Quick Answer
Yes, you can cook a steak on a baking sheet. While grilling or pan-searing in a cast iron skillet are the preferred methods for getting a nice sear on a steak, a baking sheet can be used in a pinch. The key is to use a rimmed baking sheet and elevate the steak so the underside gets nicely browned too. Preheat the oven and sheet to at least 500°F, rub the steak with oil, and roast for 6-10 minutes per side based on thickness. Keep a close eye to avoid overcooking. A baking sheet doesn’t retain heat as well as a skillet, but still gets hot enough to brown the exterior of a steak before the interior overcooks.
Advantages of Using a Baking Sheet
Cooking steak on a baking sheet has a few advantages:
– Uses readily available cookware. Most kitchens have baking sheets on hand.
– Easy cleanup. Unlike cast iron or grills, baked on residue wipes right off a baking sheet.
– Cooks evenly. The hot air circulates around the entire steak surface.
– Can cook multiple steaks. Fit 2 or more steaks on a half sheet pan.
– Versatile. Also does well cooking chops, sausages, vegetables.
– Safety. Oven cooking has lower risk of flare ups or burning.
Disadvantages of Using a Baking Sheet
There are also some drawbacks to using a baking sheet for steak:
– Less sear. Won’t get as nice of a crust compared to grilling or stove top.
– Meat dries out faster. Direct contact with a hot skillet or grill sears the surface and locks in juices.
– Smoke point issues. Baking sheets have lower smoke points than cast iron.
– Uneven browning. The underside may not brown as much if not elevated.
– Higher risk of overcooking. It’s harder to gauge doneness compared to slicing into meat on a cutting board.
Choosing the Right Baking Sheet
Not all baking sheets are equally suited for cooking steak. Look for the following features:
– Rimmed sides. A 1 inch lip helps keep drippings contained.
– Heavy gauge metal. Heavier steel or aluminium retains heat better.
– Dark surface. A nonstick or darkened finish will brown meat better.
– Large capacity. At least a half sheet size (13 x 18 inches) to fit multiple steaks.
Avoid baking sheets that are thin, small, warped, or a light finish. These won’t conduct adequate heat. Stick to heavy duty options from reputable brands.
Preheating is Essential
Heating up the pan prior to cooking is a must for steak. Preheat the oven and pan together to at least 500°F for 10-15 minutes minimum. The initial blast of heat firms up the exterior and jumpstarts the browning process. Starting steak on an already hot pan makes a huge difference in the end result.
Baking Sheet Preheat Tips
– Place pan on middle oven rack in center for best heat circulation.
– Allow extra preheat time for heavier gauge pans to fully heat through.
– Open oven door briefly before adding food so heat doesn’t escape.
– Use oven thermometer to verify accurate temperature if unsure.
Oil and Seasoning
To promote browning and prevent sticking, rub or brush the steaks lightly on both sides with an oil that has a high smoke point. Refined avocado oil and grapeseed oil are good choices. Then season the steak liberally with salt and pepper or any other desired spices and herbs. Let the oil and seasonings soak in while the oven and pan are heating.
Oil and Seasoning Tips
– Avoid unrefined oils like olive oil that will smoke or burn.
– Season steak at least 30-60 minutes prior to cooking for best flavor penetration.
– Press seasoning firmly onto the meat so it adheres.
– Use kosher or sea salt for better coverage and texture.
Elevate the Steak on Wire Racks
Since air will only circulate under the steak from one side, you’ll need to elevate the meat to allow browning on the underside too. This can be done a few ways:
– Set a wire cooling rack on top of the baking sheet, then place steaks directly on rack.
– Use crumpled aluminum foil to create ridges across pan, then set steaks on ridges.
– Flip steaks and repeat on the other side midway through cooking.
Benefits of Elevating Steaks
– Allows air flow under both sides to improve browning.
– Reduces surface contact with the pan so steaks cook more evenly.
– Keeps steam from being trapped underneath while cooking.
– Minimizes sticking since less of the steak touches the pan.
Cook Times Based on Thickness
The thinner the steak, the less time required in the hot oven. Follow these general guidelines based on thickness:
| Steak Thickness | Cook Time Per Side |
|---|---|
| 1/2 inch | 4-6 minutes |
| 3/4 – 1 inch | 6-8 minutes |
| 1 1/2 inches | 8-10 minutes |
| 2 inches or more | 10-12 minutes |
For medium doneness, subtract 1-2 minutes per side. Thicker cuts take longer for the heat to penetrate to the center. Err on the lower end of times to avoid overcooking.
Determining Steak Doneness
– Use instant read thermometer for most accurate doneness.
– 125°F for rare, 135°F for medium rare, 145°F for medium.
– Check for firmness when pressed and cut into thickest part to look inside.
– Let steaks rest 5 minutes before slicing to allow juices to redistribute.
Common Baking Sheet Steak Mistakes
It’s easy to mess up oven baked steaks. Avoid these common pitfalls:
– Not fully preheating sheet – leads to steaks steaming vs searing.
– Overcrowding pan – prevents air flow needed for browning.
– Starting frozen steaks – dramatically increases cook time needed.
– Flipping too often – doesn’t allow crust to properly form.
– Poking meat while cooking – causes juices to leak out.
– Baking too long – results in a tough, dry steak.
How to Clean Baked On Residue
Despite oil, bits of meat and drippings will stick to the baking sheet. For cleanup:
– Allow pan to cool fully before handling to avoid burns.
– Hand wash soon after cooking since debris dries on quickly.
– Soak in hot water for 10 minutes to loosen residue.
– Use non-abrasive scrub pad and hot soapy water to clean.
– For stubborn spots, simmer water with baking soda and vinegar to loosen.
– Dry fully to prevent rusting.
Best Baking Sheet Steak Recipe
This basic recipe for oven baked steak maximizes flavor and texture:
Ingredients:
– 2 ribeye or NY strip steaks, 1 – 1 1/2 inches thick
– 2 tsp avocado oil or grapeseed oil
– Kosher salt and coarse black pepper
– 2 sprigs fresh thyme, rosemary, or oregano (optional)
Directions:
1. Remove steaks from fridge and coat both sides with avocado oil. Generously season with salt and pepper. Let sit at room temperature as oven preheats.
2. Position racks in middle of oven. Place rimmed baking sheet on rack and preheat to 500°F for 15 minutes.
3. Rub additional oil and seasoning onto steaks. Place fresh herb sprigs on top if desired.
4. Carefully place steaks on hot baking sheet. Cook 6-8 minutes per side for medium rare doneness, flipping halfway.
5. Test for doneness by thermometer or cut into thickest portion. Remove from oven when internal temperature reaches 135°F.
6. Transfer steaks to plate and tent loosely with foil. Let rest 5-10 minutes before serving.
Cooking Steak on a Baking Sheet FAQs
What cut of steak is best for baking?
Tender cuts like ribeye, New York strip, and filet mignon work best. Their marbling bastes the meat while cooking. Avoid tougher steaks like flank or skirt steak.
Can you put baking sheet directly on oven rack?
Yes, but elevating it allows air flow underneath for better heat circulation. The direct rack contact may also cause sticking. Use a wire rack or foil risers.
Should the oven be convection setting?
Yes, convection is ideal since the fan circulates air around the steaks for even faster, more consistent cooking.
What about cooking steak from frozen?
Thawing steak fully in the refrigerator overnight is best, but frozen steak can work in a pinch. Add a few minutes per side to compensate for frozen center. Watch closely to avoid overcooking edges.
Conclusion
While the oven baked steak won’t have quite the smoky char of the grill or buttery crust of cast iron, the baking sheet method still delivers delicious results, especially when using the right techniques. With some practice, you can make perfectly seared, juicy steaks at home with this simple, versatile cookware found in most kitchens. What matters most is high heat, limited cook time, proper seasoning and doneness. Master those and you can cook up a mean steak whether indoors or out.