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