Best Way to Cook Beef Loin Top in Oven
This Oven Baked Steak recipe is so easy to pull off, and results in perfectly cooked steak! Yous only need a handful of simple ingredients to cook this, plus plenty of garlic butter to serve.
Steak is i of the best meals, if you enquire me. It's such a wonderful special occasion entrée for those times you desire to brand a great meal without putting on an entire holiday dinner…
Nosotros love steak for birthday dinners, Valentine'southward Mean solar day at home, anniversaries… Or for those times I feel I just want to make an ordinary twenty-four hour period a little more special.
If I get a steak at a adept price and decide to make it equally part of a normal repast, I volition mostly go for my Air Fryer Steak – it's even more easily-off, less butter needed to yield juicy meat. But for those special dinners I merely mentioned… goose egg beats a perfectly seared steak that's finished in the oven, with plenty of butter. Permit'due south cook some steak!
Ingredients y'all'll need
Hither is a visual overview of the ingredients in the recipe. Curlicue down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Steak: You can utilise pretty much any steak cut that cooks chop-chop. I used a bone-in sirloin steak. Yous can use boneless sirloin, top loin, New York Strip, Porterhouse, T-Bone, Ribeye… they are all great contenders here. Go for at least 1 inch thick, meliorate 1.v inches. I used one large steak, but you can also practice several smaller; just keep in mind that your skillet needs to exist large plenty to comfortably fit your meat and it too needs to fit in the oven.
- Seasoning: I don't put anything only salt and pepper on a proficient steak (and then slather it in heavily seasoned garlic herb butter later, ahem). If you want to use a steak seasoning blend, go ahead.
- Oil: I use a bit of oil in addition to the butter for searing the steak on the stove without burning any butter (it gets very hot, and butter burns FAST in directly high rut settings; using oil hither prevents this). I recommend a mild vegetable oil like sunflower oil that's marked for high heat purposes.
How to cook steak in the oven
Steak may seem intimidating, but information technology's really not hard to cook – the most difficult function is to pull it from the oven at the right time! It'due south honestly just as easy to make as oven baked craven breast, oven baked boneless pork chops and oven baked salmon. No special skills required!
1. Remove the steak from the fridge 30 minutes earlier cooking. Season information technology with salt and pepper and place information technology on a plate at room temperature.
two. Once prepare, estrus the oven to 400°F. Position the rack in the middle of the oven. Identify a cast iron skillet (big plenty to comfortably concur your steak or steaks) over medium-high to high heat on the stove and rut it until very hot, 3-five minutes.
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season -
sear -
top with butter and bake -
rest, and then serve
3. Add the oil, and then sear the steak 60-ninety seconds on the get-go side, gently touching the steak down with clean fingertips a few times to ensure the entire surface has contact with the skillet (don't smush or squash the steak, but gently concord it downwardly). Flip, sear the second side for 30-45 seconds (it will have contact with the skillet the entire fourth dimension in the oven, then I get out it less long), then pull the skillet from the stove.
4. Place the butter on the steak, then identify the skillet in the oven. Bake for 4-viii minutes, depending on your preferred doneness. Once done, remove it from the oven, place the steak on a plate and tent with foil. Remainder for 5-ten minutes, then serve!
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perfect steak every fourth dimension!
Recipe tips
Initial temperature: Don't forget to remove your steak from the fridge thirty minutes before yous want to cook it. This is crucial to yield a juicy steak that's not tough. You desire to unwrap it, identify it on a plate and flavour it. Then just go out it on the counter for xxx minutes until you lot're ready to commencement.
Searing time: Stick to a short but hot sear. You really just want a nice, caramelized crust on the outside without the heating going as well far within the steak yet.
Thermometer: I highly recommend working with a meat thermometer, preferably one where you can stick the probe into your steak and then connect to the thermometer through an oven-prophylactic wire. You leave the thermometer in your steak and close the oven door, then you can pull it at exactly the right time!
I recommend inserting the thermometer through the side of the steak, non the top. Makes for a cleaner presentation and it'south easier.
Resting: Do not skip the resting fourth dimension, information technology'southward crucial to retain the juices and ensure your meat is tender. I know it'due south tempting to cut right into a sizzling hot steak… just I promise the rest exists for a reason.
Slicing: Always slice against the grain, non with the grain. It'southward easier, looks neater and tastes better (granted, the tasting better part hasn't been scientifically proven… but I stand past my opinion 😉).
Internal temperature for steak
The doneness of your steak is best checked for with a food thermometer (affiliate link)- it's really difficult to approximate it correctly in whatsoever other way, especially if you lot're not experienced with cooking steak.
I definitely practice not trust myself to melt meat correctly without a nutrient thermometer, I utilize it for absolutely everything, including cake; information technology takes the guesswork out of cooking and baking! Get ane! ASAP!
Here are the internal temperature recommendations for different levels of doneness:
- Rare: 125°F (ruby-red with red juices)
- Medium Rare: 130°F (deep pink with reddish juices)
- Medium: 140°F (light pink with clearer juices)
- Medium well: 150°F (slightly pink center with articulate juices)
- Well done: 160°F (fully cooked through, no longer pink at all)
The USDA recommends an internal temperature of at least 145°F for beefiness, for safety consumption, followed by a iii minute rest. See full chart. I always cull medium-rare to medium when I eat steak, my married man eats steak rare to medium-rare. I exercise cook it to 145°F for our children. But it'southward your personal choice to do what's correct for you and your family unit.
That being said, steak does cook rapidly this way. The skillet is HOT and transfers a lot of heat to the steak. I choose a blazing hot sear so a medium-high oven temperature (400°F) considering the steak basically simply needs the oestrus to go through it at this point. My steak was thick (1.5 inches) and reached 130°F after but 5 minutes in the oven.
Do not trust recipes that tell you to sear your steak, and then place information technology in a 450°F oven for 20 minutes. I take tried several of them in the past, they were all inaccurate. Your steak will about likely be quite well done at that point, unless your steak is positively ginormous. Go a nutrient thermometer (affiliate link). Cook your proteins accurately. They taste a LOT ameliorate this way!
Serving ideas
It seems like a no-brainer, but steak goes so incredibly well with all things potato:
- Air Fryer Baked Potatoes
- Broiled Potato Wedges (or Air Fryer Irish potato Wedges)
- French Chips or Steakhouse Fries for a classic Steak Frites
- Mashed Potatoes (or Instant Pot Mashed Potatoes)
- Roasted infant potatoes, roasted fingerling potatoes, instant pot roasted potatoes, smashed potatoes… you name information technology, I'll eat it with my steak!
As far every bit vegetables go, we accept a few favorites:
- Roasted asparagus (or air fryer asparagus)
- Sautéed green beans (or air fryer green beans)
- Roasted broccoli (or air fryer broccoli)
- A tossed salad with a tangy balsamic vinaigrette or white balsamic vinaigrette
Plus, like I already said… Plenty of bootleg Garlic Herb Butter!
More than steak recipes
-
Grilled Tomahawk Steak
-
Perfect Steak Fajitas
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Garlic Butter Steak and Potato Foil Packets
-
Steak and Murphy Sheet Pan Dinner
-
Air Fryer Steak
-
The Best Ever Steak Marinade
PS If you try this recipe, please leave a review in the comment section and add together a star rating in the recipe menu – I appreciate your feedback! Follow forth on Pinterest, Facebook or Instagram. Sign up for my e-mail listing, too!
Oven Baked Steak
This Oven Baked Steak recipe is so easy to pull off, and results in perfectly cooked steak. Y'all only demand a handful of simple ingredients to cook this, plus plenty of garlic butter to serve!
made it? tap the stars to add your rating!
Recipe details
- 2 beefiness steaks i to 1.five inches thick (see notes for best cuts)
- salt and pepper to sense of taste; utilize steak seasoning if you adopt
- ½ tablespoon oil a neutral vegetable oil works best
- two tablespoons unsalted butter or more than to sense of taste
- garlic butter (optional to serve)
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30 minutes earlier cooking: Remove steaks from fridge xxx minutes before cooking. Unwrap and identify on a plate, season generously, and so leave on the counter until ready. Do not skip this step for all-time results.
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Prep: Once ready to cook, heat oven to 400°F. Place a cast iron skillet (large enough to comfortably hold your steaks) over medium-high to high oestrus on your stove. Let information technology rut up for 3-five minutes, until sizzling hot.
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Sear start side: Carefully place oil in skillet (be mindful of possible splatters!), so add steaks and sear 60-90 seconds on first side. Gently touch steaks down a few times to fill contact with skillet – don't squash or smush steaks, merely apply fingertips and light pressure to hold steaks down. Steak should brownish nicely with some caramelization.
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Sear second side: Flip steak and sear 30-45 seconds on second side. Pull skillet from stovetop.
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Stop in oven: Tiptop steaks with butter, then place in hot oven until desired temperature is reached (nigh four-12 minutes, depending on steak size and doneness; pull steak 5°F below desired internal temperature). I had a big 1.v-inch thick steak and baked it for but 5 minutes for medium-rare! Utilise a thermometer to correctly gauge doneness.
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Broil? Feel complimentary to chop-chop broil steaks for 15-20 seconds for a perfect terminate. Remove steaks to a plate, tent with foil. Residue for five-10 minutes, then serve. For all-time results, practise not skip rest.
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Internal temperature for steak:
- Rare: 125°F (cherry with red juices)
- Medium Rare: 130°F (deep pink with ruby juices)
- Medium: 140°F (light pink with clearer juices)
- Medium well: 150°F (slightly pink heart with clear juices)
- Well washed: 160°F (fully cooked through, no longer pink at all)
Annotation: The USDA recommends an internal temperature of at to the lowest degree 145°F for beef, for safe consumption, followed by a 3 infinitesimal rest. See full chart. Choose an internal temperature you are personally comfy with; I usually go for medium-rare to medium.
Lots more tips and information in the post!
Steak cuts: You tin utilise pretty much any steak cut that cooks quickly. I used a bone-in sirloin steak. Y'all tin can use boneless sirloin, superlative loin, New York Strip, Porterhouse, T-Bone, Ribeye… they are all slap-up contenders hither.
Become for at least one inch thick, better 1.5 inches. I used i large steak when I took the photos to make things a scrap easier on myself, but y'all can besides exercise 2 smaller; only go on in heed that your skillet needs to be large enough to comfortably fit your meat and information technology too needs to fit in the oven.
Slicing: Always slice against the grain, not with the grain. It'southward easier, looks neater and tastes better (granted, the tasting ameliorate part hasn't been scientifically proven… but I stand past my opinion 😉).
Nutrition is an estimate.
More recipe information
Source: https://www.savorynothings.com/oven-baked-steak/
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