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How to Cook Steak in the Oven

While grilling is a popular method, it isn’t the only way to prepare tasty, juicy steaks. Whether you don’t have the space for a charcoal or gas grill or it’s simply too chilly to venture outside, knowing how to cook steak in the oven will allow you to satisfy your hunger at any time of year. A cast-iron skillet is all you need for our favourite approach, but a meat thermometer is also useful. With these pointers in mind, you’ll be able to master any steak recipe.

Before completing in the oven, a brief sear on a very hot cast-iron pan (or other heavy, oven-safe skillet) is the ideal approach. This method works for various types of steaks, including NY strip, fillet mignon, flank steak, and more. While technique works best with bigger slices, it can also be used with thinner cuts (simply cook them for a shorter time!) and is the quickest method to have a delicious steak with a delightfully black, crispy surface.

  1. Bring to room temperature—Take the steak out of the fridge and let it aside to come to room temperature, about 20 to 30 minutes. Preheat the oven to 425°F while you wait.
  2. Season generously—Season both sides of your steak with salt and pepper once it has come to room temperature and shortly before searing. When you add the steak to the pan, toss in any aromatics like rosemary, garlic, or shallots, which will flavour the oil while the steak cooks.
  3. Sear both sides—This step is crucial for achieving the dark, caramelised crust. In a heated cast-iron skillet (emphasis on the hot! ), add approximately 2 teaspoons of oil, then sear the steak for about 3 minutes each side, or less for thinner pieces.
  4. Finish in the ovenPlace the steak in a preheated oven and cook for 3 to 10 minutes, depending on its thickness. For comparison, a medium-rare New York strip steak takes an extra 3 to 6 minutes to cook. If you’re using a thermometer, that would be around 135°F in the thickest area.
  5. Let it rest—As tempting as it may be to bite into your steak right away, it’s critical to let it rest before cutting so you don’t lose any of the juiciness. After taking it out of the oven, let it sit on the cutting board for at least half of the overall cooking time.
  6. Slice against grain—Slicing the steak wrongly is one of the most typical blunders that results in tough, chewy meat. After your steak has rested, slice it with a sharp knife in a direction that is perpendicular to, or against, the grain of the meat.
  7. Serve and have fun!


  • 3/4 lb. steak
  • Kosher salt and pepper
  • 2 tsp. olive oil
  • 4 cloves garlic, in skins
  • 1 sprig fresh rosemary


  1. Preheat the oven to 425 degrees Fahrenheit. Preheat a medium cast-iron skillet over high heat. Season the steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the steak, garlic, and rosemary to the skillet and heat until the steak is browned, about 3 minutes each side for 1/2-inch or thicker pieces and 1 minute per side for thinner cuts.
  2. Place pan in oven and cook until steak is done to your liking, about 3 to 6 minutes for medium. Before slicing, transfer the steak to a cutting board and let it rest for at least 5 minutes.