Oven-Baked Steak Recipe

There’s something oddly comforting about cooking steak in the oven. Maybe it’s the quiet hum of Sunday evening and that first sound the meat makes when it hits the pan – that dry, hot sear – or the warm smell of rosemary mingling with butter and garlicky edges. I always forget just how good it smells until I’m ten minutes in, standing barefoot on cold kitchen tiles, flipping the steak like it matters more than anything else. And in the moment, it kind of does.

Why You’ll Crave It

• No grill? No problem. You’ll still get that deep, caramelized crust – all from your oven.
• It’s easy to control doneness with small tweaks, so you’ll never overcook (or underdo) again.
• The meat stays tender and juicy, thanks to a quick sear and a gentle oven finish.
• You can do this on a Tuesday night. It takes less time than you think, and feels like a little ritual.
• There’s room to play – throw in thyme, garlic, even a pat of blue cheese if you like drama.

The first time I made this, I overcooked it by a minute… maybe two. But it was still perfect in that way first attempts sometimes are – messy, but memorable.

What You’ll Need

• 1 good steak: ribeye is my favorite, about 1.25 inches thick, nicely marbled
• 2 tsp kosher salt: flaky sea salt works too – just something with texture
• Freshly cracked black pepper: lots of it, just after salting
• 1 tbsp olive oil: or use butter if you’re feeling rich (ghee also works)
• 2 garlic cloves: smashed, unpeeled – they infuse the butter beautifully
• Few sprigs fresh herbs: thyme, rosemary, or even sage

Easy How-To

Step 1 – Let it breathe

Take your steak out and leave it on the counter, uncovered, for about 30 minutes. Room temp helps it cook more evenly. Also kinda gives you a moment to slow down, which is part of the ritual.

Step 2 – Season with love

Salt both sides generously – like you’re seasoning a small roast, not a piece of meat. Add pepper just before searing… that way it doesn’t go bitter in the pan.

Step 3 – Preheat with purpose

Preheat your oven to 450°F. And also put a heavy oven-safe skillet (cast iron if you have it) on the stove over medium-high. Let it get hot – I mean hot enough that a drip of water sizzles, not just steams.

Step 4 – Sear it like you mean it

Drizzle oil into the hot pan. Carefully place the steak down – don’t move it. Let it sear for 2-3 minutes, flip, and do the same. The crust is where the flavor is. Add the garlic and herbs into the pan during the last minute.

Step 5 – Into the oven

Transfer the whole skillet into your preheated oven. Let it cook another 4-10 minutes, depending on how you like it. Use a thermometer: 130°F for medium-rare, 140°F for medium. Don’t guess – you’ve come this far.

Step 6 – Let it rest

Take it out, put it on a board, and don’t touch it for at least 5 minutes. The juices need time to calm down and settle. It makes all the difference.

Step 7 – Slice and savor

Slice against the grain, and don’t rush. I like to add a little flaky salt and maybe a tiny pat of butter on top while it’s still warm. Every bit counts.

Good to Know

• If you don’t have a thermometer, press the steak – it should feel like the fleshy part of your palm below your thumb when it’s medium-rare.
• I once forgot to preheat the oven and ended up improvising with the broiler… not ideal, but not bad either.
• Clean-up tip: don’t scrub the skillet right away – let it cool, then deglaze it with a splash of wine or water and save that liquid. It’s gold.

Serving Ideas

• Serve with roasted fingerling potatoes and a generous spoonful of mustard aioli, or keep it classic with just a peppery arugula salad and lemon vinaigrette.

Top Tricks

• Pat the steak dry before seasoning for a better crust. Moisture is the enemy of sear.

Frequently Asked Questions

What’s the best steak cut for cooking steak in oven?

Ribeye or filet mignon if you want tenderness, New York strip for a bit more chew. Anything around 1 to 1.5 inches thick works best – thinner steaks tend to overcook too fast.

Do I really need to sear before putting it in the oven?

I think so, yes. It adds flavor and texture you can’t fake later. Plus, the crust helps lock in the juices.

How long do I leave it in the oven?

Usually 4-10 minutes, depending on thickness and how you like it. Go by temp, not time, if you can. Medium-rare is around 130°F inside.

Can I make it ahead of time?

Steak’s best fresh, but you can reheat it! Just warm gently in a low oven with foil, or slice thin and serve cold over a salad.