How to Cook


How to Cook Steak in the Oven

Have you ever wondered how to cook steak in the oven? Grilling is a great, but sometimes it's just not an option and cooking steak in the oven can provide the same essential element needed to deliver a great steak — dry heat.

There are a couple of ways to put that dry heat to work for you. Learning how to broil steak produces results very similar to grilling; a flavorful, deeply browned, crisp exterior and a deliciously juicy, tender interior.

Learning how to reverse sear steak is another great option. This technique requires cooking your steaks in the oven at a lower temperature, then searing the exterior in a very hot skillet on your stovetop. This method is particularly well suited to thicker and larger cuts, including filet mignon that are over 2 inches thick and impressive "cowboy" or "tomahawk" steaks. With these cuts, simply pan-seared steak just won't do the job; you'll end up steaks that are overdone on the outside long before the center of the cut is at the desired temperature.

Everything you need to know is in the instructions below. Follow them to discover the best way to cook steak in your oven, whether you choose to use the broiler or to try the reverse sear technique. We've also included a chart that will tell you the cooking temperatures and times required (be sure to use a meat thermometer for the best results). An amazing steak is just an oven away!

How to Cook Steak in the Oven

  • Be sure your steak is completely thawed.
  • Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
  • Set oven for broil and preheat 10 minutes. During broiling, the door of an electric oven should be left ajar; the door of a gas oven should remain closed (consult your owner's manual).
  • Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning.
  • Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil until your steaks reach a temperature 5°F lower than the desired final temperature, according to the times listed in this cooking times chart.
  • Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature should match the temperature of your desired level of doneness, as listed in this cooking times chart.
  • Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

Reverse Sear Steak the Professional Way

  • Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
  • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature, according to the times listed in the chart below.
  • Remove and let steaks rest for 5 minutes, covering lightly with foil.
  • Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
  • Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should match the temperature of your desired level of doneness, as listed in this cooking times chart.
  • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.


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