How to Cook Steak in the Oven
Updated Jan 07, 2026
How to cook steak in the oven with minimal prep, simple seasoning, and two easy cooking options. Includes a quick pan sauce recipe!
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I love cooking steak in the oven during the winter!
Cooking steak in the oven may be taboo, but it’s something I do all the time, and I think it’s tasty! When people ask how to cook steak in the oven, this is the method I come back to. A Little olive oil, garlic, thyme, salt, and pepper, to season the steak, and then either straight onto a hot sheet pan or seared in a skillet before transferring to the oven for a little crust. Both options work and don’t take much effort. I usually finish it with a quick pan sauce since everything’s already hot.
Happy Cooking!
– Yumna
Oven-Cooked Steak Ingredients (For Thick or Thin Cut Steaks)
- Steaks: You can use thick or thin-cut steaks. Thick steaks are cuts like ribeye or New York steak, with even, marbled fat about 1 to 2 inches thick. Thin-cut, like skirt, flank, or flat iron steak are less than 1-inch thick. Make sure to use the correct baking time based on the steaks thickness so you don’t over or undercook.
- Olive oil: Swap for avocado oil, if preferred. It just needs to be an oil that can withstand high heat.
- Seasonings: Get creative here with your favorite spices! I like fresh garlic, salt, pepper, and dried thyme.
Optional Ingredients for a Pan Sauce:
- Beef broth: This is used to deglaze the pan to make the sauce. You could also use chicken broth or vegetable broth.
- Butter: Adds richness and helps thicken the pan sauce.
How to Make Steak in the Oven: Two Ways
Most fine-dining restaurants cook steaks by doing a hot sear on the stovetop, then finish cooking it in the oven. But, if you are like I don’t have time for all that, I just want to cook it on a sheet pan and eat it that works too! Below, I’ve included how to cook steak in the oven both ways.
Cooking on a Sheet Pan
Cooking in Cast Iron Under the Broiler
How To Cook Steak In The Oven
Video
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 for thin cut, and 10 to 14 minutes for thick cut, 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 3 to 5 minutes for thin cut steaks, and 5 to 8 minutes for thick cut steaks, 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
- My Top Tip: 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.
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through. I do not recommend freezing cooked steak.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- 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.
Recipes to Serve with Oven Cooked Steak
FAQs
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.
