What, above all, distinguishes the steak? Is the actual meat.
Steaks are an excellent main course for any occasion, whether it’s a weeknight or a special occasion.
A nice steak dinner can be as special as a birthday treat or as simple as a quick Monday night dinner.
Whatever the reason, choose your favorite steak and learn how to cook it in the oven. Making steak in the oven is quick and simple; no grill is required.
STEAK IN THE OVEN
In about 20 minutes, you can make delicious steaks right in the oven. You can make it any day of the week because it is so quick and easy to make beautiful and delicious steaks.
There’s no need to go to a posh restaurant, and it doesn’t have to be a special occasion.
So, when planning a steak dinner, the first step is to select your favorite cut of beef. Everyone in my family has a different favorite cut of steak.
Some people prefer ribeye steak, while others prefer tenderloin steak or strip steak. (All images in this article are of strip steak.)
Another factor to consider when choosing steaks is their size. Because pre-cut steaks at the grocery store are usually thin, I usually ask my butcher to cut me thicker cuts.
Ask the butcher in your grocery store’s meat department, and most will gladly cut you a new piece to your specifications. Also, request that the steaks be of equal size.
No matter which cut you choose, look for the piece with the most fine marbling of fat throughout. More marbling equals juicier, tenderer steaks.
WHAT STEAK TO CHOOSE?
There are numerous steak cuts available, but for a simple cooked steak in the oven or on the grill, go with prime cuts.
- Ribeye steak is a juicy and tender steak cut from the primal rib section. This steak has a lot of marbling all over it, which makes it tender, juicy, and flavorful.
- Rib steak is also known as bone-in ribeye. It’s the same as a ribeye steak, but with the rib bone still attached.
- Top Sirloin – Also known as sirloin, this cut is derived from the primal loin section of the cow, which is located in the upper middle of the animal. It’s a flavorful and juicy cut of beef that tastes just as good cooked whole as it does cut into pieces and cooked as a kebab.
- New York Strip – also known as strip steak, this is one of the more tender cuts of beef from the area below the backbone. Tender cuts such as tenderloin, T-Bone, and Porterhouse steaks are sourced from the same region.
- Filet Mignon is another name for tenderloin steak. A true Filet Mignon is cut from the tenderloin’s smaller, narrower end. This is the most lean and yet tender piece of steak. As a result, it is usually the more expensive option.
HOW TO COOK STEAK IN THE OVEN?
- Allow the steak to rest on the counter for 20 to 30 minutes to come to room temperature.
- Next, line a baking sheet with foil and place a rack over it.
- Using paper towels, pat dry the steaks and rub both sides with oil. Season with coarse sea salt and freshly ground pepper to taste.
- Cook for 20-30 minutes in the oven, depending on how you like it.
- Grease the bottom of a cast iron skillet.
- After that, remove the steaks from the oven and place them in the hot skillet.
- Continue to cook the steaks for 2 to 3 minutes per side, or until browned and crisp.
- Finally, we place the steaks on a cutting board. Allow the steaks to rest for 10 minutes to seal in all of the delicious juices. Cut, serve, and have fun!
HOW TO STORE OVEN GRILLED STEAK?
Once cooked, the steak can be stored in a sealed container in the refrigerator for up to 3 days.
I’d recommend allowing the steak to cool to near room temperature before storing it in the refrigerator.
CAN I FREEZE COOKED MEAT?
Yes, leftover cooked beef, pork, or chicken does not have to sit in the refrigerator; it can be frozen for a few months and then defrosted when needed.
On the weekends, I like to prepare beef, pork, or chicken to use for quick lunches and dinners throughout the week.
HOW LONG IS FROZEN COOKED STEAK GOOD FOR?
Uncooked roasts, steaks, and chops should be discarded after a year in the freezer, and uncooked ground meat after only 4 months.
Frozen cooked meat should be discarded after three months.
DO YOU BAKE OR BROIL STEAK IN THE OVEN?
I prefer to bake my steak in the oven. Convection heat is used in baking, whereas infrared heat is used in broiling.
This means that when you bake, you are heating the food by enveloping it in hot air.
Broiling is a method of heating food from above by using the oven’s top elements. Food that is broiled tends to become more charred, especially on the top.
Broiling is great for certain foods, but it tends to cook and brown quickly.
Personally, I believe this increases your margin for error, especially when attempting to reach a specific temperature. Baking the steaks, in my opinion, is a little more fail-safe.
HOW DO I KNOW WHEN MY STEAK IS DONE?
The table below provides a good starting point for each level of completion (color, baking length, temperature).
Cooking times may vary depending on your oven, so keep an eye on your steak. Remove the meat 5° before it reaches the desired temperature. While resting, the temperature will continue to rise.
- Sear the outsides, then bake for 4-6 minutes in the oven, until the temperature is around 125°F and the color is red.
- Medium-rare: Sear the outsides, then bake for 6-8 minutes in the oven, or until the temperature reaches 130°F and the color is deep pink.
- Medium: Sear the outsides, then bake for 8-10 minutes, or until the temperature reaches around 140°F and the color is light pink.
- Medium-Well: Sear the outsides, then bake for 10-12 minutes, or until the temperature is around 150°F and the center is slightly pink.
- Well-Done: Sear the outsides, then bake for 12-14 minutes, or until the temperature reaches 160°F+ and the color is no longer pink.
- Meat classifications Meat is classified into three types: Select, Choice, and Prime. I usually end up buying a choice, and it’s always delicious.
- Skillet. While any oven-safe skillet will suffice, I strongly advise using a cast iron skillet. Heat is distributed more evenly, resulting in the perfect crust on the meat.
- Season liberally. Don’t be cheap with the seasonings! Season liberally with salt and pepper, or use your favorite steak rub. Some of the seasoning will come off in the skillet as the meat cooks, so make sure it has enough flavor when it’s done.
- Keeping it soft. You can ensure that your steak is tender by following a few simple steps. Bring the meat to room temperature first. This allows it to cook more evenly and reduces the risk of overcooking. Second, sprinkle it with salt. Salt draws moisture from the meat and aids in the breakdown of proteins and muscle fibers. The result is a soft and incredibly tender steak!
- Allow time for rest. Allowing the meat to rest after it has been removed from the oven keeps it juicy. Allowing a warm steak to cool allows the juices to flow back in, resulting in a super moist and delicious meat. Before serving, I like to let mine rest for 5 to 10 minutes. After it has rested, I’ll top it with a slab of butter and fresh herbs. It really takes the flavor to the next level!
Frequently Asked Questions
Season both sides of the steaks with sea salt and freshly cracked black pepper. Place the steak on a rack over a rimmed baking sheet and place in a preheated oven. Cook the steaks for 20 to 25 minutes in the oven. When you remove the steak from the oven, it will still appear undercooked.
Allow it to sit out of the fridge for about 30 minutes while you preheat the oven. 450° is the magic number for thicker cuts of steak (such as ribeye or filet mignon). You’re better off using the broiler for thinner steaks like flank and skirt. If you’re going to use a skillet, make sure it’s hot.
You want to cook the steak in the broiler because it gets so hot that it roasts the steak without needing to sear it. Place the steak on a baking sheet lined with foil. Then, place the sheet 4 inches below the heating element under the broiler. After 6 minutes, flip the steak over and cook for another 6 minutes.
While an oven is not typically used to cook steak, Rizzo says it can be used if the cut of meat is on the thicker side. “Steak can be cooked on the stovetop in a heavy-bottomed skillet (or on the grill), but be careful not to overcrowd the pan or the meat will not sear properly.”