How To Cook a Steak In The Oven

I’ll show you how to cook a steak in the oven in this article. You will need to follow these simple steps. First, preheat your oven to 450 degrees Fahrenheit. Next, season your steak with salt and pepper on both sides for 20 to 40 minutes before cooking. Then, heat a tablespoon of olive oil in a large skillet over medium-high heat. Place the steak in the skillet and cook for 1 minute per side. Finish steak in the oven to your desired doneness.

You’ll often see chefs finishing cooking thick cuts of steak in the oven. It’s a highly popular cooking method for steaks like porterhouse, t-bone, or tomahawk. With thinner steaks, you can do that; however, thin cuts take far less time to cook on a stovetop.

Later in the article, you’ll learn how to cook any steak cut in the oven. I’ve included a temperature chart and cooking time for thin and thick steaks. At the very bottom of the article, you’ll find a section on what steak to choose as well as how to buy it.

Here are a couple of incredible steak cuts to use for cooking in the oven:

How To Cook a Steak In The Oven

how to cook a steak using oven
Cooking t-bone steak in the oven

Finishing steak in the oven is an easy and convenient way of cooking steak. It takes only up to 24 minutes, depending on the doneness. You’ll need only a few ingredients which you’ll probably have in your kitchen.

It’s essential to have an oven-proof skillet or any other frying pan capable of withstanding high heat. I’m using a HexClad 12 Inch Hybrid Stainless Steel Frying Pan. It’s an excellent pan for steaks. Not only can it withstand high heat, but it also performs exceptionally well. A nonstick coating is a pleasure to use when searing meat.

A meat thermometer is a helpful tool in a kitchen. If you don’t have one, make sure to purchase one because you’ll need it to check the steak’s internal temperature.

A cast-iron skillet is an excellent choice if you are on a budget. However, beware cast iron is not as easy to maintain.



  • Steak of your choice. I’m using a t-bone steak;
  • Olive oil or any other preferred high-heat cooking oil;
  • Kosher salt;
  • Freshly ground black pepper;


  1. Bring steak up to room temperature. Take the steak out of the fridge and season it with a generous amount of kosher salt, and leave it to rest for around 40 minutes. Dry brining will tenderize the meat;
  2. Prepare everything in advance. Steak is cooking fast; therefore, prepare everything in advance. Make sure the towel is within hands reach and the leave-in thermometer is sitting on the countertop;
  3. Pat steak dry. Using a paper towel remove excess moisture from the exterior of the steak. It’ll help develop a better crust;
  4. Preheat the oven to 450 degrees Fahrenheit;
  5. Preheat the skillet over high heat until it starts to smoke;
  6. Lay the steak away from you and give it a good sear on both sides for about a minute on each side. Here’s a detailed guide explaining how to cook steak in a skillet.
  7. Insert the leave-in thermometer through the side of the steak towards the middle. If you do not have a leave-in thermometer, you’ll need to check the internal temperature manually;
  8. Transfer the pan to the oven and continue cooking the steak;
  9. Halfway through cooking, flip the steak. Open the oven door and flip the steak.
  10. Using an oven mitt take the steak out of the oven when it reaches 5 degrees Fahrenheit below your desired level of doneness;
  11. Rest the steak for about 8 minutes. Resting is essential since it allows for juices to redistribute throughout the steak’s interior, making it juicy.
  12. Enjoy your perfectly cooked steak.

Note: If you do not have an oven-proof skillet, you can transfer steak on a wire rack on a baking sheet. Alternatively, if you do not have a wire rack, use an oven rack. However, make sure to place a baking sheet underneath the oven rack because the fat will drip from the steak. When cooking a thick cut of meat, you can baste it with hot butter and some fresh thyme for an additional 2-3 minutes before putting it in the oven. Basting will add an extra depth of flavor to the already tender steaks.

Steak Temperature Chart

steaks internal temperature chart
Steak temperature chart
  • Rare steak: 125° F;
  • Medium rare steak: 135° F;
  • Medium steak: 145° F;
  • Medium-well steak: 150° F;
  • Well done, steak: 160° F.

You can use an instant-read thermometer to check the steak’s internal temperature. Using a meat thermometer is a convenient way of checking the doneness; however, it’s not the best method. Inserting a probe thermometer creates a tiny hole in the steak, making steak juices leak.

The “Finger test” checking the steak’s doneness is the best method. Chefs in restaurants use it since it’s a very accurate method. It takes time to learn using the “finger test” approach; however, you’ll get used to it with lots of practice.

How Long To Cook Steaks In The Oven

Steak cooking times depend on many things. First, how thick is the steak? Does it have a lot of fat? Does it come with the bone?

Even if you take two rib-eye steaks that are equal in size, they may not cook at the same rate.

Below you’ll find the time estimates for thin and thick cuts of steak.

Thin Steaks

Cooking times for thin around one-inch steak at 450 degrees Fahrenheit in the oven:

  • Rare steak (125° F): 3-4 minutes;
  • Medium rare steak (135° F): 4-6 minutes;
  • Medium steak (145° F): 6-9 minutes;
  • Medium-well steak (150° F): 9-11 minutes;
  • Well done, steak (160° F): 11-14 minutes.

Thick Steaks

Cooking times for a thick around one-and-a-half-inch thick steak at 450 degrees Fahrenheit in the oven:

  • Rare steak (125° F): 8-10 minutes;
  • Medium rare steak (135° F): 14-16 minutes;
  • Medium steak (145° F): 16-18 minutes;
  • Medium-well steak (150° F): 18-20 minutes;
  • Well done, steak (160° F): 20-23 minutes.

What Steak To Choose?

how to choose the steak
Porterhouse and t-bone steaks are some of the best for cooking in the oven

Before purchasing any steak cut, there’s one thing you need to keep in mind, and that is whether to buy grass-fed or grain-fed steak. Grass-fed beef generally comes from cattle that have been raised on a diet of natural grasses and forage. This results in leaner meat with a slightly different flavor profile than grain-fed beef. Some people find grass-fed beef more flavorful and environmentally friendly due to the more natural feeding practices.

On the other hand, grain-fed beef comes from cattle fed a diet primarily consisting of grains, such as corn and soy. This typically leads to a higher fat content and marbling in the meat, which can enhance the flavor and tenderness of the steak. However, it is worth noting that grain-fed beef may have a larger environmental impact due to the resources required to produce the grain for feed.

By the way, if you want to learn in more detail how to pick a good steak, click on this link to learn more.

When selecting steaks for cooking in the oven, these cuts below are some of the best options:

The Ribeye Steak

The rib-eye is a popular choice for a steak because it is tender and one of the juicy steaks. It is also relatively fatty, which means it will stay moist and flavourful even when cooked in the oven. Another advantage of the rib-eye is that it comes in various thicknesses, so you can find one that is perfect for your needs.

The T-Bone Steak

Another excellent option for cooking in the oven is the T-bone steak. This type of steak has some of the best qualities of both a porterhouse and a rib-eye. It is tender, juicy, and full of flavor. It also comes in various thicknesses, like the rib-eye, so you can find one that will work for your needs.

The Porterhouse Steak

This steak is similar to the T-bone in that it has both the strip and tenderloin steak in one. The porterhouse is thicker than the T-bone, so it will be even more filling and juicy. It’s an excellent steak for oven finish.

The New York Strip Steak

New York strip steak is cut from the short loin section of the cow. It is a leaner cut, but it still has great flavor. Because of its leanness, it is best not to overcook this type of steak, or It’ll become tough and chewy. Nevertheless, it’s an excellent choice for finishing in the oven.

The Sirloin Steak

This cut has a great texture and flavor, but it can be somewhat chewy if not cooked correctly. Make sure to check on it regularly when in the oven. It’s a lean cut of meat; therefore, when overclocked, it’s chewy.

The Filet Mignon

This cut of meat is known for being incredibly tender and lean. It cooks fast in the oven, and it is a favorite of many chefs.

The Flank Steak

This cut of meat is best marinated before cooking and should never be overcooked. It is tender and relatively lean, but sometimes it tends to be chewy when overcooked.


Is it better to cook a steak in the oven or stove?

It entirely depends on the cut of steak you are using. Thin steak cuts like sirloin, New York strip, or rib-eye are best suited for stovetop cooking. Whereas porterhouse, t-bone, or extremely thick cuts like Tomahawk steak are best when finished in the oven.

Can you cook steak in the oven without searing?

Yes, you can broil the steak in the oven. It’s essentially an upside-down grill where the heat comes from above. To develop a brown crust, steak needs to be about 5 inches away from the broiler. You’ll also need to turn the steak over every 3 to 4 minutes. You can also reverse sear the steak. It means you cook the steak in the oven first and then give it a nice sear once out of the oven.

Renaldas Kaveckas
Renaldas Kaveckas
Renaldas Kaveckas is an accomplished chef with over a decade of experience in the culinary world, having worked in esteemed, high-end restaurants across Europe. With a talent for combining traditional techniques and innovative flair, Renaldas has refined his signature style under the mentorship of respected European chefs. Recently, Renaldas has expanded his impact beyond the kitchen by sharing his expertise through his online platform. Dedicated to inspiring culinary professionals and food enthusiasts, he offers expert advice, innovative recipes, and insightful commentary on the latest gastronomic trends.
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