How To Cook Steak In The Oven
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
2 servings
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Calories
710 kcal
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Course
Main Course, Others
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Cuisine
American
How To Cook Steak In The Oven
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Learn how to cook thick and thin steaks in the oven using two methods: on a sheet pan or seared in a cast iron skillet before going in the oven.
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Ingredients
- 2 steaks of choice
- 2 tablespoons olive oil
- 2 cloves garlic finely minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
For the pan sauce:
- 1 cup beef broth
- 2 tablespoons butter
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Instructions
- Preheat the oven to 400°F. While the oven is heating, place an empty sheet pan or skillet in the oven to get it hot as well. Bring the steaks out of the fridge to let them sit at room temperature.
- In a small bowl, combine the olive oil, garlic, thyme, rosemary, salt and pepper and rub the seasoning mixture all over both sides of the steaks.
- Carefully remove the hot sheet pan or skillet from the oven and add the seasoned steaks to it.
Cook on a Sheet Pan
- Transfer the hot sheet pan to the preheated oven and broil for 6-10 minutes, depending on your desired level of doneness, 120°F to 160°F.
- Remove the sheet pan from the oven, allow them to rest for 5 minutes, then slice and serve.
Cook on a Skillet
- Place the oven-safe skillet over high heat on the stovetop. Sear the seasoned steaks for 1-2 minutes on each side, or until they develop a nice brown crust.
- Carefully transfer the skillet to the preheated oven and broil for 5-8 minutes, depending on your desired level of doneness, 120°F to 160°F.
- Remove the skillet from the oven, place the steaks on a cutting board or plate to rest tented with aluminum foil.
- While the steaks are resting, return the skillet to the stovetop over medium heat. Pour beef broth, and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Allow the liquid to simmer and reduce by half, which will take about 5-7 minutes. Stir in the butter and continue to cook the sauce until it thickens slightly, about 2-3 minutes.
- Slice the steak and drizzle the pan sauce over them.
Equipments used:
Notes
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through.
- Store leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through.
- Tips:
- Whether you use thick-cut or thin-cut steak, it's important that you bring it to room temperature first to ensure it cooks evenly.
- Removing excess moisture from the steaks will help the seasonings and olive oil adhere better.
- Even when you broil steak in oven, it's important that you preheat the sheet pan to achieve a good sear.
- Don't rush into cutting the steak immediately after cooking it. This allows the juices to be redistributed, resulting in a juicier steak.
- If you're unsure if your steak is cooked to your preference, use an instant-read meat thermometer to check for doneness.
- Start with room-temperature steak. Whether you use thick-cut or thin-cut steak, it's important that you bring it to room temperature first to ensure it cooks evenly.
- Pat dry the steak with a paper towel. Removing excess moisture from the steaks will help the seasonings and olive oil adhere better.
- Preheat the oven and sheet pan. Even when you broil steak in oven, it's important that you preheat the sheet pan to achieve a good sear.
- Let it rest. Don't rush into cutting the steak immediately after cooking it. This allows the juices to be redistributed, resulting in a juicier steak.
- Check for precise doneness. If you're unsure if your steak is cooked to your preference, use an instant-read meat thermometer to check for doneness.
Nutrition Information
Show Details
Calories
710kcal
(36%)
Carbohydrates
2g
(1%)
Protein
47g
(94%)
Fat
58g
(89%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
29g
Trans Fat
0.5g
Cholesterol
168mg
(56%)
Sodium
1236mg
(52%)
Potassium
697mg
(20%)
Fiber
0.4g
(2%)
Sugar
0.1g
(0%)
Vitamin A
406IU
(8%)
Vitamin C
1mg
(1%)
Calcium
44mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 2g | 1% |
| Protein | 47g | 94% |
| Fat | 58g | 89% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 168mg | 56% |
| Sodium | 1236mg | 52% |
| Potassium | 697mg | 15% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
3 reviews
Excellent
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