How to Cook Steak in the Oven

Making a gourmet steak dinner is quick and easy, no grill required. You can recreate steakhouse perfection in the comfort of your own home with the convenience of your oven. Learn how to cook steakhouse-quality steaks in the oven using one of three simple methods: sear roast, reverse sear, and broil.

What You’ll Need to Cook Steak in the Oven 

• Steak
• Cooking oil
• Omaha Steaks Seasoning or salt and pepper
• Roasting rack or sheet pan
• Cast iron or oven-safe skillet
• Spatula
• Meat Thermometer

How to Cook Steak in The Oven

Cook a steak in the oven following these five basic steps.

1. Start with your favorite cut of Omaha Steaks
2. Thaw steak
3. Pat dry with a paper towel and season
4. Cook steak in oven (sear roast, reverse sear, or broil)
5. Rest 5-10 minutes

Step 1: Start with a Great Steak

For a steakhouse-style dinner featuring a flavorful, juicy steak, you need to start with a high-quality, aged-to-perfection steak. Omaha Steaks are carefully hand-selected for quality and marbling, perfectly aged for 28+ days for maximum tenderness, hand-trimmed by master butchers, and flash-frozen to capture peak flavor and juiciness.

What cut of steak is best to cook in the oven?

There is no wrong answer to this question as it depends on your personal tastes. Every cut of steak has a unique flavor profile, marbling, and texture. However, thicker-cut steaks, like our Butcher’s Cut steaks, will be juicier and are less likely to overcook. Use our steak cut guide to determine the right steak cut for you or choose from our steak packages to try out different cuts for yourself.

Omaha Steaks Butcher's Cut Filet Mignons

   #3141WCV

$83.99 | save 50%

Add

Omaha Steaks Butcher's Cut Assortment

   #67206WCV

• Stuffed Baked Potatoes
• Caramel Apple Tartlets
• Butcher's Cut Filet Mignons
• Butcher's Cut Top Sirloins
• Boneless Pork Chops
• Omaha Steaks Burgers
• Omaha Steaks Seasoning

$187.96 | save 50%

Add

Omaha Steaks Best of Butcher's Cut

   #67788WCV

• Butcher's Cut Filet Mignons
• Butcher's Cut Top Sirloins
• Butcher's Cut New York Strips

$249.98 | save 50%

Add

Step 2: Thaw Steak

Omaha Steaks arrive flash-frozen and can be thawed in about 30 minutes using the quick-thaw method. Simply place the sealed steak in cold water, changing the water every 30 minutes, until completely thawed.

Step 3: Pat Dry and Season

Pat your steak dry with a paper towel and lightly rub oil on the surface. Season generously with Omaha Steaks Seasoning or coarse sea salt and fresh ground black pepper. Let the steak come to room temperature before cooking in the oven to ensure it cooks evenly.

Omaha Steaks Seasoning

   #3061WCV

$6.49 | save 50%

Add

Step 4: Cook Steak in the Oven

Now, it’s sizzle time! There are three basic oven cooking methods we recommend for steak: sear roast, reverse sear, and broil. How long to cook steak in the oven depends on the method you use, thickness of your steak, and desired doneness. Use our steak cooking charts or Omaha Steaks mobile app with cooking and steak timers for estimated cooking times.

Sear Roast

Sear roast uses the stovetop to get a nice even sear on the outside and then cooks low and slow in the oven for a moist, perfectly cooked steak on the inside. This cooking method works best for steaks larger than 1” thick, like filet mignon. Preheat your oven to 300°F. Heat a small amount of high-smoke point oil in a seasoned cast iron or oven-safe pan over high heat. Once your pan is hot, add the steak, and sear just one side of your steak for 2-3 minutes or until a nice crust forms. Then, flip the steak and place the skillet in your preheated oven. Roast until 5°F below your desired doneness.

Reverse Sear

Like sear roasting, the reverse sear method cooks your steak low and slow in the oven. But instead of searing before roasting, you will sear after roasting for that nice crust. Cook your steak at 250°F in the oven on a roasting rack or cast iron skillet until it reaches 10°F below desired doneness. Remove from oven and sear in a hot skillet on high for about 2 minutes per side. The benefit of reverse sear is you can add finishing touches during the last few minutes of searing with a butter baste.

How to Butter Baste a Steak

Enhance the flavor of your steak by basting with a compound butter, or our perfectly-seasoned Butcher’s Steak Butter, fresh herbs, or garlic during the last few minutes of searing. To baste, simply tilt your pan to the side and drizzle the melted butter over the steak as it sears. The fresh herbs in the compound butter will add an incredible flavor to the steaks. If desired, drizzle the melted butter over the steak before serving.

Broil

Broiling uses direct dry heat to cook your steak, similar to grilling. Preheat your oven broiler, then place your seasoned steak on a baking pan 3-4” from the heat source. Flip steak halfway through the cooking process and remove from the oven 5°F below your desired doneness. Monitor your steak carefully while broiling to prevent the meat from burning or even catching fire.

Steak Doneness Temperature Chart

• Rare: 115°-130°F
• Medium-rare: 130°-140°F
• Medium: 140°-150°F
• Medium-well: 150°-160°F
• Well-done: 160°F+ 

Step 5: Rest 5-10 Minutes

Remove your steak from the heat at 5°F below your desired doneness and rest under tented foil for 5-10 minutes. The juices within the meat will redistribute giving you a juicy, tender steak dinner.

Serve with a steakhouse side dish, decadent dessert and a perfect glass of wine for an unforgettable, world-class steak dinner experience. Enjoy!