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

Description

This oven-baked steak recipe is a no-fail method for making perfectly juicy and tender steaks with a golden-brown crust. Sear the steaks for a flavorful crust, then finish them in the oven to your desired doneness. This classic method works for a variety of steak cuts, and it’s simple enough for weeknight dinners or special occasions. A touch of butter and fresh herbs takes this dish to the next level!

Ingredients

Units Scale

Steak

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

For Cooking

2–4 sprigs fresh thyme (optional)
2 tablespoons unsalted butter (1/4 stick), plus more for serving

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Instructions

Preheat the oven
Preheat your oven to 400°F (200°C). This ensures the oven is ready to finish cooking the steaks after searing.
Season the steaks
Pat the steaks dry and rub both sides with olive oil. Generously season both sides with kosher salt and freshly ground black pepper to enhance the natural flavor of the meat.
Sear the steaks
Heat a cast iron skillet over medium-high heat until very hot. Add the steaks to the skillet and sear for 1-2 minutes per side, or until a crust forms. The high heat helps lock in the juices and gives the steaks a beautiful, caramelized crust. Avoid pressing on the meat as it sears, as this can squeeze out the juices.
Add butter and herbs
Remove the skillet from heat. Place a tablespoon of butter on top of each steak and add the thyme sprigs to the pan. The butter will melt over the meat, enhancing its richness, while the thyme adds a subtle herbal aroma.
Finish in the oven
Transfer the skillet to the oven and bake for about 10-15 minutes, depending on your preferred level of doneness. Use an instant-read meat thermometer to check the internal temperature of the steak. Refer to the temperature guide in the notes section.
Rest the steaks
Remove the skillet from the oven and let the steaks rest for 5-10 minutes. Resting locks in the juices for a more flavorful and tender steak. Optionally, add a pat of butter for extra richness before serving.

Notes

Substitute ribeye with sirloin, NY strip, t-bone, porterhouse, or filet to suit your preference.
Olive oil substitutes include avocado, vegetable, or canola oil.
Enhance flavor with alternative fresh herbs like rosemary or sage.
To ensure even cooking, let the steaks sit at room temperature for 20 minutes before starting.
A cast iron skillet creates the best sear, but any oven-safe pan will do.
Preheating the skillet before searing ensures a perfect crust for your steaks.
Use a meat thermometer to achieve your preferred level of doneness:
Rare: 125-130°F
Medium-rare: 130-140°F
Medium: 140-150°F
Medium-well: 150-160°F
Well-done: 160-165°F
Always slice the steak against the grain to ensure tender bites.
Store leftovers in an airtight container. Steaks will last up to 4 days in the refrigerator or up to 3 months in the freezer.

Nutrition

Serving Size: 1 steak
Calories: 610
Sugar: 0g
Sodium: 122mg
Fat: 45g
Saturated Fat: 18g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 50g
Cholesterol: 130mg