Description
Cooking steak in the oven is a simple and foolproof method for achieving a perfectly juicy, flavorful steak with a beautifully seared crust. Whether you prefer ribeye, sirloin, or filet mignon, this oven-cooked steak recipe ensures restaurant-quality results in any season—no grill required!
Ingredients
- Steak (ribeye, sirloin, filet mignon, or your preferred cut)
- 1–2 tablespoons olive oil (or butter)
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
- Fresh or dried herbs (such as rosemary or thyme)
- 1 clove garlic, minced (optional)
Instructions
- Preheat the Oven – Set your oven to 400°F (200°C).
- Season the Steak – Generously season both sides with salt, black pepper, and any additional seasonings. Let it rest at room temperature for 30 minutes for even cooking.
- Heat the Skillet – In an oven-safe skillet (preferably cast iron), heat olive oil or butter over medium-high heat.
- Sear the Steak –
- Place the steak in the hot skillet and sear for 2-3 minutes per side until a golden-brown crust forms.
- Transfer to the Oven – Move the skillet to the preheated oven and cook for:
- Rare: 120-125°F (49-52°C) → ~5 minutes
- Medium Rare: 130-135°F (54-57°C) → ~6-7 minutes
- Medium: 140-145°F (60-63°C) → ~8-10 minutes
- Medium Well: 150-155°F (65-68°C) → ~10-12 minutes
- Well Done: 160°F+ (71°C+) → ~12-15 minutes
- Rest the Steak – Remove from the oven, tent loosely with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.
- Serve – Slice against the grain and enjoy with your favorite sides.
Notes
- Best Steak for Oven Cooking: Ribeye, sirloin, and filet mignon are excellent choices due to their tenderness and marbling.
- Why Rest the Steak? Letting the steak rest prevents juices from spilling out when cutting, keeping it tender.
- For a Crispier Crust: Finish by broiling for 1-2 minutes at the end for extra browning.
- No Cast-Iron Skillet? Use any oven-safe pan, or sear in a regular pan and transfer to a baking dish.
- Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Reheating: Warm in a 275°F (135°C) oven for about 10 minutes or in a skillet over low heat with butter.
