This steak in the oven recipe is a game-changer for those who don’t have access to a grill or prefer cooking indoors. It’s ideal for weeknight dinners or special occasions and delivers consistently excellent results. The combination of pan-searing and oven-finishing brings out the best in any cut of steak, locking in juices while creating a rich, savory flavor. Plus, it’s an easy, hands-off method once the steak goes into the oven, making it a reliable option for home cooks of all skill levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Steaks (ribeye, strip, filet mignon, or sirloin)
Olive oil or butter
Salt
Black pepper
Garlic (optional)
Fresh rosemary or thyme (optional)
Directions
Preheat your oven to 400°F (200°C).
Let the steaks sit at room temperature for about 30 minutes to ensure even cooking.
Pat the steaks dry with paper towels to get a good sear.
Season generously with salt and black pepper on both sides.
Heat an oven-safe skillet (like cast iron) over medium-high heat and add oil or butter.
Sear the steaks for 2-3 minutes per side until a golden-brown crust forms.
Add garlic and herbs to the pan if using.
Transfer the skillet to the preheated oven.
Cook for an additional 5-7 minutes for medium-rare, or until the desired doneness is reached (use a meat thermometer for accuracy).
Remove from the oven and let the steaks rest for 5-10 minutes before slicing and serving.
Servings and timing
This recipe typically serves 2 to 4 people, depending on steak size and sides. The total time is about 45 minutes, including prep, cooking, and resting time. Cook time varies slightly based on the thickness of your steak and desired doneness:
Rare: 120-125°F (4-5 minutes in the oven)
Medium-rare: 130-135°F (5-7 minutes)
Medium: 140-145°F (6-8 minutes)
Well done: 160°F+ (8-10 minutes)
Variations
Garlic Butter Steak: Add a pat of garlic herb butter to the steak just before serving.
Spicy Rub: Use a chili or Cajun spice blend for a bolder flavor.
Balsamic Glaze: Drizzle with a balsamic reduction for a sweet and tangy finish.
Steak and Onions: Sear sliced onions in the pan before or after the steak for a savory addition.
Marinated Steak: Marinate your steak for a few hours in soy sauce, garlic, and Worcestershire for deeper flavor.
Storage/Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a low oven (around 275°F) until warmed through to avoid drying it out. Alternatively, slice and reheat in a skillet with a bit of butter over low heat. Avoid microwaving, as it can make the steak tough.
FAQs
How do I know when my steak is done?
Use an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F.
Do I need to use a cast iron skillet?
No, but a cast iron skillet retains heat well and is oven-safe, making it ideal for this method.
Can I cook frozen steak in the oven?
It’s best to thaw steak completely before cooking to ensure even cooking and proper searing.
What’s the best cut of steak for oven cooking?
Ribeye, filet mignon, strip steak, and sirloin all work well for oven cooking.
Should I cover the steak in the oven?
No, leaving it uncovered helps achieve a crisp exterior and proper browning.
How long should the steak rest after cooking?
Let it rest for 5-10 minutes to allow the juices to redistribute.
Can I add sauce or gravy?
Absolutely. Steak pairs well with mushroom sauce, peppercorn sauce, or a simple garlic butter drizzle.
Is it better to cook steak on the stove or in the oven?
Combining both methods gives the best of both worlds—a good sear and a consistent finish.
What oil is best for searing steak?
Use oils with high smoke points like canola, grapeseed, or avocado oil.
How thick should my steak be?
Steaks that are 1 to 1.5 inches thick are ideal for oven cooking.
Conclusion
Cooking steak in the oven is an easy and effective way to prepare a delicious, perfectly cooked meal at home. With a few simple ingredients and techniques, you can enjoy tender, juicy steak without needing a grill. Whether for a quiet dinner or an impressive main course for guests, this method is one to keep in your back pocket.
Juicy, tender, and flavorful, this oven-cooked steak recipe combines pan-searing and oven-finishing to deliver restaurant-quality results at home, perfect for any occasion.
Ingredients
2 steaks (ribeye, strip, filet mignon, or sirloin)
2 tbsp olive oil or butter
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, smashed (optional)
2 sprigs fresh rosemary or thyme (optional)
Instructions
Preheat your oven to 400°F (200°C).
Let the steaks sit at room temperature for about 30 minutes.
Pat the steaks dry with paper towels.
Season both sides of the steaks generously with salt and black pepper.
Heat an oven-safe skillet over medium-high heat and add olive oil or butter.
Sear the steaks for 2-3 minutes per side until a golden-brown crust forms.
Add garlic and herbs to the pan if using.
Transfer the skillet to the preheated oven.
Cook for an additional 5-7 minutes for medium-rare or until your desired doneness is reached.
Remove from the oven and let rest for 5-10 minutes before slicing and serving.
Notes
Use a meat thermometer for accurate doneness.Letting the steak rest helps retain juices.Cast iron skillets work best for heat retention and oven use.Adjust cooking time based on steak thickness and preference.
