How to Cook a Steak in the Oven

Many people prefer grilling steak, but you can also make a delicious steak in the oven. The most important part is to properly prepare the steak and cook it at the right temperature.

• Steak
• Salt
• Pepper

Preheat the oven to 230°C. The oven must be fully heated to properly cook the steak.

Choose a steak that's about 2.5 to 4 cm thick. A steak this thickness is perfect for oven roasting. Thicker steaks take longer to form a great crust before the inside dries out. Thinner steaks will dry out and become tough faster during cooking.

• Buying and enjoying two large steaks is often simpler than dealing with four smaller ones. For large steaks, you can easily cut them into smaller portions for easier eating. If you're cooking for guests, they likely won't mind that the two steaks came from one large cut since the flavor is what really matters.

Pat the steak dry. Any excess moisture will turn the steak into a steamed version rather than a seared one. Use a paper towel to thoroughly dry the steak before cooking.

Sprinkle salt on the steak. There's a lot of debate about when to salt your steak, but this step is crucial for determining whether your steak turns out perfectly delicious or lacking.

• If you're short on time, you can salt the steak just before searing. The reason is that if the salt sits too long, it will draw moisture out of the steak and reduce its flavor.
• If you have more than 45 minutes to prepare, salt the steak at least 45 minutes in advance. As mentioned earlier, the salt draws moisture out, but after 30-40 minutes, the steak will begin to reabsorb the juices, a process known as osmosis. This will result in a more flavorful and tender steak.

Pour neutral oil into a cast-iron skillet or an oven-safe pan and heat it over high flame. Initially, the steak will be seared on the stove, but most of the cooking process will occur in the oven. This technique is used by chefs around the world, and you can give it a try too.

• Use a neutral oil like vegetable oil or canola oil instead of a strong-flavored oil like olive oil. This way, the steak retains its natural flavor.
• The oil is ready when it starts to smoke, indicating it’s time to add the steak for searing.

Pat the steak dry one last time and place it in the cast-iron skillet. To avoid splattering, lift the handle of the pan to let the oil gather on the opposite side. Carefully add the steak and lower the pan back down.

• Use tongs to adjust the steak, ensuring it lays flat on the pan for an even, attractive sear. Avoid pressing down on the steak to ‘sauté’ it. The steak will naturally sear, and pressing it too hard will squeeze out the juices, making the steak dry.

Sear for 2-3 minutes over high heat. Sear long enough for the steak to develop a beautiful brown color on one side.

Flip the steak and sear for another 1-2 minutes over high heat. This time, don’t sear for too long because the steak will form a nice crust (from contact with the pan's surface) when it’s finished cooking in the oven.

Add a little butter to the pan just before putting the steak into the oven (optional). While this step isn't essential, it will give the steak a rich, buttery taste and create a bit of delicious fat to drizzle over the steak.

Leave the steak in the pan and place it in the oven for another 6-8 minutes. The exact cooking time depends on the thickness of the steak (thicker steaks will need more time) and how well-done you prefer it (typically, 6 minutes results in medium-rare, and 8 minutes yields medium).

Use a meat thermometer to accurately determine when to take the steak out of the oven. A thermometer is a cheap, accurate, and necessary tool for measuring steak temperature. Simply insert it into the center of the meat to easily determine its doneness based on the following temperatures:

• 50°C = Rare
• 55°C = Medium-rare
• 60°C = Medium
• 65°C = Well-done
• 70°C = Very well-done

Let the steak rest for 7-10 minutes after removing it from the oven. The outer layer of the meat contracts as it cooks, pushing the juices inward. If you cut the steak immediately, the juices will spill out. Letting it 'rest' for 8-9 minutes helps the juices redistribute evenly, making the steak juicier.

• You can cover the steak with aluminum foil to keep it warm, but if you're eating indoors, it will stay warm enough without it. Plus, the crust may lose its crispiness if you cover it with foil.

Enjoy your perfectly cooked steak. Serve the steak with classic side dishes like crispy fries, steamed asparagus, and a simple mixed salad for a complete meal experience.

• You may need to experiment with different oven temperatures when grilling steak to achieve the perfect level of doneness according to your taste. Many ovens tend to fluctuate in temperature, so using a thermometer to check the meat’s internal temperature during cooking is highly recommended.