Master the art of cooking steak in the oven with this easy-to-follow recipe. Achieve a perfectly seared crust and juicy interior every time, using your favorite cuts like ribeye, filet mignon, or sirloin. Perfect for a quick dinner or a special occasion, this method delivers restaurant-quality results at home.

Ingredients

2 steaks, room temperature, about 1 to 1.5 inches thick (choose filet mignon, ribeye, T-bone, strip steak, sirloin, flank steak, or your preferred cut)
2 tablespoons high-heat oil (e.g., avocado oil)
1 teaspoon fine sea salt or seasoned salt
½ teaspoon freshly-cracked black pepper
½ teaspoon garlic powder

Instructions

Preheat the Broiler:
- Turn on the broiler in your oven. Allow the steaks to rest at room temperature until fully warmed.
Prepare the Seasoning:
- In a small bowl, combine salt, pepper, and garlic powder. Mix well and set aside.
Prep the Steaks:
- Pat the steaks dry using paper towels. Brush both sides with oil, ensuring even coverage.
- Sprinkle the seasoning mix evenly over both sides of the steaks.
Heat the Skillet:
- Place a cast iron skillet or oven-safe sauté pan on the stovetop over high heat for 6-8 minutes, allowing it to become very hot.
- Once heated, carefully place the steaks in the pan and press them lightly with a spatula to ensure full contact with the surface. Sear for 30 seconds.
Broil the Steaks:
- Using tongs, flip the steaks, then carefully transfer the skillet to the oven.
- Broil for 3 minutes. Flip the steaks again and continue broiling for an additional 2-3 minutes, or until the internal temperature reaches 5°F below your desired doneness.
Doneness Internal Temp (°F) Rare 120°F – 125°F Medium-Rare 130°F – 135°F Medium 140°F – 145°F Medium-Well 150°F – 155°F Well-Done 160°F+
Rest the Steaks:
- Remove the pan from the oven and transfer the steaks to a plate. Brush any juices from the pan over the steaks.
- Tent the plate loosely with foil and allow the steaks to rest for at least 3 minutes.
Serve:
- Serve warm with your choice of sides. Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.

Why You’ll Love This Recipe

This foolproof method produces perfectly cooked steaks every time with minimal effort. The combination of stovetop searing and oven broiling creates a beautifully caramelized crust and a tender, juicy interior.

Tips

Room Temperature is Key: Letting the steaks reach room temperature ensures even cooking.
Choose High-Quality Meat: Opt for cuts like ribeye, filet mignon, or strip steak for the best results.
Resting Time: Allow the steak to rest after cooking to retain its juices.
Use a Meat Thermometer: Ensure precise doneness without overcooking.

Variations and Substitutions

Seasonings: Swap the garlic powder for smoked paprika, onion powder, or steak seasoning.
Marinades: Add flavor with a quick marinade of olive oil, soy sauce, and Worcestershire sauce.
Butter Finish: Top with a pat of herb butter for extra richness.

FAQs

Can I cook steak without a cast iron skillet?
Yes, use any oven-safe skillet or sauté pan.

What if I don’t have a broiler?
Bake the steak at 450°F, flipping halfway through cooking.

Can I use frozen steaks?
Thaw completely in the refrigerator before cooking for best results.

Serving and Suggestions

Pair your steak with classic sides like roasted potatoes, sautéed asparagus, or a crisp Caesar salad. For a more indulgent meal, serve with creamy mashed potatoes or a red wine reduction sauce.