Steak has a way of turning an ordinary evening into something memorable. In my kitchen, it usually means slowing things down just a bit and enjoying the process. This oven baked steak is my go-to whenever I want that steakhouse-style result without stepping outside. A hot skillet, a quick sear, and a short trip to the oven give you a juicy center with a beautifully browned crust.
I make this for birthdays, quiet date nights, or days that simply deserve better food. It feels indulgent without being complicated, and the payoff is always worth it.
Why This Oven Method Works So Well
This method gives you control. The stovetop creates that deep crust, and the oven gently finishes the inside without drying it out. Butter melts over the steak during baking, adding richness and flavor that sinks right in.
Another reason I rely on this approach is consistency. Once you learn your timing and thickness, you can repeat the same great results again and again.
Ingredients You’ll Need
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1½ pounds steak, at least 1 to 1½ inches thick
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1 tablespoon neutral high-heat oil
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1 teaspoon salt
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½ teaspoon black pepper
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3 tablespoons unsalted butter
That’s it. Good steak doesn’t need much more than this.
How I Cook Steak in the Oven
I take the steak out of the fridge about 30 minutes before cooking and season it generously. This step helps it cook evenly from edge to center.
The oven heats to 400°F, and a cast iron skillet gets hot on the stove. Once the pan is ready, oil goes in, followed by the steak. I sear the first side until a crust forms, then flip and sear briefly again.
Butter goes right on top before the skillet heads into the oven. After a few minutes, the steak reaches the doneness I want. A short rest under foil finishes the job.
Practical Tips From My Kitchen
Letting the steak sit at room temperature before cooking makes a noticeable difference in tenderness.
A hot pan matters more than a long sear. You want color fast without overcooking the inside.
Resting the steak keeps the juices inside instead of on the plate.
Slicing against the grain gives you cleaner cuts and better texture.
Steak Doneness Guide
Checking internal temperature takes out the guesswork. I rely on a thermometer every time.
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Rare: 125°F
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Medium rare: 130°F
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Medium: 140°F
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Medium well: 150°F
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Well done: 160°F
I usually stop around medium rare and let the rest do the final bit of cooking.
What I Like to Serve With Steak
Steak pairs naturally with potatoes in any form. Crispy wedges, mashed potatoes, or roasted baby potatoes all work beautifully.
Simple vegetables balance the richness nicely. Roasted asparagus, green beans, or broccoli keep the plate feeling complete.
A spoon of garlic butter on top never hurts.
FAQs
What steak cuts work best here?
Sirloin, ribeye, strip steak, porterhouse, or T-bone all cook well using this method.
Can I cook more than one steak at a time?
Yes, as long as the skillet fits them comfortably without crowding.
Do I need a cast iron skillet?
A heavy oven-safe skillet works best, cast iron just holds heat especially well.
How long should the steak rest?
Five to ten minutes gives the best texture and juiciness.
Oven Baked Steak
This oven baked steak is simple, reliable, and packed with flavor.
Ingredients
- 2 beef steaks, about 1 to 1½ inches thick
- Salt, to taste
- Black pepper, to taste
- ½ tablespoon neutral cooking oil
- 2 tablespoons unsalted butter, plus more if desired
- Garlic butter, for serving if desired
Instructions
- Remove the steaks from the refrigerator about thirty minutes before cooking, unwrap them, and season generously with salt and pepper.
- Let them rest at room temperature so they cook evenly. Preheat the oven to 400°F and place a cast iron skillet over medium-high heat, allowing it to heat until very hot.
- Add the oil to the skillet, then carefully place the steaks in the pan and sear the first side until well browned and caramelized.
- Turn the steaks and sear the second side briefly, then remove the skillet from the stovetop. Place butter on top of each steak and transfer the skillet to the oven.
- Cook until the steaks reach just below your desired doneness, keeping in mind they will continue to cook as they rest. Remove from the oven, loosely cover with foil, and allow the steaks to rest before slicing and serving with garlic butter if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 370Total Fat 28gSaturated Fat 12gUnsaturated Fat 16gCholesterol 122mgSodium 59mgProtein 29g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Oven baked steak is one of those recipes that builds confidence in the kitchen. It feels classic, reliable, and rewarding every single time. When I want a meal that feels special without turning cooking into a project, this is the method I trust.
