SAEDNEWS: A practical, no-nonsense guide showing how a ripping-hot skillet and the oven can deliver tender, restaurant-quality steak at home in under an hour.
If you believe grilling is the only way to cook a perfect steak at home, think again. Most cuts—such as skirt, flank, ribeye, or even filet mignon—can be cooked beautifully with a hot skillet and an oven. In less than an hour and with minimal effort, you can serve a delicious steak dinner—no need for the grill. So skip the fancy restaurant; my guide will help make your Valentine's Day dinner (or any special occasion) just as special right at home. Keep reading for my top tips on how to cook a perfect steak in the oven, regardless of the cut.
Steak: The beauty of this method is that it works for almost any steak, whether thick or thin, expensive or budget-friendly. Whatever you choose, be sure to pat the steak dry as possible before doing anything else. Moisture is the enemy of a good crust. Olive Oil: Instead of heating oil in a super-hot skillet, which can instantly smoke and turn bitter, I rub the steak with a thin coat of oil. This not only prevents sticking but also helps with browning. Kosher Salt: Table salt is great for baking, but when I’m seasoning a steak, I want a salt I can feel—something with texture, a salt I can sprinkle on generously without worrying about oversalting. Diamond Crystal kosher salt is just that. Black Pepper: A steak without black pepper is like cake without sugar. There’s just something about the sharp, spicy, aromatic pepper that enhances the beefiness.
Ingredient | Amount / Note |
|---|---|
Steak of your choice | 1 lb. |
Extra-virgin olive oil | 1 Tbsp. |
Kosher salt | To taste |
Freshly ground black pepper | To taste |
If you’re working a thicker steak (at least 1" thick), preheat your oven to 450°. For a thinner steak, heat your broiler and position an oven rack as near to the heating element as possible. Rub the steak with oil, then season with salt and pepper; be generous about it—steak needs a heavy hand with the seasonings.
For thicker steaks, grab a large ovenproof skillet. A cast-iron skillet is ideal, but stainless steel works too. Avoid nonstick skillets—you won’t get a good crust in them and they’re not designed to handle to the sort of high heat we need. To determine whether the skillet is properly heated and ready for action, flick a few drops of water into it—the water should sizzle and evaporate instantly. Place the steak in the skillet and cook, undisturbed, until deep golden underneath, 3 or 4 minutes; the idea is to sear the steak on one side before finishing it in the oven. Turn the steak over and carefully transfer the skillet to the oven. If broiling, place the steak on a baking sheet and transfer it to the oven.
Transfer the steak to a cutting board and let rest 10 minutes before slicing against the grain. Sprinkle with kosher salt (or flaky sea salt, if you’ve got it!) and grind some black pepper over.
If you’re using a skillet, preheat it until it’s hot: An intensely hot skillet is essential for getting a beautiful crust. Starting with a cold pan will make the meat turn an unappetizing shade of brownish gray and give it a uniform texture. You can preheat your skillet in the oven while it's preheating or on the stovetop. When cooking something like a skirt steak under the broiler, the direct heat will be enough to create the same charred effect without the risk of overcooking the meat. Season the steak generously: Rub some olive oil into the meat, then use plenty of salt—more than you think you need. Salt enhances flavor, so don't be shy. Also, be sure to use freshly ground black pepper, not the pre-ground kind in the spice jar. It makes a HUGE difference. Sear it on one side: Only if you're working with a thick steak, sear one side in your (very hot) skillet until it's dark and the bottom starts to lift away, making it easy to flip. Once you flip it, transfer it to the oven. Let it rest: This step is crucial if you want your steak to stay juicy. Getting eager and slicing too early will cause the juices to run out onto the cutting board. Slice against the grain: One common reason for tough, chewy steak is slicing incorrectly. Going against the grain means slicing perpendicular to the direction of the muscle fibers.
For thicker cuts, expect about 8 minutes in a 450°F oven after searing on the stovetop. For thinner cuts, broil for about 6 minutes per side, flipping the steak halfway through. Top tip: Your steak will keep cooking as it rests, so it's best to be cautious. Of course, this all depends on your preferred level of doneness. I highly recommend using a meat thermometer to ensure your steak reaches your desired doneness. Here's a cheat sheet: — Rare: 125° — Medium-rare: 135° — Medium: 145°
Steak will keep for up to 3 to 4 days when stored in an airtight container in the refrigerator.
Arrange a rack in center of oven; preheat to 450°. Rub steak with oil; generously season with salt and pepper.
Preheat a large ovenproof skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Sear steak until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Turn steak, then immediately transfer to oven.
Roast until an instant-read thermometer inserted into thickest part of steak registers 125° for medium-rare, 8 to 10 minutes (steak will continue cooking as it rests).
Transfer steak to a cutting board. Let rest 10 minutes, then slice against the grain.
Arrange a rack closest to broiler; turn on broiler. On a baking sheet, rub steak with oil; generously season with salt and pepper.
Broil steak, turning halfway through, until an instant-read thermometer inserted into thickest part of steak registers registers 125° for medium-rare, 8 to 10 minutes (steak will continue cooking as it rests).
Transfer steak to a cutting board. Let rest 10 minutes, then slice against the grain.
