If you think that the only way to cook a perfect
steak at home is on the grill, this guide is here to change your mind. For many cuts—skirt, flank, ribeye, and even filet mignon—you can rely on your oven to get the job done. In under an hour (and with minimal effort), you can serve up a delicious steak dinner—no firing up the grill required. Preparing a date night at home or simple weeknight dinner? Follow our top tips for cooking a perfect steak in the oven, no matter the cut:
Top tips for cooking steak in the oven:
—Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. For thinner steaks, like flank and skirt, you’re better off just using the broiler.
—If you’re using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you’re starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. You can either stick the skillet in the oven while it’s preheating, or simply heat it up on the stovetop over a flame. When you’re cooking something like a skirt steak under the broiler, the hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat.
—Season the steak generously. Rub some olive oil onto meat, then use plenty of salt—more than you think you need. Salt brings out flavor, people—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 big 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 all that flavor gets wasted on the cutting board.
—Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.
How long does it take to cook steak in the oven?
For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop. For thinner cuts of meat, under the broiler, it’s about 6 minutes per side. (Flip it on the sheet pan halfway through.) Top Tip: Your steak will continue to cook while resting, so err on the side of caution.
Serving ideas for steak:
Serve your steak dinner with some roasted veggies, mashed potatoes, and a wedge salad and you’ve got an impressive meal you can rely on again and again. Need more inspo? Check out our favorite sides for steak!
Really looking to elevate your steak dinner? Serve some red wine butter, Tuscan butter, or cowboy butter alongside your steak for a dinner to remember.
Made this? Let us know how it went in the comments below!
If you think that the only way to cook a perfect
steak at home is on the grill, this guide is here to change your mind. For many cuts—skirt, flank, ribeye, and even filet mignon—you can rely on your oven to get the job done. In under an hour (and with minimal effort), you can serve up a delicious steak dinner—no firing up the grill required. Preparing a date night at home or simple weeknight dinner? Follow our top tips for cooking a perfect steak in the oven, no matter the cut:
Top tips for cooking steak in the oven:
—Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. For thinner steaks, like flank and skirt, you’re better off just using the broiler.
—If you’re using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you’re starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. You can either stick the skillet in the oven while it’s preheating, or simply heat it up on the stovetop over a flame. When you’re cooking something like a skirt steak under the broiler, the hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat.
—Season the steak generously. Rub some olive oil onto meat, then use plenty of salt—more than you think you need. Salt brings out flavor, people—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 big 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 all that flavor gets wasted on the cutting board.
—Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.
How long does it take to cook steak in the oven?
For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop. For thinner cuts of meat, under the broiler, it’s about 6 minutes per side. (Flip it on the sheet pan halfway through.) Top Tip: Your steak will continue to cook while resting, so err on the side of caution.
Serving ideas for steak:
Serve your steak dinner with some roasted veggies, mashed potatoes, and a wedge salad and you’ve got an impressive meal you can rely on again and again. Need more inspo? Check out our favorite sides for steak!
Really looking to elevate your steak dinner? Serve some red wine butter, Tuscan butter, or cowboy butter alongside your steak for a dinner to remember.
Made this? Let us know how it went in the comments below!
- Yields:
-
1 – 2
serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 50 mins
- Cal/Serv:
- 1109
Directions
-
For thicker steaks (such as ribeye or filet mignon)
- Step 1
Let steak sit at room temperature for 30 minutes.
- Step 2Preheat oven to 450°. Rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired.
- Step 3Preheat a large oven-safe skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Flip steak then transfer immediately to preheated oven.
- Step 4Roast until internal temperature of steak is 125° for rare, 135° for medium rare, and 145° for medium, about 8 to 10 minutes.
- Step 5Let steak rest for 10 minutes before slicing, against the grain.
- Step 1
-
For thinner steaks (such as flank or skirt)
- Step 1Let steak sit at room temperature for 30 minutes.
- Step 2Preheat oven to broil and position rack closest to heating element. On a baking sheet, rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired.
- Step 3Broil steak about 10 to 12 minutes, flipping halfway through. Internal temperature of steak should be 125° for rare, 135° for medium rare, and 145° for medium.
- Step 4Let steak rest for 10 minutes before slicing, against the grain.
Ethan Calabrese