Cooking a steak in the oven might seem like a less traditional approach compared to grilling or pan-searing, but it’s a surprisingly effective way to achieve a tender and juicy result, especially when you want consistent doneness throughout. Using a 350°F (175°C) oven offers a gentle and even cooking environment. This guide will walk you through every step, from choosing the right cut to achieving that perfect internal temperature.
Choosing the Right Steak Cut for Oven Cooking
The cut of steak you select plays a crucial role in the final outcome. Some cuts are naturally more tender and suited to oven cooking, while others might become tough. Consider the following options:
The Best Steak Cuts for Oven Roasting
Ribeye: Renowned for its rich marbling, the ribeye is a top choice for oven cooking. The fat renders beautifully, resulting in a flavorful and juicy steak. Both bone-in and boneless ribeyes work well.
New York Strip: Also known as a strip steak, this cut is leaner than the ribeye but still boasts excellent flavor and tenderness. Its firm texture holds up well in the oven.
Tenderloin (Filet Mignon): As the name suggests, the tenderloin is incredibly tender and melts in your mouth. However, it’s also the leanest cut, so be careful not to overcook it.
Sirloin: A more economical option, sirloin steak offers a good balance of flavor and tenderness. Look for top sirloin, which is more tender than bottom sirloin.
Considerations When Choosing a Cut:
Thickness: Aim for steaks that are at least 1 inch thick, preferably 1.5 to 2 inches. Thicker steaks are easier to cook to the desired doneness without drying out.
Marbling: Look for steaks with good marbling (flecks of fat within the muscle). Marbling contributes to both flavor and tenderness.
Grading: USDA grades like Prime, Choice, and Select indicate the quality of the beef. Prime is the highest grade, followed by Choice, and then Select.
Preparing Your Steak for Oven Cooking
Proper preparation is key to ensuring a delicious and evenly cooked steak.
Essential Preparation Steps
Thawing: If your steak is frozen, thaw it completely in the refrigerator for 24-48 hours. Do not thaw at room temperature, as this can promote bacterial growth.
Bringing to Room Temperature: This is a critical step. Take the steak out of the refrigerator about 30-60 minutes before cooking. This allows the steak to cook more evenly, preventing a tough exterior and a cold center.
Seasoning: Generously season the steak with salt and freshly ground black pepper. Don’t be shy! Salt not only enhances the flavor but also helps to create a nice crust. You can also add other seasonings like garlic powder, onion powder, paprika, or your favorite steak rub.
Patting Dry: Use paper towels to pat the steak dry on all sides. This removes excess moisture, which can inhibit browning.
The Sear: Crucial for Flavor and Texture
Searing the steak before oven cooking is essential for developing a rich, flavorful crust.
How to Sear a Steak
Choose the Right Pan: A heavy-bottomed skillet, preferably cast iron, is ideal for searing. Cast iron retains heat exceptionally well, ensuring a consistent sear.
Heat the Pan: Place the skillet over high heat. Allow the pan to get smoking hot before adding the steak. This is crucial for achieving a good sear.
Add Oil: Add a high-smoke-point oil, such as canola, vegetable, or avocado oil, to the pan. You only need enough to lightly coat the bottom of the pan.
Sear the Steak: Carefully place the steak in the hot pan. Sear for 2-3 minutes per side, or until a deep brown crust forms. Do not move the steak around during searing.
Sear the Edges: For thicker steaks, sear the edges for 30-60 seconds each to create a more even crust.
Oven Cooking at 350°F
Now that the steak is seared, it’s time to move it to the oven.
Oven Roasting Technique
Place in Oven-Safe Dish: Transfer the seared steak to an oven-safe dish or baking sheet. You can add a pat of butter on top for extra flavor and moisture.
Insert Meat Thermometer: Insert a meat thermometer into the thickest part of the steak, avoiding bone. This is the most accurate way to ensure the steak reaches the desired doneness.
Roast in the Oven: Place the dish in the preheated 350°F (175°C) oven. Roast for the time specified below, depending on the desired doneness and thickness of the steak.
Cooking Time Guidelines:
These times are approximate and can vary depending on the thickness of the steak and the accuracy of your oven. Always use a meat thermometer to ensure accurate doneness.
| Doneness | Internal Temperature | Approximate Cooking Time (per inch of thickness) |
|---|---|---|
| Rare | 125-130°F (52-54°C) | 6-8 minutes |
| Medium-Rare | 130-135°F (54-57°C) | 8-10 minutes |
| Medium | 135-145°F (57-63°C) | 10-12 minutes |
| Medium-Well | 145-155°F (63-68°C) | 12-14 minutes |
| Well-Done | 155°F+ (68°C+) | 14-16 minutes |
Monitor Internal Temperature: Check the internal temperature of the steak with the meat thermometer every few minutes, especially as it gets closer to the desired doneness.
Resting: An Essential Step for Juiciness
Resting the steak after cooking is just as important as the cooking process itself.
Why Resting is Important
Allows Juices to Redistribute: During cooking, the juices in the steak are pushed towards the center. Resting allows these juices to redistribute throughout the steak, resulting in a more tender and flavorful result.
Prevents Dryness: Cutting into a steak immediately after cooking causes the juices to run out, leading to a dry and less enjoyable steak.
How to Rest a Steak
Remove from Oven: Once the steak reaches the desired internal temperature, remove it from the oven.
Tent with Foil: Loosely tent the steak with aluminum foil. This helps to retain heat without steaming the steak and softening the crust.
Resting Time: Rest the steak for at least 5-10 minutes, or up to 15 minutes for thicker cuts.
Finishing Touches and Serving Suggestions
Once the steak has rested, it’s time to add some finishing touches and serve it.
Enhancing the Flavor
Compound Butter: Top the steak with a pat of compound butter for added flavor. Compound butter can be made by combining softened butter with herbs, garlic, spices, or other flavorings.
Pan Sauce: If desired, you can create a pan sauce using the drippings from the skillet. Deglaze the pan with red wine, beef broth, or balsamic vinegar, and add herbs, garlic, or shallots for extra flavor.
Finishing Salt: Sprinkle the steak with a high-quality finishing salt, such as Maldon sea salt flakes, for a burst of flavor and texture.
Serving Suggestions
Classic Sides: Serve the steak with classic sides like mashed potatoes, roasted vegetables, asparagus, or a simple salad.
Wine Pairing: Pair the steak with a bold red wine, such as Cabernet Sauvignon, Merlot, or Zinfandel.
Slicing: Slice the steak against the grain to maximize tenderness.
Troubleshooting Common Issues
Even with careful preparation, things can sometimes go wrong. Here are some common issues and how to address them:
Common Problems and Solutions
Steak is Tough: Possible causes include overcooking, undercooking, or using a tough cut of steak. Ensure you are using a meat thermometer to monitor the internal temperature and avoid overcooking. Choose a more tender cut of steak next time.
Steak is Dry: Possible causes include overcooking, not searing the steak properly, or not resting the steak long enough. Avoid overcooking by using a meat thermometer. Make sure to sear the steak to create a good crust, and rest the steak for at least 5 minutes before slicing.
Steak is Not Browning: Possible causes include not patting the steak dry enough, not using a hot enough pan, or overcrowding the pan. Make sure to pat the steak dry with paper towels before searing. Use a heavy-bottomed skillet and heat it until it’s smoking hot before adding the steak. Avoid overcrowding the pan, as this will lower the temperature and prevent browning.
Steak is Overcooked on the Outside, Raw on the Inside: This indicates the oven temperature might be too high or the steak wasn’t brought to room temperature before cooking. Verify oven temperature and let the steak sit at room temperature for at least 30 minutes.
Cooking a steak in the oven at 350°F is a straightforward process that yields delicious results. By following these steps and paying attention to details like selecting the right cut, properly searing, and resting the steak, you can achieve a perfectly cooked and flavorful steak every time.
What type of steak works best when cooking in the oven at 350°F?
Thicker cuts of steak, such as ribeye, New York strip, or filet mignon, tend to work best when cooking in the oven at 350°F. This is because the lower temperature allows the steak to cook evenly throughout without burning the outside before the inside reaches the desired doneness. Thinner cuts might become overcooked and dry before achieving the internal temperature you’re looking for.
When selecting your steak, also consider the marbling, or the amount of fat within the muscle. More marbling contributes to a more flavorful and tender steak. Aim for a cut that is at least 1 inch thick to ensure it can withstand the oven’s heat and retain moisture during the cooking process.
How long should I cook a steak in the oven at 350°F for medium-rare doneness?
For a 1-inch thick steak cooked to medium-rare (approximately 130-135°F internal temperature), you’ll generally need to bake it in the oven at 350°F for around 15-20 minutes. However, cooking times can vary depending on the specific thickness of the steak and the accuracy of your oven. It’s always best to use a meat thermometer to ensure accuracy.
Insert the meat thermometer into the thickest part of the steak, avoiding bone. Once the steak reaches 5-10°F below your target temperature, remove it from the oven. The steak will continue to cook internally during the resting period. This carryover cooking is essential for achieving a perfectly cooked medium-rare steak.
Do I need to sear the steak before or after baking it in the oven?
Searing the steak before baking is highly recommended for optimal flavor and texture. Searing creates a beautiful, flavorful crust through the Maillard reaction, which enhances the overall taste of the steak. It also helps to lock in the juices, resulting in a more tender and succulent final product.
Heat a heavy-bottomed skillet, preferably cast iron, over high heat. Add a high smoke point oil, such as canola or avocado oil. Once the oil is shimmering hot, sear the steak for 2-3 minutes per side until a deep brown crust forms. Then, immediately transfer the seared steak to the preheated oven to finish cooking.
What seasonings should I use on my steak before cooking it in the oven?
Simple seasonings are often the best for steak, allowing the natural flavor of the beef to shine through. A generous coating of kosher salt and freshly ground black pepper is a classic and effective combination. Season both sides of the steak liberally at least 30 minutes before cooking, or ideally up to 24 hours in advance for better flavor penetration.
You can also add other seasonings to enhance the flavor profile, such as garlic powder, onion powder, or dried herbs like rosemary or thyme. Feel free to experiment with different combinations to find your preferred taste. Just remember to apply the seasonings evenly to ensure consistent flavor throughout the steak.
Should I let the steak rest after cooking it in the oven?
Yes, resting the steak after cooking is crucial for achieving a juicy and tender result. When the steak is heated, the muscle fibers contract and squeeze out moisture. Resting allows the muscle fibers to relax and reabsorb those juices, resulting in a more flavorful and moist steak.
After removing the steak from the oven, let it rest on a cutting board for at least 5-10 minutes, loosely tented with foil. This will allow the internal temperature to equalize and the juices to redistribute throughout the meat. Cutting into the steak immediately after cooking will cause the juices to run out, resulting in a drier and less flavorful steak.
Can I cook a frozen steak in the oven at 350°F?
While it’s generally recommended to thaw steak before cooking, it is possible to cook a frozen steak in the oven. However, the cooking process will be different and require adjustments. Cooking a frozen steak will take significantly longer and might not result in the same level of even cooking as a thawed steak.
If you choose to cook a frozen steak, sear it directly from frozen for a longer period to create a crust. Then, bake it in the oven at 350°F for a significantly longer time, monitoring the internal temperature carefully with a meat thermometer. Be prepared for a longer cooking time and potentially a less even cook compared to a thawed steak.
What is the best way to check the doneness of a steak cooked in the oven?
The most accurate way to check the doneness of a steak is by using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. The internal temperature will indicate the doneness level. For medium-rare, aim for 130-135°F; for medium, aim for 135-145°F; and for medium-well, aim for 145-155°F.
Another method, although less precise, is the touch test. Press the steak with your finger. A rare steak will feel very soft, a medium-rare steak will feel slightly firmer, a medium steak will feel firmer still, and a well-done steak will feel very firm. However, relying solely on the touch test requires experience and is not as reliable as using a meat thermometer.