This oven baked steak recipe is the best way to create a tender and juicy steak infused with savory flavor.

cropped oven baked steak

Succulent and Sizzling Steak

  • This oven baked steak recipe is the easiest and best way to produce a tender and juicy entree.
  • Cooking steak with the reverse sear method allows for even cooking, while searing at the end adds delicious flavor.
  • Add herbs and spices to the butter for a rich and flavorful, steakhouse quality meal at home.
  • Oven baked rib eye steaks are perfect for any occasion.
sliced oven baked steak on a plate on a cutting board

Outstanding Oven-Baked Steak Staples

Ribeye Steak: Ribeyes have a rich flavor and tender juicy texture. These are a simple cut of beef packed with lots of flavor and can be purchased boneless or bone-in. Look for even marbling steaks about 1” in width. Don’t carve off any ‘fat cap’ as this adds juicy flavor to the steaks as they cook.

Seasonings: Spring for the best. Fresh herbs and spices enhance the flavory of the buttery sauce.

Bold Oven Baked Variations

Pump up the flavor of oven baked steaks by seasoning them with a zesty dry rub, a savory garlic and herb blend, or even a sprinkling of black pepper.

While the steak rests, use the same pan to saute mushrooms and onions, or even asparagus.

How to Bake a Steak in The Oven

  1. Preheat the oven. Pat dry the steaks. Season with spices.
  2. Bake at low temp in the oven (per the recipe below).
  3. Sear the steaks in a skillet. Add the butter and herbs.
oven baked steak on a cutting board

Steak Smart Oven-Baked Tips

  • Allow steaks to come to room temperature (for about 30 minutes) before cooking. The fibers will relax, helping create the juiciest, most tender steaks. This time also helps the seasonings infuse into the meat better.
  • If steaks have a ‘fat cap’ on them, slice the cap every half inch to prevent the steak from curling up as it bakes.
  • A meat thermometer is the best way to monitor the internal temperature of the steak.

A Guide for Beef Doneness:

AppearanceInternal Temperature
Rarecool, red center125° F
Medium-Rarewarm, red center 135° F
Mediumwarm, pink center145° F
Medium-Wellslightly pink center150° F
Well-donelittle or no pink160°F
  • Steaks will continue to cook while they rest so it’s okay to pull them out 3-4°F before they reach your desired temperature.
  • Remember to let steaks ‘rest’ before slicing for a minimum 10 minutes. This allows the juices to circulate back into the meat. For best results, place the steaks on a separate plate since they will continue to cook in a hot skillet.

Serve It Up Right

Serve oven baked steak with a roasted beet salad, parmesan broccoli or oven roasted asparagus, and some creamy tzatziki for dipping. Or top steaks with an easy keto gravy. Don’t forget to add a crispy green salad or a zesty cucumber salad and dinner is served.

sliced oven baked steak on a rectangle serving platter

Liven Up Leftovers

Keep leftover oven baked steak in a covered container in the refrigerator for up to 3 days. Enjoy the next morning with fried eggs, or slice steak into strips and add to a zucchini pasta salad for an energizing workday lunch. Use steak to add a bit of protein to beet soup or your favorite low carb meal. Freeze steaks in a zippered bag for up to one month.

More Steak Recipes

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sliced ribeye steak on a plate
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Oven Baked Steak

This oven-baked steak recipe creates tender, juicy steaks with a flavorful crust, finished in a skillet with butter, garlic, and herbs.
Prep Time 10 minutes
Cook Time 50 minutes
Rest 10 minutes
Total Time 1 hour 10 minutes
Servings 2

Ingredients  

  • 2 bone-in ribeye steaks 2 inches thick, trimmed (about 2 pounds)
  • Kosher salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 4 tablespoons unsalted butter
  • 1 large shallot peeled and quartered
  • 2 garlic cloves lightly crushed and peeled
  • 4 sprigs fresh thyme or rosemary

Instructions 

  • Preheat the oven to 250°F. Line a rimmed baking pan with a wire rack.
  • Remove the steaks from the fridge and pat dry with a paper towel. Season generously with salt & pepper or steak spice.
  • Place the steaks on the prepared rack and bake for 20 minutes.
  • Flip the steaks over and bake for an additional 20-30 minutes or until the steaks reach 90°F with an instant read thermometer.
  • Preheat oil in a large skillet over high heat. Sear the steaks, 30 seconds on each side, and repeat 2 or 3 times until the steaks get a brown crust (about 3 minutes more).
  • Move steaks to one side of the skillet and add butter, shallots, garlic, and herbs to the other side. Tilt the pan so the butter cooks the shallots and the garlic becomes fragrant.
  • With the stove still on high heat, spoon the butter mixture over the steaks as they cook and flip them every 30-40 seconds until the steaks are cooked to your liking (about 3 minutes for rare, 5 minutes for medium rare).
  • Remove steaks from pan, tent with foil, and rest for 10 minutes before cutting.
  • Strain the butter mixture through a fine mesh strainer.
  • Slice the steaks across the grain and drizzle with butter.

Notes

  • Allow steaks to come to room temperature (about 30 minutes) before cooking.
  • Do not overcook the steaks.
  • Give the steak time to rest after cooking has finished. This helps keep the juices in the meat.
  • Leftovers will keep in the refrigerator for 3 days and in the freezer for 1 month. 
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Nutrition Information

Calories: 867kcal | Carbohydrates: 4g | Protein: 46g | Fat: 75g | Saturated Fat: 32g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 123mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 829IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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