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Cooking a Steak in the Oven Without Searing

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If you like steak, you’re probably acquainted with the concept of searing. Every recipe claims that this is required to achieve that crunchy, crispy outside coating on the steak for a better flavor. The most common way is to sear the steak on a cast-iron pan over the stove before baking it.

But what if this is too time-consuming for you, or you can’t afford the additional time necessary to sear the steak before cooking it in the oven? You can still cook a wonderful steak in the oven without first preparing it on the burner!

Why Do You Sear Steak?

Beef cuts for steak are known for their fat marbling, which results in luscious interiors when cooked. As a result, several recipes recommend searing the steak before continuing to cook it so that the fluids stay contained in the flesh. After you sear the steak, the exterior surface becomes crispy, giving it a firm look and a delightful crunchiness to each mouthful. And the best technique to get this degree of doneness is to cook the steak on a hot cast-iron pan over a stove fire.

Tips for Cooking Steak without Stovetop Searing

While we’ve grown to like the concept of searing steak on the stovetop before baking it, we admit that it may be tiresome at times. As a result, you may consider these techniques of cooking the steaks just in the oven. The thickness of the steak influences how you’ll accomplish this, so think about how to cook both thick and thin steaks separately.

For Thin Steaks

When it comes to cuts like flank or skirt steak, utilizing the oven alone to cook the meat is a simple way. And, depending on how well done you want it, you’ll cook it even quicker. You want to broil the steak because it gets so hot that it roasts the steak without the need to sear it. And the procedure is easy to follow;

  1. Preheat the broiler while the steak is cooling at room temperature. Season the steak with olive oil, black pepper, and kosher salt after 45 minutes.
  2. Place the steak on a baking pan lined with foil. Next, place the sheet 4 inches below the heating element beneath the broiler. After 6 minutes, flip the steak over and cook for another 6 minutes.
  3. Remove the steak 5F below the desired doneness degree and let it aside for 5 to 10 minutes before cutting.

For Thick Steaks

Cooking bigger portions in the oven, such as filet mignon, ribeye, and porterhouse, requires a different procedure. These steaks are larger and, in most cases, more costly, so you want to take additional precautions to get the greatest outcomes. Here’s how to go about it:

  1. Let the steak to come to room temperature before patting it dry with a paper towel. Season with salt, pepper, and olive oil to taste.
  2. Preheat the oven to 400 degrees Fahrenheit and set a cast-iron pan in it to heat. Remove the skillet from the heat and add the meat to it. Let approximately 3 minutes on each side to sear. This method produces a lovely crust without the need for a stovetop sear.
  3. Return the pan to the oven and top the steak with some butter. Let it to cook until it achieves the desired level of doneness.
  4. Take the steak from the oven and allow it to rest for 5 to 10 minutes before carving.


Checking Doneness Temperature for Steaks

A meat thermometer would be useful for determining the doneness temperature of your steak in the oven. This condition is determined by the thickness of the steak. As a result, check these temperatures to see whether your steak is done;

Thin Steak

  • 120-130 degrees Fahrenheit for uncommon (3-4 minutes)
  • 140-150 degrees Fahrenheit for medium (5 minutes)
  • 160-170 degrees Fahrenheit for nicely done (6-7 minutes)

Thick steak

  • 120-130 degrees Fahrenheit for uncommon (9-11 minutes)
  • 140-150 degrees Fahrenheit for medium (13-16 minutes)
  • 160-170 degrees Fahrenheit for nicely done (20-24 minutes)


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Oven-Cooked steak (2 servings)

  • Author:Bobby
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  • a single skirt steak
  • Extra virgin olive oil
  • ground black pepper, freshly ground
  • Kosher salt is kosher salt.


  1. Let the steak to come to room temperature for about 40 minutes. While you’re waiting, preheat the broiler. Place the steak on a baking pan lined with foil. With a paper towel, pat it dry.
  2. Rub in the oil and spices after seasoning the meat. Put the steak on the baking pan and place it 4 inches below the broiler’s heating element.
  3. Cook the steak for 6 minutes before flipping it. Cook for another 6 minutes, then check for doneness.
  4. Take the steak from the broiler and set aside for 5 to 10 minutes before serving.


Can I bake a steak in the oven without searing?

The broiler is your best choice for thin slices of meat like skirt or flank steak. Since it gets so hot, thin steaks don’t even need to be seared on both sides to generate a crispy char.

How long to cook steak in oven at 375 without searing?

To roast a steak, preheat the oven to 375°F.
With a paper towel, pat the steaks dry.
Sear the steak for 1 minute on each side in a heated skillet.
Place the steak on a wire rack on a rimmed baking sheet and bake for 10 minutes.
Roast for 10 to 20 minutes, or until done to preference.

How long to cook steak in oven at 400?

As a general guideline, at 400 degrees Fahrenheit, cook steak for around 10 minutes per inch of thickness. Cook for around 10 minutes if you have a 1-inch-thick steak. Most cuts of beef should be covered by this, however for thicker pieces, alter the cooking time appropriately.

How long to cook steak in oven at 350?

Sauté for 3-5 minutes on each sides, turning once, until a golden-brown crust develops. Next, move the steaks to a lightly oiled baking sheet and set them on the middle oven rack in a 350°F oven. Cook for 10-20 minutes, or until doneness level temperature range is attained.

Do you need to flip steak in the oven?

Is it necessary to flip the steak in the oven? Oven-cooked steak also has a more even cook than pan-cooked steak, so turning it just once should sufficient. This is true whether you use the usual oven heat or the broiler.

How long should I bake my steak in the oven?

For 5 to 10 minutes, preheat the broiler. Cooking time for 1-inch-thick steaks cooked to medium doneness is around 15 minutes, with a flip halfway through. Give more time for well-done steaks and less time for rare steaks.

Is it better to bake a steak or cook it on the stove?

Should you cook steak on the stove or in the oven? Both! You wouldn’t think it would make such a large impact, but it does. The pan-searing on the stove imparts the desired browned taste, and the very hot oven aids in the complete cooking of the steak!

What is the best way to cook a steak in the oven without a cast iron skillet?

Make Use Of A Baking Sheet

Even if you don’t have a cast iron skillet, you can still enjoy an oven-grilled steak. It doesn’t need any extra equipment to bake it on a baking sheet. It’s straightforward. Put the steak on a baking sheet and bake at 400° Fahrenheit for 10-12 minutes each side, or until done to your liking.

What temperature do you cook steak in the oven?

Preheat the oven to 275 degrees Fahrenheit. Put the steaks on a wire rack set on top of a baking sheet. Put a baking sheet in the middle of a preheated oven. Cook until the internal temperature reaches 10°F less than the desired final temperature, as shown in the chart below.

How do you know when steak is done in the oven?

The following are the doneness temperatures, measured in the thickest portion of the steak:
Rare: 125°F or 52°C (Remove from oven when temperature reaches 120°F or 49°C.)
Medium-rare: 135°F (57°C) (Remove from oven when it reaches 130°F/54°C.)
Medium: 145°F (63°C). (Remove from oven when it reaches 140°F/60°C.)
More to come…

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