How to Cook a Steak Filet in the Oven: Easy Steps for a Perfect, Juicy Steak
Cooking a perfect steak filet in the oven is easier than you might think. Whether you’re aiming for a tender medium-rare or a well-done finish, the oven gives you consistent heat and control. I’ve found this method to be a reliable go-to when I want a juicy steak without the hassle of grilling.
In this guide, I’ll walk you through simple steps to get that beautiful crust and tender inside using just your oven. With the right technique and timing, you can enjoy restaurant-quality steak right at home. Let’s dive in and make your next steak dinner unforgettable.
Choosing the Right Steak Filet
Picking the right steak filet sets the foundation for a perfect oven-cooked meal. Consider the cut, thickness, and quality grade when making your choice.
Selecting the Cut and Thickness
Choosing a filet cut from the tenderloin ensures a buttery texture and mild flavor. I opt for steaks around 1.5 to 2 inches thick to balance a well-seared crust with a juicy interior. Thinner cuts cook faster but risk dryness; thicker cuts retain juiciness and allow precise control over doneness during oven cooking.
Understanding Quality Grades
U.S. beef grades like Prime, Choice, and Select indicate tenderness, marbling, and flavor. I prefer Prime grade filets when available because abundant marbling enhances juiciness and crust formation. Choice grades also work well, offering good flavor with moderate fat. Avoid Select grade for this cooking method, as it often lacks the fat content necessary for that tender, flavorful finish.
Preparing the Steak Filet for Cooking
Proper preparation sets the stage for a perfectly cooked steak filet. I focus on seasoning techniques and bringing the steak to room temperature for the best results.
Seasoning Techniques
I begin by patting the steak dry with paper towels to remove excess moisture, which improves crust formation. I season generously with coarse kosher salt and freshly ground black pepper, covering all sides evenly. For enhanced flavor, I add garlic powder or fresh herbs like rosemary and thyme, but only after the initial salt and pepper application. I avoid using salt blends or pre-marinated steaks because they can interfere with the sear and natural meat flavor. Letting the seasoning rest on the steak for at least 15 minutes helps it penetrate the meat.
Bringing the Steak to Room Temperature
I remove the seasoned filet from the refrigerator 30 to 45 minutes before cooking. Allowing it to reach room temperature ensures even cooking, preventing the outside from overcooking while the inside warms up. I place the steak on a wire rack set over a baking sheet to promote air circulation, avoiding direct contact with surfaces that trap moisture. This step minimizes temperature gradients within the steak, leading to consistent doneness throughout.
Cooking the Steak Filet in the Oven
Cooking the steak filet in the oven combines precision and flavor. Master these steps to ensure a tender, juicy result with a perfect crust.
Preheating the Oven and Pan Searing
I preheat the oven to 400°F (204°C) to create the ideal cooking environment. While the oven heats, I heat an oven-safe skillet—preferably cast iron—over high heat until it’s smoking hot. I add a small amount of high-smoke-point oil like avocado or grapeseed oil. Then I sear the steak filet for 2 minutes on each side without moving it. This step locks in juices and develops a savory crust that oven cooking alone can’t achieve.
Oven Cooking Times and Temperatures
I place the seared steak filet on the wire rack inside a baking sheet or keep it in the cast iron skillet, transferring it directly into the preheated oven. Cooking times depend on thickness and desired doneness:
| Doneness | Internal Temperature (°F) | Oven Time (Minutes) (1.5-2 inch thick) |
|---|---|---|
| Rare | 120-125 | 5-6 |
| Medium-Rare | 130-135 | 6-7 |
| Medium | 140-145 | 8-9 |
| Medium-Well | 150-155 | 9-10 |
| Well Done | 160+ | 11-12 |
I use a reliable instant-read thermometer to check internal temperature, inserting it into the thickest part of the filet. Removing the steak 5°F before the target temperature allows carryover cooking to finish with perfect doneness. Resting the steak for 5-10 minutes after oven cooking redistributes juices and locks in flavor.
Checking for Doneness
Ensuring a steak filet reaches the perfect doneness depends on accurate temperature reading and sensory checks. I rely on both a meat thermometer and visual or touch cues to guarantee the ideal cook.
Using a Meat Thermometer
I insert an instant-read thermometer into the thickest part of the filet, avoiding fat or bone for an accurate reading. Internal temperatures guide the doneness:
| Doneness | Internal Temperature (°F) |
|---|---|
| Rare | 120 – 125 |
| Medium-Rare | 130 – 135 |
| Medium | 140 – 145 |
| Medium-Well | 150 – 155 |
| Well-Done | 160+ |
I remove the steak from the oven about 5°F below the target temperature because residual heat raises the temperature during resting.
Visual and Touch Cues
I look for a deep brown crust from searing, indicating Maillard reaction development, while color changes inside depend on doneness. I press the steak with my finger to test firmness: rare feels soft and spongy, medium is firmer but yields slightly, and well-done is very firm. If a thermometer isn’t handy, these cues provide reliable guidance for doneness without guesswork.
Resting and Serving the Steak Filet
Resting the steak filet after cooking locks in juices and ensures a tender bite. Serving it with complementary sides enhances the overall dining experience.
Importance of Resting
Resting lets the steak’s internal juices redistribute evenly, preventing them from spilling out when cut. I rest my filet for 5 to 10 minutes under loose foil to retain heat without causing sweat. Skipping this step causes dry meat and weakens the crust’s flavor. For thicker cuts over 2 inches, I extend resting up to 15 minutes. Measuring temperature 5°F below the target before resting guarantees it finishes perfectly warm.
Serving Suggestions and Accompaniments
Serving pairs well with classic sides like roasted vegetables, garlic mashed potatoes, or a simple arugula salad. I add a pat of compound butter—herb, garlic, or blue cheese—for extra richness that melts beautifully over the hot filet. A drizzle of balsamic reduction or a light red wine sauce balances flavor without overpowering. Wine selections include Cabernet Sauvignon or Malbec, which complement the steak’s bold character. Keeping sides light and fresh highlights the filet’s buttery texture and crust.
Conclusion
Cooking a filet steak in the oven is a straightforward way to enjoy a tender and flavorful meal without the need for fancy equipment. With the right preparation and attention to detail, you can achieve a perfect crust and juicy interior every time.
Taking the time to season properly, sear well, and rest your steak makes all the difference in the final result. Once you master this method, you’ll find it’s an easy go-to for impressive dinners that taste like they came from a top steakhouse.
