If you love steak but don’t have access to a grill, or just want an easy way to cook a tender, juicy steak indoors, cooking it in the oven is a fantastic option. With the right techniques, you can get a tender steak with a flavorful crust and a juicy center that rivals your favorite steakhouse. Let’s walk through the steps to make a tender steak in the oven that will impress your taste buds and guests alike.
Choose the Right Cut of Steak
The secret to a tender steak starts with selecting the right cut. For tenderness and flavor, opt for well-marbled cuts such as:
– Ribeye
– Tenderloin (Filet Mignon)
– New York Strip
These cuts have enough fat marbling to keep the meat juicy and tender during cooking.
Bring Steak to Room Temperature
Before cooking, take your steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook evenly and prevents the outside from overcooking while the inside warms up.
Season Generously
Seasoning is key to flavor and tenderness. Generously sprinkle kosher salt and freshly ground black pepper on both sides of the steak. You can also add garlic powder, paprika, or fresh herbs like rosemary or thyme for extra flavor. Let the steak rest with the seasoning for about 30 minutes to let the flavors penetrate the meat.
Preheat Your Oven and Skillet
Preheat your oven to 400°F (200°C). At the same time, heat a heavy skillet—preferably cast iron—on the stovetop over high heat until it’s smoking hot. A hot pan is essential to sear the steak and lock in juices.
Sear the Steak
Add a tablespoon or two of oil with a high smoke point (like avocado or canola oil) to the hot skillet. Place the steak in the pan and sear each side for about 2 minutes until a deep brown crust forms. This step seals in the juices and adds flavor.
For added richness, after flipping the steak, you can add butter, garlic cloves, and fresh herbs like thyme or rosemary to the pan. Baste the steak with the melted butter for extra tenderness and flavor.
Finish Cooking in the Oven
Once seared, transfer the skillet with the steak into the preheated oven. Cook for about 4 to 8 minutes depending on the thickness of your steak and your preferred doneness:
– Medium-rare: 125-130°F (52-54°C) internal temperature
– Medium: 135-145°F (57-63°C)
– Well-done: 150°F (65°C) and above
Use a meat thermometer to check the temperature for perfect results. Remove the steak from the oven when it is about 5°F (3°C) below your target temperature, as it will continue to cook while resting.
Let the Steak Rest
Resting is a crucial step for tenderness. Place the steak on a cutting board and let it rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, making it juicy and tender instead of dry when cut.
Slice Against the Grain and Serve
When ready to serve, slice the steak against the grain. This shortens the muscle fibers and makes each bite easier to chew, enhancing tenderness.
Serve your tender oven-cooked steak with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
By following these simple steps—choosing the right cut, seasoning well, searing, finishing in the oven, and resting—you can easily make a tender steak in the oven that’s juicy, flavorful, and restaurant-quality. No grill needed!
Enjoy your perfectly tender oven steak!