How To Cook Steak In The Oven

If you believe that grilling is the only way to cook a perfect steak at home, then think again. For most any cut—skirt, flank, ribeye, even filet mignon—a ripping hot skillet and an oven can get the job done admirably well. In under an hour (and with minimal effort), you can serve up a delicious steak dinner—no firing up the grill required. So skip the fancy restaurant; my guide here will ensure that your Valentine's Day dinner (or any special occasion) is every bit as special, right at home. Read on below for my top tips for cooking a perfect steak in the oven, no matter the cut:

What People Are Saying:
"What a delicious steak!! My first time making in the oven. It came out so tender and juicy, I just couldn't believe it." - Tcheek

"OMG! This right here is my forever go to!... These were the most amazing steaks I’ve ever cooked; better than quite a few of the ones I’ve had in restaurants." - Sarita

How To Cook Steak In The Oven

INGREDIENTS

• Steak: The beauty of this method is that it suits pretty much any steak, from thick to thin, spendy to budget-friendly. Whatever you choose, do be sure to pat the steak as dry as possible before you do anything else. Moisture is the enemy of a good crust.
• Olive Oil: Rather than heating oil in a super-hot skillet, where it will instantly smoke and turn acrid, I rub the steak with a thin coat of oil. Not only does this prevent sticking, but it facilitates browning.
• Kosher Salt: Table salt is great for baking, but when I’m seasoning a steak, I want a salt I can feel, a salt with some texture, a salt I can sprinkle over generously without worrying that a small slip will result in overseasoning. Kosher salt, Diamond Crystal in particular, is just that salt.
• Black Pepper: Steak without black pepper is like cake without sugar. There’s just something about the way sharp, spicy, aromatic pepper brings out the beefiness in beef.

STEP-BY-STEP INSTRUCTIONS

If you’re working a thicker steak (at least 1" thick), preheat your oven to 450°. For a thinner steak, heat your broiler and position an oven rack as near to the heating element as possible. Rub the steak with oil, then season with salt and pepper; be generous about it—steak needs a heavy hand with the seasonings.

For thicker steaks, grab a large ovenproof skillet. A cast-iron skillet is ideal, but stainless steel works too. Avoid nonstick skillets—you won’t get a good crust in them and they’re not designed to handle to the sort of high heat we need. To determine whether the skillet is properly heated and ready for action, flick a few drops of water into it—the water should sizzle and evaporate instantly. Place the steak in the skillet and cook, undisturbed, until deep golden underneath, 3 or 4 minutes; the idea is to sear the steak on one side before finishing it in the oven. Turn the steak over and carefully transfer the skillet to the oven. If broiling, place the steak on a baking sheet and transfer it to the oven.

Roast (or broil) until an instant-read thermometer inserted into the thickest part of the steak registers 125° for rare, 135° for medium-rare, or 145° for medium, 8 to 10 minutes (10 to 12 minutes if broiling).

Transfer the steak to a cutting board and let rest 10 minutes before slicing against the grain. Sprinkle with kosher salt (or flaky sea salt, if you’ve got it!) and grind some black pepper over.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• If you’re using a skillet, preheat it until it’s HOT: An intensely hot skillet is critical for achieving a beautiful crust. If you start with a cold pan, the meat will turn an unappetizing shade of brownish grey and will be totally one note in texture. You can preheat your skillet in the oven while it's preheating or on the stovetop. When you're cooking something like a skirt steak under the broiler, the direct heat will be enough to achieve the same charred effect without the risk of overcooking the meat.
• Season the steak generously: Rub some olive oil into the meat, then use plenty of salt—more than you think you need. Salt brings out flavor, people, so don't be shy. Also, please use freshly ground black pepper, not the kind in the little spice jar. It makes a HUGE difference.
• Sear it on one side: Again, only if you're working with a thick hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip. Once you turn it, it's time for the oven.
• Let it rest: This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and the juices just wind up on the cutting board.
• Slice against the grain: One of the most common reasons for tough and chewy steak is incorrect slicing. Going against the grain means slicing perpendicularly to the orientation of the muscle fibers.
• How long does it take to cook steak in the oven? For thicker cuts, expect about 8 minutes in a 450° oven, after searing on the stovetop. For thinner cuts, broil for about 6 minutes per side, flipping the steak halfway through. Top tip: Your steak will continue to cook while it rests, so err on the side of caution. Of course, this all depends on your preferred level of doneness. I highly recommend using a meat thermometer to guarantee your steak is cooked to your liking. Here's a cheat sheet:
  — Rare: 125°
  — Medium-rare: 135°
  — Medium: 145°

Storage

Steak will keep for up to 3 to 4 days when stored in an airtight container in the refrigerator.