How to cook steak in the oven
If you think 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, rib, and even filet mignon—you can count on your oven to get the job done. In less than an hour (and with minimal effort), you can serve up a delicious steak dinner—without having to fire up the grill. Preparing a date night at home or a 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 meats will stabilize in a hot environment. Leave it out of the refrigerator for about 30 minutes while the oven preheats. For thicker cuts of steak (like ribeye or filet mignon), 450 degrees is your magic number. For thinner steaks, such as sirloin and skirt, it’s best to use a grill only.
—IIf you are using a frying pan, make it hot. This rule applies mostly to thicker cuts of meat and is essential for achieving a beautifully seared and caramelized crust. If you start with a cold pan, the meat will turn an undesirable grey-brown color and become completely firm. You can either place the pan in the oven while preheating, or simply heat it on the stove over a flame. When you cook something like a steak under the broiler, the hot, direct heat will be enough to achieve the same charred effect without the risk of overcooking the meat.
—sSeason the steak generously. Rub some olive oil on the meat, then use lots of salt, more than you think you need. Salt brings out the flavor people, don’t be shy. Please also use freshly ground black pepper, not the kind found in a little spice jar. It makes a huge difference.
—Burn it on one side! Again, only if you’re working with a large piece of steak, sear one side in the (very hot) pan, until it darkens and the bottom begins to pull away, making it easier to flip. Once it’s on, it’s time for the oven.
—Let her rest. This is very important if you want your steak to be nice and juicy. Get too excited and cut too early, and all that flavor will be wasted on the cutting board.
—Slice against the grain! One of the most common causes of tough, chewy steak is cutting it incorrectly. Reversing the grain means cutting perpendicular to the grain of the meat.
How long does it take to cook a steak in the oven?
For thicker cuts of meat, in a 450° oven, you should expect about 10 minutes after roasting on the stove. For thinner cuts of meat, under the broiler, it takes about 6 minutes per side. (Turn it over onto the baking sheet halfway through.) Top tip: Your steak will continue to cook while resting, so be careful.
Ideas for serving steaks:
Serve your steak dinner with some roasted vegetables, mashed potatoes, and a wedge salad and you’ll have a great meal you can count on again and again. Need more inspiration? Check out our favorite sides for steak!
Are you really looking to elevate your steak dinner? Serve some red wine butter, Tuscan butter, or cowboy butter alongside your steak for an unforgettable dinner.
make this? Let us know how it went in the comments below!
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