Q&A for How to Cook Steak in the Oven

Heat your cast iron skillet to medium heat with 1 tsp (14 g) of butter (or any pan spray) and sear the steak on both sides for 2-3 minutes (depending on the thickness of your steak). For extra flavor, add 2 tbsp (28.4 g) of butter, 1 sprig of fresh rosemary, and 1 clove of garlic to the skillet. Once the butter melts, baste your steak with it for about 1 minute. Then, put the entire skillet in the oven—your total cooking time depends on the temperature you're looking for.

Yes! The reason many choose to use oil is for its higher smoking point. Personally, I've never had a problem with the butter beginning to smoke, but you may want to have a spoon ready to baste the meat in case of it getting close.

5 - 6 minutes per side. Don't smash them with a spatula, you're wasting good juices/flavor by doing that. Flip them the one time only. To cook them a bit quicker, make a small indentation in the center with your thumb. It helps to ensure complete cooking, and the hole will disappear while cooking.

Sure! However, it might be a better idea to cook the onions and bell peppers in a different pan.

If you like it, feel free to eat it. Most people wouldn't pair those, though. Steak sauce, barbecue sauce, hot sauce, sauteed mushrooms, and horseradish are a few popular options.

Yes, just use a pan big enough for two but ensuring that it will still fit in the oven. Time on the top is the same, and still use a thermometer to test the internal temperature.

You should use a cast iron skillet. They can get much hotter than a regular skillet, they are healthier (others may have aluminum or nonstick coatings which may be harmful to your body, while your body needs iron for the hemoglobin in your blood cells), they are virtually indestructible, will last for generations, and are very cheap. Finally, some cast iron skillets have ridges, if you want those markings on your steak. In my opinion, cast iron is definitely the way to go.

You can, but it won't come out properly, so I would suggest investing in a good cast iron skillet. It's a useful tool to have in your kitchen!

I make foil parcels, placing any veg in with the steak and folding it up. Cook for thirty to forty minutes and rest for five - perfect tender steak cooked in its own juices.

You can use barbecue sauce as a marinade, or you can brush it on the steak and let it have a nice caramelized layer of glaze. But remember sauces tend to have high amount of sugar, so it may go from caramelized to burnt quite fast due. It is recommended to apply the sauce 8 - 10 minutes before the completion for the perfect glaze and flavor. If you want to use it as a marinade, look for BBQ sauce with low sugar content.

I wouldn't recommend it, as a cardamom is a pretty powerful flavor. A bit of fresh thyme and garlic would be a better choice.

You can pour them before tenting the steaks, or keep them and make a pan sauce. (The sauce can be made with chicken broth, balsamic vinegar, juices from the resting steaks, and butter.)

You can, it will make the steak juicer. However, you may need to increase the cooking time. I suggest broiling the steak for about 5 minutes once it's finished cooking.

If it's been marinated, pat it dry very lightly. You don't want to pat away all of your marinade.

Put the lid on, then roast in a 275-degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours. Low and slow.