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How To Cook Steak In The Oven

Learn how to cook thick and thin steaks in the oven using two methods: on a sheet pan or seared in a cast iron skillet before going in the oven.
Course Entree, Tutorial
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 710kcal
Author Yumna Jawad


For the pan sauce:

  • 1 cup beef broth
  • 2 tablespoons butter


  • 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.


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. 
  1. 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.
  2. Pat dry the steak with a paper towel. Removing excess moisture from the steaks will help the seasonings and olive oil adhere better.
  3. 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.
  4. 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.
  5. 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. 


Calories: 710kcal | Carbohydrates: 2g | Protein: 47g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 1236mg | Potassium: 697mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 5mg