How to Cook Steak in the Oven! Here is an absolutely foolproof, easy and quick way to make a juicy steak with a crisp, peppery crust in the oven!
It’s April 4th here in Wisconsin . . and as I type this I am looking out to a sea of SNOW. It snowed yesterday and this morning and there’s more snow in the forecast for tomorrow and early next week.
My husband and kids are big meat eaters. We love to grill. Every summer, we’re firing up the grill almost every weekend. But when you live in Wisconsin, where the weather here is cold for half the year. . you find alternate methods.
How To Cook Steak in The Oven!
This is also great to know for people who don’t have grills! All you need is a good cut of steak, a cast iron skillet, oil and salt and pepper.
For toppings, there are many options: you could make an herb butter, kimchi butter!, throw some fresh rosemary or thyme in there. . the possibilities are endless!
I had some butter, garlic and chives so that’s what I used.
My kids loved this steak and devoured it. Chives and all!
I hope you give this recipe a try!
Did you know you can also make perfect salmon in the oven? Check out my post on How to Cook Salmon!
- 1 (1-pound) ribeye steak, 1 to 1½ inches thick, (or T-bone, filet mignon, or strip steak)
- 2 tablespoons canola or vegetable oil
- 1 tablespoon kosher salt
- Freshly ground black pepper
- unsalted butter
- minced garlic
- fresh chives, diced
- Cast iron skillet
- Blot your steak dry with paper towels. Let the steak come to room temperature for about 30 minutes on the counter; this helps it cook more evenly.
- Heat the skillet under the broiler 10 to 20 minutes before cooking: Turn on your oven's broiler and place an oven rack 6 to 8 inches below the broiler element. Place the skillet on the rack to heat up with the oven.
- Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak, on both sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
- Turn on your stove to high heat. Using an oven mitt or thick dish towel, transfer the hot cast iron skillet from the oven to the stovetop. Use kitchen tongs to place the steak in the middle of the hot skillet. It should sizzle immediately. Sear for 30 seconds. Flip and sear the other side for 30 seconds.
- Carefully place the skillet back into the oven below the broiler and cook the steak for 2 minutes. Flip and broil on the other side for another 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
- Take the steak out of the oven and transfer it to a large cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes!
- Toppings: I covered my steak with a butter and garlic mixture and then sprinkled on some fresh chives. Serve and enjoy!
Recipe from The Kitchn