Oven Baked Steak Recipe: How Long To Cook Steak at 350
Supper just got a whole lot better with a plate of home cooked juicy and tender steak! Full of rich flavor and easy to cut, every bite of oven-baked steak will leave you impressed with your own cooking skills and just how easy it is to make steak in your own kitchen!
Why use the oven to make steak
In this post you will learn how to bake a delicious and juicy steak with the process of searing in a cast iron skillet and then transferring to the preheated oven to finish baking.
The oven is one of the most common methods that home cooks use for preparing and cooking their food. Baking with the oven is efficient and doesn’t require as much watchfulness as cooking on the stove top does. You simply need to prepare the steaks (as instructed below), sear them on the stove top quickly and then place in the oven. Set the timer and you can walk away to do something else and come back when it’s time to check them!
A good steak will be remembered for a long time! Whether you are new to cooking steak and looking for a basic step-by-step guide, or are already familiar with it, this post will give you all you need to know!
Whether you are preparing supper for company on the weekend or for your family on a special occasion, these homemade steaks in the oven are a great idea. They are delicious and don’t require a lot of time or work! Other healthy supper ideas we like to make are Beef Roast from Frozen, Sheet Pan Dinners, and Chicken Drumsticks From Frozen.
Learning how to sear or bake steak use to seem daunting and only for the experts. It wasn’t long however before I gave it a try, and to my delight and surprise, it actually was not that hard to get that perfectly cooked steak that my family could drool over! Now this is the only way that we make steak and we love it!
In this post I will teach you the stovetop-to-oven method to cook tender and flavorful steak.
Benefits to baking steak in the oven
Better Crust from the Searing (in the cast iron skillet)
Even Cooking
Healthier for you!
In our home we do a lot of two things: baking with einkorn flour and using a cast iron skillet!
While it is not necessary, I prefer to use the cast iron skillet when making steak. Here are some of the reasons why I do!
Benefits to Using Cast Iron Skillet
A Cast iron skillet is my favorite go to for pan to oven cooking. Here’s why:
Creates Crust through high heat conduction
Strong Sear
Ideal for finishing steak
Good Heat Retention
You don’t have to just use cast iron for meat though, try these other recipes with cast iron skillets and get the benefits!
- Overnight Einkorn Sourdough Cinnamon Rolls in A Cast Iron Skillet
- Simple Einkorn Lemon Blueberry Sourdough Scones
- Einkorn Strawberry Scone Recipe in the Iron Pan
Why should you sear steak?
For decades, cooks have seared steaks. Why is it still commonly done?
Searing steaks is known to create a crusty, browned and caramelized crust on the outside of the steak while locking in the juices and creating a tender and flavorful interior. A properly seared steak will have a deep meaty aroma and a dark, appetizing, “steakhouse-worthy” appearance.
Giving your steak a good sear is one of the best things you can do to ensure for a nice crust with lots of added extra flavor. I’ve personally found that a thick piece of meat ( at least 1 inch in thickness) works best when baking in the oven.
Which kind of steaks should you make?
There are many names and steaks cuts that you see in the grocery store and you might be wondering which types are best for you to cook. Here are some great choices that are easy to work with and a brief breakdown of each:
T-bone steak: is at least 1/4 inch thick and has a rich metal flavor.
Ribeye steak: lots of juice and very beefy.
New York Strip Steak: it is a tender cut of beef with a fatty edge. They can be bone-in or boneless. Also very beefy!
Filet mignon steak: My husband’s favorite, this cut is extremely tender and best seasoned or served with sauce to add flavor. Since there is not muscle or fat connected to where this cut of meat came from off the back, it is best to not over cook it!
Top Sirloin steak: is a very tender section of meat and is a favorite since it is boneless and similar to skirt steak. Cooking these to medium-rare will make these into tender steaks that are like something you would order at a fancy restaurant!
What kind of oil should you use to sear steak in a cast iron skillet?
Refined oils like canola and seed oils have a high heat point which are good for that instant cook reaction in the hot skillet, but they are not healthy for you.
Butter is my preferred fat to use but here are some other healthy options that still give that deliciously golden appearance and crunchy crust to your steak.
- Butter
- Clarified butter (Ghee)
- Avocado oil
- Grapeseed oil
- Beef tallow
- Lard
- Refined Coconut Oil
Sides to go with Steak
Mashed Potatoes
Side Salad
Fruit salad
Coleslaw
Healthy desserts to serve with Steak made in the oven
- Cinnamon Rolls (Here’s my recipe for Einkorn Dinner Rolls)
- Cake ( here’s our favorite: Tiramisu Cake!)
Kitchen Tools You’ll Need
Cast Iron Skillet
Meat Thermometer
Ingredients for Steak in the Oven
Steak with approximately 1 inch thickness ( New York Strip, Fillet, ribeye, etc)
Oil with High smoke point ( I like butter)
Sea Salt and Ground Pepper
Step 1: Prepare the Steak
- Preheat oven to 350 Degrees Fahrenheit.
- Pat steak dry on each side (I use a paper towel).
- Season with Salt and Pepper or other desired seasonings.
Step 2: Sear the Steak
- Heat skillet to medium high heat until HOT.
- Add oil or butter and melt
- Sear 1-2 minutes per side. Do not flip the steak in-between any more or you will interrupt the crusty layer that’s forming.
Step 3: Finish in the Oven
- Transfer the skillet to the oven
- Cook until desired doneness
- Use a thermometer if possible
| Doneness | Internal Temp | Oven Time (350°F) |
|---|
| Rare | 120–130°F | 4-5 minutes |
| Medium Rare | 130–135°F | 4-6 minutes |
| Medium | 135–145°F | 6–8 minutes |
| Medium Well | 145–150°F | 7–9 minutes |
| Well Done | 150–160°F+ | 8–11 minutes |
Oven Baked Steak
Steaks Seared and baked in the oven using a cast iron skillet
Ingredients
- Your Favorite Steak Cut about 1 inch in thickness
- Sea Salt and Ground Pepper (or other seasoning)
- Butter for the pan or other oil made for high heat
Instructions
- Allow your steak to come to room temperature. I usually allow mine to sit out for 15 minutes before searing. While steak sits, preheat the oven to 350 Degrees Fahrenheit and heat your cast iron skillet to medium high heat. dry the steaks using a paper towel and season with salt and pepper.
- Just before the pan is at it's smoking point ( HOT!) melt 1 tablespoon butter ( or oil) in the cast iron skillet. Place the steaks in the pan being careful to not splatter the hot oil. sear on each side for 2 minutes.
- Once the second side is seared place the pan into the preheated oven and cook to the desired doneness. Use a meat thermometer to check the middle of the meat for temperature. Note that the temperature WILL Rise about 5 degrees Fahrenheit after coming out of the oven as it continues to cook.
- I like to turn oven off and open oven door to allow steam to release during the last minute of cooking.
Rare, 120–130°F, 4-5 minutes
Medium Rare, 130–135°F, 4-6 minutes
Medium, 135–145°F, 6–8 minutes
Medium Well, 145–150°F, 7–9 minutes
Well Done, 150–160°F, 8–11 minutes
Remove from pan immediately to prevent over cooking.
If moisture or blood begin to form and sides are softened, Place back into very HOT pan for 10 seconds on each side to seal the sear.
Notes
Make sure you have a good sear to hold in moisture and keep steak tender.
Thinner steaks will need less cooking time, thicker steaks more cooking time.
Check steaks at shortest time for example: when making a medium well done steak, check steak at 7 minutes.
Note: These times are my own. Your oven my cook a little differently.
| Doneness | Remove from Oven At |
|---|
| Rare | 120–125°F |
| Medium Rare | 125–130°F |
| Medium | 130–140°F |
| Medium Well | 140–150°F |
| Well Done | 150–155°F |
Important: Steak temp will rise about 5 degrees after removing from oven so plan to take out a little under done.
Common Mistakes to Avoid
- Over cooking steaks (dry, less flavorful and tough.) While everyone has their level of desired doneness, in general it is recommended to not overcook your steak. Depending on the cut of steak you are using, medium rare to medium is recommended, as more can sometimes dry out the steak.
- Cooking cold steak straight from the fridge.
- Using a pan that isn’t hot enough. (See above notes for the benefits to using a cast-iron skillet).
- Not drying the meat off. Damp or bloody meat will prevent a crusty bottom from forming on the steaks. You will get a better sear and crisp crust when you wipe off as much moisture as possible from the cuts of meat.
- Not checking temperature. Using a meat thermometer and checking the steak’s temperature will give you the most juicy steak with delicious results.
Takeaway Tips
- For best results when cooking steak, allow your steak to come to room temperature before searing – don’t cook a frozen or cold steak.
- Pat the steaks dry with a paper towel. If there is moisture or blood, it will get in the way of the steaks having direct contact with the hot pan and it won’t form a crispy crust.
- Check the internal temperature of the steak. One of the most important things to know about cooking a perfect steak is to NOT over cook it! Depending on the thickness of the steak you will need to adjust your cooking time, to ensure that the thickest part of the steak is cooked through.
- If you are cooking thicker steaks, you might want to use the “reverse sear method” which is to cook the steak at a low temperature until it is nearly up to temp, before finishing by searing it for a few minutes at high temperatures. (Searing first and then finishing at lower temperatures can work too).
- Let your steak rest after cooking! Cutting into a steak before it rests prevents the juices from redistributing throughout the steak, and causes it to leak out. Let them cool for 5-7 minutes, or until the center cools to around 120 degrees Fahrenheit.
I hope this helps you make a fabulous steak dinner for your family. Let me know how it goes.
From the Hilltop,
