How To Cook Steak

Want to make a steakhouse-quality steak at home?

Take a tip from restaurant chefs–start by searing the meat on the stovetop, then finish the cooking in a hot oven. This process produces a steak with a deeply caramelized crust and a tender and perfectly cooked interior, every time.

Oven Roasted Steak with Red Wine Pan Sauce – Serves 2

  • 2 (6 ounce) filet mignon steaks
  • 1 teaspoon olive oil
  • Coarse kosher salt and freshly ground black pepper
  • 1/2 cup Cabernet Sauvignon
  • 2 tablespoons butter

1. Bring the steaks to room temperature. Rub the steaks with 1/4 teaspoon oil per side and generously season with salt and pepper.

room temp

2. Preheat oven to 500 degrees F (260 degrees C) (a very hot oven produces a juicy interior). Place a 10-inch ovenproof skillet or cast-iron skillet in the oven as it preheats. When oven reaches 500 degrees F (260 degrees C), use a baking mitt to remove the pan from oven. Be careful! The pan and the handle will be extremely hot. Place the pan on the stovetop and turn the heat to high.

3. Immediately place steaks in the middle of the hot, dry pan. Cook 1 to 2 minutes without moving; turn steaks with tongs, and cook another 1 to 2 minutes.


4. Transfer the pan with the seared steaks to the hot oven. Roast in the center of the oven until the steaks are cooked to your liking, about 3 to 5 minutes. Use a meat thermometer to test for doneness:

  • Rare — 125 degrees F (52 degrees C)
  • Medium Rare — 130 degrees F (54 degrees C)
  • Medium — 140 degrees F (60 degrees C)
  • Medium Well — 150 degrees F (65 degrees C)
  • Well done — 160 degrees F (70 degrees C)

5. Transfer the cooked steaks to a warm platter and tent loosely with aluminum foil. Let meat rest for 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.

6. While the steaks are resting, place the skillet over medium heat. Add ½ cup dry red wine to the skillet and bring to a boil. As the wine boils, use a wooden spoon to scrap any brown bits off the bottom of the pan. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter, swirling the pan to incorporate it into the sauce.

7. Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving.