)
- Medium Rare: 130°F (deep pink)
- Medium: 140°F (light pink)
- Medium well: 150°F (slightly pink center)
- Well done: 160°F (little or no pink)