Oven Baked Steak
Discover how to prepare a flawless restaurant-level oven-baked steak that remains tender and juicy each time. This hearty sirloin steak is perfectly seared before being finished in the oven, resulting in the juiciest and most succulent steak you’ll ever experience.
Present this dish for a romantic dinner, a memorable weeknight meal, or simply when you crave a special treat.
The skillet-to-oven technique is the ideal approach for crafting the perfect steak at home. It’s easy to execute, straightforward, and reliable. This cooking method ensures a juicy, tender beef steak with a beautifully seared crust.
There’s no need to fire up a grill to relish a great steak. You can prepare it in the oven, on the stovetop, or even in a pressure cooker. This method ensures your meat is cooked exactly to your liking without the risk of overcooking or undercooking.
I enjoy all my steaks, whether medium or well-done. But I’ve got you covered if you prefer it blue or rare. I’ll go over the various internal temperatures of steak and how to achieve them.
Related recipes: baked pork steak, air fryer roast beef, pork steak marinade, turkey steak and baked lamb steak.
Tips for cooking the best steak in the oven
The first step to achieving the perfect beef steak in the oven is choosing the right cut. Various steak cuts necessitate distinct cooking times and techniques. Some of the cuts you can consider include, but are not limited to:
- Ribeye
- Sirloin
- Rump
- Filet Mignon
- New York Strip
- T-Bone
If your budget allows, it’s advisable to opt for thicker steak cuts (around 1 1/2 inches or more) for optimal results. You can hardly go wrong this way.
Additionally, when selecting a steak, look for a high-quality cut with marbling (the white fat interspersed throughout the meat). This is a sign of a tasty and quality steak.
What you will need
Thick steak: I’m using sirloin steak, but you can select any thick cut you prefer.
Unsalted butter
Coarse salt: I utilized sea salt.
Thyme
Rosemary
Garlic
Salt and black pepper
Garlic butter for serving.
How to cook steak in the oven (skillet to oven steak)
Begin by preheating the oven to 385F/185C.
Dry the steak with a paper towel to eliminate any excess moisture.
Generously season the steak with coarse salt and freshly ground black pepper.
Heat olive oil over medium-high heat until hot and shimmering, being mindful not to burn it.
Sear the steak on one side for 2 minutes, then flip and sear for an additional 1-2 minutes.
Incorporate butter, crushed garlic, rosemary, and thyme into the skillet for extra flavor. Then, quickly place the skillet in the oven.
Insert the skillet into the oven (be sure to use mittens since it’ll be hot).
Bake for 6-9 minutes for a medium to well-done steak.
Gently take the skillet out of the oven (watch out, it’ll be hot).
Move the steak to a cooling rack set on a rimmed tray. Drizzle the pan juices over the steak.
Allow it to rest for 5 minutes before slicing and serving. Add garlic butter for enhanced flavor. Enjoy your meal!
Watch how to make it
Internal temperature for beef steak
The most reliable way to check your steak’s doneness is by using a meat thermometer. Everyone has their preferred level of doneness for steak. Here are general guidelines for the internal temperatures suitable for different doneness levels:
- Rare: 120-125°F (49-51°C)
- Medium rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium well: 150-155°F (66-68°C)
- Well done: 160°F+ (71°C+)
When cooking at 385F/185C, use these cooking times as a guideline to hit the perfect internal temperature. If you opt for a higher temperature, reduce the suggested cooking times by a minute or two. It’s also safe to take the steak out of the oven when it’s about 5 degrees under the desired doneness, as it will continue cooking and increase in temperature while resting.
- Rare: 6-7 minutes in the oven
- Medium rare: 6-8 minutes in the oven
- Medium: 7-8 minutes in the oven
- Medium well: 8-10 minutes in the oven
- Well done: 10-12 minutes in the oven
Tips
- Avoid overcrowding the pan when searing the steak; this will hinder proper browning.
- Ensure the steak is dry before searing. This helps the seasoning adhere better, enhancing the chances of achieving a good sear and minimizing oil splatters.
- Refrain from pressing down on the steak while cooking, as this can release juices and potentially dry it out.
- It’s crucial to let the steak rest for at least 5-10 minutes (depending on thickness) before slicing it to allow the juices to redistribute throughout the meat.
- Take the steak out of the fridge at least 30 minutes prior to cooking. Allowing it to reach room temperature ensures even cooking. If using frozen steak, ensure it’s completely thawed before preparation.
- Always utilize an oven-safe skillet when moving the steak from the stovetop to the oven to prevent accidents or damage to your cookware.
Serve steak with
Mini Hasselback potatoes
Smashed broccoli
Air fryer cauliflower cheese
Mushroom gravy
Goat cheese pasta
Boursin mashed potatoes or mashed cauliflower
Crispy potato wedges
How To Cook Steak In The Oven
Learn how to make a restaurant-quality oven-baked steak that is tender and juicy every time. This thick sirloin steak is perfectly seared and then finished in the oven for an incredibly juicy and tender steak you will ever savor.
- 2 Thick steaks about 1.5″ thick
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- Coarse salt generous amount
- 2 springs Thyme
- 2 springs Rosemary
- 3 Garlic cloves unpeeled and smashed
- black pepper generous amount
- Garlic butter to serve
Prevent your screen from going dark
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Preheat the oven to 385F/185C.
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Pat the steak dry to remove excess moisture.
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Season the steak generously with coarse salt and freshly ground black pepper.
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Heat olive oil on medium-high heat until hot and shimmering but not burnt.
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Sear the steak on one side for 2 mins. Flip and sear for another 1-2 minutes.
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Add butter, smashed garlic, rosemary and thyme to the skillet. This will impart a wonderful flavor to the steak. Immediately transfer the skillet to the oven.
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Place the skillet in the oven (remember to use mittens as it is hot).
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Bake for 6-9 minutes for medium-done to well-done steak. See notes for other cooking times.
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Carefully remove the skillet from the oven (watch out, it will be hot).
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Transfer the steak to a cooling rack and place it on a rimmed tray. Pour the pan juices over the steak.
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Let it rest for 5 minutes before slicing and serving. Top with garlic butter for additional flavor. Serve and enjoy!
The best way to assess the doneness of your steak is by using a meat thermometer. Everyone has their personal preference for steak doneness. Here’s a quick reference for internal temperatures for various doneness levels:
Rare: 120-125°F (49-51°C)
Medium rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium well: 150-155°F (66-68°C)
Well done: 160°F+ (71°C+)
If you’re cooking at 385F/185C, utilize these cooking times as a guide to reach the ideal internal temperature. For those cooking at higher temperatures, reduce the suggested cooking times by a minute or two. It’s also safe to remove the steak from the oven when it’s around 5 degrees below your target doneness, as it will continue cooking and rising in temperature as it rests.
Rare: 6-7 minutes in the oven
Medium rare: 6-8 minutes in the oven
Medium: 7-8 minutes in the oven
Medium well: 8-10 minutes in the oven
Well done: 10-12 minutes in the oven
Calories: 641kcalCarbohydrates: 2gProtein: 46gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 168mgSodium: 120mgPotassium: 640mgFiber: 0.4gSugar: 0.1gVitamin A: 461IUVitamin C: 3mgCalcium: 35mg<span
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