Let me tell you a little secret—you don’t need a grill to make the juiciest, most flavorful steak. In fact, my absolute favorite way to cook steak is right in the oven, and I swear by this method for tender, restaurant-quality results every time. I discovered steak in the oven years ago when a sudden rainstorm ruined my grilling plans, and now? I rarely go back. The oven does all the work, locking in those delicious juices while you get to relax. All it takes is a quick sear, a few minutes in the oven, and patience (just five minutes of resting—trust me, it’s worth it). If you’ve ever worried about overcooking or drying out your steak, this foolproof method is about to become your new best friend.
Why You’ll Love This Steak in the Oven
Listen, I get it—steak can feel intimidating, but this method? It’s a total game-changer. Here’s why you’ll be hooked:
- Perfectly cooked every time: No more guessing—just juicy, medium-rare (or whatever you prefer) steak with zero stress.
- Minimal hands-on effort: Sear it quick, pop it in the oven, and walk away. Dinner practically cooks itself!
- No grill required: Rain or shine, your oven’s got you covered. (Bonus: no smoky kitchen or flare-ups to worry about.)
Seriously, once you try steak in the oven, you’ll wonder why you ever fussed with other methods.
Ingredients for Steak in the Oven
Here’s the beautiful part – you only need a handful of simple ingredients to make magic happen. I’ve tested this combo dozens of times, and it never fails me:
- 1 (1-inch thick) steak: Ribeye’s my favorite for its marbling, but sirloin or strip steak work great too. That thickness is key – too thin and it’ll overcook!
- 1 tbsp olive oil: Just enough to coat – we’re not deep frying here!
- 1 tsp salt: Kosher salt sticks better than table salt, but use what you’ve got
- 1/2 tsp black pepper: Freshly cracked if you can – the flavor difference is amazing
- 1/2 tsp garlic powder & 1/2 tsp onion powder: My secret flavor boosters (don’t skip these!)
That’s it! Five ingredients between you and steakhouse-quality dinner. Now let’s get cooking.
How to Cook Steak in the Oven
Alright, let’s get down to business! I’m walking you through each step just like I would if you were in my kitchen with me. Pay attention to the timing here – it makes all the difference between “good” and “OMG this is incredible” steak.
Preheat and Prep
First things first: crank that oven to 400°F (200°C) and let it heat up while you prep. This isn’t one of those recipes where you can cheat with a cold oven! Grab your steak and pat it thoroughly dry with paper towels – I mean really get in there. Dry meat = perfect sear, trust me on this. Water is the enemy of browning!
Seasoning the Steak
Now for the fun part – the seasoning! Rub that beautiful hunk of meat all over with olive oil (just enough to coat, we’re not making salad dressing here). Then sprinkle your salt, pepper, garlic and onion powders evenly on both sides – don’t be shy! I like to really press the seasonings in with my fingers to make sure they stick.
Searing for Flavor
Here’s where the magic starts. Heat your oven-safe skillet (cast iron is my MVP here) over high heat until it’s smoking hot. I mean hot – when you flick a drop of water in and it sizzles away instantly. Carefully lay your steak in (it’ll sizzle dramatically – that’s good!) and don’t touch it for a full 2 minutes. Flip with tongs and do the same on the other side. This sear creates that gorgeous crust we all crave.
Baking to Perfection
Now the easy part – transfer the whole skillet right into your preheated oven. For a 1-inch steak, I find 6-8 minutes gets me to perfect medium-rare (130°F if you’re using a thermometer). Thicker steak? Add a minute or two. Just remember – it keeps cooking while resting, so pull it out when it’s about 5 degrees below your target temp.
Resting Before Serving
This is the hardest part – but crucial! Move your steak to a cutting board (not a plate, we don’t want it swimming in juices) and walk away for 5 full minutes. I know, I know – it smells amazing and you want to dig in. But letting it rest allows those juices to redistribute throughout the meat instead of running out onto your plate. Promise it’s worth the wait!
Tips for the Best Steak in the Oven
After making this steak in the oven more times than I can count, I’ve picked up some tricks that’ll take yours from good to “wow, did you make this?” Here are my can’t-live-without tips:
- Invest in a meat thermometer: That little gadget removes all the guesswork. For medium-rare, pull at 130°F – it’ll climb to 135°F while resting.
- Cast iron is king: My well-seasoned skillet gives the best sear and even oven heat. No cast iron? Any oven-safe pan works in a pinch.
- Rest means rest: I know I sound like a broken record, but those 5 minutes make all the difference in juiciness!
- Room temp matters: Let your steak sit out for 20-30 minutes before cooking – cold meat cooks unevenly.
Follow these, and you’re golden!
Steak in the Oven Variations
Want to mix things up? Try these easy twists on my classic steak in the oven recipe:
- Herb crust: Press fresh rosemary and thyme into the steak before searing – the aroma will blow you away!
- Spicy kick: Add 1/4 tsp cayenne or smoked paprika to the seasoning mix.
- Balsamic glaze: Brush with a mix of balsamic vinegar and honey after baking (trust me, it’s heavenly).
- Garlic butter finish: Top rested steak with a pat of garlic butter – it’ll melt into every glorious bite.
The beauty? You can’t go wrong – have fun experimenting!
Serving Suggestions
Oh, the possibilities! Here’s how I love to serve my perfect steak in the oven:
- Creamy mashed potatoes: The ultimate comfort food pairing – those juices make the BEST gravy!
- Roasted asparagus: Tossed with olive oil and garlic – 15 minutes in the oven while the steak rests.
- Crispy roasted potatoes: Because you’ve already got the oven hot – might as well!
- Simple green salad: A bright, vinegary contrast to that rich, meaty goodness.
Honestly? Sometimes I just grab crusty bread to mop up every last delicious drop. No judgment here!
Storing and Reheating Leftover Steak
Leftover steak? It happens to the best of us! Here’s how to keep it tasting amazing: wrap cooled steak tightly in foil or store in an airtight container for up to 3 days. When reheating, go slow – either in a 250°F oven or gently in a skillet with a splash of broth to keep it juicy. Never microwave unless you want shoe leather! Pro tip: leftover steak makes incredible sandwiches or salads – just slice it thin while cold.
Steak in the Oven FAQs
I get questions about this method all the time – here are the ones that pop up most often with my tried-and-true answers:
Q1. Can I use frozen steak?
Oh honey, no. Frozen steak steams instead of sears, and the texture turns out all wrong. Thaw it completely in the fridge overnight, then let it sit at room temp for 20-30 minutes before cooking. Your patience will be rewarded!
Q2. How do I adjust for thicker or thinner cuts?
Timing is everything! For a 1.5-inch steak, add 2-3 minutes in the oven. Thin (½-inch) steaks? Skip the oven entirely – just do 2 minutes per side in the skillet. Always use that thermometer though – it’s your best friend!
Q3. Why does my steak stick to the pan?
Two culprits: either your pan wasn’t hot enough (wait until it’s smoking!), or you moved the steak too soon. That initial sear needs time to form a crust before flipping – no peeking!
Q4. Can I use butter instead of olive oil?
Absolutely – but wait! Butter burns at high heat, so use oil for searing, then add butter in the last minute. Tilt the pan and baste the steak for extra richness. (You’re welcome.)
Q5. My steak’s still raw inside – help!
No panic! Just pop it back in the oven for 2-minute bursts until it reaches your desired doneness. Better slightly under than over – you can always cook more, but you can’t undo well-done!
Nutritional Information
Just a heads up – these numbers are estimates based on a 6oz ribeye. Your exact nutrition will vary depending on the cut and size of steak you use. But for reference, here’s what you’re looking at per serving:
- Calories: 330
- Protein: 30g
- Fat: 22g
- Carbs: 1g
Remember, the olive oil and seasonings barely add anything – it’s all about that beautiful, protein-packed steak!
Share Your Steak in the Oven Experience
Did you try this method? I’d love to hear how it turned out! Drop me a comment below with your steak adventures – and don’t forget to rate the recipe if you loved it as much as I do.
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Juicy Steak in the Oven: 5 Simple Steps to Perfection
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Diet: Low Lactose
Description
A simple and delicious way to cook steak in the oven for tender, juicy results every time.
Ingredients
- 1 (1-inch thick) steak (ribeye, sirloin, or strip)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat oven to 400°F (200°C).
- Pat the steak dry with paper towels.
- Rub both sides with olive oil.
- Season evenly with salt, pepper, garlic powder, and onion powder.
- Heat an oven-safe skillet over high heat.
- Sear the steak for 2 minutes per side.
- Transfer the skillet to the oven.
- Cook for 6-8 minutes for medium-rare (adjust time for desired doneness).
- Remove from the oven and let rest for 5 minutes before slicing.
Notes
- Use a meat thermometer for accuracy (130°F for medium-rare, 140°F for medium).
- Letting the steak rest ensures juiciness.
- For a thicker steak, increase oven time slightly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 330
- Sugar: 0g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: steak in the oven, baked steak, easy steak recipe