Easy Baked Steak Recipe

This Easy Baked Steak Recipe makes your next steak dinner the best. Seasoned and baked with butter and aromatics, the steak comes out of the oven with an impressive golden brown crust and all beefy juices intact. It’s the ultimate quick and mess-free cooking method!

While I love firing up the grill for steak night, the oven-baked method is much more hands-off and mess-free. The oven does all the work, leaving me time to whip up a few steakhouse-style sides to complete the meal, like Chive and Horseradish Mashed Red Potatoes and Green Beans Almondine.

Oven-Baked Steak

Who says the only way to cook a mouthwatering steak is on the grill or stovetop? Baking steak in the oven is another reliable method that is as quick and easy as the ones you already know and love.

Cooking steak in the oven is similar to the reverse sear method, except you don’t have to sear the steak on the stove after it comes out of the oven. Instead, the meat is placed in a steaming hot preheated skillet with oil, butter, garlic, and herbs, then cooked in the oven for around 10 minutes. The hot skillet sears the steak while the butter and aromatics fill it with flavor.

What I love most about baked steak recipes is that you can use almost any thick cut of steak you like—New York strip and ribeye are my favorites—and it keeps you in complete control of the temperature and flavors of the meat. As a bonus, your hands are free to focus on preparing your favorite complimentary side dishes. That juicy oven-baked steak will improve with Maître D’ Butter on top and Creamy Risotto on the side.

Ingredients and Substitutions

• Steak – This cooking method works best with thick and naturally tender cuts that cook quickly over high heat, such as New York strip, ribeye, porterhouse, or filet mignon. Whichever cut you choose, ensure it’s at least one inch thick.
• Oil – Some oil in the pan will encourage browning on the outside of the steak, even without searing it ahead of time. I like to use olive oil, but clarified butter, avocado oil, and beef fat are great options.
• Butter — Unsalted butter melts in the pan as the steak bakes, infusing it with more mouthwatering flavors. Avoid using salted butter if you can help; otherwise, the steak will be oversalted.
• Aromatics — Fresh garlic cloves, rosemary sprigs, and sage leaves are added to the skillet halfway through the cooking time to lend restaurant-quality flavors. Feel free to add one peeled shallot for an enhanced savory baseline of flavor or substitute the herbs with fresh thyme or oregano.
• Seasonings — Coarse salt and freshly cracked black pepper. Season the steak before it goes into the oven.

How to Bake Steak in the Oven

Preheat a large cast iron skillet in a 450ºF oven.

Meanwhile, pat the steaks dry on all sides with a paper towel.

Season the steaks with salt and pepper.

Add the olive oil to the preheated skillet, then add the steaks. 

Bake the steaks in the oven for 3 to 4 minutes.

Carefully flip the steaks and add the butter, garlic, rosemary, and sage to the skillet. Return the pan to the oven for 4 to 5 minutes or until the steaks are cooked to your desired internal temperature.

Transfer the steaks to a wire rack and let them rest for at least 5 minutes before slicing and serving with sautéed mushrooms and a knob of herb and garlic compound butter on top.

Make-Ahead and Storage

Make-Ahead: Baked steak should be served as soon as it’s done cooking, or it could dry out.

How to Reheat: The leftover steak can be reheated in a hot skillet with high-heat oil, like olive or avocado, until warmed.

How to Store: Transfer the cooled leftover steak to an airtight container or wrap it in aluminum foil, then refrigerate for up to 3 days. Freezing leftover steak is not recommended.

Chef Notes + Tips

• For more flavor, dry brine the steaks in salt and allow them to chill in the fridge for 4 to 24 hours. Afterward, season them with pepper and cook as usual. Do not brine the steaks for 24 hours, or the meat will dry out.
• Take the steaks out of the fridge 30 minutes before making this recipe to allow them to come to room temperature. This will help them cook faster and more evenly.
• Always preheat your skillet in the oven before adding the steak. Cooking the steak in a cold pan will result in sad, gray meat rather than a golden caramelized crust.
• A 12-inch cast iron or carbon steel pan is best for oven-baked steak recipes, but any oven-proof pan will work.
• The Maillard reaction is a chemical reaction between the amino acids and sugar in the steak. When heated between 285ºF and 300ºF, the meat begins to brown, the outside becomes crispy, and the natural flavors are enhanced.
• Leave 1 inch of space between each steak in the skillet to prevent them from steaming. If you don’t have a pan that’s big enough to fit both, bake the steaks in two batches.
• Do not press on the steaks while they’re cooking; otherwise, you’ll miss out on those delicious meaty juices.
• Use a meat thermometer to cook your steaks to your preferred doneness. I recommend medium-rare (125ºF internally) or medium (135ºF internally).
• Let the steaks rest for 5 minutes after cooking to allow the natural juices to soak back into the meat.

More Steak Recipes

• How to Sear a Steak
• Sous Vide Steak Recipe
• Cold Sear Steak Recipe
• Grilled T Bone Steak Recipe
• Coulotte Steak

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Easy Baked Steak Recipe

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5 from 3 votes

This Easy Baked Steak Recipe is seasoned and baked with butter and herbs for an impressive brown crust with all its beefy juices intact.

Servings: 4

Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Ingredients 

US CustomaryMetric

• 2 12-14 ounce New York Strip Steaks or Ribeyes
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5 garlic cloves
• 2 to 3 sprigs of fresh rosemary
• 8 to 10 leaves of fresh sage
• coarse salt and freshly cracked pepper to taste

Instructions

• Add a large cast iron skillet to a middle rack in the oven and preheat to 450°, convection on.
• Pat the steaks dry on all sides with a paper towel.
• Season them on all sides with salt and pepper. You can also dry brine the steak for 4 to 24 hours.
• Once the oven is preheated, add the olive oil, and then place in the steaks. Be sure they are about 1” apart from each other.
• Cook them in the oven for 3 to 4 minutes.
• Flip the steaks over, add the butter, garlic, rosemary, and sage, and return it to the oven to cook for 4 to 5 minutes or until it reaches 125° internally, which is medium rare. Cook it for an additional 1 to 2 minutes for a medium internal doneness.
• Rest the steaks on a rack for 5 to 6 minutes before serving.

Notes

Make-Ahead: Baked steak should be served as soon as it’s done cooking, or it could dry out.

How to Reheat: The leftover steak can be reheated in a hot skillet with high-heat oil, like olive or avocado, until warmed.

How to Store: Transfer the cooled leftover steak to an airtight container or wrap it in aluminum foil, then refrigerate for up to 3 days. Freezing leftover steak is not recommended.

For more flavor, dry brine the steaks in salt and allow them to chill in the fridge for 4 to 24 hours. Afterward, season them with pepper and cook as usual. Do not brine the steaks for 24 hours, or the meat will dry out.

Take the steaks out of the fridge 30 minutes before making this recipe to allow them to come to room temperature. This will help them cook faster and more evenly.

Always preheat your skillet in the oven before adding the steak. Cooking the steak in a cold pan will result in sad, gray meat rather than a golden caramelized crust.

A 12-inch cast iron or carbon steel pan is best for oven-baked steak recipes, but any oven-proof pan will work.

The Maillard reaction is a chemical reaction between the amino acids and sugar in the steak. When heated between 285ºF and 300ºF, the meat begins to brown, the outside becomes crispy, and the natural flavors are enhanced.

Leave 1 inch of space between each steak in the skillet to prevent them from steaming. If you don’t have a pan that’s big enough to fit both, bake the steaks in two batches.

Do not press on the steaks while they’re cooking; otherwise, you’ll miss out on those delicious meaty juices.

Use a meat thermometer to cook your steaks to your preferred doneness. I recommend medium-rare (125ºF internally) or medium (135ºF internally).

Let the steaks rest for 5 minutes after cooking to allow the natural juices to soak back into the meat.

Nutrition

Calories: 390kcalCarbohydrates: 1gProtein: 21gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 109mgSodium: 54mgPotassium: 330mgFiber: 0.1gSugar: 0.04gVitamin A: 352IUVitamin C: 1mgCalcium: 34mgIron: 2mg

Course: Main Course

Cuisine: American, english

Author: Chef Billy Parisi