Cooking steak in an oven even without a broiler is quite easy to do, especially when using a versatile pan that can be used on the stove and then transferred into the oven. This not only allows for an even and controlled cook and temperature on the steak, but it also allows you to get the good sear on the steak.
A juicy steak is great anytime of the year, but can be an especially great delicious steak dinner to make for date night or a special occasion. A perfectly cooked steak can add a little extra romance to a Valentine's Day celebration at home. Grilled steak is great during the warm summer months, but cooking in the oven is doable and a good idea during the cold, long winter even if you don't have a broiler to broil steaks to get a caramelized crust. This simple method to cook steaks is great to serve on the holidays and can be a delicious Christmas dinner recipe.
This was inspired by my Seared Steak with Chimichurri on this site, and pairs well with this Sweet Cornbread in a Cast Iron Skillet.
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Ingredients
- steak (any preferred cut, cooking time will vary)
- olive oil
- butter
- kosher salt
- black pepper
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350 degrees. Season steaks by coating in olive oil and adding a generous amount of salt and pepper. Coat all sides. Heat olive oil in a cast iron pan on the stove on medium-high heat.
- Step 2: Sear steaks about 2-3 minutes on each side until caramelized. Add butter to pan and baste onto steak. Remove cast iron from heat and place in the preheated oven.
- Step 3: Bake the steak until they reach an internal temperature of 125 degrees. Remove steak from the oven and place on plate.
- Step 4: Place the rest of the butter on the steaks and allow them to rest for 10 minutes. Slice by cutting against the grain of the steak.
Hint: to assure you get the most accurate cook on your steak, use a meat thermometer that stays in the steak while it is in the oven. This will allow you to have the most control over the temperature of your steak and assure it does not overcook.
Substitutions
- Butter - for extra flavor, use a compound butter that has been infused with fresh garlic
- Olive Oil - use avocado oil if you want to use an oil with a higher smoke point
- Salt and Pepper - salt and pepper allows you to get the full flavor of the steak but use any seasoning combination preferred to season your steak
Variations
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish
- Chimichurri - add chimichurri sauce to the top of the steak for extra flavor
- Creamy Horseradish - serve with a creamy horseradish sauce for the perfect decadent pairing
See this Creamy Horseradish dipping sauce to go with this recipe on my website!
Reverse Sear Method
To get a perfect medium rare steak every single time, do the reverse sear method. Bake the steaks until they reach an internal temperature of about 115-120 degrees. Heat a pan on medium high heat with oil. Sear the steak quick on both sides to get a nice sear. Make sure you are still using a meat thermometer with this method so you do not overcook the steak. The sides of the steak should also be seared as well if the steak is thicker.
Check out this reverse seared steak recipe on my site!
Equipment
To make this recipe, use a skillet that can be used on the stove or in the oven such as a cast-iron skillet or a Hexclad skillet. Tongs are also necessary to easily flip the steak. Additionally, a sharp knife and cutting board is needed to slice the steak. To take the temperature of the meat, you either want to use a meat thermometer that is able to stay in the steak the entire time or use an instant-read thermometer to take the temperature often.
If you do not have a pan that can go in the oven, you can use a baking sheet or a casserole dish to finish baking the steak. Add a slice of butter on top of the steak if using a baking sheet or casserole dish since you will be removing the steak from the butter that you were previously basting the steak with. This will add extra juice to the steak to help give you the most perfect steak.
Storage
Any leftover steak can be saved in the fridge in an airtight container for up to 2-3 days. Although as a true steak enthusiast, there should not be any left over.
These ingredients don't stand up well to freezing.
Top Tip
Once the steak is done, rest the steak for 10 minutes. When the steak is pulled out of the oven, it is naturally going to release some of the juice it acquired from cooking. Allowing it to rest allows the steak to soak up some of the juice that was expelled from the steak giving you the most juicy steak possible.
FAQ
Slicing the steak against the grain shortens the muscle fibers in the meat causing the steak slices to be tender. Slicing with the grain can cause the meat to have a tougher texture.
I prefer a filet mignon always. Ribeye steak or New York strip steak are also great options.
Cooking time will vary. A thick steak will naturally take a little longer to cook while thin steaks may be done rather quickly. In both instances, it is important to use a meat thermometer to make sure you do not overcook your steak.
Some prefer to let their steaks sit out and come to room temperature before cooking, I don't personally think it makes much of a difference. It takes longer for the inside of the steak to get to room temperature even once the outside reaches it, especially in thicker steaks.
For rare steak, cook to 120 degrees. Medium-rare steak cook to 130 degrees. Medium steak cook to 140 degrees. Well done steak should be cooked to 150 degrees internal. The level of doneness of the steak should be cooked to each person's personal preference. The temperature should be taken at the thickest part of the steak.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this steak recipe:
📖 Recipe
How to Cook Steak in the Oven without a Broiler
Equipment
- 1 tongs
Ingredients
- 4 steaks whichever cut is preferred
- 4 tablespoon olive oil
- salt and pepper to taste
- 8 tablespoon butter
Instructions
- Preheat oven to 350 degrees. Season steaks by coating in olive oil and adding a generous amount of salt and pepper. Coat all sides. Heat olive oil in a cast iron pan on the stove on medium-high heat.
- Sear steaks about 2-3 minutes on each side until caramelized. Add butter to pan and baste onto steak. Remove cast iron from heat and place in the preheated oven.
- Bake the steak until they reach an internal temperature of 125 degrees. Remove steak from the oven and place on plate.
- Place the rest of the butter on the steaks and allow them to rest for 10 minutes. Slice by cutting against the grain of the steak.
Notes
- save leftovers in the fridge for up to 2-3 days in an airtight container.
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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