Oven Baked Steak
Learn how to cook a perfect restaurant-quality oven-baked steak that is tender and juicy every time. This thick sirloin steak is seared to perfection and then baked in the oven for the juiciest and most tender steak you will ever taste.
Serve this on a date night, a special weeknight, or when you fancy treating yourself to something delicious.
The skillet-to-oven method is the best way to cook the perfect steak at home. It is simple, straightforward, and foolproof. This cooking technique guarantees a tender, juicy beef steak with a perfect sear crust.
You don’t need to fire a grill to enjoy a good steak. It can be cooked in the oven, on the stove, or in a pressure cooker. This cooking method will ensure you do not overcook or undercook your meat. It will be cooked to your desired doneness.
I love all my steaks, medium-done to well-done. However, I’ve still got you covered if you like it blue or rare. I will explain the different internal temperatures of steak and how you can achieve them.
Related recipes: baked pork steak, air fryer roast beef, pork steak marinade, turkey steak and baked lamb steak.
Tips for cooking the best steak in the oven
The first step to cooking a perfect beef steak in the oven is selecting the proper cut. Different cuts of steak require different cooking times and methods. Some of the various cuts of steak you can cook include but are not limited to.
- Ribeye
- Sirloin
- Rump
- Filet Mignon
- New York Strip
- T-Bone
Depending on your budget, it is better to cook thick steak cuts (about 1 1/2 inches+) for better results. You can hardly go wrong this way.
Also, when choosing a steak, look for a quality cut with some marbling (white fat throughout the meat). This indicates a good-quality and flavorful steak.
What you will need
Thick steak: I am using sirloin steak, but you can use any cut of thick steak you prefer
Unsalted butter
Coarse salt: I used sea salt
Thyme
Rosemary
Garlic
Salt and black pepper
Garlic butter to serve
How to cook steak in the oven (skillet to oven steak)
Preheat the oven to 385F/185C.
Pat the steak dry to remove excess moisture.
Season the steak generously with coarse salt and freshly ground black pepper.
Heat olive oil on medium-high heat until hot and shimmering but not burnt.
Sear the steak on one side for 2 mins. Flip and sear for another 1-2 minutes.
Add butter, smashed garlic, rosemary and thyme to the skillet. This will give the steak a nice flavor. Immediately transfer the skillet to the oven.
Place the skillet in the oven (remember to use mittens as it is hot)
Bake for 6-9 minutes for medium done to well done steak.
Carefully remove the skillet from the oven ( be careful, it will be hot)
Transfer the steak to a cooling rack and place it on a rimmed tray. Pour the pan juices over the steak.
Let it rest for 5 minutes before slicing and serving. Top with garlic butter for additional flavor. Serve and enjoy!!!
Watch how to make it
Internal temperature for beef steak
The best way to determine the doneness of your steak is by using a meat thermometer. Everyone has their preferred level of doneness when it comes to their steak. Here are the general guidelines for the internal temperatures for different levels of doneness:
- Rare: 120-125°F (49-51°C)
- Medium rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium well: 150-155°F (66-68°C)
- Well done: 160°F+ (71°C+)
If you are cooking at 385F/185C, you can follow these cooking times as a guide to achieve the perfect internal temperature. If you are cooking at a higher temperature, then reduce the suggested cooking times by a minute or two. Also, removing the steak from the oven is safe when it is about 5 degrees less than the desired doneness. It will continue to cook and rise in temperature while resting.
- Rare: 6-7 minutes in the oven
- Medium rare: 6-8 minutes in the oven
- Medium: 7-8 minutes in the oven
- Medium well: 8-10 minutes in the oven
- Well done: 10-12 minutes in the oven
Tips
- Do not overcrowd the pan when searing the steak; this will prevent proper browning.
- Pat the steak dry before searing. The seasoning will adhere well to it, giving it a better chance of a nice sear and reducing oil splatters.
- Do not press down on the steak while searing, as this will release the juices and may dry it out.
- It is essential to rest the steak for at least 5-10 minutes (depending on the thickness) before slicing it so that the juice can redistribute back into the meat.
- Remove the steak from the fridge at least 30 minutes before you cook it. Allowing it to come to room temperature ensures the steak cooks evenly. If using frozen steak, it should be thawed completely before cooking.
- Always use an oven-safe skillet when transferring the steak from the stovetop to the oven. This will prevent any accidents or damage to your cookware.
Serve steak with
Boursin mashed potatoes or mashed cauliflower
How To Cook Steak In The Oven
Ingredients
- 2 Thick steaks about 1.5" thick
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- Coarse salt generous amount
- 2 springs Thyme
- 2 springs Rosemary
- 3 Garlic cloves unpeeled and smashed
- black pepper generous amount
- Garlic butter to serve
Instructions
- Preheat the oven to 385F/185C.
- Pat the steak dry to remove excess moisture.
- Season the steak generously with coarse salt and freshly ground black pepper.
- Heat olive oil on medium-high heat until hot and shimmering but not burnt.
- Sear the steak on one side for 2 mins. Flip and sear for another 1-2 minutes.
- Add butter, smashed garlic, rosemary and thyme to the skillet. This will give the steak a nice flavor. Immediately transfer the skillet to the oven.
- Place the skillet in the oven (remember to use mittens as it is hot)
- Bake for 6-9 minutes for medium-done to well-done steak. See notes for other cooking times.
- Carefully remove the skillet from the oven ( be careful, it will be hot)
- Transfer the steak to a cooling rack and place it on a rimmed tray. Pour the pan juices over the steak.
- Let it rest for 5 minutes before slicing and serving. Top with garlic butter for additional flavor. Serve and enjoy!!!
Notes
Rare: 120-125°F (49-51°C)
Medium rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium well: 150-155°F (66-68°C)
Well done: 160°F+ (71°C+) If you are cooking at 385F/185C, you can follow these cooking times as a guide to achieve the perfect internal temperature. If you are cooking at a higher temperature, then reduce the suggested cooking times by a minute or two. Also, removing the steak from the oven is safe when it is about 5 degrees less than the desired doneness. It will continue to cook and rise in temperature while resting. Rare: 6-7 minutes in the oven
Medium rare: 6-8 minutes in the oven
Medium: 7-8 minutes in the oven
Medium well: 8-10 minutes in the oven
Well done: 10-12 minutes in the oven
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious oven baked steak recipe you can make at home in 20 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
This was perfect! Thank you for the simple to follow recipe.
Hi, I think I’d like to try this recipe, it looks delicious! I wondered what size this skillet is, 10″, 12″? I am mulling over buying a cast iron pan (Lodge) because I want to be able to bake and be more versatile once I get the seasoning down! I am single, but 8″ seems too small, so can you advise? Also there is a typo on this page (thought I’d mention) …”Remove the steak from the oven at least 30 minutes before you cook it.” You meant fridge I’m guessing. Anyway, thanks for any guidance, appreciate it. ♥
Hello Avis. Thank you for your comment. My skillet is Le Creuset and it is 26cm/that about 10+”. It is a perfect size for up to 4 people. So yes, you should definitely get a 10″ skillet. You get value for your money and you can also use it to cook other dishes. Typo corrected, now, thank you for bringing it to my attention. Happy cooking!