How to Cook Steak in the Oven
Cooking steak in the oven works best as a two-stage process: a hard sear on the stovetop for crust, then a short finish in the oven so the inside cooks evenly without burning the outside. Skipping the sear or judging doneness by time alone are the two things that ruin most oven steaks.
Steps
- 1Take the steak out of the fridge 30-40 minutes before cooking so it comes closer to room temperature.
- 2Preheat the oven to 425°F (220°C).
- 3Pat the steak completely dry with paper towels, then season generously with salt and pepper on both sides.
- 4Heat a cast iron or other oven-safe skillet over high heat with a tablespoon of high-smoke-point oil until it's just starting to smoke.
- 5Sear the steak for 2-3 minutes per side, undisturbed, until a deep brown crust forms.
- 6Add a tablespoon of butter, plus garlic and thyme if using, and tilt the pan to baste the steak for 30 seconds.
- 7Transfer the skillet directly to the oven and roast for 4-8 minutes depending on thickness and desired doneness.
- 8Check internal temperature with a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 9Remove the steak and let it rest on a cutting board for 5-10 minutes before slicing.
Common mistakes
- Skipping the dry-off step: a wet surface steams instead of searing, so the crust never browns properly.
- Using a thin steak: cuts under 1 inch thick finish cooking during the sear alone and turn gray and overdone in the oven.
- Judging doneness by time instead of temperature: oven strength and steak thickness vary too much for a fixed timer to be reliable.
- Slicing immediately after cooking: the juices haven't redistributed yet and will run out onto the board instead of staying in the meat.
- Using a cold, thin pan: it can't hold enough heat to sear before the oven step, leaving a pale, flabby crust.
Equipment
- Cast iron or other oven-safe skillet
- Meat thermometer
- Tongs
- Cutting board
FAQ
What's the best cut of steak to cook in the oven this way?
Thick cuts at least 1 to 1.5 inches, like ribeye, New York strip, or filet mignon, hold up best because they need the oven finish to cook through evenly after searing.
Do I need to flip the steak while it's in the oven?
No, flipping isn't necessary once it's in the oven since heat surrounds the pan; flipping is only needed during the stovetop sear.
How long should a 1.5-inch steak stay in the oven?
At 425°F, roughly 6-8 minutes for medium-rare, but always confirm with a thermometer since oven calibration and starting temperature vary.
Can I cook steak in the oven without searing it first?
Yes, but it will come out pale gray on the outside with none of the browned crust that develops flavor through the Maillard reaction.
Why does the steak need to rest after cooking?
Resting lets the muscle fibers relax and reabsorb juices that were pushed toward the surface during cooking, so cutting into it immediately loses more moisture.
Need exact temperatures or timing? Check our Time & Temperature Guide →