IF you think the only way to cook a flawless steak at home is on the grill, it's time to reconsider. For numerous cuts like skirt, flank, ribeye, and even filet mignon, your oven can do the job splendidly. In less than an hour and with minimal effort, you can serve a delicious steak dinner without having to fire up the grill. Forget the posh restaurant; our guide will ensure that your Valentine's Day dinner (or any special occasion) is equally special right in your own home. Follow our top tips for cooking a perfect steak in the oven, regardless of the cut.
Top Tips for Cooking Steak in the Oven:
- If you're using a skillet, make sure it's blisteringly hot. This rule mainly applies to thick cuts of meat and is crucial for achieving a beautifully seared and caramelised crust. If you start with a cold pan, the meat will turn an unappealing shade of brownish-grey and will have a monotonous texture. You can either place the skillet in the oven while it's preheating or simply heat it up on the stovetop over a flame. When cooking something like a skirt steak under the broiler, the intense and direct heat will be sufficient to achieve the same charred effect without the risk of overcooking the meat.
- Season the steak liberally. Rub some olive oil onto the meat, then use plenty of salt – more than you might think you need. Salt brings out the flavour, so don't be shy. Also, please use freshly ground black pepper, not the kind from the small spice jar. It makes a tremendous difference.
- Sear it on one side. Only if you're working with a large piece of steak, sear one side in your very hot skillet 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 extremely important if you want your steak to be nice and juicy. If you're too eager and slice too early, all that delicious flavour will be wasted on the cutting board.
- Slice against the grain. One of the most common reasons for tough and chewy steak is incorrect slicing. Slicing perpendicularly to the grain of the meat is the way to go.
How Long Does It Take to Cook Steak in the Oven?
For thicker cuts of meat, in your 230°C (450°F) oven, you should expect about 8 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 be cautious. 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: 52°C (125°F)
- Medium rare: 57°C (135°F)
- Medium: 63°C (145°F)
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 inspiration? Check out more of our favourite sides for steak!
Ingredients
1 lb. steak of your choice
1 Tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
THICKER STEAKS (SUCH AS RIBEYE OR FILET MIGNON)
Step 1: Preheat the oven to 230°C (450°F). Rub the steak with oil; season generously with salt and pepper.
Step 2: Preheat a large ovenproof skillet, preferably cast-iron, over high heat until very hot and a drop of water immediately sizzles and evaporates. Sear the steak until a deeply golden crust forms and the steak begins to pull away, 3 to 4 minutes. Turn the steak, then immediately transfer to the oven.
Step 3: Roast until an instant-read thermometer inserted into the thickest part of the steak registers 52°C (125°F) for rare, 57°C (135°F) for medium-rare, and 63°C (145°F) for medium, 8 to 10 minutes.
Step 4: Let the steak rest for 10 minutes, then slice against the grain.
THINNER STEAKS (SUCH AS FLANK OR SKIRT)
Step 1: Place a rack closest to the broiler; turn on the broiler. On a baking sheet, rub the steak with oil; season generously with salt and pepper.
Step 2: Broil the steak, turning halfway through, until an instant-read thermometer inserted into the thickest part of the steak registers 52°C (125°F) for rare, 57°C (135°F) for medium-rare, and 63°C (145°F) for medium, 10 to 12 minutes.
Step 3: Let the steak rest for 10 minutes, then slice against the grain.
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