Whether a casual meal for the family or a fancy dinner for two, steaks are always a tantalizing (and easy) entrée choice. When you learn how to cook steak in the oven, you don't need to wait for good grilling weather. When it comes to oven-cooked steak, your best bet is broiling the meat. This requires a high oven temperature and placing steaks three to five inches from the heat source. Learn which cuts of meat are best for broiling (sirloin steak is only the beginning), then follow our step-by-step guide to how to cook steak in+ the oven for a super quick and fuss-free entrée.
What Cuts of Steak Are Best to Cook in the Oven?
Before we start cooking, you'll need to choose the cut of steak to suit your recipe. For melt-in-your-mouth texture, look for steaks with a fresh pink/red color with abundant marbling (stripes of fat in the meat). Some fat around the exterior of beef cuts is good, but trim any large pieces surrounding the meat. Seek out these cuts when broiling steak in the oven:
Steak Seasoning Ideas
Add extra flavor to your steaks with a homemade rub. Sprinkle your spices and/or herbs on both sides, then rub to distribute evenly. Here are some easy spice formulas for how to cook steaks in the oven:
- Chicago Steakhouse: 1 Tbsp. dry mustard + 2 tsp. granulated garlic + 2 tsp. black pepper + 1 tsp. sweet smoked Spanish paprika + ½ tsp. dried thyme + ½ tsp. cayenne pepper
- Spicy Espresso: 2 tsp. chili powder + 1 tsp. salt + 1 tsp. instant espresso coffee powder + ½ tsp. garlic powder + ½ tsp. dried oregano + ½ tsp. black pepper
- Chili: 1 Tbsp. chili powder + 1 Tbsp. olive oil + 1½ tsp. dried oregano + ½ tsp. salt + ½ tsp. ground cumin
- Mediterranean: 2 tsp. dried rosemary + 2 tsp. dried thyme + 2 tsp. dried minced onion + 2 tsp. dried minced garlic + 1 tsp. salt + ¾ tsp. black pepper
- Asian-inspired: 1 Tbsp. dried orange peel + 2 tsp. garlic powder + 1 tsp. salt + 1 tsp. toasted sesame seeds + 1 tsp. black sesame seeds + 1 tsp. black pepper + ½ tsp. crushed red pepper
How Long to Cook Steak in the Oven
If your recipe doesn't specify how long to broil steaks, follow these guidelines.
- Boneless steak (top loin [strip], ribeye, shoulder top blade [flat iron], shoulder center [ranch], chuck eye, tenderloin)
1 inch: broil 12 to 14 minutes for medium rare (145°F), 15 to 18 minutes for medium (160°F)
1½ inches: broil 18 to 21 minutes for medium rare, 22 to 27 minutes for medium - Boneless top sirloin steak
1 inch: 15 to 17 minutes for medium rare, 20 to 22 minutes for medium
1½ inch: 25 to 27 minutes for medium rare, 30 to 32 minutes for medium - Boneless tri-tip steak (bottom sirloin)
¾ inch: 6 to 7 minutes for medium rare, 8 to 9 minutes for medium
1 inch: 9 to 10 minutes for medium rare, 11 to 12 minutes for medium - Flank steak
Cook 1- to 1¼-inch steaks 13 to 16 minutes for medium doneness. - Steak with bone (porterhouse, T-bone)
1 inch: 12 to 15 minutes for medium rare, 15 to 20 minutes for medium
1½ inch: 20 to 25 minutes for medium rare, 25 to 30 minutes for medium
Test Kitchen Tip: One-inch-thick steaks are ideal for broiling. If your steaks are slightly thicker or thinner, you'll need to adjust the cooking time accordingly (longer for thicker steaks, shorter for thinner steaks).
Ingredients
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1 steak
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1/4 tsp. seasoning
Directions
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Some fat around the exterior of beef cuts is good, but trim any large pieces surrounding the meat.
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Use a paper towel to pat dry each steak. (Surface wetness delays a good sear; removing excess moisture allows the steak to brown evenly.) Season with sea salt and black pepper or desired seasonings.
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Place the steaks on the unheated rack of a broiler pan or cast iron skillet. Preheat the broiler for 5 to 10 minutes. For 1-inch-thick steaks cooked to medium doneness, steaks will take about 15 minutes, turning once halfway through cooking time. Allow less time for rare steaks and more time for well-done steaks.
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Let the meat rest for 5 minutes after cooking, tented with foil to keep the meat warm. This allows the juices to redistribute from the interior of the steak and keeps the juices from escaping once the meat is cut.
Test Kitchen Tip: If you're slicing the steaks before serving, cut slices perpendicular to the meat's grain for the most tender slices.
Now that you know how to cook steak in the oven, try this strategy with some deliciously easy steak recipes. Try these quick herbed steaks with horseradish, or get a bit fancier with a restaurant-worthy Steak au Poivre. Whip up a quick side dish of broccoli, a leafy salad, or mashed potatoes, and you'll be set.
Nutrition Facts (per serving)
| 300 | Calories |
| 20g | Fat |
| 0g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 299.5 | |
| % Daily Value * | |
| Total Fat 20.1g | 26% |
| Saturated Fat 7.9g | 39% |
| Cholesterol 91.8mg | 31% |
| Sodium 248.9mg | 11% |
| Total Carbohydrate 0.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 29.7g | 59% |
| Vitamin D 0.1mcg | 1% |
| Vitamin C 0mg | 0% |
| Calcium 17.7mg | 1% |
| Iron 2.9mg | 16% |
| Potassium 302.1mg | 6% |
| Fatty acids, total trans 1.2g | |
| Vitamin D 5.7IU | |
| Alanine 1.8g | |
| Arginine 2g | |
| Ash 1.7g | |
| Aspartic acid 2.9g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 70.1mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.3g | |
| Energy 1252.5kJ | |
| Fluoride, F 0mcg | |
| Folate, total 7mcg | |
| Glutamic acid 4.9g | |
| Glycine 1.5g | |
| Histidine 1.1g | |
| Isoleucine 1.4g | |
| Leucine 2.6g | |
| Lysine 2.8g | |
| Methionine 0.8g | |
| Magnesium, Mg 23mg | |
| Manganese, Mn 0mg | |
| Niacin 7.5mg | |
| Phosphorus, P 245mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 1.2g | |
| Phytosterols 0.1mg | |
| Proline 1.3g | |
| Retinol 0mcg | |
| Selenium, Se 28.1mcg | |
| Serine 1.2g | |
| Theobromine 0mg | |
| Threonine 1.4g | |
| Vitamin E (alpha-tocopherol) 0.3mg | |
| Tryptophan 0.3g | |
| Tyrosine 1.1g | |
| Valine 1.5g | |
| Vitamin A, IU 11.7IU | |
| Vitamin A, RAE 0.6mcg | |
| Vitamin B-12 2.1mcg | |
| Vitamin B-6 0.7mg | |
| Vitamin K (phylloquinone) 2.5mcg | |
| Water 63.5g | |
| Zinc, Zn 4.7mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
