Grilling and pan-searing are both fantastic ways to cook steak, but with a thick cut, the outside can get gray and overcooked before the center is done. So, I tried this skillet-to-oven method aiming for evenly-cooked steak, and the meat was cooked perfectly! However, I will admit that I missed the charred outside a little, but the tender and juicier interior made up for it.
I highly recommend using a remote probe thermometer for this recipe so you can make sure to remove the steaks from the oven as soon as they hit the right temperature.
Give this technique a try the next time you have some big, fat steaks and want to cook them just right!
Oven Steak: Tips & Tricks
- Even though many of us would prefer grilled steak, throwing it in the oven is probably your easiest route. Not to mention, it will let you focus on getting other parts of dinner handled or give you a few extra minutes to relax.
- Keep in mind: You’ll need a good thickness on your steaks. A fine oven-cooked steak works best with meat pieces that are 2” and up. However, if you don’t have this kind of thickness, go for a minimum of 1,5”.
- Here are some timings regarding the thickness of your meat pieces:
- 1.5″ – 14 minutes total
- 2″ – 18 minutes total
- 2.5″ – 20 minutes total
- 3″ – 25 minutes total
- Preheating the oven is a must when it comes to this recipe. However, cooking steak in the oven implies ALWAYS preheating your cooker.
- When placing the meat in the oven, add some olive oil, or butter. Even though olive oil is fine enough, the butter will give your steaks a nicer brown color.
- When it’s time to flip the steaks, a timer is the right answear. If you are like me, the first side of your meat will be too brown. So, just go and set your timer and continue setting the table in pieces.
Even the thickest cuts of meat will turn out perfectly with this easy Oven Steak recipe!
How to Perfectly Cook Steak in the Oven
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 thick cuts of steak
- 2 tablespoons softened butter or olive oil (butter will brown better)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt
- freshly ground black pepper
Ingredients
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Rate this recipe!
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- Preheat oven to 400 degrees F.
- Heat an iron skillet (or other oven safe skillet) over high heat until it is very hot. While it heats, rub butter or oil over the steaks, and sprinkle garlic powder, onion powder, salt and pepper evenly over both sides.
- Place steaks in hot pan and cook about 2 minutes per side, just to sear the outside.
- Turn off burner, and carefully transfer hot skillet to oven. Reduce oven temperature to 200 degrees F. Bake for 5 minutes, then carefully flip steaks over and continue baking until internal temperature reaches 140 degrees F for rare or 145 degrees for medium rare.
- Remove steaks to a plate to rest for 5-10 minutes before serving.
Adapted from How to Bake Beef Steak to Melt in Your Mouth at Livestrong.com and How to Cook Steak in the Oven from How Stuff Works.
Happy Cooking!
Finally, it’s your time to share your experience and thoughts on our juicy Oven Steak recipe. Don’t hesitate to improvise a little, since your taste may differ from mine. So, you can always skip the “garlic, onion, and herbs” part, and go for a classic salt and pepper meat. That’s totally fine!
Also, the comments section is the place where you can share everything you feel like. Any further questions, opinions, or even advice on the steak in the oven recipe. You already know how eager we are to learn from our beloved readers!
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LeighAnn Mills says
You were not lying about the title of the recipe….wow! For 2 pounds of sirloin at 1.5″ thick I had to leave in the oven about 20 minutes for medium rare. I was questioning myself the whole time even though I was taking the temps. Perfect. My husband told me to not lose this recipe. This is the best EVER I have made! Thank you!
Jane says
This was absolutely delicious! What would you recommend serving it with?
Teresa says
So glad I found this recipe, my steaks turned out great, quick and easy!
Denise Greene says
Going to try with with some Bavette steak this very night. Sounds great! I do have trouble with steaks not coming out tender enough, so hoping this will be the ticket to better texture.
Denise Greene says
Update: I have this recipe bookmarked now. It is the only steak recipe I’ll ever need. They come out tender and juicy every time.
Thank you!
Yadira says
Well, here goes nothing. Lol. I am a terrible steak cooker. They always come out like bricks. I’m trying this recipe and I hope it comes out ok. Wish me luck. I’ll keep you posted. Thank you for sharing this recipe.
Keny says
So, how did you’re steaks come out?
Mark says
Is there any way to go about doing this while cooking until it is well done? I tried leaving it in longer so the insides weren’t juicy and were instead brown, but it ended up being overly cooked on the outside, while still not properly cooked on the inside.
Stephanie says
You want the inside to be pink and then when it sits for 5 to 10 minutes before the person eats it it will be well done.
Alyssa says
Entire Family LOVED this recipe!! My husband is super picky about his steak and he told me to be sure to remember how I cooked them tonight!! Thank you!
Anita says
I just tried this..it was excellent!
Donnis says
Looks good…. I’d try this.
Debbie says
Looks great but allergic to onions would like more recipes w/o onions but… I always know I can omit!
Andi Gleeson says
Oh, I’m sorry, Debbie! I have to admit that I use onions A LOT. If it were me, I would substitute celery and garlic. Can you eat garlic?