What is the best oven temperature to cook a steak?

Recipes  >    >  *Cape Grim Beef - Cooking Times*

Well Done Steak

1. Cook on one side until moisture is pooling on top surface
2. Turn and cook on second side until moisture is pooling on top
3. Reduce heat slightly and continue to cook until steak feels 'very firm' when pressed with cooking utensil

Medium Steak

1. Cook on one side until moisture is pooling on top surface
2. Turn only once
3. Cook on second side until moisture is visible
4. Cook until steak feels 'springy' when pressed with cooking utensil

Rare Steak

1. Cook for a few minutes on either side (depending on thickness)
2. Turn only once
3. Cook until steak feels 'very soft' when pressed with cooking utensil

Oven Cooked Cape Grim Beef

What you will need:

Method

1. For these cooking times, the steaks have been cut to 1 1/2 inches - 2 inches thick. When ordering your steak, ask the butcher to cut your steaks to this thickness.
2. Bring all steak to room temperature before cooking, approximately 20 to 25 minutes.
3. Pre-heat your oven to 150°c.
4. Drizzle Extra Virgin Olive Oil into a frying pan and heat up until hot.
5. Place steak in fry-pan for 2 minutes and then turn for a further 2 minutes. Using a pair of tongs, lift steak and sear all edges of the steak.
6. Place cake rack into the oven tray and then place your steaks onto the cake rack. Drizzle steaks with Extra Virgin Olive Oil, Sea Salt and then season to your liking. We always tend to use Masterfoods Mild Moroccan Seasoning. It just adds that little touch of spice to your tastebuds.
7. Place oven tray into the oven for 45 minutes, (uncovered).
8. Remove oven tray from oven and leave in a warm area for a further 5 minutes while you serve up the rest of your meal. Always remember to allow your steak to rest after cooking.

Tips

 To vary the way you like your steaks between, Rare, Medium & Well Cooked, all you need to do is adjust your cooking times in the frying pan.

 Cooking for 45 minutes does sound like a long time but slow cooking like this helps the meat to relax, making it even more tender.

 Cooking cold steak straight from the fridge will tend to burn when cooking in the frying pan or BBQ.

 All cooking times will vary on the thickness of your steaks.

For great beef recipes, visit the Cape Grim Beef recipes pages.

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This Oven Baked Steak recipe is so easy to pull off, and results in perfectly cooked steak! You only need a handful of simple ingredients to cook this, plus plenty of garlic butter to serve.

Steak is one of the best meals, if you ask me. It’s such a wonderful special occasion entrée for those times you want to make a great meal without putting on an entire holiday dinner…

We love steak for birthday dinners, Valentine’s Day at home, anniversaries… Or for those times I feel I just want to make an ordinary day a little more special.

If I get a steak at a good price and decide to make it as part of a normal meal, I will mostly go for my Air Fryer Steak – it’s even more hands-off, less butter needed to yield juicy meat. But for those special dinners I just mentioned… nothing beats a perfectly seared steak that’s finished in the oven, with plenty of butter. Let’s cook some steak!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Steak: You can use pretty much any steak cut that cooks quickly. I used a bone-in sirloin steak. You 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, better 1.5 inches. I used one large steak, but you can also do several smaller; just keep in mind that your skillet needs to be large enough to comfortably fit your meat and it also needs to fit in the oven.
• Seasoning: I don’t put anything but salt and pepper on a good steak (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 direct high heat settings; using oil here 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 it’s really not hard to cook – the most difficult part is to pull it from the oven at the right time! It’s honestly just as easy to make as oven baked chicken breast, oven baked boneless pork chops and oven baked salmon. No special skills required!

1. Remove the steak from the fridge 30 minutes before cooking. Season it with salt and pepper and place it on a plate at room temperature.

2. Once ready, heat the oven to 400°F. Position the rack in the middle of the oven. Place a cast iron skillet (large enough to comfortably hold your steak or steaks) over medium-high to high heat on the stove and heat it until very hot, 3-5 minutes.

• 
  season
• 
  sear
• 
  top with butter and bake
• 
  rest, then serve

3. Add the oil, then sear the steak 60-90 seconds on the first 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, just gently hold it down). Flip, sear the second side for 30-45 seconds (it will have contact with the skillet the entire time in the oven, so I leave it less long), then pull the skillet from the stove.

4. Place the butter on the steak, then place the skillet in the oven. Bake for 4-8 minutes, depending on your preferred doneness. Once done, remove it from the oven, place the steak on a plate and tent with foil. Rest for 5-10 minutes, then serve!

• 
  perfect steak every time!

Recipe tips

Initial temperature: Don’t forget to remove your steak from the fridge 30 minutes before you want to cook it.

Searing time: Stick to a short but hot sear. You really just want a nice, caramelized crust on the outside without the heating going too far inside the steak yet.

I recommend inserting the thermometer through the side of the steak, not the top. Makes for a cleaner presentation and it’s easier.

Resting: Do not skip the resting time, it’s crucial to retain the juices and ensure your meat is tender. I know it’s tempting to cut right into a sizzling hot steak… but I promise the rest exists for a reason.

Slicing: Always slice against the grain, not with the grain. It’s easier, looks neater and tastes better (granted, the tasting better part hasn’t been scientifically proven… but I stand by my opinion 😉).

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