Why is my steak tough instead of tender?

Tough steak usually results from overcooking or slicing with the grain instead of against it. Make sure you're using a meat thermometer to avoid overcooking, and always let your steak rest before cutting. When slicing, look for the direction of the muscle fibers and cut perpendicular to them.

Can I use this method for thicker or thinner steaks?

Absolutely! For steaks thicker than 1.5 inches, increase the oven time by 3-5 minutes and rely on your meat thermometer. For thinner cuts under 1 inch, reduce the oven time by a few minutes to prevent overcooking. Very thin steaks may be better cooked entirely on the stovetop.

Is a cast iron skillet necessary, or can I use another pan?

While cast iron creates the best sear due to its excellent heat retention, any oven-safe skillet will work. Stainless steel is a good alternative. If using a pan with a plastic handle, transfer the steaks to an oven-safe dish after searing. Avoid non-stick pans as they shouldn't be heated to the high temperatures needed for a proper sear.

How do I know when my steak is done without a meat thermometer?

The finger test is a helpful technique: Lightly press the steak with your finger and compare the firmness to different parts of your hand. Touch your thumb to your index finger and press the fleshy part at the base of your thumb - this feels like rare. Middle finger is medium-rare, ring finger is medium, and pinky is well-done.

Perfect Oven Baked Steak Recipe

Name: Perfect Oven Baked Steak Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 24 ounces boneless ribeye steaks (2 steaks, about 1-inch thick); 1 tablespoon olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2-4 sprigs fresh thyme (optional); 2 tablespoons unsalted butter (¼ stick), plus more for serving

This restaurant-quality Oven Baked Steak Recipe transforms ordinary ribeye into a mouthwatering masterpiece with minimal effort. The secret lies in a quick stovetop sear followed by finishing in the oven, creating a beautiful crust on the outside while maintaining a juicy, tender center. Ready in just 30 minutes with simple ingredients, this foolproof method delivers steakhouse results in your own kitchen!

Why You’ll Love This Recipe

Foolproof Method: Even if you’re intimidated by cooking steak, this two-step technique guarantees perfect results every time without specialized equipment.
Restaurant Quality: The combination of searing and oven finishing creates that coveted steakhouse flavor and texture that’s hard to achieve with stovetop cooking alone.
Versatile: Works beautifully with different cuts of steak and can be customized with various herbs and seasonings to suit your taste.
No Grill Needed: Enjoy spectacular steak year-round without worrying about outdoor grilling conditions.

Ingredients You’ll Need

Ribeye Steaks: The star of the show, providing rich marbling that creates incredible flavor and juiciness. Other cuts like sirloin, NY strip, or filet work beautifully too.
Olive Oil: Creates a barrier that helps develop that perfect exterior crust. It also helps the seasoning adhere better to the meat.
Salt and Pepper: Simple seasonings that enhance the natural flavor of good steak. Don’t be shy with these – properly seasoned steak makes all the difference.
Fresh Thyme: Adds a subtle aromatic element that complements beef beautifully. The fragrance infuses into the butter as it melts.
Butter: Adds richness and helps create a beautiful finish on the steak. The milk solids in butter also contribute to delicious browning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Herb Infusions

Replace thyme with fresh rosemary for a stronger, pine-like aroma, or try sage for an earthier flavor profile. Fresh garlic cloves smashed and added to the butter create an incredible aromatic experience.

Compound Butter Finish

Mix softened butter with minced garlic, herbs, and a splash of Worcestershire sauce. Form into a log, chill, and slice coins to melt over your finished steaks.

Wine Reduction Pan Sauce

After removing the steaks, deglaze the pan with red wine, add a splash of beef broth, and reduce until slightly thickened for an elegant finishing sauce.

Different Steak Cuts

This method works beautifully with porterhouse for a special occasion, or try economical sirloin steaks for weeknight luxury.

How to Make Oven Baked Steak

Step 1: Prepare the Steaks

Remove steaks from refrigerator and let them sit at room temperature for about 20 minutes. Preheat your oven to 400°F while the steaks are resting. Rub both sides of each steak with olive oil, then season generously with salt and freshly ground black pepper.

Step 2: Sear the Steaks

Heat a cast iron skillet over medium-high heat until it’s smoking hot. Place the steaks in the hot pan and sear for 1-2 minutes without moving them, allowing a beautiful brown crust to form. Flip and repeat on the second side for another 1-2 minutes.

Step 3: Prepare for Oven Finishing

Remove the skillet from heat. Top each steak with a tablespoon of butter and add the fresh thyme sprigs to the pan, tucking them alongside the steaks.

Step 4: Finish in the Oven

Transfer the skillet to the preheated oven and bake for 10-15 minutes, depending on your desired doneness and the thickness of your steaks. For medium-rare, aim for an internal temperature of about 135°F.

Step 5: Rest Before Serving

Remove the steaks from the oven and transfer them to a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute throughout the meat. Serve with additional butter melted over the top if desired.

Pro Tips for Making the Recipe

Properly Preheat Your Skillet: A screaming hot cast iron skillet is crucial for that perfect sear. If your pan isn’t hot enough, you’ll steam rather than sear the meat.
Pat Steaks Dry: Use paper towels to remove excess moisture from your steaks before seasoning. This helps develop a better crust during searing.
Use a Timer: Steaks cook quickly, and the difference between perfect and overdone can be just a minute or two. Time each step carefully.
Invest in a Meat Thermometer: This takes the guesswork out of cooking steaks and ensures perfect results every time. The temperature will rise about 5 degrees during resting.
Butter Basting Option: For extra flavor, tilt the pan during searing and spoon the melted butter over the steaks repeatedly.

How to Serve

Classic Steakhouse Style

Pair with a baked potato loaded with sour cream and chives, and a simple side salad dressed with blue cheese. Add steamed asparagus or green beans for a complete steakhouse experience.

Modern Presentation

Slice the steak against the grain and fan it out over creamy mashed potatoes or polenta. Drizzle with any pan juices and add a sprinkle of flaky sea salt for a restaurant-worthy presentation.

Wine Pairing

A robust red wine like Cabernet Sauvignon or Malbec complements the rich flavors of ribeye perfectly. For leaner cuts like filet, try a Pinot Noir.

Make Ahead and Storage

Storing Leftovers

Store cooked steak in an airtight container in the refrigerator for up to 4 days. The flavor profile changes slightly but can still be delicious in different applications.

Freezing

While fresh is best, you can freeze cooked steak in freezer-safe containers or wrapped tightly in freezer paper for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat steak gently to avoid overcooking:

Slice thinly and warm briefly in a skillet with a splash of beef broth
Wrap in foil and heat in a 250°F oven until just warmed through
For steak salads or sandwiches, serve at room temperature instead of reheating

FAQs

Why is my steak tough instead of tender?

Tough steak usually results from overcooking or slicing with the grain instead of against it. Make sure you’re using a meat thermometer to avoid overcooking, and always let your steak rest before cutting. When slicing, look for the direction of the muscle fibers and cut perpendicular to them.
Can I use this method for thicker or thinner steaks?

Absolutely! For steaks thicker than 1.5 inches, increase the oven time by 3-5 minutes and rely on your meat thermometer. For thinner cuts under 1 inch, reduce the oven time by a few minutes to prevent overcooking. Very thin steaks may be better cooked entirely on the stovetop.
Is a cast iron skillet necessary, or can I use another pan?

While cast iron creates the best sear due to its excellent heat retention, any oven-safe skillet will work. Stainless steel is a good alternative. If using a pan with a plastic handle, transfer the steaks to an oven-safe dish after searing. Avoid non-stick pans as they shouldn’t be heated to the high temperatures needed for a proper sear.
How do I know when my steak is done without a meat thermometer?

The finger test is a helpful technique: Lightly press the steak with your finger and compare the firmness to different parts of your hand. Touch your thumb to your index finger and press the fleshy part at the base of your thumb – this feels like rare. Middle finger is medium-rare, ring finger is medium, and pinky is well-done.

Final Thoughts

This Oven Baked Steak Recipe transforms an ordinary dinner into something truly special, without complicated techniques or fancy equipment. The combination of stovetop searing and oven finishing creates that perfect balance of flavorful crust and juicy interior that makes steakhouse dining so memorable. Whether you’re cooking for a special occasion or simply treating yourself to a luxurious weeknight meal, this foolproof method delivers exceptional results every time. Give it a try tonight and discover just how simple it can be to create steakhouse-quality perfection in your own kitchen!