David Burke Kitchen is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Learn more

How to Cook Steak in the Oven Without Searing

How to Cook Steak in the Oven Without Searing?

By David Burke

Cooking a delicious and juicy steak can be an intimidating task for many home chefs. After all, there’s so much to consider – the quality of your meat, the best method for cooking it evenly, how long to sear it, how long to cook it… the list goes on. But what if we took one of those worries off your plate? What if you could make an amazing steak without searing or grilling at all? That’s right – you can prepare perfectly cooked steak in the oven without compromising taste or texture!

How to Cook Steak in the Oven Without Searing

So, how to cook steak in the oven without searing it? In this blog post, we’ll share easy-to-follow steps that will teach you simple techniques for making a restaurant-quality steak in the comfort of your own kitchen. Let’s dive in!

What is Searing?

Searing is a cooking technique commonly used in the culinary world. It involves cooking food over high heat, usually on a skillet or a griddle, in order to quickly brown the surface of the food and create a caramelized crust. This process not only enhances the visual appeal of the dish but also adds depth and complexity to the flavor.

The high heat used during searing causes a chemical reaction called the Maillard reaction, where the amino acids and sugars in the food react to produce new flavor compounds. These compounds contribute to the rich, savory taste that is often associated with seared meats and vegetables.

Searing is particularly effective for cuts of meat that are thick and hearty, as it allows the exterior to develop a flavorful crust without overcooking the interior. It is also commonly used for fish, as it can help to keep the delicate flesh from sticking to the pan while imparting a golden, crispy skin.

While searing is commonly associated with cooking meat, it can also be used to add texture and flavor to vegetables, such as asparagus, mushrooms, and zucchini. In addition, searing can be used as a preliminary step before slow-cooking or braising, as it helps to lock in the juices and enhances the overall flavor of the dish.

Overall, searing is a versatile and effective cooking technique that can elevate the flavor and texture of a wide range of dishes. Whether you are a professional chef or a home cook, mastering the art of searing is an essential skill that is sure to impress.

Why Are Steaks Often Seared?

Steaks are one of the most beloved foods around the globe. However, what sets a perfectly cooked and scrumptious steak apart from an ordinary one? The answer is searing. Searing, which is essentially cooking the surface of the steak quickly with high heat, is a common technique that top chefs and cooks use to lock in the flavors of the meat while also achieving an aesthetically pleasing exterior.

Here’s how searing works: when you place a steak on a hot surface, such as a pan or a grill, the meat’s surface rapidly heats up, causing the water molecules on its surface to evaporate. The high heat also triggers a chemical reaction known as the Maillard reaction, which causes amino acids and sugars to interact and create new flavor compounds that enhance the taste of the meat.

Why Are Steaks Often Seared

Aside from improving flavor and texture, searing has another practical purpose: it helps to seal the natural juices of the steak inside, keeping the meat moist and juicy throughout the cooking process. This is because when you sear a steak, the outer layer of the meat firms up, forming a protective layer that prevents the juices from escaping. This makes searing steak a crucial step in any chef’s recipe book, from a perfect restaurant-quality steak cooked at home to a high-end steakhouse providing a top-notch steak experience.

In conclusion, searing is a fundamental technique employed in the preparation of a high-quality steak. From improving taste and texture to preserving the steak’s natural juices, searing is a critical step that cannot be overlooked when cooking a steak. So, the next time you want to savor a juicy and flavorful steak, be sure to apply the searing technique to get the best culinary experience.

Can I Cook Steak Without Searing?

Absolutely! Cooking steak without searing is not only possible but also quite simple and stress-free. This method is perfect for those who don’t own a grill or are looking for a fuss-free technique to cook a juicy steak indoors. With the right temperature and time settings, an oven can do wonders to your steak, making it tender, flavorful, and evenly cooked.

This method also allows for better control over the doneness of your steak, whether you prefer it rare, medium-rare, medium, or well-done. So, fear not, home chefs – you can still serve up a restaurant-quality steak without the need for searing. We’ll guide you through the process in the upcoming sections.

Steak Without Searing vs. Searing

When it comes to cooking steak, the methods differ, and each has its unique merits. Let’s compare cooking steak without searing versus searing.

Cooking Steak Without Searing

Cooking steak without searing is a simple and hassle-free method, ideal for those who do not possess a grill or prefer a less labor-intensive technique. This process involves using an oven to slowly cook the steak at a low temperature, which ensures that it is evenly cooked from edge to edge. The result is a steak that is tender, juicy, and perfectly cooked to your preferred level of doneness.

Additionally, this method offers greater control over the cooking process. By adjusting the temperature and cooking time, you can achieve your desired level of doneness, from rare to well-done, with ease. This technique also reduces the risk of overcooking and can be an excellent option for novice cooks or those who prefer a more hands-off approach.

Searing Steak

Searing steak, on the other hand, involves cooking it rapidly at a high temperature. This method creates a caramelized crust on the steak’s surface, which not only provides an attractive appearance but also enhances the flavor profile of the steak. The Maillard reaction that occurs during searing produces new flavor compounds, resulting in a steak that is savory and delicious.

Searing also helps to lock in the steak’s natural juices, which keeps it moist and flavorful throughout the cooking process. However, searing requires careful attention to prevent the steak from burning, and achieving an even cook can be challenging.

In conclusion, both methods have their benefits. Cooking steak without searing provides a simple, foolproof way to achieve a tender, evenly cooked steak, while searing offers a rich, complex flavor and appealing presentation. The choice between the two ultimately comes down to personal preference and the equipment available to you.

The Basics of Cooking Steak in the Oven

The Right Steak Selection

Choosing the right steak is crucial to the success of your cooking experience. A high-quality cut of beef guarantees optimal flavor and tenderness even without the searing process. When shopping for your steak, consider choosing a thick, boneless cut. Sirloin, ribeye, filet mignon, and T-bone are all excellent choices.

Look for a steak with good marbling, which refers to the thin streaks of fat within the lean muscle of the meat. This intramuscular fat melts during cooking, adding depth of flavor and providing juiciness to the steak. A steak with good marbling will result in a more tender and flavorful dish.

Also, if possible, opt for grass-fed beef. It not only tends to be leaner but also has a distinct flavor profile that many find appealing. Finally, don’t forget to check the color of the meat. A fresh steak should have a bright, cherry-red color. Avoid cuts that are gray or brown, as these may be signs of old or poorly stored meat.

In summary, choosing the right steak involves considering several factors, including the cut, marbling, source, and color. Taking the time to select a quality steak can significantly enhance your enjoyment of the final dish.

Preparing Your Oven

Getting your oven ready for cooking steak involves a few straightforward steps. Start by preheating your oven to a low temperature, around 350°F (177°C). This low cooking temperature allows the steak to cook evenly all the way through, guaranteeing a tender result.

For best results, place an oven-safe rack on a baking sheet. This arrangement lets heat circulate around the steak effectively, ensuring an even cook. If you don’t have an oven-safe rack, you can place the steak directly on the baking sheet.

It’s also a good idea to insert a meat thermometer into your steak before putting it in the oven. This tool will help you monitor the internal temperature of the steak, ensuring that it’s cooked to your desired level of doneness.

Remember, every oven is different, and actual temperatures can vary. So, the first few times you cook steak in the oven, keep a close eye on the cooking process to ensure you achieve the perfect result. With time and practice, you’ll master the art of preparing steak in the oven without searing.

Step-by-step Guide on How to Cook Steak in the Oven Without Searing?

Prepping Your Steak

Properly prepping your steak before cooking can significantly enhance its flavor and texture. Start by removing your steak from the refrigerator at least 30-40 minutes before you plan to cook it. This step allows the steak to reach room temperature, which promotes even cooking.

Next, pat the steak dry with paper towels. This step is crucial as it removes excess moisture from the surface of the steak, which could impede the cooking process.

After drying the steak, season it generously on both sides with salt and pepper. The salt not only enhances the natural flavor of the beef but also helps to break down its proteins, resulting in a more tender steak. You can also include additional seasonings like garlic powder, onion powder, or your favorite steak seasoning blend if you desire.

Finally, lightly coat the steak with a thin layer of olive oil. This addition helps in the cooking process, assisting in the browning of the steak and the release of flavors from your chosen seasonings.

Now, your steak is perfectly prepped and ready to go into the oven. Remember, the key to a flavorful oven-cooked steak without searing lies in the preparation. By carefully following these steps, you’re setting yourself up for a delicious, restaurant-worthy steak right in your own kitchen.

Proper Placement in the Oven

When cooking a steak in the oven without searing, the placement of the steak inside the oven is crucial to achieve an even cook. Start by positioning the oven rack in the center of the oven. This placement ensures that the steak cooks evenly, as the heat in an oven is typically most consistent in the middle.

Next, place your prepped steak on the oven-safe rack that you’ve set on a baking sheet. Make sure the steak is centered on the rack, with some space around each side. This allows heat to circulate evenly around the steak, cooking it from all sides.

If you’re using a meat thermometer, make sure it’s inserted into the thickest part of the steak, away from any bone. This will give you the most accurate reading of the steak’s internal temperature.

Remember, proper placement in the oven plays a significant role in the success of cooking steak in the oven without searing. By following these steps, you can expect a perfectly cooked, juicy, and tender steak every time.

Cooking Times and Temperatures

The cooking time and temperature for your steak largely depend on the thickness of the cut and your preferred level of doneness. As a general rule, a 1-inch thick steak will need about 12-15 minutes at 350°F (177°C) to reach medium-rare doneness or an internal temperature of approximately 135°F (57°C).

For medium doneness, aim for an internal temperature of about 145°F (63°C), which might require about 15-18 minutes in the oven. If you prefer a well-done steak, look for an internal temperature of 160°F (71°C) or higher, which could take around 21 minutes.

Bear in mind, that these are just guidelines. The best way to ensure your steak is cooked to your liking is to use a meat thermometer and monitor the steak’s internal temperature throughout the cooking process.

Here is a quick reference for steak doneness and corresponding internal temperatures:

  • Rare: 120-130°F (49-54°C)
  • Medium Rare: 130-135°F (54-57°C)
  • Medium: 135-145°F (57-63°C)
  • Medium Well: 145-155°F (63-68°C)
  • Well Done: 155°F (68°C) and up

Remember, the steak continues to cook for a few minutes after you remove it from the oven due to residual heat. This is known as carryover cooking. To account for this, remove the steak from the oven when it’s about 5°F (2°C) below your desired final temperature.

After removing your steak from the oven, let it rest for about 5-10 minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and juicy bite.

Enjoy your perfect oven-cooked steak without searing!

Tips and Tricks When Cooking Steak in the Oven

Cooking steak in the oven can be a daunting task for many, but with some useful tips and tricks, it can become a hassle-free experience. Here are some key things to keep in mind when cooking steak in the oven:

1. Choose the right cut of steak: The cut of steak you choose can make all the difference when it comes to its tenderness and flavor. For oven cooking, opt for cuts that are at least 1 inch thick, such as ribeye or sirloin.

Tips and Tricks When Cooking Steak in the Oven

2. Use a meat thermometer: To ensure your steak is cooked to your liking, invest in a good meat thermometer. This will help you gauge the internal temperature of the steak, and how well done it is.

3. Preheat your oven: It’s important to preheat your oven before cooking your steak. This helps to create a sear on the outside of the steak, which adds flavor and helps to lock in the juices.

4. Season your steak: Don’t be afraid to season your steak liberally with your favorite seasonings. This helps to enhance the flavor of the steak.

5. Let it rest: Once your steak is finished cooking, let it rest for a few minutes before slicing into it. This helps to distribute the juices evenly throughout the steak, making it more tender and flavorful.

By following these tips and tricks, you’ll be able to achieve the perfect steak cooked to your liking, right in your own oven.

Common Mistakes to Avoid

When preparing and cooking steak in the oven without searing, there are a few common pitfalls to watch out for.

  1. Not allowing the steak to come to room temperature: Starting with a cold steak can result in uneven cooking, with the outside of the steak overcooking while the inside remains raw. Ensure your steak comes to room temperature before you begin to guarantee an evenly cooked steak.
  2. Neglecting to dry the steak before cooking: A wet steak can result in steaming rather than roasting when placed in the oven. Always pat the steak dry prior to cooking to facilitate the formation of a delicious crust.
  3. Under or over-seasoning the steak: While it’s true that a good steak requires little more than salt and pepper, it’s crucial to use these in the right quantities. Don’t skimp on the seasonings and remember to season both sides of your steak.
  4. Ignoring the meat thermometer: A meat thermometer is an invaluable tool when cooking steak. Relying on cooking times without checking the internal temperature of the steak can easily lead to an over or undercooked steak.
  5. Not resting the steak after cooking: Resting your steak after it comes out of the oven is a crucial step. It allows the juices to redistribute within the steak, leading to a more tender and juicy steak.

Avoiding these common mistakes will ensure your oven-cooked steak turns out perfectly every time. Remember, cooking is as much an art as it is a science, and attention to detail often makes the difference between good and great.

What to Serve With Steak?

Steak is an all-time favorite meal for many people around the world. From the sizzling sounds of the grill to the juicy aroma of the steak, it’s hard to resist. While steak may be the main dish on your plate, selecting the appropriate accompaniments can make or break the meal. So, what goes best with steak to enhance its flavor? We’re here to give you some ideas.

First and foremost, the most traditional pairing for a steak is a baked potato. It’s a filling and flavorful side dish that goes well with all types of steak. A simple baked potato with butter, salt, and pepper can complement the saltiness of the steak and make for a wholesome meal.

If you’re looking for something healthier, you can opt for roasted vegetables. Vegetables such as asparagus, broccoli, and Brussels sprouts can be roasted with olive oil, garlic, and herbs for added flavor. They’re healthy and nutritious, and their savory taste can offset the richness of the steak.

Another delicious pairing with steak is a salad. A Caesar salad, for instance, can be a refreshing side dish that complements the heaviness of the steak. The crisp greens, creamy dressing, and crunchy croutons can add texture to your meal, making it more satisfying.

If you’re in the mood for something starchy, creamy mashed potatoes are another option. Smooth and velvety mashed potatoes can balance out the saltiness of the steak, making the meal more fulfilling. Furthermore, you can add some cheese or bacon bits to your mashed potatoes for added flavor.

Lastly, there’s the classic steakhouse side dish – a side of mac and cheese. This decadent dish can complement your steak nicely, and the warm and cheesy flavors are sure to satisfy your taste buds. If you’re a cheese lover, then a side dish of mac and cheese is a must-try.

In conclusion, steak is a versatile dish that can be paired with a variety of complementary side dishes. From baked potatoes to roasted vegetables, salads to mashed potatoes, and mac and cheese, there are multiple options that can make your steak meal more satisfying. So next time you make a steak dinner, try one of these side dishes and take your meal to the next level.

What Kind of Sauce Should Steak Be Served With?

When it comes to the perfect sauce to serve alongside a juicy, perfectly cooked steak, there are several options to choose from. Each sauce has its own unique flavor and can enhance the taste of the steak in different ways. It ultimately comes down to personal preference, but there are some general guidelines to keep in mind.

One classic option is the Béarnaise sauce, which is a creamy sauce made with egg yolks, butter, white wine vinegar, shallots, tarragon, and pepper. Its tangy and slightly sweet flavor pairs well with red meat, particularly steak, and adds an indulgent touch to any meal.

Another popular sauce is a red wine reduction, which is made by simmering red wine with shallots, garlic, and herbs until it reduces and thickens. This sauce not only complements the flavor of the steak but also brings out any rich, meaty flavors in the dish.

A third choice is a chimichurri sauce, which is a tangy and herby sauce made with fresh parsley, cilantro, garlic, red wine vinegar, and olive oil. It adds a kick of brightness to any protein and is ideal for those who prefer lighter flavors.

Lastly, some may prefer a simple yet classic option of serving the steak with no sauce at all. This allows the natural flavors of the steak to shine and can be a great choice for those who prefer a more straightforward dining experience.

In conclusion, choosing the right sauce for steak can elevate the dining experience and add an extra layer of flavor to an already delicious meal. Whether you prefer a creamy and rich Béarnaise sauce, a tangy red wine reduction, a bright chimichurri sauce, or no sauce at all, there are plenty of options to choose from that can perfectly complement any steak dish.


In summary, cooking steak in the oven without searing is a great way to enjoy this savory dish without firing up the stove. When you set out to learn how to cook steak in the oven without searing, keep an eye on the temperature—too low and you won’t get that nice crust on top, too high and you risk overcooking it. Make sure you have your silicone brush handy for basting! Lastly, don’t forget to rest your steaks before cutting so they stay juicy.

For more tips and tricks about steaks, be sure to check out our other blog posts! Thank you for sticking with us until the end. We hope this comprehensive guide helped make cooking steak in the oven without searing an easier task. Until next time, happy cooking! For more useful information about cookware and kitchens, visit David Burke Kitchen!


Can you cook steak in the oven without searing first?

Yes, you can absolutely cook a steak in the oven without searing it first. While searing can help to create a crisp, brown crust, it’s not a necessary step when oven cooking a steak.

What temperature should I cook steak in the oven?

The ideal oven temperature for cooking steak is 375°F (190°C). This temperature ensures your steak cooks evenly, without drying out.

How long should I cook a steak in the oven?

The cooking time will depend on the thickness of your steak and how well-done you prefer it. As a general rule, a 1-inch thick steak should be cooked for about 20-25 minutes for medium-rare.

Do I need to flip the steak while cooking in the oven?

Yes, it’s recommended to flip the steak halfway through the cooking time to ensure it cooks evenly on both sides.

Which steak cuts are best for cooking in the oven?

Thicker cuts like ribeye, sirloin, and T-bone steaks are excellent choices for oven cooking. These cuts have a good balance of fat and lean meat, which makes them juicy and flavorful.

Should I use a meat thermometer when cooking steak?

Yes, a meat thermometer is the best way to ensure your steak is cooked to your preferred level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

How do I keep my steak juicy when cooking in the oven?

To keep your steak juicy, you can try marinating it before cooking or basting it with butter or olive oil during the cooking process.

How can I add flavor to my oven-cooked steak?

Seasoning your steak with salt, pepper, and your preferred spices or herbs can add a lot of flavor. You can also use marinades or sauces to enhance the taste.

Should I let my steak rest before serving?

Yes, allowing your steak to rest for about 10 minutes after cooking lets the juices redistribute, leading to a more tender and flavorful steak.

Can I use a broiler to cook steak in the oven?

Yes, broiling is another method to cook steak in the oven. It’s similar to grilling but in the oven, and it can give your steak a nice, charred exterior.

Can I use aluminum foil in the oven while cooking steak?

Yes, you can use aluminum foil to line your baking tray. It not only makes the cleaning process easier but also helps to retain the steak’s juices during the cooking process.

How should I store leftover steak?

Store leftover steak in an airtight container in the refrigerator. It’s best to consume it within three days.

Can I reheat steak in the oven?

Yes, you can reheat steak in the oven. Preheat your oven to 250°F (120°C), place the steak on a baking sheet, and heat it until the internal temperature reaches 110°F (43°C).

What should I do if my oven-cooked steak is too dry?

If your steak turns out too dry, you can try basting it with a mixture of butter and herbs or serving it with a sauce to add moisture and flavor. In the future, be sure to monitor the cooking time and temperature more closely to avoid overcooking.

Can I use a marinade with an oven-cooked steak?

Absolutely! Marinades can help to tenderize the steak and add flavor. Just ensure you remove excess marinade before cooking to prevent steam cooking.

Is it necessary to bring the steak to room temperature before cooking?

Allowing the steak to come to room temperature before cooking can help it cook more evenly. However, if you’re short on time, it’s not a necessary step.

Can I cook a frozen steak in the oven?

While it’s possible to cook a frozen steak in the oven, it’s generally recommended to thaw it first for best results. Cooking from frozen may result in an unevenly cooked steak.

Rate this post