Hey y’all! If you’re craving a perfectly juicy, tender, and flavorful steak but want the ease of oven cooking, you’ve landed in the right spot. This Oven Baked steak recipe is your ticket to steakhouse excellence right at home, with a foolproof method that’s great for weeknights, date nights, or whenever you want to treat yourself. Let’s get cooking!
Why You’ll Love This
- Quick and simple enough for busy weeknights but delicious enough for special occasions.
- Delivers juicy, tender steak every single time—no grill required!
- You only need a handful of pantry staples to create big, bold flavors.
- Easy to customize with your favorite seasonings or steak cuts.
- Makes clean-up a breeze—one skillet does the trick!
Ingredients
- 2 boneless ribeye or strip steaks (1 to 1.5 inches thick, about 12 oz each)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary (optional)
Directions
Prep & Season
- Preheat your oven to 425°F (220°C).
- Pat the steaks dry with paper towels. Brush both sides with olive oil.
- Generously season both sides with kosher salt, black pepper, and garlic powder.
Sear the Steaks
- Heat a large, oven-safe skillet (preferably cast iron) over high heat for 2-3 minutes until very hot.
- Place steaks in the skillet and sear undisturbed for 2 minutes per side, until a deep brown crust forms.
Bake in the Oven
- Add butter, garlic cloves, and thyme or rosemary to the skillet.
- Transfer the skillet to the preheated oven and bake for 4-6 minutes for medium-rare, or until your desired doneness (use a meat thermometer for accuracy: 130°F for medium-rare).
Rest & Serve
- Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes.
- Slice against the grain, spoon buttery pan juices over the top, and serve warm.
Notes
- Let your steaks come to room temperature for 20-30 minutes before cooking to ensure even doneness.
- For extra flavor, baste the steaks with the melted butter and garlic while searing.
- Always rest your steak after cooking to keep the juices inside and achieve maximum tenderness.
Variations
- Peppercorn Crust: Press cracked black pepper over the steaks before searing for a bold kick.
- Garlic Parmesan: Sprinkle 2 tablespoons of grated Parmesan over the steaks before baking.
- Asian-Inspired: Add 1 teaspoon soy sauce and a dash of sesame oil to your butter for a savory twist.
Required Equipment
- Oven-safe skillet (cast iron works best)
- Meat thermometer
- Tongs
- Aluminum foil
- Cutting board
Storage Instructions
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or the oven at 300°F until warmed through to avoid drying out. You can also slice and enjoy cold over salads.
Suggested Pairings & Serving Recommendations
- Perfect with creamy mashed potatoes, garlic roasted vegetables, or a fresh, crisp green salad.
- Top with a pat of compound butter or serve with a silky red wine sauce.
- Pair with a bold red wine like Cabernet Sauvignon or Malbec.
Pro Tips
- Use a meat thermometer for precise doneness—no guesswork!
- Get your skillet smoking hot before searing to lock in flavor.
- Slice the steak against the grain for ultimate tenderness.
FAQ
- Can I use a different steak cut?
- Absolutely! This method works well with sirloin, filet mignon, or New York strip steaks, as long as they’re at least 1 inch thick.
- How do I know when my steak is done?
- A meat thermometer is your best friend—130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- Can I skip the skillet and just bake?
- You can, but you’ll miss out on that beautiful, caramelized crust. Searing first gives the steak extra flavor and texture.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 steaks
Ingredients
- 2 boneless ribeye or strip steaks (1 to 1.5 inches thick, about 12 oz each)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary (optional)
Instructions
-
1Preheat your oven to 425°F (220°C).
-
2Pat the steaks dry with paper towels. Brush both sides with olive oil.
-
3Generously season both sides with kosher salt, black pepper, and garlic powder.
-
4Heat a large, oven-safe skillet (preferably cast iron) over high heat for 2-3 minutes until very hot.
-
5Place steaks in the skillet and sear undisturbed for 2 minutes per side, until a deep brown crust forms.
-
6Add butter, garlic cloves, and thyme or rosemary to the skillet.
-
7Transfer the skillet to the preheated oven and bake for 4-6 minutes for medium-rare, or until your desired doneness (use a meat thermometer for accuracy: 130°F for medium-rare).
-
8Remove steaks from oven and transfer to a cutting board. Tent loosely with foil and let rest for 5 minutes.
-
9Slice against the grain, spoon buttery pan juices over the top, and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
700 caloriescal
Protein:
58 gg
Fat:
48 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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