If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. I f you're using a skillet, get it HOT. For thinner steaks, like flank and skirt, you're better off just using the broiler. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. Cold meat will seize in a hot environment. (Flip it on the sheet pan halfway through.) Top Tip: Your steak will continue to cook while resting, so air on the side of caution. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. How long does it take to cook steak in the oven?įor thicker cuts of meat, in your 450° oven, you should expect about 10 minutes after searing on the stovetop. Never tried it? Follow our top tips for cooking a perfect steak in the oven, no matter the cut. In under an hour, you can serve up a delicious steak dinner-no firing up the grill required. For many cuts-skirt, flank, ribeye, and even filet mignon-the oven is just as valuable. For a romantic date night dinner right at home, you can rely on your oven to get the job done. If you're looking to make a perfectly-cooked steak dinner right at home, we're here to dispel the myth: grilling isn't your only option.
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