You Know When Steak Night Just Hits Right?
There’s something about the sizzle and aroma of steak in the oven that makes the whole house feel like a special occasion. Like, I remember the first time I tried making Garlic Herb Butter Steak in Oven for my sister after her big new job thing—turned out way better than my first go, which involved a smoke detector and my neighbor (bless him) popping by to ask if I was “experimenting” again. Anyway, these days, I have it (mostly) under control, and honestly, making steak this way feels a bit like a cheat code for grown-up dinner with minimal fuss (except for the dishes, but we’ll get to that later!).
Why You’ll Actually Love Making This
I pull out this recipe when I want to impress, but I’m secretly unwilling to babysit a pan on the stove for ages. My family goes a bit bonkers for it, probably because that garlic herb butter basically turns the whole steak into a flavor bomb (so good you’ll want to lick the plate, no judgment). Also, I used to dread making steak because it’d always turn out more “shoe leather,” less “restaurant magic.” But, baking it in the oven with all that buttery stuff? Life saver. And if you’re like me and get distracted halfway through dinner prep—no sweat, the oven’s much more forgiving than a hot pan.
Ingredients (Substitutes & Family Secrets Included)
- 2 good-sized steaks (like ribeye or sirloin—honestly, whatever’s on sale or what you like)
- 3 big tablespoons unsalted butter (sometimes I cheat and use salted, just skip extra salt if you do)
- 4 cloves of garlic, minced (or pre-chopped from the jar if it’s one of those days)
- A small handful of fresh parsley, chopped (dried works in a pinch, or swap for chives if you fancy)
- 1 tablespoon fresh thyme (my gran always swore by it—dried is fine too, I’m not the herb police)
- Salt and cracked black pepper, to taste
- 1 tablespoon olive oil (any oil will do, I once used sunflower and… well, it was fine)
- Optional: a squeeze of lemon juice (for zing, but if you forget, you won’t ruin dinner)
How I Make It (With Occasional Wandering Thoughts)
- First, get those steaks out of the fridge about 30-40 min before cooking (because cold steak + hot oven = weird doneness). Pat them dry—paper towels or clean tea towel, whatever works.
- Crank your oven up to 220°C (425°F). If you’ve got a cast iron skillet, preheat it in the oven too; if not, a baking tray will work (I’ve used a cake tin before, don’t judge).
- Season steaks generously with salt and pepper. More than you think—most falls off anyway.
- Mix butter, garlic, herbs, and a little squeeze of lemon in a bowl. Sometimes I use a fork, sometimes just mash it up with my hands (wash first, obviously!).
- Drizzle steaks with oil, rub it all over. This is where I usually sneak a taste of the garlic butter—nobody’s looking.
- Toss steaks onto your hot pan/tray. Slam them in the oven for about 4-5 min per side for medium-rare (adjust depending on thickness or if you like things more cooked—my mum refuses pink, so I just leave hers in a tad longer).
- Take out, blob that garlic herb butter on top, and tent loosely with foil. Wait 5-10 min; I know it’s tough, but the resting makes all the difference (I usually use this time to clear the bottle of wine that somehow opened itself).
- Slice against the grain. Serve with more of that melty butter and whatever sides you fancy. If it looks a little messy, well, that’s how you know it’s home-cooked.
Notes (AKA Things I Figured Out the Hard Way)
- If your steak is super thick, it’ll need more time. Don’t panic if it looks too pink; you can always zap it a bit more, but you can’t un-cook it!
- Forgot to soften the butter? Microwave it for, like, 10 seconds. But keep an eye on it—I’ve exploded butter more times than I care to admit.
- Actually, I find it works better if you don’t crowd the pan too much. I tried squeezing four steaks at once and just got steamed meat. Not the vibe.
Variations I’ve Actually Tried (and a Fail)
- Swapped parsley for rosemary—tasted a bit Christmassy, which I loved
- Tried with ghee instead of butter once—good if you’re dairy-sensitive, but missed that creamy finish
- One time I added chili flakes for heat; my brother thought it was amazing, but my dad complained for a week
- Okay, so I tried marinating the steak first in yogurt… would not recommend. Weird texture. Live and learn!
Do You Really Need Fancy Equipment?
A cast iron skillet makes the best crust, but if you haven’t got one, just use whatever serious ovenproof pan or baking tray you’ve got handy. I even used a roasting tin once; worked fine. If all else fails, line a regular tray with foil—cleanup’s a breeze, too.
How to Store (If There’s Any Left!)
Stick leftovers in an airtight box in the fridge—should be good for 2 days. Not gonna lie though, in my house it never lasts more than a day. Pro tip? It makes an epic steak sandwich the next day. Or, you know, breakfast if you’re feeling wild.
Serving Ideas (and My Family’s Weird Traditions)
I love mine with chunky chips and a pile of green beans tossed in leftover garlic butter (if there is any). My cousin insists on adding crumbled blue cheese over his—says it’s “fancy pub grub.” Sometimes I just eat it with a simple salad so I can pretend it’s a health food.
What I Learned (the Hard Way)
- Don’t rush the resting time. I did once, and the whole thing bled everywhere and tasted kinda dry. Just… trust me, have some patience.
- Clean your oven first! Last time, some old pizza cheese on the bottom made the whole kitchen smell like burnt regret.
Real Questions I’ve Gotten (and My Honest Answers)
- Can I use frozen steak? Technically you can, but it’s not great. Try defrosting overnight. Or, if you’re desperate, use thinner cuts and cook longer. But you’ll miss out on that perfect crust.
- Is this like the steakhouse ones? Pretty close! The garlic butter is the game changer. If you want to get a real steakhouse crust, try this oven-to-pan sear method I found on Serious Eats. But honestly, for weeknight eats, oven-only is chill.
- What’s the best steak cut for this? Ribeye’s always a winner. Sirloin is cheaper and still tasty. I once tried rump steak, and it was… okay? Go with what your shop has.
- Is the butter essential? Well, you could skip it, but then it’s just steak. Garlic herb butter is where the magic happens. I mean, if dairy’s a problem, check this vegan butter recipe out.
- How do I know when it’s cooked? I poke it. Medium rare feels a bit like the fleshy bit under your thumb. Or, use a thermometer if you’re fancy. I sometimes just cut it open to peek—nobody’s perfect.
So, there you have it! My actual, imperfect, delicious way to cook garlic herb butter steak in the oven. If you ever find a way to make the dishes disappear, let me know—for now, I’ll just keep making this and pretending they’ve cleaned themselves. Happy steak night!
Ingredients
- 2 ribeye steaks (about 1 inch thick)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
Instructions
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1Preheat your oven to 425°F (220°C). Pat the steaks dry with paper towels and season both sides with salt, black pepper, and smoked paprika.
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2Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until a golden crust forms.
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3In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, and thyme.
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4Spread the garlic herb butter evenly over the top of each steak. Transfer the skillet to the preheated oven.
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5Roast the steaks in the oven for 8-10 minutes for medium-rare, or until desired doneness is reached.
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6Remove the steaks from the oven and let them rest for 5 minutes before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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