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My favorite method for how to cook steak in the oven. Steak is surprisingly easy to prepare and cook in the oven to your desired degree of doneness, and just as delicious as ever!
One of the random downsides about our apartment here in Barcelona? We’re not allowed to have a grill.
I didn’t think it would be a huge deal when we moved in. But of course, the second you can’t have something, it instantly becomes the thing you totally crave — right?! Especially during these warmer months, I’ve been craving all of my favorite grilled skewers and burgers and peaches like crazy. So instead of missing out, we decided to get crafty this summer, and up our indoor roasting-everything-in-the-oven game. (Which — hey — seems apropos for the girl who named her blog Gimme Some Oven.) And of course, squarely in the middle of the things-I’ve-always-grilled-but-now-cook-in-the-oven category is one of my faves:
STEAK.
I actually eat very little meat nowadays, and try to reserve it more for just special occasions. But when I do go for it, my favorite protein will probably forever and always be a nice, juicy, perfectly-cooked steak. What can I say — I was raised in the Midwest and still love a good meat and potatoes meal every now and then. Especially when the steak is organic and grass-fed. Especially when it’s well seasoned. And — since steak is already a special occasion food for me anyway — especially with a generous melty pat of butter on top. Total treat.
That said, after cooking steaks on the grill my entire life, I will be the first to admit that I was very skeptical that steak could be cooked properly in the oven. But as it turns out, it actually works really well! It nails that perfectly seared and crispy crust on the outside, and still lets you choose your desired degree of doneness on the inside. It’s only takes about 10 minutes to make, and it’s easy to customize with your favorite seasonings or steak marinades. And hey — during those cold winter months — it’s a comfortable way to cook steak from the comfort of your kitchen, instead of having to bundle up and go outside. A win-win-win in my book.
So let’s do it! Let’s talk all about how to cook steak in the oven.
HOW TO COOK STEAK IN THE OVEN | 1-MINUTE VIDEO
Oven Broiled Steak Ingredients & Cooking Tools:
To make this baked steak recipe, you will need:
Steak: When it comes to purchasing steak, I recommend looking for:
Good-quality: It’s important to me that any beef I buy is organic, grass-fed, and sustainably-raised. It’s more ethical, plus always tastes better.
Thick-cut: This oven method will be much more forgiving if your steak is at least 1- to 1.5-inches thick. (If not, just keep a closer eye on the steak to ensure that it doesn’t overcook.)
Your preferred cut: I recommend filet mignon, rib-eye, T-bone, flank steak, sirloin, strip steak, or whatever your favorite cut of steak may be.
Oil: Whatever your preferred high-heat cooking oil may be. I like to use avocado oil for this recipe.
Seasonings: I typically like to use a simple garlic powder, sea salt (or seasoned salt) and black pepper seasoning blend with steak. And then serve it up with a pat of butter and maybe a sprinkle of fresh thyme. But feel free to use whatever other dry seasonings or steak marinades that you prefer.
You will also need (affiliate links included):
An oven-proof skillet: I highly-highly-highly recommend using a cast-iron skillet (or a cast-iron Dutch oven) if you have one. It will hold heat the best and cook the steak most evenly. But if not, any oven-proof skillet that can sustain high heat will also work.
Tongs: These will be essential for flipping the steak as it is searing. I recommend these 12-inch tongs from OXO.
An instant-read thermometer: I really feel like this is a must with cooking steak in the oven. A cooking thermometer is the best way to ensure with 100% accuracy that your steak reaches your exact degree of doneness (i.e. rare, medium-rare, medium, medium-well, well-done). And it is helpful with cooking many other proteins besides steak too. I recommend this:
Dual-probe wireless meat thermometer: which I also own and love because it can be used inside of a hot oven (especially helpful for baking pork, salmon, steak and chicken), which retails for about $24.99 on Amazon.
Instant-read cooking thermometer: which I have owned and used for years, which retails for about $9.99 on Amazon. (Only downside is that it cannot be used inside the oven.)
How To Cook Steak In The Oven:
They keys to cooking steak in the oven are pretty simple: you need to begin with room temperature steak, sear it in a screaming hot skillet, broil it the rest of the way in the oven until it reaches your desired level of doneness, and then let the steak rest for a few minutes to lock in those juices. As I mentioned above, I also really, really recommend using a cooking thermometer to measure the internal temperature of the steak and ensure that it has reached your desired level of doneness. It will be a huge help, especially if you’re picky about the exact level of doneness.
So, let’s talk specifics! To steak in the oven, simply:
Begin with room-temperature steak. Let it rest out on the counter for 30-45 minutes or so, until it comes fully to room temperature. This is always essential with cooking any kind of steak. Near the end of this time, go ahead and preheat the broiler on your oven.
Season the steak. Blot the steak dry with paper towels. Then brush on both sides with oil. Sprinkle with your desired dry seasonings. (I like a mixture of garlic powder, kosher salt and black pepper.)
Pre-heat your skillet. Meanwhile, as you’re seasoning the steak, heat your skillet over high heat on the stove for about 6-8 minutes, until it is super-hot. Once your steak is seasoned and your skillet is ready…
Sear the steak on one side. Place the steak in the hot skillet (carefully, so that the oil doesn’t splatter). Then give the tops of the steak a gentle press down with a spatula, so that the full bottom surface of the steak makes contact with the pan (instead of accidentally curving up). Cook for 30 seconds. Then flip the steak over, and quickly…
Transfer pan to the oven and bake. Carefully use an oven mitt to move the entire pan to the oven, where the second side of the steak will continue to sear. Broil for 3 minutes, then flip the steak. Broil for another 2-3 minutes more, or until the steak reaches 5° below your desired level of doneness. (The steaks will continue to cook a bit more once they are removed from the oven.) Doneness temperatures, measured in the thickest part of the steak, are as follows:
Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.)
Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.)
Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.)
Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.)
Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
Transfer steak to a clean plate. Then use a pastry brush to brush any of those extra juices in the pan onto the steak (that’s where so much of the flavor is hiding!). Tent the plate with aluminum foil and…
Rest the steak. Let the steak rest for 3 minutes, to lock all of those delicious juices in. Once the steak is ready to go…
Serve warm! And enjoy!
Once the steak has been cooked, it can be stored in a sealed container in the refrigerator for up to 3 days. Or you can freeze it for up to 3 months. (<– I recommend slicing, dicing or shredding the steak before freezing for easier use.)
**Also, one important note — the steak will definitely be very smoky as it is cooking! So be sure to turn on an exhaust fan above your stove (if you have one) or open a window.
Steak Marinades and Seasonings:
When it comes to steak seasoning, I’m a big fan of the simple garlic powder/salt/pepper mix in the recipe below, which goes with just about any cuisine. (Or I also really love subbing in seasoned salt in place of regular kosher salt.) But if you’d like to mix things up, feel free to sub in any of your favorite dry seasoning mixes. Or check out these 5 easy steak marinade recipes. And of course, feel free to also serve your steak with any favorite finishing sauces as well.
Side Dish Recipe Ideas:
Looking for some side dishes to serve with this steak recipe? Here are a few of my faves:
My favorite method for how to cook steak in the oven. Oven-broiled steak is surprisingly easy to prepare and cook to your desired degree of doneness, and just as delicious as ever!
Ingredients
Scale
2 good-quality steaks, room temperature, ideally about 1 to 1.5-inches thick (such as filet mignon, rib eye, T-bone, strip steak, sirloin, flank steak, or your preferred cut of steak)
Preheat broiler on your oven. Let the steaks rest on a plate until they have fully reached room temperature.
In a small bowl, whisk together the salt, pepper, and garlic powder until combined. Set aside.
Blot the steaks dry with paper towels. Then brush evenly on both sides with oil, and sprinkle the seasoning mixture evenly on both sides of the steaks.
Meanwhile, heat a cast iron skillet (or oven-safe sauté pan) on the stove over high heat for 6-8 minutes. Once the pan is super-hot, add the steaks and use a spatula to press them evenly into the pan, so that the entire bottom surface of the steaks makes contact with the pan. Cook for 30 seconds.
Carefully use tongs to flip the steaks. Then use an oven mitt to carefully transfer the skillet to the oven. Broil for 3 minutes. Then flip the steaks once more, and continue baking for 2-3 minutes more, or until the internal temperature of steak reaches 5 degrees below your desired level of doneness (see chart below, I recommend measuring the temperature with an oven-safe meat thermometer). The steak will continue cooking a bit after you remove it from the oven.
Once the steaks are ready to go, immediately remove the pan from the oven, and transfer the steaks to a clean plate. Brush any of the pan juices onto the steak. Then loosely tent the plate with aluminum foil and and let the steak rest for at least 3 minutes.
Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Doneness: Internal temperatures for steak are as follows (measured in the thickest part of the steak):
Rare: 125°F or 52°C (Remove from the oven at 120°F or 49°C.) Medium-rare: 135°F or 57°C (Remove from the oven at 130°F or 54°C.) Medium: 145°F or 63°C (Remove from the oven at 140°F or 60°C.) Medium-well: 150°F or 66°C (Remove from the oven at 145°F or 63°C.) Well done: 160°F or 71°C (Remove from the oven at 155°F or 68°C.)
FDA Note: The FDA recommends that steak be cooked to an internal temperature of 145°C or 63°C.)
Yum! So true about whatever you can’t have, you want. Like when I was pregnant I couldn’t have turkey lunch meat, and all I thought about the entire time with turkey sandwiches. Love the idea of cooking steak in the oven, as I’m not a huge griller. And great recommendations for side dishes!
LOVE this method! My husband likes well-done I like medium rare. I use the same system, but without a temperature probe and putting his in sooner. Well done 20 minutes Medium 10 minutes Medium Rare 7 minutes Rare 4 minutes.
SD —
You are a life saver! AI font have a temp probe and was wondering about cooking times. Thank you!!!
I just cooked a steak in the oven the other week and I wish I found this first because I definitely over cooked it. It cooks so fast who knew! The marinade I made turned out amazing but I’ll have to try out some of yours next time.
Hello ALI.
Your all resipy are awesome. When i read your post.that time I want to eat.i feel hungryi .i think it is very testy.steak is my fevoret food.sometime I try to make steaks but That’s pretty disgusting.but I will try again and must be use your formula.
Thank you Ali for sharing a good resipy.
After having the best baked chicken of my life from this website I absolutely had to see if you had an oven solution for steak (also don’t have a grill!) And wow. Gas. Highly recommend using the thermometer because I didn’t the first time and did it well done but once I got it right… I think it was the best steak I’ve had not at a restaurant. Steak used was a thick chunk of porterhouse and I used your marinade with a dash of Montreal steak. Thank you and keep em coming.
This recipe worked FABULOUS for my husband and me. I did one thing wrong – forgot to move the meat to a plate after removing it from the oven. Instead, I tented it while it was still in the cast iron pan, whilst on top of the stove. OOPS! So, it came out well done instead of medium well. My fault. BUT, it was still so delicious and tender. I made this recipe with your recommendation of canola oil, fresh ground pepper, coarse kosher salt and garlic powder. WOW! This will become my go-to for cooking a good steak in the future. I will make sure to follow the recipe better, too, LOL. Thank you very much, Ali!
Worst recipe ever! I ruined 2 Ribeye steaks on NY EVE! Granted my stove MIGHT cook a little hot, but cooked for 6 minutes, didm’t even put in oven and they were medium at the least and burned on the outside. I am a pretty good cook, and should have known that searing time was WAY too long, but I stupidly trusted the reviews.
KE —
The recipe said to heat the pan for 6-8 minutes then put the steak in and sear for 30 seconds. Did you sear the steak for 6-8 minutes?
Tbone —
perhaps because you didn’t read the actual recipe. 30 sec sear on one side, quickly flip, and throw in the oven. yeah so….
Justin Hendricks —
Were the steaks 1-1.5in thick? I just did it with 3/4in top sirloin steaks exactly as instructed and they turned out great. Just had to watch a little more closely for overcooking.
Hi, I just found your recipe for the best way to bake boneless chicken can’t wait to try it tonight.
For steaks I live in Central Maine and don’t enjoy going outside in winter to use the grill. So I’ve always broiled my steaks. Everyone is shocked and thinks it’s crazy way to cook steak until they try it. My fav is ribeye and I broil for about 4-5 mins on each side. Comes out med rare to med. I also cook it on a broiling pan and collect the juices after cooking and drizzle all over the steaks. They come out just like grilling. But I think I will try searing them for 30 seconds 1st next time. Thanks for sharing!!
Ribeye in the broiler has always been my favorite! If your like me and buy half a cow at a time and freeze your steaks. Thaw your steaks in the refrigerator over night. To loosen up those pores as if it were fresh again, coat one side entirely with sea salt and let sit out for an hour, this will break the steak down and loosen it up, making it way more tender. I find this works better than meat tenderizer and doesn’t leave the meat so salty.
XM —
That’s a good idea! I, too, do this and thaw it overnight. I let it sit out for an hour-to let it come to room temp-but never thought of salting it beforehand. I’ll try that next time! Thanks for the tip!
I saw any article about cooking a frozen steak. The frozen steak is put in a “screaming hot” cast iron with oil to skillet browning/searing each side; then skillet and steak are put into the oven for approx 20 minutes to to finish cooking. But the article didn’t say at what temperature. Are you familiar with this method and if so, what is the temperature of the oven?
I think the woman who gave the recipe a bad review misread the directions. You are suppose to sear the steak for thirty seconds on each side and then put them under the broiler for a few minutes on each side, time depends on how well you want them done. Refer to the chart at the end of the recipe.
Best steak ever cooked under the grill an oven!
I had never cooked steak in the oven before, but this post was very helpful. I followed the recipe exactly and the steak came out perfect! I did experience smoking as was mentioned and of course set off the smoke detector, but other than that, I would use this method again.
We ran out of gas in our grill and I didn’t want to lose the meat. I followed your directions- I. D.o.n.t cook btw- these came out amazing. Moist and so flavorful!
Second time cooking a steak in my life and it was PERFECT. I added butter to the pan prior to adding the steak. I was worried brushing it with oil wouldn’t be enough. Yum! I plan on using this every time moving forward.
It’s snowing here in Minnesota, so I tried this method to “grill” a 1-inch thick NY strip steak, and it turned out perfectly. I do not have a cast iron pan, so instead used my heavy duty anodized aluminum skillet and that worked fine. The oven rack was positioned at the top; steak was 3 inches from the broiler element. After the 30 second pan sear, I broiled for 3 minutes, flipped the steak and broiled 2 more minutes. Lots of smoke, but produced a juicy steak with a nice crust. Thanks so much for this recipe!!
I don’t leave comments on recipes but I had to on this one because my steaks came out perfect following this recipe! I’ve never made steak before and was very proud of myself. FYI, when you’re getting your skillet hot enough, you may set off the smoke alarm. Don’t panic. Just run your vent fan, open up a window and know your skillet is ready to go ?
I purchased sirloin steaks as an impulse buy (the price was too good to pass up) but it’s too cold in Minnesota to grill. I tried your stove top/oven “grill” method, and am absolutely amazed — tender, juicy and flavorful. Thank you so much for sharing this recipe!!
This was divine! Thanks so much for this method! I used this method for a tri-tip steak and it’s better than searing on a stovetop and having all that smoke fill the house the entire time (especially now, when it’s still too cold in Chicago to open windows and air out the house). I will definitely be using this going forward!
This was my first time cooking steaks in this way. Absolutely fantastic. I did use a cast iron on my glass top stove. Nervous as all heck, but it worked. So much more control cooking a steak this way than on a grill. This was deeeeelish! Thank you!!!
I used this recipe with over 1 inch thick filets and they came out delicious. I didn’t have a cast iron skillet do I just used a skillet on the stove and a pan in the oven. So good!!!
Tried this oven cooked steak this evening for dinner. I have tried other skillet steak recipes before but turned out bad. So, with that said, I did not have high hopes but was willing to try. From the first bite to the last morsel all you could hear at the table was mmmm, oh wow, who made this, perfect, etc…get the idea? Best steak ever! I made a side dish of kale- garlic mashed potatoes and steamed broccoli..perfect combo with the T- bone. Thank you for sharing this wonderful recipe.
Timing was right on. 30 sec sear then oven for 7 minutes for me and 15 for my hubby. Perfect. I used your recommendation for spices but My granddaughter added a sprinkle of adobo and a splash of Dale. Melt in your mouth good. I’ve been cooking for 50+years. I can honestly say this was THE best ever
So good Thank you
Just so you know. Glowing reviews sometimes indicate a doting family member. No way. Just flat out good.
How far should the steaks be from the broiler element (coil?)? Everyone must know this because none of the “easy” recipes for cooking a streak in the oven ever mentions this.
Thanks for any guidance on this. It must make sure a big difference. Also, is “broil” automatically the highest temp in my oven?
Yum! So true about whatever you can’t have, you want. Like when I was pregnant I couldn’t have turkey lunch meat, and all I thought about the entire time with turkey sandwiches. Love the idea of cooking steak in the oven, as I’m not a huge griller. And great recommendations for side dishes!
Can’t wait to try this!!!
LOVE this method! My husband likes well-done I like medium rare. I use the same system, but without a temperature probe and putting his in sooner. Well done 20 minutes Medium 10 minutes Medium Rare 7 minutes Rare 4 minutes.
You are a life saver! AI font have a temp probe and was wondering about cooking times. Thank you!!!
This steak looks perfectly tender and juicy!! I love how easy it is to make in the oven!
Gteat steak recipe
The steak looks so tender and juicy. The secret behind this delicious steak is surely is a fresh meat. Anyhow, thank your for sharing your recipe.
This worked so well! Tender steak done to perfection!
I just cooked a steak in the oven the other week and I wish I found this first because I definitely over cooked it. It cooks so fast who knew! The marinade I made turned out amazing but I’ll have to try out some of yours next time.
Hello ALI.
Your all resipy are awesome. When i read your post.that time I want to eat.i feel hungryi .i think it is very testy.steak is my fevoret food.sometime I try to make steaks but That’s pretty disgusting.but I will try again and must be use your formula.
Thank you Ali for sharing a good resipy.
Wow, what an informative post. I can’t wait to test this out.
Thank you for this! It is starting to get cold with winter approaching so I was looking for a way to do steaks inside. They were delicious! (:
After having the best baked chicken of my life from this website I absolutely had to see if you had an oven solution for steak (also don’t have a grill!) And wow. Gas. Highly recommend using the thermometer because I didn’t the first time and did it well done but once I got it right… I think it was the best steak I’ve had not at a restaurant. Steak used was a thick chunk of porterhouse and I used your marinade with a dash of Montreal steak. Thank you and keep em coming.
This recipe worked FABULOUS for my husband and me. I did one thing wrong – forgot to move the meat to a plate after removing it from the oven. Instead, I tented it while it was still in the cast iron pan, whilst on top of the stove. OOPS! So, it came out well done instead of medium well. My fault. BUT, it was still so delicious and tender. I made this recipe with your recommendation of canola oil, fresh ground pepper, coarse kosher salt and garlic powder. WOW! This will become my go-to for cooking a good steak in the future. I will make sure to follow the recipe better, too, LOL. Thank you very much, Ali!
Just tried this for my first time cooking steak ever, and they turned out perfect!
Worst recipe ever! I ruined 2 Ribeye steaks on NY EVE! Granted my stove MIGHT cook a little hot, but cooked for 6 minutes, didm’t even put in oven and they were medium at the least and burned on the outside. I am a pretty good cook, and should have known that searing time was WAY too long, but I stupidly trusted the reviews.
The recipe said to heat the pan for 6-8 minutes then put the steak in and sear for 30 seconds. Did you sear the steak for 6-8 minutes?
perhaps because you didn’t read the actual recipe. 30 sec sear on one side, quickly flip, and throw in the oven. yeah so….
Were the steaks 1-1.5in thick? I just did it with 3/4in top sirloin steaks exactly as instructed and they turned out great. Just had to watch a little more closely for overcooking.
Yes! This worked perfectly for my sirloin steaks! We are doing no oil right now so even without oil and butter, these came out perfectly! Thank you!
Hi, I just found your recipe for the best way to bake boneless chicken can’t wait to try it tonight.
For steaks I live in Central Maine and don’t enjoy going outside in winter to use the grill. So I’ve always broiled my steaks. Everyone is shocked and thinks it’s crazy way to cook steak until they try it. My fav is ribeye and I broil for about 4-5 mins on each side. Comes out med rare to med. I also cook it on a broiling pan and collect the juices after cooking and drizzle all over the steaks. They come out just like grilling. But I think I will try searing them for 30 seconds 1st next time. Thanks for sharing!!
Loved it. Very delicious steak and didnt take long.
Am I supposed to use the high or low broil setting?
I’m also waiting for this answer, I have some ribeyes marinating in some red wine right now!
I accidentally cooked it well done but it was still really good. Thanks!
What temperature do you preheat your oven to?
Ok – just read the Alton Brown recipe – 260 C!
Thanks for this recipe! Can’t wait to try it. ?
Ribeye in the broiler has always been my favorite! If your like me and buy half a cow at a time and freeze your steaks. Thaw your steaks in the refrigerator over night. To loosen up those pores as if it were fresh again, coat one side entirely with sea salt and let sit out for an hour, this will break the steak down and loosen it up, making it way more tender. I find this works better than meat tenderizer and doesn’t leave the meat so salty.
That’s a good idea! I, too, do this and thaw it overnight. I let it sit out for an hour-to let it come to room temp-but never thought of salting it beforehand. I’ll try that next time! Thanks for the tip!
Loved It! Just used this method provided on this site to cook our Steaks! Will continue to cook my steaks this way. Thanks!
I saw any article about cooking a frozen steak. The frozen steak is put in a “screaming hot” cast iron with oil to skillet browning/searing each side; then skillet and steak are put into the oven for approx 20 minutes to to finish cooking. But the article didn’t say at what temperature. Are you familiar with this method and if so, what is the temperature of the oven?
I think the woman who gave the recipe a bad review misread the directions. You are suppose to sear the steak for thirty seconds on each side and then put them under the broiler for a few minutes on each side, time depends on how well you want them done. Refer to the chart at the end of the recipe.
Best steak ever cooked under the grill an oven!
Steak turned out awesome! Should probably have put the warning for excessive smoke a lot earlier in the article but the steak was worth it!
I had never cooked steak in the oven before, but this post was very helpful. I followed the recipe exactly and the steak came out perfect! I did experience smoking as was mentioned and of course set off the smoke detector, but other than that, I would use this method again.
The broiler method didn’t work for this recipe since the sizzling steaks’ splatter continuously hit the broilers and caused intense smoking.
We ran out of gas in our grill and I didn’t want to lose the meat. I followed your directions- I. D.o.n.t cook btw- these came out amazing. Moist and so flavorful!
this was wonderful… great… thanks
Please advise what temperature do you preheat your oven to?
Perfect!
Love this recipe! I am not grill savvy so this is my go to for steak! My husband loves! Thank you! I followed the recipe exactly!
Tried it, and it works great. Have tried many ways and this was by far the best.
Came out the best I ever made it that’s for sure and tasted really good thank you for all the great advice and directions.
Second time cooking a steak in my life and it was PERFECT. I added butter to the pan prior to adding the steak. I was worried brushing it with oil wouldn’t be enough. Yum! I plan on using this every time moving forward.
It’s snowing here in Minnesota, so I tried this method to “grill” a 1-inch thick NY strip steak, and it turned out perfectly. I do not have a cast iron pan, so instead used my heavy duty anodized aluminum skillet and that worked fine. The oven rack was positioned at the top; steak was 3 inches from the broiler element. After the 30 second pan sear, I broiled for 3 minutes, flipped the steak and broiled 2 more minutes. Lots of smoke, but produced a juicy steak with a nice crust. Thanks so much for this recipe!!
I think I’m gonna go make this for dinner tonight its looks yummy and I know my family is going to enjoy it
I don’t leave comments on recipes but I had to on this one because my steaks came out perfect following this recipe! I’ve never made steak before and was very proud of myself. FYI, when you’re getting your skillet hot enough, you may set off the smoke alarm. Don’t panic. Just run your vent fan, open up a window and know your skillet is ready to go ?
I purchased sirloin steaks as an impulse buy (the price was too good to pass up) but it’s too cold in Minnesota to grill. I tried your stove top/oven “grill” method, and am absolutely amazed — tender, juicy and flavorful. Thank you so much for sharing this recipe!!
Thanks for sharing, I followed exactly and the steaks came out perfectly!
This was divine! Thanks so much for this method! I used this method for a tri-tip steak and it’s better than searing on a stovetop and having all that smoke fill the house the entire time (especially now, when it’s still too cold in Chicago to open windows and air out the house). I will definitely be using this going forward!
This was my first time cooking steaks in this way. Absolutely fantastic. I did use a cast iron on my glass top stove. Nervous as all heck, but it worked. So much more control cooking a steak this way than on a grill. This was deeeeelish! Thank you!!!
I’m confused. You stated the steak is baked, but the directions stated to broil. Those are not the same methods. Which is it?
I cooked a fillet steak exaexactly like you said instead of pan frying. It was beautiful moist. There was eating and drinking on it. 110 %.
I used this recipe with over 1 inch thick filets and they came out delicious. I didn’t have a cast iron skillet do I just used a skillet on the stove and a pan in the oven. So good!!!
I’m so glad I found this recipe. I had a filet minion and it came out perfect! I never thought I could make a good steak without a grill.
Tried this oven cooked steak this evening for dinner. I have tried other skillet steak recipes before but turned out bad. So, with that said, I did not have high hopes but was willing to try. From the first bite to the last morsel all you could hear at the table was mmmm, oh wow, who made this, perfect, etc…get the idea? Best steak ever! I made a side dish of kale- garlic mashed potatoes and steamed broccoli..perfect combo with the T- bone. Thank you for sharing this wonderful recipe.
Timing was right on. 30 sec sear then oven for 7 minutes for me and 15 for my hubby. Perfect. I used your recommendation for spices but My granddaughter added a sprinkle of adobo and a splash of Dale. Melt in your mouth good. I’ve been cooking for 50+years. I can honestly say this was THE best ever
So good Thank you
Just so you know. Glowing reviews sometimes indicate a doting family member. No way. Just flat out good.
How far should the steaks be from the broiler element (coil?)? Everyone must know this because none of the “easy” recipes for cooking a streak in the oven ever mentions this.
Thanks for any guidance on this. It must make sure a big difference. Also, is “broil” automatically the highest temp in my oven?