Juicy Steaks in the Oven

Juicy Steaks in the Oven are the perfect way to achieve restaurant-quality results right from your kitchen—no grill required. With a quick sear and a brief roast in the oven, you can enjoy a tender, flavorful steak with a crisp crust and juicy center every time. This method is ideal for any season and delivers consistent results for steak lovers of all kinds.

Why You’ll Love This Recipe

• Perfectly cooked steak with minimal equipment
• Great for when grilling isn’t an option
• Easy to customize doneness
• Uses pantry staples
• Impressive results in under 30 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Steak (ribeye, New York strip, filet mignon), 1–1.5 inches thick
• Salt (preferably kosher)
• Freshly ground black pepper
• High-smoke-point oil (e.g., canola or avocado oil)
• Butter
• Fresh garlic, crushed (optional)
• Fresh rosemary or thyme (optional)

Directions

this recipe

1. Remove steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
2. Preheat your oven to 400°F (200°C).
3. Pat the steak dry with paper towels and season generously on both sides with salt and pepper.
4. Heat an oven-safe skillet (preferably cast iron) over high heat. Add oil.
5. Sear the steak for 2–3 minutes per side until a golden crust forms.
6. Add butter, garlic, and herbs to the pan and baste the steak briefly.
7. Transfer the skillet to the oven. Roast for 4–6 minutes for medium-rare, or until desired doneness.
8. Use a meat thermometer to check internal temp: 130°F for medium-rare, 140°F for medium.
9. Remove from oven and let rest for 5–10 minutes before slicing.

Servings and timing

• Servings: 2
• Prep Time: 5 minutes
• Cook Time: 10–15 minutes
• Total Time: 25–30 minutes

Variations

• Use compound butter (with herbs or blue cheese) for a flavor boost
• Add chili flakes for a touch of heat
• Marinate steaks ahead of time with garlic, herbs, and olive oil
• Swap ribeye for sirloin or T-bone
• Top with sautéed mushrooms or caramelized onions

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days
• Reheat: Warm in a skillet over low heat with a splash of broth or butter
• Freezing: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge

FAQs

What kind of steak is best for oven cooking?

Ribeye, New York strip, and filet mignon are all excellent for this method.

Should I use a cast iron skillet?

Yes, it’s ideal for getting a great sear and is oven-safe.

Do I need to marinate the steak?

Not necessary, but you can if desired for added flavor.

How do I check doneness?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Why let the steak rest?

Resting allows juices to redistribute, keeping the steak moist.

Can I cook steak without searing first?

Searing is important for flavor and texture—don’t skip it if you want that crust.

What oil should I use?

Choose a high-smoke-point oil like avocado or canola.

Can I use frozen steak?

Thaw fully in the refrigerator before cooking for even results.

What side dishes pair well with steak?

Mashed potatoes, roasted vegetables, or a simple green salad are great options.

Can I cook multiple steaks at once?

Yes, as long as they fit in the skillet without overlapping.

Conclusion

Juicy Steaks in the Oven are a foolproof way to enjoy a perfectly cooked steak year-round. With just a few basic ingredients and a simple technique, you’ll get a delicious, tender, and flavorful steak that’s sure to impress. Whether for a weeknight treat or a special occasion, this method is one to keep in your back pocket.

Print