I typically rely on the pan-searing method for cooking steak. However, I’ve recently been experimenting with different techniques and found out that using the oven is a total game-changer.
Common Misconceptions About Cooking Steak in the Oven

Unfortunately, some people can be a little hesitant to try this approach because of some unwarranted misconceptions. So, let’s put these myths to rest, shall we?
MYTH 1: Cooking Steak in the Oven Takes Forever
I’ll admit, I was a victim of this misconception, too.
I typically use the oven to cook ribs and chicken. And in my experience, these dishes usually take around an hour to three hours to finish.
Because of that, I assumed that cooking steak in the oven would take the same amount of time — if not more. But, as it turns out, 10 to 15 minutes is all it takes.
MYTH 2: Cooking Steak in the Oven Dries It Out
Dry steaks usually happen when people make these common mistakes: Either they use a thinner cut or choose one that doesn’t have enough marbling.
To prevent this, pick a steak that’s at least an inch thick — the thicker, the better. Additionally, opt for a cut with just the right amount of fat. This will keep it juicy and tender even after cooking.
3 Tips To Make Sure Every Steak Cooks to Perfection

Once you overcome these misconceptions and give the oven a try, you’ll likely discover that it has its advantages. So, here are some tips to help you achieve the best results.
1. Make Sure That Your Steak Is Thawed Completely
Even though it’s possible to cook steak straight from the freezer, I don’t recommend it. Not only will it take longer, but it may also lead to an undercooked center.
This then creates a perfect environment for harmful bacteria to thrive, which can lead to stomach issues the next day. Talk about ruining a nice meal, right?
So, take the time to fully thaw your steak. I suggest moving it to the fridge 24 hours before cooking; that should be enough for it to soften.
2. Pre-Sear Your Steak on a Skillet Before Cooking

To me, a great steak should have a nice crust. And do you know how to achieve that using an oven?
Start by pre-searing both sides of the steak in a very hot skillet. Once the bottom begins to darken and is easy to lift, flip it over to sear the other side. Then, it goes straight into the oven.
3. Use a Tenderizing Marinade

I love a tender steak as much as the next person. One trick I use to ensure juicy results every time is to marinate it.
Essentially, what I do is submerge my seasoned steak in vinegar, citrus juice (like lemon or lime), or pineapple puree for at least three hours before cooking.
The acid from these ingredients breaks down the steak’s collagen and protein, thereby making it super tender.

Tender, Juicy Steak in the Oven
Master the art of cooking steak in the oven and a get tender, juicy finish every time — just like the pros.
Ingredients
- 1 pound of a thick steak cut of your choice (ribeye, New York strip, or filet mignon)
- 1 tablespoon of extra-virgin olive oil
- Salt and freshly ground pepper for added flavor
Instructions
- Start by preheating your oven to 450°F. While that’s warming up, prepare your steak by seasoning it with oil, salt, and ground pepper.
- Then, get a large skillet (or cast-iron) and put it over high heat. You’ll know it’s ready when a drop of water sizzles and evaporates instantly.
- At that point, sear your steak until the crust turns dark brown (this should take about 3 to 4 minutes). Flip it around and do the same to the other side.
- Transfer your pre-seared steak to the oven and roast for about 7 minutes on each side. You can use a meat thermometer to ensure that the steak is cooked to your liking. For reference: The thermometer should read 125°F if you want rare, 135°F for medium-rare, and 145°F for medium.
- Finally, take your steak out of the oven and let it rest for 5 to 10 minutes. After that, slice it against the grain, and it’s ready to serve!
Notes
Image credit to @lynda.piazza.
Featured image credit to @steakboss_official.