How to Oven Grill Steak: Indoor Grilling

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If you’ve ever craved a perfectly grilled steak but lacked access to an outdoor grill, you’re not alone. Fortunately, mastering how to oven grill steak allows you to enjoy that steakhouse-quality flavor right from your kitchen. This guide will walk you through the process, from selecting the right cut to achieving that perfect sear, ensuring a juicy and flavorful steak every time.

Why Use the Oven to Grill Steak?

Grilling steak in the oven offers several advantages, especially when outdoor grilling isn’t feasible.

Advantages of Oven Grilling

Year-Round Convenience: Weather conditions won’t hinder your steak cravings.
Controlled Heat: Ovens provide consistent temperatures, reducing the risk of overcooking.
Quick Sear + Juicy Center: Using the broiler function mimics the high heat of a grill, creating a delicious crust while keeping the inside tender.

Oven Broiling vs. Outdoor Grilling

While outdoor grills impart a smoky flavor, oven broiling offers a similar sear without the need for charcoal or propane. The broiler’s top-down heat source effectively caramelizes the steak’s surface, enhancing its flavor.

Is Steak Better on the Grill or in the Oven?

Both methods have their merits. Grilling provides a smoky taste, while oven broiling offers convenience and control. Ultimately, the best method depends on your preferences and available equipment.

Recommended Cuts for Oven Grilling

Certain cuts are particularly well-suited for oven grilling:

Ribeye: Known for its marbling and rich flavor.
New York Strip: Offers a balance of tenderness and taste.
Filet Mignon: Exceptionally tender, ideal for special occasions.

Tools and Ingredients You’ll Need

To achieve the best results, gather the following:

Essential Tools

Oven with Broiler Function: Provides the high heat necessary for searing.
Grill Pan or Wire Rack on a Baking Sheet: Elevates the steak, allowing heat to circulate and fat to drip away.
Meat Thermometer: Ensures precise doneness.
Tongs: Facilitate safe flipping without piercing the meat.

Key Ingredients

Steak: Choose cuts like ribeye, New York strip, or filet mignon, ideally 1–1.5 inches thick.
High-Heat Oil: Options like avocado or grapeseed oil withstand broiling temperatures.
Seasonings: Salt and pepper are classics, but feel free to add garlic, herbs, or your favorite spice blend.

How to Oven Grill Steak (Step-by-Step Guide)

Step 1 – Prep Your Steak

Bring to Room Temperature: Let the steak sit out for 20–30 minutes to ensure even cooking.
Pat Dry: Removing moisture helps achieve a better sear.
Season Generously: Apply salt and pepper liberally. For added flavor, consider marinating the steak beforehand.

Step 2 – Preheat the Oven Grill/Broiler

Set to High Heat: Preheat the broiler to 500–550°F.
Position the Rack: Place the oven rack 3–6 inches from the heat source.
Preheat the Pan: If using a grill pan, preheat it in the oven to ensure a hot surface.

Step 3 – Grilling Technique

Place the Steak: Lay the steak on the hot grill pan or wire rack.
Timing: Cook for 3–6 minutes per side, depending on thickness.
The 3-3-3 Rule: This method involves searing for 3 minutes, rotating 90 degrees, searing another 3 minutes, flipping, and repeating.
Flip Once: Minimize flipping to develop a proper crust.

Step 4 – Use a Meat Thermometer

Check Doneness: Insert the thermometer into the thickest part of the steak.
- Rare: 120–125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Well Done: 160°F+
Avoid Cutting: Rely on the thermometer to prevent juice loss from slicing.

Advanced Methods: Reverse Sear, Pan Searing, and Slow Cooking

Reverse Sear in the Oven

Low and Slow: Cook the steak at a low temperature (around 275°F) until it reaches an internal temperature of 115–120°F.
Finish with a Sear: Transfer to a hot skillet or broiler to develop a crust.
Best for Thick Cuts: Ensures even cooking throughout.

Pan Sear + Oven Finish

Sear First: Brown the steak in a hot, oven-safe skillet for 1–2 minutes per side.
Oven Finish: Transfer the skillet to a 400°F oven, cooking until desired doneness is achieved.
Great Crust and Even Doneness: Combines the benefits of stovetop searing and oven baking.

Slow Cook + Finish

Low-Temperature Baking: Bake tougher cuts at 250°F for 30–45 minutes.
High-Heat Finish: Sear in a hot pan or under the broiler to develop flavor.
Ideal for Steak Tips: Tenderizes and enhances flavor.

How to Grill the Perfect Steak in the Oven

Achieving Grill Marks: Use a preheated grill pan to create sear lines.
Resting the Steak: Allow the steak to rest for 5–10 minutes post-cooking to redistribute juices.
Slicing: Cut against the grain to maximize tenderness.
Enhancements: Top with compound butter or finishing salts for added flavor.

Frequently Asked Questions (FAQ)

How long does it take to grill steak in the oven? Approximately 12–15 minutes for a 1.5-inch steak under a hot broiler.
Can I cook steak under the grill? Yes, the oven’s broiler functions similarly to an upside-down grill.
Do you grill steak on high heat? Yes, high heat is essential for searing and locking in juices.
What is the 3-3-3 rule for steaks? Sear for 3 minutes, rotate 90°, sear another 3 minutes, flip, and repeat.
How long to cook a 1.5-inch steak in the oven? Cook for 6–8 minutes per side, depending on desired doneness.
How do I pan sear steak in the oven? Sear on the stove, then transfer the skillet to a 400°F oven for 5–7 minutes.
How to slow cook a steak in the oven? Bake at 275°F for 30–45 minutes, then finish with a high-heat sear.
How long to broil steak? Broil for 3–6 minutes per side, depending on thickness.
How to make steak tips in the oven? Roast marinated steak cubes at 400°F for 12–15 minutes.

Final Thoughts: You Don’t Need a Grill to Make Great Steak

Mastering how to oven grill steak empowers you to enjoy delicious, restaurant-quality meals without stepping outside. With the right techniques and a bit of practice, your oven can become your go-to tool for satisfying steak cravings year-round.

Now that you know how to oven grill steak like a pro, you’ll never feel limited by the weather or the lack of an outdoor grill again.