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Learn how to cook steak in the oven; it’s so easy and so good! Cooking the perfect steak doesn’t always mean firing up the grill. Sometimes, it’s all about the oven, and I’m here to walk you through every juicy detail. Whether you’re working with a cut of steak that’s thick (think Ribeye or NY Strip) and ready to stand up to the heat or, say, a flank or skirt steak that is a bit thinner and needs a gentle touch, I’ve got you covered. And for those of you torn between the simplicity of a sheet pan and the sear-first skillet method mixed with an oven-finish technique, don’t worry – we’re diving into both.
Jump to Section
- Recipe At a Glance
- Ingredients to Make Thick Cut Steaks in the Oven
- How to Cook Thick Cut Steaks in the Oven
- Ingredients to Make Thin Cut Steaks in the Oven
- How to Cook Thin Cut Steaks in the Oven
- Tips for Making the Best Steak in the Oven
- How to Store & Reheat Oven Cooked Steak
- Frequently Asked Questions
- More Cooking Tutorials:
- How To Cook Steak In The Oven Recipe
Here’s the deal: cooking steak in the oven may be taboo, but it’s amazing! It starts with a blend of olive oil, garlic, thyme, salt, and pepper, massaged into those beautiful steaks, infusing them with flavor. Then, it’s decision time: lay it all out on a hot sheet pan for a hassle-free roast, or sear it off in a skillet for that irresistible crust. Either way, these steaks come out amazing – And because no steak is complete without a little extra something, we’re whipping up a simple yet, amazing pan sauce that’ll make you want to lick your plate clean. So preheat that oven, and let’s turn your kitchen into the best steakhouse in town.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven broiled
Dietary Info: Gluten-free
Key Flavor: Rich and savory
Skill Level: Intermediate
Summary
- Convenient cookware: This tutorial shows you how to cook steak in the oven using a sheet pan or a skillet, with the option of whipping up a 2-ingredient pan sauce in that same skillet. Use whatever is easiest and most convenient for you.
- Quick cooking: Knowing how to broil steaks in the oven allows you to have an easy and healthy entree in under 20 minutes.
- Flexibility with cut of steak: With this guide, you can experiment with different cuts of steak, whether it’s a thick-cut like ribeye or New York or a thinner cut. You’ll be armed with everything you need to know to achieve perfectly tender and juicy steak, no matter the size.
- Enjoy steak year-round: No need to fire up the grill. You can get melt-in-your-mouth steak in the oven by following these simple tips and tricks. It’s a simple yet reliable way to enjoy a delicious steak dinner all year long.
Ingredients to Make Thick Cut Steaks in the Oven
- Thick-cut steaks: Use your choice of cut, like ribeye or New York steak, with even fat marbling and an approximately 1-inch thickness.
- Olive oil: Helps to seal moisture during cooking and promotes browning in the steaks.
- Seasonings: A simple blend of dried thyme, salt, and black pepper creates a classic flavor profile that pairs well with other dishes.
- Garlic: Adds a savory depth to the steak.
- Beef broth: Broth helps create the pan sauce, similar to au jus, that further adds moisture and flavor.
- Butter: Steak and butter make a perfect match, and it’s especially important when going for that melt-in-your-mouth steak in the oven.
How to Cook Thick Cut Steaks in the Oven
Learn how to cook steak in the oven using two simple methods: on a sheet pan and in a skillet. The sheet pan method will show you how to cook steak in the oven without searing, while the skillet method is great if you want to start on the stovetop first. They are both foolproof and equally mouthwatering!
Cooking Thick Cut Steaks On A Sheet Pan
- Place the sheet pan in the oven while the oven is preheating. In a small bowl, combine the olive oil, garlic, thyme, salt, and pepper and rub the seasoning mixture all over both sides of the steak. Carefully add the seasoned steaks to the hot sheet pan.
- Transfer the hot sheet pan with the steaks to the oven and broil until cooked to your desired level of doneness.
Remove and Let Rest from the Oven
Remove from the oven and allow the steak to rest to seal in the juices.
Cooking Thick Cut Steaks in Cast Iron Under the Broiler
- Place an oven-safe skillet over high heat on the stovetop. Sear the seasoned steaks on both sides until they develop a nice brown crust.
- Carefully transfer the skillet to a preheated oven and broil until the steaks are cooked to your desired level of doneness.
- Remove the steaks from the skillet and add beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Simmer the liquid until it’s reduced by half. Stir in butter and cook until the sauce thickens.
- Return the steak and drizzle with the pan juices.
Remove and Let Rest from the Oven
After you broil steak in the oven, it’s important to give it ample resting time. It’s a good idea to cover it with aluminum foil to trap some of that heat. Then cut the steak against the grain.
Ingredients to Make Thin Cut Steaks in the Oven
- Thin-cut steaks: Use your choice of cut, like skirt, flank, or flat iron steak.
- Olive oil: Helps to seal moisture during cooking and promotes browning in the steaks.
- Seasonings: A simple blend of dried thyme, salt, and black pepper creates a classic flavor profile that pairs well with other dishes.
- Garlic: Adds a savory depth to the steak.
- Beef broth: Broth helps create the pan sauce that adds more moisture and flavor.
- Butter: Steak and butter make a perfect match and it’s especially important when going for that melt-in-your-mouth steak in the oven.
How to Cook Thin Cut Steaks in the Oven
Cooking thin-cut steaks in the oven is similar to cooking thick-cut steaks, but you must be mindful of the time since thinner steaks can overcook faster. Learn how to broil steaks in the oven using two simple methods: sheet pan and in a skillet.
Cooking Thin Cut Steaks On A Sheet Pan
- Place the sheet pan in the oven while the oven is preheating. In a small bowl, combine the olive oil, garlic, thyme, rosemary, salt, and pepper, and rub the seasoning mixture all over both sides of the steak. Carefully add the seasoned steaks to the hot sheet pan.
- Transfer the hot sheet pan with the steaks to the oven and broil until cooked to your desired level of doneness. Watch them closely!
Remove and Let Rest from the Oven
Don’t be tempted to rush in and start slicing the steak just yet. It benefits greatly from a good rest time to allow those natural juices to redistribute back into the meat. It’s especially important with thin-cut steak, where the risk of overcooking is higher.
Cooking Thin Cut Steaks in Cast Iron Under the Broiler
- Place an oven-safe skillet over high heat on the stovetop. Sear the seasoned steaks on both sides until they develop a nice brown crust.
- Carefully transfer the skillet to a preheated oven and broil until the steaks are cooked to your desired level of doneness.
- Remove the steaks from the skillet and add beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Simmer the liquid until it’s reduced by half. Stir in butter and cook until sauce thickens.
- Return the steak and drizzle with the pan juices.
Remove and Let Rest from the Oven
Let the steak rest in the pan along with the pan juices. You may also want to cover it with aluminum foil to trap some of that heat.
Tips for Making the Best Steak in the Oven
- Start with room-temperature steak. Whether you use thick-cut or thin-cut steak, it’s important that you bring it to room temperature first to ensure it cooks evenly.
- Pat dry the steak with a paper towel. Removing excess moisture from the steaks will help the seasonings and olive oil adhere better.
- Preheat the oven and sheet pan. Even when you broil steak in oven, it’s important that you preheat the sheet pan to achieve a good sear.
- Let it rest. Don’t rush into cutting the steak immediately after cooking it. Resting the meat after cooking allows the juices to be redistributed, resulting in a juicier steak.
- Check for precise doneness. If you’re unsure if your steak is cooked to your preference, use an instant-read meat thermometer to check for doneness.
How to Store & Reheat Oven Cooked Steak
Store leftover steak in an airtight container in the refrigerator. To reheat, transfer the steak along with any juices into a covered skillet and warm it on the stovetop over medium heat. Cover the skillet to keep the steak moist, but reheat it uncovered if you prefer a crispier steak.
How Long Will Steak Last in the Fridge?
Oven cooked steak will last in the fridge for up to 4 days.
Can I Freeze Oven Cooked Steak?
Yes, wrap the steak tightly in plastic wrap or aluminum foil and place it into an airtight zip-top bag, removing as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge and reheat if desired.
Frequently Asked Questions
This will depend on how thick your steaks are and how well you prefer your steaks to be cooked. As a general guide, thick cut steaks can be cooked in under 15 minutes, while thin-cut steaks will cook much faster than that.
If you follow my cooking technique, flipping the steak is unnecessary. Don’t forget to heat the sheet pan in the oven during preheating so when you add the seasoned steak, the heat from the pan will form an instant sear on the bottom.
The meat temperature depends on your desired level of doneness. For accuracy, I recommend you use a meat thermometer and cook to these approximate internal temperatures: rare is 120˚F to 125˚F, medium rare is 130˚F to 135˚F, medium is 140˚F to 145˚F, medium well is 150˚F to 155˚F, and well-done steak should have an internal temperature between 160˚F to 165˚F.
Whether you’re looking for a quick weeknight dinner or an impressive main dish for a special occasion, this oven-cooked steak checks off all the boxes. And now that you know how to finish steak in the oven, you can get a perfectly juicy steak with minimal effort and little time!
More Cooking Tutorials:
- How to Cook Frozen Beef
- How to Grill Chicken Thighs
- How to Grill Salmon
- How to Cut a Whole Chicken
- How to Grill Steak
- How to Make Scrambled Eggs
- How to Bake Tofu
- How to Poach Chicken
- How to Make Shrimp Cocktail
- How to Cook Frozen Fish
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How To Cook Steak In The Oven
Ingredients
- 2 steaks of choice
- 2 tablespoons olive oil
- 2 cloves garlic finely minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
For the pan sauce:
- 1 cup beef broth
- 2 tablespoons butter
Instructions
- Preheat the oven to 400°F. While the oven is heating, place an empty sheet pan or skillet in the oven to get it hot as well. Bring the steaks out of the fridge to let them sit at room temperature.
- In a small bowl, combine the olive oil, garlic, thyme, rosemary, salt and pepper and rub the seasoning mixture all over both sides of the steaks.
- Carefully remove the hot sheet pan or skillet from the oven and add the seasoned steaks to it.
Cook on a Sheet Pan
- Transfer the hot sheet pan to the preheated oven and broil for 6-10 minutes, depending on your desired level of doneness, 120°F to 160°F.
- Remove the sheet pan from the oven, allow them to rest for 5 minutes, then slice and serve.
Cook on a Skillet
- Place the oven-safe skillet over high heat on the stovetop. Sear the seasoned steaks for 1-2 minutes on each side, or until they develop a nice brown crust.
- Carefully transfer the skillet to the preheated oven and broil for 5-8 minutes, depending on your desired level of doneness, 120°F to 160°F.
- Remove the skillet from the oven, place the steaks on a cutting board or plate to rest tented with aluminum foil.
- While the steaks are resting, return the skillet to the stovetop over medium heat. Pour beef broth, and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Allow the liquid to simmer and reduce by half, which will take about 5-7 minutes. Stir in the butter and continue to cook the sauce until it thickens slightly, about 2-3 minutes.
- Slice the steak and drizzle the pan sauce over them.
Notes
- Start with room-temperature steak. Whether you use thick-cut or thin-cut steak, it’s important that you bring it to room temperature first to ensure it cooks evenly.
- Pat dry the steak with a paper towel. Removing excess moisture from the steaks will help the seasonings and olive oil adhere better.
- Preheat the oven and sheet pan. Even when you broil steak in oven, it’s important that you preheat the sheet pan to achieve a good sear.
- Let it rest. Don’t rush into cutting the steak immediately after cooking it. This allows the juices to be redistributed, resulting in a juicier steak.
- Check for precise doneness. If you’re unsure if your steak is cooked to your preference, use an instant-read meat thermometer to check for doneness.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
