Cooking a steak in the oven is one of the best ways to get a restaurant-quality meal at home. The most popular and reliable method is the sear-and-roast technique (starting it on the stovetop in a cast-iron skillet and finishing it in the oven).
## What You Need
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A thick-cut steak: Ribeye, New York strip, or filet mignon (at least 1.5 inches thick works best).
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High-smoke-point oil: Avocado, canola, or grapeseed oil (avoid butter for searing, as it burns too quickly).
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Seasoning: Coarse kosher salt and freshly cracked black pepper.
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For basting (optional): 2 tablespoons of unsalted butter, a few smashed garlic cloves, and fresh rosemary or thyme sprigs.
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Tools: An oven-safe skillet (cast-iron is ideal) and a digital meat thermometer.
## Step-by-Step Instructions
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1. Prep and Temper: Take the steak out of the refrigerator 30 to 45 minutes before cooking so it cooks evenly. Pat it completely dry with paper towels (a dry surface is key to getting a great crust) and season generously with salt and pepper.
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2. Preheat the Oven: Preheat your oven to 400°F (200°C).
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3. Sear on the Stove: Place your cast-iron skillet over high heat and let it get smoking hot. Add 1 tablespoon of high-smoke-point oil.
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4. Build a Crust: Carefully place the steak in the hot pan. Sear undisturbed for 2 minutes until a deep brown crust forms, then flip and sear the other side for 2 minutes.
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5. Baste (Optional): Drop the butter, garlic, and herbs into the pan during the final minute of the stovetop sear. Tilt the pan and spoon the foaming, melted butter continuously over the top of the steak.
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6. Finish in the Oven: Transfer the entire skillet straight into the preheated oven. Roast to your preferred doneness, checking with a digital meat thermometer inserted into the thickest part:
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Rare: Pull at 120°F (finishes around 125°F–130°F) — about 2 to 4 minutes
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Medium-Rare: Pull at 130°F (finishes around 135°F) — about 4 to 6 minutes
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Medium: Pull at 140°F (finishes around 145°F) — about 6 to 8 minutes
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7. Rest: Remove the steak from the oven and immediately transfer it to a cutting board. Let it rest for 5 to 8 minutes before slicing. This locks in the juices so they don’t run out onto the board.
Pro Tip: Always slice your steak against the grain (perpendicular to the direction the muscle fibers run) to make each bite as tender as possible.
Are you serving your steak with any classic sides, like garlic mashed potatoes or roasted asparagus?
