Oven baked steak is a simple recipe that makes tender and juicy steaks infused with savory flavor.
In this recipe, ribeye steaks are seasoned, baked in the oven and then finished on the stovetop in seasoned garlic butter.
Oven baked rib eye steaks make an incredibly rich and decadent entree.
Why We Love this Ribeye Steak Recipe
- By far, this is the easiest, best ribeye steak recipe that comes out tender and juicy.
- The reverse sear method cooks the steak at a low temperature to allow for even cooking. Searing at the end adds a delicious crust to the outside of the steaks.
- The seasoning gives it a steakhouse flavor.
- Adding herbs and spices to the butter makes a rich and flavorful sauce.
Simple Ingredients
Ribeye Steak: I love ribeyes because of their 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 flavor of the buttery sauce.
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.
How to Bake a Steak in The Oven
- Preheat the oven. Pat dry the steaks. Season with spices.
- Bake at low temp in the oven (per the recipe below).
- Sear the steaks in a skillet. Add the butter and herbs.
Tips for the Best Steak
- For the juiciest, most tender steaks let them come to room temperature (about 30 minutes) so the fibers can relax. This also will help the seasonings infuse into the meat better.
- If your steaks have a ‘fat cap’ on them, cut the cap every half inch to prevent the steak from curling up as it bakes.
- A meat thermometer is the best way to determine the internal temperature of the steak.
- 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. This allows the juices to circulate back into the meat for about 10 minutes so the meat stays juicy. For best results, put the steaks on a separate plate since they will continue to cook in a hot skillet.
Serving and Storing Steak
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.
Keep leftover oven baked steak in a covered container in the refrigerator for up to 3 days. Enjoy them the next morning with fried eggs, or slice them into strips and add to a zucchini pasta salad for an energizing workday lunch, or add a bit of protein to this beet soup recipe. Freeze steaks in a zippered bag for up to one month.
More Steak Recipes
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Oven Baked Steak
Ingredients
- 2 bone-in ribeye steaks 2 inches thick, trimmed (about 2 pounds)
- Kosher salt and pepper
- 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 before cooking for even cooking.
- Don’t 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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