The Juicy Secret: How to Cook Steak in the Oven Recipe

My favorite weeknight steak recipe transforms ordinary dinner into a mouthwatering experience that feels almost magical.

Culinary magic happens when simple techniques meet quality ingredients.

Professional chefs know the secret to perfectly cooked meat lies in preparation and temperature control.

Salt and pepper become your best friends when seasoning this delectable protein.

High-heat cooking creates a beautiful caramelized exterior while keeping the inside tender and juicy.

Precise timing ensures you achieve that restaurant-quality result without complicated steps.

Let’s uncover how you can create a restaurant-worthy steak right in your own kitchen.

Steak In The Oven That’s Juicy and Perfectly Done

• Quickly Sear and Bake: Master a foolproof cooking technique that transforms an ordinary steak into a restaurant-quality meal with minimal kitchen skills.
• Speed Demon Dinner: Prepare a delicious, gourmet-style steak in just 15-20 minutes total, perfect for busy weeknight meals or last-minute dinner plans.
• Minimal Ingredient Magic: Requires only a few simple ingredients like olive oil, salt, pepper, butter, and thyme to create a mouthwatering, flavor-packed dish that impresses everyone at the table.
• Versatile Cooking Method: Works perfectly with different cuts of steak, from ribeye to sirloin, allowing home cooks to experiment and customize their protein without complex preparation steps.

Oven Steak Cooking Ingredient List

• Steak: Rich, flavorful cut best suited for medium-rare cooking, choose thick ribeye or New York strip for best results.

• Olive Oil: Helps create a perfect sear and prevents sticking to the pan.
• Butter: Adds richness and helps baste the steak during cooking.
• Salt, Pepper: Classic seasoning that enhances the natural beef flavor.

• Thyme: Provides an aromatic, earthy flavor that complements the beef.

Oven Steak Roasting Guide

Step 1: Prepare Oven and Skillet

Heat your oven to 400 degrees Fahrenheit.

Select a sturdy cast-iron skillet that can transition from stovetop to oven.

Step 2: Season the Meat

Gently pat the steak dry with paper towels.

Drizzle and massage olive oil across the entire surface of the meat.

Sprinkle generously with kosher salt and freshly cracked black pepper, ensuring even coverage.

Step 3: Sear with High Heat

Place the cast-iron skillet on the stovetop, cranking the heat to high.

Once the pan is smoking hot, carefully lay the steak into the skillet.

Sear each side for approximately 2 minutes, creating a beautiful golden-brown crust that locks in incredible flavor.

Step 4: Add Aromatic Herbs

Drop fresh thyme sprigs and a chunk of butter into the hot skillet.

The butter will melt and create a luxurious coating around the steak, infusing it with rich, herbaceous notes.

Step 5: Finish in the Oven

Transfer the entire skillet with the seared steak directly into the preheated oven.

Cook for 6-8 minutes for a perfect medium-rare doneness.

Use a meat thermometer to confirm internal temperature if desired.

Step 6: Rest and Serve

Remove the steak from the oven and let it rest on a cutting board for 5 minutes.

This crucial step allows the juices to redistribute, ensuring each bite is tender and succulent.

Slice against the grain and serve immediately with an extra pat of butter if you’re feeling indulgent.

Easy Oven Cooking Tips For Juicy Steak

• Select thick, well-marbled steaks like ribeye or New York strip for the best flavor and tenderness.
• Remove steaks from the refrigerator 30 minutes before cooking to ensure even heat distribution and perfect doneness.
• Use paper towels to remove excess moisture, helping create a beautiful golden-brown crust during searing.
• Use a meat thermometer to check doneness – 125°F for rare, 135°F for medium-rare, and 145°F for medium.
• Allowing steaks to rest helps redistribute juices, keeping the meat incredibly juicy and flavorful when served.

Reusing Leftover Oven-Cooked Steak

• Store leftover steak in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Cover the steak with plastic wrap or aluminum foil to prevent moisture loss and protect against other food odors.
• Warm the steak in a preheated 250F oven for 10-15 minutes, using a baking sheet with a wire rack to maintain its juiciness and prevent overcooking.
• Cut the steak into thin slices before refrigerating to help it reheat more evenly and retain its tender texture.

Side Ideas for Oven Steak

• Elevate Steak with Bold Red Wine Pairing: Choose a robust Cabernet Sauvignon or Malbec to complement the rich meat's intense flavors and cut through the steak's fatty texture.
• Roasted Herb Companions: Serve alongside rosemary roasted potatoes or grilled asparagus to enhance the thyme-infused steak's earthy undertones and provide a balanced vegetable element.
• Creamy Blue Cheese Topping: Crumble tangy blue cheese over the rested steak to add a luxurious, creamy contrast that amplifies the meat's deep, savory profile and creates a gourmet dining experience.
• Bright Chimichurri Accent: Drizzle fresh chimichurri sauce around the steak to introduce a zesty, herbal note that refreshes the palate and adds a vibrant Argentine-inspired touch to the dish.

Oven-Cooked Steak Easy Ways to Flavor

• Herb-Crusted Steak: Coat steaks with a mixture of chopped rosemary, thyme, and garlic before searing for an aromatic herbal flavor.
• Low-Sodium Option: Replace salt with dried herbs like oregano and paprika to reduce sodium while maintaining taste complexity.
• Keto-Friendly Version: Use ghee instead of butter and add extra herbs to boost fat content while keeping carbohydrates minimal.
• Vegetarian Alternative: Substitute steak with portobello mushrooms, using identical cooking method and seasoning for a meaty plant-based experience.

FAQs

• What is the best type of steak for this method?

Ribeye, New York strip, and filet mignon work perfectly because they are tender cuts with good marbling that respond well to high-heat cooking and create a delicious crust.

• Do I need to bring the steak to room temperature before cooking?

Yes, take the steak out of the refrigerator 30-45 minutes before cooking to ensure even cooking and a more consistent internal temperature.

• How do I know when my steak is cooked to the right doneness?

Use a meat thermometer – 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well-done. Remember the temperature will rise slightly while resting.

• Can I use a different pan if I don't have a cast-iron skillet?

While cast-iron is ideal for even heat distribution and creating a perfect sear, you can use an oven-safe stainless steel or heavy-bottomed skillet as an alternative.

How to Cook Steak in the Oven Recipe

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• Total Time: 20 minutes
• Yield: 2 1x

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Description

Perfectly seared Ribeye Steak promises a mouthwatering culinary journey through rich, tender flavors. Cast iron skillets and precise oven techniques deliver restaurant-quality results that will satisfy serious meat enthusiasts.

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Ingredients

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Main Ingredients:

• 24 ounces (680 grams) boneless ribeye steaks (2 steaks, 1-inch thick)

Fat and Seasoning:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter (1/4 stick), plus more for serving
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Herbs:

• 2–4 sprigs fresh thyme (optional)

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Instructions

1. Elevate the oven temperature to a precise 400 degrees fahrenheit, ensuring an ideal cooking environment for the steak.
2. Massage the steak surfaces with a light coating of olive oil, creating a protective layer that enhances flavor and promotes perfect searing.
3. Apply a robust seasoning of coarse salt and freshly cracked black pepper, ensuring comprehensive coverage across the entire meat surface.
4. Position a heavyweight cast-iron skillet on maximum heat, allowing it to reach an intense temperature that guarantees a crisp, caramelized exterior.
5. Carefully place the seasoned steaks into the scorching skillet, listening for the satisfying sizzle that signals immediate flavor development.
6. Execute a precise two-minute sear on each side, developing a rich, golden-brown crust that locks in succulent juices.
7. Introduce fragrant thyme sprigs and a generous pat of butter to the skillet, infusing the meat with aromatic richness.
8. Seamlessly transfer the skillet from stovetop to preheated oven, allowing controlled heat to finish cooking the steak to desired doneness.
9. After 6-8 minutes, remove the skillet and let the steak rest for five minutes, allowing internal juices to redistribute and ensure maximum tenderness.
10. Slice against the grain and serve, optionally garnishing with an additional dollop of melting butter for enhanced indulgence.

Notes

• Choose thick, high-quality steaks like ribeye or New York strip for best results and rich flavor.
• Pat steaks completely dry before seasoning to ensure perfect crispy sear and prevent steaming.
• Allow steaks to reach room temperature for 30-45 minutes before cooking, guaranteeing even cooking and tender texture.
• Use a meat thermometer to check internal temperature for precise doneness, avoiding overcooking.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 722
• Sugar: 0 g
• Sodium: 575 mg
• Fat: 52 g
• Saturated Fat: 22 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 62 g
• Cholesterol: 180 mg