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Cook up an easy, mess-free and totally delicious oven roasted steak with my guide on How to Cook Steak in the Oven! From sheet pan steak to a decadent reverse sear, I've got all the best ways to cook steak in the oven.
Cooking Steak in the Oven
If you know anything about me, you know how much I love a good steak recipe. Whether I'm grilling steak, cooking steak sous vide, or smoking steak, I get so excited about the juicy, tender steak dinner that awaits.
Needless to say, there are plenty of ways to cook steak - and one of the easiest, most convenient methods is in the oven. Once you know how to bake steak, I guarantee you'll want to make it this way more often!
And don't you worry- baking a steak is easy and totally delicious. And there are so many great ways to do it! From the ultimate ease of sheet-pan steak to juicy, crispy reverse-sear, baking a steak is a great alternative to grilling or pan-frying.
So no matter what your tools are, it's time to get cooking! Whip up a baked steak recipe and you'll be shocked at how delicious steak in the oven can be!
Oven Steak Ingredients
- Salt and pepper
There are lots of steak cuts out there with different strengths! Check out my Beef Cuts Guide for all the details on what steak to choose. For a delicious baked steak, I would suggest using Ribeye, porterhouse, or strip steak.
How to Cook a Steak in the Oven
Oven Skillet Method
- Preheat the oven by turning on the broiler, and set the cast iron pan in the oven.
- When it's nice and hot, set the steaks in the cast iron pan. If you're touching the pan, use thick, protective oven mitts- the cast iron will be very hot.
- Cook until deeply seared on one side, about 3 minutes, then flip and cook another 3 minutes.
- Remove from the oven and let rest 10 minutes, tented in foil, then slice and serve!
Cooking steaks in a cast iron skillet set directly in the oven is a great way to cook steaks completely hands-off while still achieving a nice crust! If you've got a cast iron skillet and no time to lose, this is the method for you.
- Pros: Hands-off and simple, with only one pan to clean. Creates a satisfying crust on the steaks without needing to sear them on the stove and make a mess.
- Cons: Preheating the skillet means you'll be handling extremely hot cast iron, which can be dangerous if you're not extra careful.
This method will result in satisfying, delicious steaks without any hassle. The crust won't be as crispy as when grilling, but I promise you'll savor every bite!
Sheet Pan Method
- Preheat the oven by turning on the broiler, and wait until it's nice and hot.
- Making sure that the steaks are at room temperature, season them and set them on a sheet pan.
- Broil for 5 minutes, then flip and broil 3 more minutes.
- Remove from the oven and let rest 10 minutes, covered in foil, then slice and serve!
If you're looking for the easiest and most hands-off way to cook steak, the sheet pan is your key to success!
- Pros: Extremely easy, hands-off cooking with few dishes. Perfect for beginner cooks or when you're too busy to bust out a frying pan.
- Cons: No searing will mean that the crust won't develop as much. Steaks cooked on a sheet pan are delicious, but don't expect the same results as you would get from searing the meat first.
This method is extremely simple, using only a sheet pain and your oven's broiler. It's the perfect way to cook up veggies and steak at the same time, as they can all go in the pan together!
Sear and Bake Method
- Set a cast-iron skillet over high heat, and preheat the oven to 450°F. Once it's nice and hot, add the steaks and any extra ingredients such as butter and seasonings.
- Sear until nicely browned and crisp on all sides. Once seared, set the pan in the oven and bake for about 6-8 minutes for a medium-rare steak.
- Remove from the oven, and rest the steaks, covered, for about 10 minutes. Then slice, and serve!
If you're looking to make a steak that's right out of a restaurant, then sear and bake is the cooking method for you! This is a fast way to cook deliciously crisp, tender, juicy steak with an incredible crust and lots of flavor.
- Pros: Relatively simple, using only one pan. Very fast and allows for basting for added flavor. High quality sear.
- Cons: Very small window for error, easily overcooked. Make sure to use a meat thermometer and check out my incredible Pan-Seared Steak for an exact recipe!
My favorite thing about the sear and bake method is being able to baste the steaks as they sear! This adds tons of delicious flavor that you can't get without searing the steaks yourself.
Reverse Sear Method
- Preheat the oven to 275°F, and place a wire rack on a baking sheet. Place the seasoned steak on the rack.
- Set the baking sheet in the oven, and on a lower rack, place a cast-iron skillet in the oven to heat as well. Bake for 15 minutes, until the steak reads 90°F internally.
- Remove the steaks from the oven and set the cast-iron skillet on the stove on high heat. Add oil to the pan (Choose one with a high smoking point like avocado oil), then add the steak and sear for 2 minutes per side, until the internal temperature reaches 135°F.
- Remove from the pan, set on a cutting board to rest for 10 minutes, then slice and serve!
In my opinion, this is the best way to cook steak in the oven! It's easy, user-friendly, and makes the perfect sear every time. By cooking the steak at low temperatures in the oven before searing it on the stove, you get perfect temperature control and a crispy, delicious crust.
- Pros: Hard to overcook, and the low temperature breaks down connective tissue well. Allows for basting and perfect for making alongside sides, as it can be left in the oven without overcooking.
- Cons: Takes two pans, thus more dishes. Requires handling very hot cast iron. Overall longer cook time.
My favorite thing about reverse searing steak is that it's perfect for any cut of beef. Because the beef cooks at a lower temperature for longer, there's more time for connective tissues to break down, so even the toughest steak cut will be melt-in-your-mouth tender!
Scroll to the bottom of the page for an incredible recipe using this method- or check out my Reverse-Sear Steak!
How Long to Cook Steak in the Oven
|Desired Doneness||Total Time to Cook|
|Rare||11-13 minutes for 1"; 13-15 minutes for 1.5"|
|Medium-rare||12-14 minutes for 1"; 14-16 minutes for 1.5"|
|Medium||13-15 minutes for 1"; 15-17 minutes for 1.5"|
|Medium-well||14-16 minutes for 1"; 16-18 minutes for 1.5"|
|Well-done||15-17 minutes for 1"; 17-19 minutes for 1.5"|
As with all cooking methods, the cooking time for steak in the oven depends on how well cooked you like your steak! The important part of cooking beef is the internal temperature, and cooking times are only estimates. Check out my Beef Temperature Guide for more details!
Oven Cooked Steak Tips
- Choose the cooking method that works best for you! I opt for the oven skillet method when I'm exhausted and want a satisfying dinner with the fewest steps possible, and I go for the reverse-sear method when I want the best oven steak I can make!
- Remember, when you're cooking steak, the most important thing is the internal temperature. Cooking times are only a suggestion- it's all about the temperature! Keep an instant-read thermometer on hand at all times.
- Preparing the steak is key! For the best steak you can make, make sure to salt the steak and tenderize it. Follow my guides for the easiest ways to take steak to a new level of quality!
- High-temperature cooking tends to spatter, especially searing. Be sure to wear protective clothing like oven mitts and an apron to avoid being spattered by hot oil.
- See my guide to Steak Cuts for info on every cut of steak!
Baking Steak FAQ
Oven cook times for steak depend on how well cooked you want it, and how high the temperature of the oven is. If you're reverse-searing the steak and cooking it at a low temperature, cook it for 15 minutes or more in the oven. For cooking at high temperature, cook for 6-8 minutes for medium-rare.
To cook a steak in the oven, place the seasoned steak on a sheet pan (or even better, on a cooling rack on a sheet pan) and set it in the oven at 450°F or with the broiler turned on. Cook for 5 minutes, then flip the steak and cook again. Remove when the internal temperature reaches 135°F or your preferred level of doneness!
The best temperature for cooking steak in the oven depends on your preferred process! For a classic seared and baked steak, cook it in the oven at 450°F. For a reverse sear, cook it at 275°F for longer. The low and slow cooking method gives you greater control of the temperature of the steak.
You can cook steak without a cast iron skillet! Any oven-safe skillet will work, such as stainless steel. Just be careful with nonstick that has Teflon coating, as it can be damaged by the higher cooking temperatures of baked steak. If you don't have any oven-safe skillets, cook the steak in the oven with a baking sheet.
What to Serve with Steak
- Steak Sides
- Bearnaise Sauce
- Red Wine Reduction Sauce
- And of course, check out my Leftover Steak Recipes - if you have any!
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How to Cook Steak in the Oven
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
- Preheat the oven to 275°F. Place a wire cooling rack onto a baking sheet, then place 1 ribeye steak onto the wire rack. Season both sides of the ribeye with 1 tablespoon seasoning.1 Ribeye steak, 1 Tablespoon Santa Maria seasoning
- Add to the oven and bake for 15 minutes, until the internal temperature reaches 90°F. Along with the steak, place your cast-iron skillet in the oven to allow it to heat as the beef cooks.
- Once the ribeye reaches 90°F, remove it from the oven. Carefully remove the cast-iron skillet with oven mitts and place onto a burner on the stove, and add the avocado oil over high heat.2 Tablespoons Avocado oil
- Once the oil is hot and smoking, add the ribeye and sear for 2 minutes per side, or until the internal temperature reads 135°F on an instant-read thermometer.
- Carefully remove the reverse sear ribeye from the skillet and let it rest on a plate for 10 minutes. Top with 1 tablespoon unsalted butter and allow it to melt. If using, top with fresh rosemary. Slice, and serve!2 Tablespoon Unsalted butter, Fresh rosemary
- To ensure the perfect temperature every time, use a meat thermometer.
- Always let your steak rest after cooking. This helps seal in all of the flavor, so don’t slice it too early!
- Cut against the grain when cutting steak. The grain looks like little lines running through the steak itself, so cut in the opposite direction to those lines. This will give you the best bite every time.