Here's How To Properly Cook Your Steak In The Oven (2024)

If you believe that the only way to cook a perfect steak at home is on the grill, then think again. 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. Skip the fancy restaurant—our guide will ensure that your Valentine's Day dinner (or any special occasion) is every bit as special, right at home. 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. Of course, this all depends on your preferred level of doneness. We highly recommend using a meat thermometer to guarantee your steak is cooked to your liking. Here's our guide:
— Rare. 125°.
— Medium rare. 135°.
— Medium. 145°

Sauce 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.

Sides 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!

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