Steak in the Oven

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There’s something incredibly satisfying about a perfectly cooked steak—crispy on the outside, juicy and tender on the inside. I used to think that the only way to get that restaurant-quality sear was on the grill or in a cast iron skillet. But once I learned how to make Steak in the Oven, everything changed. It’s simple, it’s clean, and most importantly, it delivers delicious results every single time.

What I love about oven-cooked steak is the control. No flare-ups from the grill, no smoke-filled kitchen—just reliable, even cooking with minimal fuss. Whether I’m prepping a cozy dinner for two or entertaining a crowd, this method never fails me. With just a few ingredients and a good cut of meat, you’re on your way to steak perfection.

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Why You’ll Love This Steak in the Oven

Oven-cooked steak offers the best of both worlds: rich flavor and an ideal texture, with less risk of overcooking. It’s an ideal option for beginners and pros alike, especially when you want hands-off cooking without sacrificing that indulgent steakhouse taste. You’ll also love how easy it is to infuse the steak with herbs, butter, and garlic while it finishes in the oven—pure magic on a plate.

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What’s the Best Cut for Steak in the Oven?

Choosing the right cut is key when cooking steak in the oven. I find that thick, well-marbled cuts like ribeye, New York strip, or T-bone are perfect for this method. They hold up well to the oven’s heat and deliver that juicy, flavorful bite we all crave. Thinner cuts can work too, but you’ll need to keep a closer eye on the cook time to avoid drying them out.

Bone-in cuts like porterhouse or T-bone not only look impressive but also retain more moisture and flavor during roasting. If you’re looking for maximum tenderness, filet mignon is an elegant option—just don’t overcook it.

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Options for Substitutions

If you don’t have a ribeye or strip steak on hand, there are still great options. Sirloin can be a more affordable alternative and works well in the oven when cooked medium-rare. Flat iron or flank steak can also be used if you marinate them beforehand and slice against the grain after cooking.

For seasoning, if you don’t have fresh herbs like thyme or rosemary, dried herbs work too—just reduce the amount slightly since dried herbs are more concentrated. No butter? A drizzle of olive oil with garlic can still bring a rich, flavorful finish.

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Ingredients for this Steak in the Oven

Ribeye Steak (or preferred cut)
This is the centerpiece of the dish. Choose a thick, well-marbled steak for the juiciest and most flavorful result.

Kosher Salt
A generous seasoning of salt enhances the meat’s natural flavors and helps form that delicious crust.

Freshly Ground Black Pepper
Adds a bold, slightly spicy kick that complements the richness of the steak.

Butter
Melted butter bastes the steak as it cooks, adding moisture and a luscious finish.

Garlic Cloves
Crushed garlic infuses the butter and meat with aromatic depth.

Fresh Thyme or Rosemary
These herbs pair beautifully with steak and lend an earthy, fragrant note.

Olive Oil
A light coating before searing helps promote an even browning and prevents sticking.

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Step 1: Bring the Steak to Room Temperature

Remove the steak from the refrigerator at least 30 minutes before cooking. Letting it come to room temperature ensures it cooks more evenly in the oven.

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Step 2: Preheat and Prepare

Preheat your oven to 400°F (200°C). While it heats, pat the steak dry with paper towels—moisture prevents a good sear. Season both sides generously with salt and pepper.

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Step 3: Sear the Steak

Heat a cast iron skillet or oven-safe pan over high heat. Add a splash of olive oil, then place the steak in the pan. Sear for 2–3 minutes per side until a golden-brown crust forms.

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Step 4: Add Butter, Garlic, and Herbs

Reduce the heat slightly and add butter, crushed garlic, and fresh thyme or rosemary to the pan. Spoon the melted butter over the steak to baste it and infuse flavor.

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Step 5: Transfer to the Oven

Place the entire pan in the preheated oven. Roast the steak for about 5–7 minutes, depending on thickness and desired doneness (use a meat thermometer for precision).

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Step 6: Rest Before Serving

Remove the steak from the oven and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping every bite tender and flavorful.

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How Long to Cook the Steak in the Oven

The time it takes depends on the thickness and your preferred doneness. After searing both sides, transfer to a 400°F (200°C) oven and use this as a guide:

• Rare (125°F/52°C): 4–5 minutes
• Medium-rare (135°F/57°C): 5–6 minutes
• Medium (145°F/63°C): 6–7 minutes
• Medium-well (150°F/66°C): 7–8 minutes
• Well-done (160°F/71°C+): 9+ minutes

Always check with an instant-read thermometer for best results.

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Tips for Perfect Steak in the Oven

• Use a thick cut (at least 1 to 1½ inches) to avoid overcooking the interior.
• Preheat both the pan and oven to get a good sear and maintain consistent cooking.
• Let the steak rest before slicing—it helps retain juices.
• Don’t skip the butter and herbs. They create a rich, aromatic flavor while finishing in the oven.
• Pat your steak dry before seasoning to ensure the best crust.
• Use a meat thermometer—it removes the guesswork completely.

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Watch Out for These Mistakes While Cooking

• Skipping the sear: Going straight to the oven without searing robs your steak of that beautiful crust and flavor.
• Using cold steak: Cooking steak straight from the fridge leads to uneven doneness. Always let it come to room temperature.
• Not resting the steak: Cutting too soon releases all the juices. Resting ensures a moist and tender bite.
• Overcrowding the pan: If cooking multiple steaks, use a large enough skillet or cook in batches to avoid steaming instead of searing.
• Seasoning too lightly: Don’t be shy with salt and pepper—steak needs bold seasoning.
• Using lean cuts without compensation: Leaner cuts dry out faster; consider adding extra butter or a quick marinade.

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What to Serve With Steak in the Oven?

Garlic Mashed Potatoes

Creamy and buttery potatoes balance the steak’s richness beautifully.

Roasted Asparagus

A crisp, slightly charred side that brings freshness and texture.

Classic Caesar Salad

The crunch and tang of Caesar salad pair perfectly with a hearty steak.

Creamed Spinach

Silky, savory greens that mirror the steakhouse vibe.

Grilled Corn on the Cob

Sweet, smoky corn adds a summery note to your plate.

Herbed Rice Pilaf

Fluffy and fragrant, it soaks up steak juices wonderfully.

Balsamic-Glazed Brussels Sprouts

A tangy-sweet veggie side with a crispy edge.

Crusty Bread or Dinner Rolls

Perfect for soaking up those buttery steak drippings.

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Storage Instructions

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm it gently in a skillet over medium heat with a touch of butter, or wrap it in foil and heat in a low oven (about 275°F) to avoid drying it out. Avoid the microwave if possible—it tends to overcook the meat.

For longer storage, slice and freeze the steak in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Serving, based on a 10 oz ribeye with butter and herbs):

• Calories: 620
• Protein: 47g
• Fat: 48g
• Saturated Fat: 20g
• Cholesterol: 145mg
• Carbohydrates: 1g
• Sugar: 0g
• Fiber: 0g
• Sodium: 380mg

These values can vary depending on the cut and size of steak, as well as the amount of butter used.

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Frequently Asked Questions

Can I cook steak in the oven without searing it first?

You can, but you’ll miss out on that savory crust. Searing adds deep flavor and color that’s hard to replicate with oven-only cooking.

What’s the best pan to use for oven steak?

A cast iron skillet is ideal. It holds heat well, sears beautifully, and transitions smoothly from stovetop to oven.

How do I know when the steak is done?

Use an instant-read thermometer. It’s the most reliable way to hit your preferred doneness without overcooking.

Can I use frozen steak?

It’s best to thaw the steak completely before cooking to ensure even doneness. Cooked from frozen, it may brown on the outside while staying cold inside.

Is it okay to marinate the steak before oven-cooking?

Absolutely, especially for leaner cuts. Just pat the steak dry before searing to avoid excess moisture in the pan.

What herbs go best with steak?

Thyme and rosemary are classic. Sage or oregano also pair nicely if you want to try something different.

Should I oil the steak or the pan?

Either works, but I usually oil the pan lightly to avoid smoking. A light rub of oil on the steak is also effective for searing.

Can I finish steak under the broiler instead?

Yes, finishing under the broiler can give you a crispy crust quickly. Just watch closely to prevent burning.

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Conclusion

Cooking Steak in the Oven is a game-changer for both busy weeknights and special occasions. You get the same succulent flavor and texture of grilled or pan-seared steak, with the added convenience of a more hands-off process. Once you try this method, it might just become your new go-to for a reliably perfect steak—every single time.

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