Learning how to grill steak in oven might sound like a contradiction. But it’s a fantastic method for getting a perfect, restaurant-quality result, especially when the weather isn’t cooperating or you don’t have an outdoor grill. This technique, often called the “oven reverse sear,” gives you incredible control over the steak’s doneness and creates a beautiful crust. It’s simpler than you think and requires just a few key steps.
You’ll need a good cut of steak, a heavy oven-safe skillet (cast iron is best), and your oven. The core idea is gentle cooking first, then a blazing hot finish. This ensures the inside is exactly how you like it, from edge to edge, without a burnt exterior. Let’s get started on making a fantastic oven-grilled steak.
How To Grill Steak In Oven
This heading is your complete roadmap. The reverse sear method we’re detailing here is the most reliable way to cook steak indoors. It works for almost any cut, though some are better than others. The process involves three main phases: preparation, slow roasting, and the final sear. Patience is key, but the payoff is a steak that rivals any steakhouse.
Essential Tools and Ingredients
Gathering the right equipment before you start makes everything smoother. You don’t need anything fancy, but a few specific items are non-negotiable.
- An Oven-Safe Skillet: A cast-iron skillet is the top choice. It retains heat incredibly well for the perfect sear. A thick stainless steel pan also works.
- Your Steak: Choose a cut at least 1 to 1.5 inches thick. Ribeye, New York strip, and filet mignon are excellent choices. Thinner steaks won’t work as well with this method.
- High-Temperature Oil: Use an oil with a high smoke point. Avocado oil, grapeseed oil, or refined canola oil are great.
- Kosher Salt and Freshly Ground Black Pepper: These are the fundamental seasonings. Be generous with the salt.
- Butter and Aromatics (Optional but Recommended): A few tablespoons of butter, some fresh thyme sprigs, and garlic cloves can be added during the sear for extra flavor.
- Meat Thermometer: This is your best friend for perfect doneness. An instant-read thermometer is essential.
- Wire Rack and Baking Sheet: For the oven-roasting phase, placing the steak on a rack set over a baking sheet allows air to circulate evenly.
Choosing the Right Steak Cut
Not all steaks are created equal for oven grilling. Thickness is more important than the specific cut, but the cut determines flavor and texture.
- Ribeye: Richly marbled, very flavorful, and tender. The fat renders beautifully in the oven. A top pick.
- New York Strip: A bit leaner than ribeye but still well-marbled. It has a robust beefy flavor and a firm texture.
- Filet Mignon (Beef Tenderloin): The most tender cut, but lean. It benefits from the butter baste at the end. Cook it to no more than medium-rare.
- Porterhouse/T-Bone: Gives you two experiences in one: the strip and the tenderloin. Make sure it’s very thick to accomodate both muscles cooking evenly.
Avoid thin cuts like skirt or flank steak for this particular method. They cook to fast for the low oven phase.
Step-by-Step Cooking Instructions
Follow these steps in order for a flawless result. Plan for about an hour total time, most of which is hands-off oven time.
Step 1: Prepare the Steak
Take your steak out of the refrigerator at least 30-45 minutes before cooking. Letting it come closer to room temperature helps it cook more evenly. Pat it completely dry with paper towels. Moisture is the enemy of a good crust. Season all sides liberally with kosher salt and black pepper. Don’t be shy with the salt; it seasons the meat deeply.
Step 2: The Low Oven Roast
Preheat your oven to a low temperature, between 250°F and 275°F (120°C to 135°C). Place a wire rack inside a rimmed baking sheet. Put the seasoned steak on the rack. This setup allows hot air to cook the steak from all sides. Insert your meat thermometer into the thickest part of the steak. Place the baking sheet in the oven. Now, you wait. This slow roast gently brings the steak up to your target internal temperature. It’s almost impossible to overcook it at this stage if you’re monitoring the temp.
Step 3: Monitor the Temperature
This is where your thermometer is crucial. Check the temperature periodically. Remove the steak from the oven when it is about 10-15 degrees Fahrenheit below your final desired doneness. The steak will finish cooking during the sear. Use this guide:
- For Rare: Remove at 105-110°F
- For Medium-Rare: Remove at 115-120°F
- For Medium: Remove at 125-130°F
- For Medium-Well: Remove at 135-140°F
Let the steak rest on the rack for about 10 minutes after taking it out of the oven. This allows the juices to redistribute.
Step 4: The Blazing Hot Sear
While the steak rests, increase your oven’s heat to its highest setting, usually 450°F to 500°F (230°C to 260°C). Place your cast-iron skillet inside the oven as it preheats. You want the skillet screaming hot for about 10-15 minutes. Carefully remove the hot skillet from the oven using dry oven mitts and place it on a stovetop burner set to high. Add a tablespoon of high-heat oil and swirl it. Immediately place the rested steak in the center of the skillet. It should sizzle violently.
Step 5: Sear and Baste
Sear the steak for 45-60 seconds per side, without moving it, to develop a deep brown crust. If you like, add a couple tablespoons of butter, garlic cloves, and herbs to the skillet in the last minute. Tilt the pan and use a spoon to continuously pour the melted butter over the steak. This basting adds incredible flavor. Once seared, your steak is done. The internal temperature will have risen to your final target during the sear and rest.
Step 6: The Final Rest
Transfer the steak to a clean cutting board or plate. Let it rest for another 5-10 minutes before slicing. This final rest is critical. It allows the intense heat from the sear to settle and the juices, which have rushed to the surface, to soak back into the meat. If you slice it to early, all those flavorful juices will run out onto the board.
Doneness Temperatures and Resting
Knowing your final temperatures ensures you get the steak you want. Always measure at the thickest part.
- Rare: 120-125°F (cool red center)
- Medium Rare: 130-135°F (warm red center) – This is the recommended doneness for most cuts.
- Medium: 140-145°F (warm pink center)
- Medium Well: 150-155°F (slightly pink center)
- Well Done: 160°F+ (little to no pink)
Remember, the steak’s temperature will continue to climb a few degrees after you remove it from the heat, a phenomenon called “carryover cooking.” That’s why you stop early during the oven phase.
Pro Tips for the Best Results
- Dry the Surface Thoroughly: A wet steak steams instead of searing. Pat it aggressively with paper towels.
- Season in Advance: For even better flavor, salt your steak up to 24 hours in advance and leave it uncovered on a rack in the fridge. This dries the surface even more and seasons the interior.
- Don’t Crowd the Pan: Sear one steak at a time. Overcrowding drops the pan’s temperature and causes the meat to steam.
- Use Tongs, Not a Fork: Pierceing the steak with a fork during cooking lets precious juices escape. Always use tongs to handle it.
- Let the Oven and Pan Get Hot: Don’t rush the preheating. A properly heated pan is the secret to the crust.
- Slice Against the Grain: When serving, always cut the steak perpendicular to the direction of the muscle fibers. This makes each bite much more tender.
Common Mistakes to Avoid
Even small errors can affect the outcome. Here’s what to watch out for.
- Using a Thin Steak: A steak less than 1-inch thick will cook to fast in the oven and won’t benefit from the reverse sear method.
- Skipping the Rest: Cutting into the steak immediately after searing is the biggest mistake. You’ll lose all the flavorful juices you worked so hard to keep inside.
- Not Preheating the Skillet: A lukewarm pan will not create a good crust. It needs to be smoking hot.
- Moving the Steak During the Sear: Let it sit! Moving it around prevents a proper crust from forming. Trust the process.
- Overcrowding the Pan: Trying to sear multiple steaks at once will cause them to steam and boil instead of sear. Cook in batches if necessary.
Serving Suggestions
A great steak often needs little accompaniment, but a few simple sides can make a meal. Consider classic pairings like a loaded baked potato, creamy mashed potatoes, or crispy roasted vegetables. A simple arugula salad with a lemon vinaigrette cuts through the richness nicely. For a sauce, a classic pan sauce made from the fond (browned bits) left in the skillet, some red wine, and butter is always a winner. A compound butter melting on top is also a fantastic, easy option.
FAQ Section
Can you really grill a steak in the oven?
Yes, absolutely. While it’s not grilling over an open flame, the “oven reverse sear” method mimics the results by using a two-stage process: gentle oven cooking followed by a high-heat sear in a skillet. It produces a steak with an excellent crust and perfectly even doneness.
What is the best temperature to cook steak in the oven?
For the initial cooking phase, use a low oven temperature between 250°F and 275°F (120°C to 135°C). For the finishing sear, use your oven’s highest broil setting or a skillet preheated in a 500°F (260°C) oven.
How long does it take to cook a steak in the oven?
The total time depends on the thickness of your steak and your desired doneness. The low oven phase can take 20-40 minutes. The sear takes only 1-2 minutes per side. Always rely on a meat thermometer, not time, for accuracy.
Do you have to sear the steak after the oven?
Yes, the sear is essential. The low oven phase cooks the inside but does not create the flavorful, caramelized crust that defines a great steak. The final sear in a super-hot pan provides that texture and taste.
Can I use this method for other meats?
Definitely. The reverse sear technique is excellent for thick pork chops, lamb chops, and even whole roasts like prime rib. The principle of gentle cooking followed by a high-heat finish works for many large cuts of meat.
Why is my steak not getting a good crust?
The most common reasons are: the steak surface wasn’t dry enough, the skillet wasn’t hot enough, or the steak was moved to early during searing. Ensure you pat the steak dry thoroughly and let your pan preheat for a full 10-15 minutes.
How should I store and reheat leftover steak?
Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave, which will make it tough. Instead, reheat it gently in a low oven (250°F) until just warm, or slice it thin and quickly warm it in a skillet for a minute. It won’t be the same as fresh, but it will still be tasty.