The Ultimate Guide to Cooking Steak Perfectly in Your Oven

Cooking a steak to perfection can seem daunting, especially if you’re used to relying solely on the grill or stovetop. However, the oven is an incredibly versatile tool that, with the right technique, can produce a succulent, evenly cooked steak every time. This guide will walk you through the entire process, from selecting your cut to achieving the perfect sear and resting period, ensuring you can confidently cook steak in the oven like a seasoned chef.

Understanding the Basics: Choosing Your Steak

Before we even think about preheating the oven, let’s talk steak. The cut you choose will significantly impact the final result, so it’s essential to select one that suits your preference and cooking style.

Popular Cuts for Oven Cooking:

• Ribeye: Known for its rich marbling and robust flavor, ribeye steaks are a fantastic choice for oven cooking. The fat renders beautifully, keeping the meat moist and tender.
• New York Strip: A leaner cut with a good balance of flavor and tenderness. Its consistent shape makes it relatively easy to cook evenly in the oven.
• Filet Mignon: The most tender of all cuts, filet mignon is prized for its delicate flavor and melt-in-your-mouth texture. However, it’s also the leanest, so care must be taken to avoid overcooking.
• T-Bone & Porterhouse: These steaks offer the best of both worlds, combining a tender filet with a flavorful strip. Their larger size requires slightly longer cooking times.
• Sirloin: A more budget-friendly option, sirloin can still be delicious when cooked correctly. Choose a top sirloin for better flavor and tenderness.

Factors to Consider When Selecting Your Steak:

• Thickness: Aim for steaks that are at least 1 inch thick. Thinner steaks are more prone to overcooking in the oven. For larger cuts like porterhouse or ribeyes a 1.5-2 inch thickness is optimal
• Marbling: The intramuscular fat (marbling) is what gives steak its flavor and moisture. Look for steaks with good marbling for the best results.
• Freshness: Choose steaks that are vibrant in color and firm to the touch. Avoid any that look dull or have an off odor.

Essential Tools and Ingredients

Having the right tools and ingredients at hand will make the cooking process much smoother and more enjoyable.

Tools You’ll Need:

• Oven: Your primary cooking appliance! Make sure it is properly calibrated for accurate temperature.
• Oven-Safe Skillet: A cast-iron skillet is ideal for its even heat distribution and ability to go directly from stovetop to oven. A stainless steel pan is a good substitute, but avoid non-stick pans as they can’t withstand high oven temperatures.
• Meat Thermometer: An absolute must for accurate cooking. A digital instant-read thermometer is highly recommended.
• Tongs: For flipping the steak and moving it around without piercing it and releasing juices.
• Cutting Board: For resting and carving the steak.
• Aluminum Foil: For tenting the steak during the resting period.

Ingredients You’ll Need:

• Steak(s): Your chosen cut, brought to room temperature for about 30-60 minutes before cooking.
• Salt: Coarse kosher salt is ideal for seasoning.
• Black Pepper: Freshly ground black pepper for a robust flavor.
• Cooking Oil: High-heat cooking oil like canola, avocado, grapeseed or clarified butter.
• Optional: Butter, fresh herbs (thyme, rosemary), garlic cloves, for basting.

Step-by-Step Guide to Oven-Cooking Your Steak

Now that we have all the prerequisites, let’s get to the cooking! This detailed step-by-step guide will ensure a perfectly cooked steak, regardless of your experience level.

Step 1: Prepare the Steak

Bring to Room Temperature: Remove the steak from the refrigerator 30-60 minutes before cooking. This allows the steak to cook more evenly and avoids a cold center. Pat the steak dry with paper towels; excess moisture hinders searing.

Season Generously: Liberally season the steak on all sides with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning; this is crucial for developing a flavorful crust. For a deeper flavor you may season at least one hour before cooking or even the day before. In this case you must keep your steak in the fridge, uncovered, after salting. Let the steak rest at room temperature after this process as described above

Step 2: Preheating the Oven and Skillet

Preheat the Oven: Preheat your oven to 400°F (200°C). For thicker cuts (1.5 inches or more), 350°F (175°C) is often preferred to cook it through without burning the exterior.

Heat the Skillet: Place your oven-safe skillet over medium-high heat on the stovetop. Add about 1-2 tablespoons of high-heat cooking oil to the skillet. Allow the oil to heat until it shimmers and is ready for a sear. The pan needs to be screaming hot to get a good sear.

Step 3: Searing the Steak

Sear on Stovetop: Carefully place the steak in the hot skillet. Avoid overcrowding the pan, as this will lower the temperature and prevent proper searing. Sear the steak for 2-3 minutes per side, until a deep, golden-brown crust has formed. Use tongs to flip it, not a fork.

Optional: Add Aromatics: If desired, add 1-2 tablespoons of butter, a few sprigs of fresh herbs (thyme, rosemary), and a couple of crushed garlic cloves to the pan during the last minute of searing. Tilt the pan and use a spoon to baste the steak with the flavored butter. This will impart extra flavor and aroma to the steak.

Step 4: Transfer to Oven

Move to the Oven: Once the steak is nicely seared, carefully transfer the skillet to the preheated oven. This is where the steak will cook through evenly.

Step 5: Cooking in the Oven

Oven Time: The cooking time will depend on the thickness of the steak and your desired level of doneness. Use a meat thermometer to check the internal temperature, inserting it into the thickest part of the steak. The guide below provides the desired internal temperatures:

• Rare: 125°F (52°C) – Cool red center
• Medium-Rare: 130-135°F (54-57°C) – Warm red center
• Medium: 135-140°F (57-60°C) – Warm pink center
• Medium-Well: 140-145°F (60-63°C) – Slightly pink center
• Well-Done: 150°F+ (65°C+) – No pink

Approximate Oven Cooking Times (after searing) based on thickness:

• 1 inch thick: 4-6 minutes for medium-rare, 6-8 minutes for medium
• 1.5 inches thick: 6-8 minutes for medium-rare, 8-10 minutes for medium
• 2 inches thick: 8-10 minutes for medium-rare, 10-12 minutes for medium

Remember these are guidelines and your cooking time may vary. Always trust your meat thermometer to get the desired doneness. For thick steaks, lower heat and longer time may be necessary. If your steak is thick, feel free to flip the steak halfway through cooking to ensure it cooks evenly.

Step 6: Resting the Steak

Resting is Crucial: Once the steak reaches your desired internal temperature, remove the skillet from the oven. Transfer the steak to a cutting board and loosely tent it with aluminum foil. Allow the steak to rest for 5-10 minutes. This resting period is crucial because it allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful piece of meat. Do NOT cut into the steak immediately after cooking. You will lose all the juice and have a dry steak.

Step 7: Carving and Serving

Carve Against the Grain: After the steak has rested, remove the foil and carefully carve it against the grain using a sharp knife. Carving against the grain will make the steak more tender and easier to chew.

Serving Suggestions: Serve your perfectly cooked steak with your favorite sides. Mashed potatoes, roasted vegetables, a fresh salad, or a simple pan sauce are all excellent complements.

Tips for Success

• Room Temperature Matters: Always allow your steak to come to room temperature before cooking for even cooking.
• Don’t Skimp on Seasoning: Generously season the steak with salt and pepper for the best flavor.
• High Heat for Searing: Ensure your skillet and oil are hot before adding the steak to get a good sear.
• Use a Meat Thermometer: Rely on a meat thermometer to determine doneness, not just cooking time.
• Don’t Skip Resting: Always allow the steak to rest for 5-10 minutes before carving to ensure maximum juiciness.
• Experiment with Flavors: Don’t be afraid to experiment with different herbs, spices, and aromatics to customize your steak.
• Be Patient: Don’t overcrowd your pan. Work in batches to avoid dropping the pan’s temperature.
• Practice Makes Perfect: Cooking the perfect steak may take practice. Don’t be discouraged if your first attempt isn’t flawless. Keep practicing, and you’ll become a steak-cooking pro in no time.
• Consider Reverse Searing: For thicker cuts, consider a reverse sear method: bake the steak in a low oven (250-275F) to bring it almost to temperature, then sear it in a hot pan for the perfect crust. This may be a more reliable method to achieve your desired level of doneness for thick cuts.

Conclusion

Cooking steak in the oven is a fantastic method that offers consistent results and delicious flavor. By following this comprehensive guide, you’ll be well-equipped to create restaurant-quality steaks in the comfort of your own home. Remember to pay attention to detail, use a meat thermometer, and don’t forget to rest your steak. With a little practice, you’ll be enjoying perfect, oven-cooked steaks every time. Happy cooking!