Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. At this point, the steak is cooked but not done. 4. Try to consider strip steak or filet mignon steak to have the best cooking results. Roast in the center of the oven until the steaks are cooked to your liking, about 3 to 5 minutes. Preheat the oven to 400 degrees F (204 degrees C). If you're using butter, as the butter melts, baste the butter, garlic and herb mixture over the top of the steak for extra flavor. Grill in the oven for 20-30 minutes, depending on how you like it cooked. To take this route, preheat the oven to about 450. Flip the steak, top with garlic, and place in the oven for around six minutes. Next, remove the steaks from oven and transfer to the hot skillet. IF ON STOVETOP… Lower the heat to medium. Make sure to buy the steak from a reputable shop. Continue cooking steaks for about 2 to 3 minutes per side, or until browned and a bit crisp. Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. 6) FINISH COOKING YOUR STEAKS ON THE STOVETOP OR IN THE OVEN. Let it rest for about seven minutes on a clean cutting board. Transfer the pan with the seared steaks to the hot oven. Flip the steaks using your tongs, and transfer it back to the oven to broil for another 3 minutes. When the steak has been seasoned and the broiler is going, place your steaks on the prepared baking sheet, and transfer it into the oven. Cook 1 to 2 minutes without moving; turn steaks with tongs, and cook another 1 to 2 minutes. Here Is How To Cook Steak In The Oven Without Searing: First of all, you need to gather the following ingredients: Good quality and thick-cut piece of steak. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C). (This is where the oven comes in.) Sear one side of the steak for two minutes. At the same time, preheat a cast iron grill pan on the stovetop over medium-high heat, about 3 minutes. Step 8 Remove … IF IN THE OVEN… You can also finish your steak by placing it in the oven. For thick steaks that are around 1 1/2 inches thick and cooking at 450°: Rare (125°) – 2 minutes to sear and 9-11 minutes in the oven Medium-rare (135­°) – 2 minutes to sear and 13-16 minutes in the oven Medium (145°) – 2 minutes to sear and 16-19 minutes in the oven Place the pan in an oven preheated to 400 degrees. With a meat thermometer as your guide, cook to the desired temperature — from rare (120 degrees Fahrenheit) to well (160). To cook a steak the traditional way, you sear your steak in a hot pan before finishing in the oven. Cover the bottom of a cast iron skillet with oil. Broil the steaks for 4 minutes, then remove them from the oven. The baste and roll takes a little effort, but finishing steak in the oven is super-easy. 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