Preparing a steak on a baking sheet in the oven is relatively easy. The main concern is not overcooking steak. As you cook it past medium, or 140 degrees Fahrenheit, it begins to dry out, losing flavor and developing a tougher texture. A meat thermometer is a steak cook's best friend. Ideally, bake a steak to 130 F, for a medium-rare preparation. For rare steak, stop cooking it at 120 F; if you want your steak more thoroughly cooked, and you don't mind sacrificing flavor and juiciness, bake it to 150 F for medium-well or 160 F for well done.
Center an oven rack and preheat your oven to 400 degrees Fahrenheit.
Apply a light coating of cooking oil or melted butter to the whole surface of the steak with a cooking brush.
Rub a dash of salt and some ground black pepper on your steak to taste. Try sea salt and whole peppercorns to add texture to the meat. Or use another rub, seasonings or sauce that you prefer.
Cover the baking sheet with a large piece of aluminum foil. Turn the edges of the foil up about 1/2 inch at the edges of the baking sheet. Don't raise the foil high or close to the steak, because it can create a partial steaming effect on the beef.
Place the steak on the lined baking sheet, and put it in the oven.
Bake the steak for about 30 minutes, until the meat thermometer indicates the desired temperature when inserted into the middle of the steak.
Transfer the steak from the baking sheet to a plate, and let it sit for 10 minutes to allow the juices to settle.