Easy Baked Steak Recipe
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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.
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. I season the steak before it goes into the oven.
How to Bake Steak in the Oven
Preheat the skillet: I place a large cast iron skillet on the middle rack of the oven and preheat it to 450ºF.
Prepare the steaks: Meanwhile, I pat the steaks dry on all sides with a paper towel so they sear perfectly in the oven.
Season the steaks: I sprinkle salt and pepper on all sides of the steaks, making sure they are evenly coated for the best flavor.
Start cooking: I pour the olive oil into the hot skillet, then carefully place the steaks in so they start sizzling right away.
Bake the steaks: I place the skillet in the oven and bake the steaks for 3 to 4 minutes.
Flip and finish: I carefully turn the steaks over, then add the butter, garlic, rosemary, and sage to the skillet. I return the pan to the oven for 4 to 5 minutes, or until the steaks reach my desired internal temperature.
Rest the steaks: I move the steaks to a wire rack and let them rest for at least 5 minutes before slicing and serving.
Chef Tip + Notes
For more flavor, I highly recommend to 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.
- Room temperature: I take the steaks out of the fridge 30 minutes before cooking so they warm up and cook more evenly.
- Hot skillet: I always preheat my skillet in the oven so the steaks get a golden crust instead of turning gray.
- Best pan: I prefer a 12-inch cast iron or carbon steel pan, but any oven-proof pan works.
- Maillard reaction: When the steaks hit 285ºF to 300ºF, they brown beautifully, get crispy on the outside, and taste incredible.
- Spacing: I leave about 1 inch between each steak so they sear instead of steam. If needed, I cook them in two batches.
- Hands off: I never press on the steaks while they cook so the juices stay inside.
- Thermometer: I use a meat thermometer for perfect doneness, usually medium-rare at 125ºF or medium at 135ºF.
- Resting: I let the steaks rest for 5 minutes so the juices soak back in before slicing.
Serving Suggestions
I love serving this oven-baked steak with sautéed mushrooms and a big spoon of herb and garlic compound butter on top. Adding Maître D’ Butter takes it over the top, and pairing it with creamy risotto makes it a dinner worth slowing down for.
On nights when I want something lighter, I’ll swap the risotto for a fresh cucumber salad. Either way, the juicy steak, buttery mushrooms, and rich flavors make it a meal everyone at the table enjoys from start to finish.
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.
More Steak Recipes
- How to Sear a Steak
- Sous Vide Steak Recipe
- Cold Sear Steak Recipe
- Grilled T Bone Steak Recipe
- Coulotte Steak
Easy Baked Steak Recipe
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.
I’ve made steaks seared on the stovetop and finished in the oven, but this was so much better! Practically foolproof, and the splatter doesn’t get all over my stove. The herbs, garlic and butter gave such a wonderful flavor to my filet. I feel like I could successfully make this for company. If I’m not grilling, this will be my go-to recipe!
Thank you!
Perfect just follow the directions. Worked well even tho I gave all my cast iron away. Stainless steel worked ok for me. Thank you for sharing your knowldge and talent with all of us.
With respect
My pleasure. Thanks for giving it a try!
Your recipes are great!
Everything I Mae from your recipes turns out delicious!
Thank you chef Parisi
Thank you!!
Thank you
My pleasure!
This is my go to way to prepare steaks. No juices falling through the grill.
I enjoy adding variety to our dinners with all your recipes. Than you!
I Did not make the recipes yet, but I will. They all look delicious.
Thank you