Name: Steak in the Oven
Prep time: 5 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 ribeye steaks (1-inch thick, or your favorite steaks); 1 tablespoon olive oil; 2 teaspoons steak seasoning (or to taste); 3 tablespoons butter (divided); 2 cloves garlic (minced); 2 sprigs fresh thyme (or ¼ teaspoon dried, more to taste); 1 sprig fresh rosemary (chopped, or ½ teaspoon dried); 3 tablespoons red wine (or beef broth); ¼ cup heavy whipping cream

Juicy Steak in the Oven is an easy way to enjoy a perfectly browned, tender steak without complicated steps. Finished with butter and an optional creamy garlic-herb pan sauce, this restaurant-style meal comes together with just a few simple ingredients.

Serve with creamy roasted garlic mashed potatoes, creamed spinach, and homemade garlic bread for a hearty and delicious meal.

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Holly’s Recipe Highlights: Juicy Steak in the Oven

Flavor: Rich, buttery, and savory, this steak has a deeply browned crust, tender, juicy center, and a creamy garlic-herb pan sauce.
Why Make It: This recipe makes tender steak every time! Searing and baking in the same skillet creates a browned crust and juicy interior without needing to fire up the grill.
Prep Note: Let the steak come to room temperature for even cooking and pat it dry for a better sear.
Tools: A cast iron skillet and an instant-read thermometer.

Total Time: 50 Mins Serving: 4 Cooking Method: Stovetop

Ingredient Notes

steak , rosemary , thyme , steak seasoning , salt and pepper with labels to make Juicy Oven Steak

Steaks: Ribeye steaks are well-marbled, making them juicy and flavorful when cooked. Choose a 1-inch thickness to ensure a golden crust and a tender, medium-rare center. New York strip or another favorite cut can be substituted, but cooking time will vary depending on thickness.
Steak Seasoning: Use your favorite steak seasoning or a simple savory blend, checking the salt content of packaged seasonings before adding extra salt.

Variations

Garlic Herb Steak: Finish with butter, garlic, thyme, and rosemary without adding cream.
Simple Butter Steak: Skip the pan sauce entirely and top each steak with butter.
Pepper Steak: Add extra coarsely ground black pepper to the seasoning for a bolder crust.

How to Make Steak in the Oven

flipping over Juicy Oven Steak in the pan

Rub steaks with olive oil & gently press the seasoning into the meat.
Brown on both sides to sear (full recipe below).
Place skillet in oven & bake.
Once cooked, let your steaks rest while you prepare the pan sauce (optional).

Remember that steaks will rise a couple of degrees while they rest. I take them out about 3-4° before they’re done. Check the internal temperature with an instant-read thermometer inserted in the thickest part.

Rare: cool, red center – internal temp at 125°F.
Medium Rare: warm, red center – internal temp at 135°F.
Medium: warm, pink center – internal temp of 145°F.
Medium Well: slightly pink center – internal temp of 150°F.
Well Done: little or no pink – internal temp of 160°F

The FDA recommends a minimum temperature of 145°F with a 3-minute rest.

Thaw & Pat Dry: Frozen or partially frozen centers make even cooking much harder. Once thawed, pat the excess moisture from the steak before seasoning so it sears instead of steams.
Use a Hot Skillet: A properly preheated heavy skillet creates better browning in just a few minutes.
Don’t Press the Steaks: Leave them alone as they sear, so they develop a crust without squeezing out moisture.
Let Them Rest: Move steaks to a plate or cutting board to rest before slicing. Removing them from the hot pan stops the cooking process and helps lock in the juices.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Store pan sauce separately.

My favorite way to serve leftover steak is with fried eggs for breakfast the next morning!

Easy Dinner Worth Staying In For

Did you enjoy this Juicy Steak in the Oven Recipe? Leave a comment and an rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

close up of cooked steak in a pan to show how to cook Steak in the Oven.

4.99 from 167 votes

Author Holly Nilsson

Steak in the Oven

Author Holly Nilsson

Servings 4

Juicy ribeye steaks are seared until deeply browned, finished in the oven, and topped with butter. Add the optional creamy herb pan sauce for an easy steakhouse-style dinner.

Save Rate Print

Servings 4

Prep Time 5

Cook Time 25

Resting Time 20

Total Time 50

Equipment

Ingredients

▢ 2 ribeye steaks 1-inch thick, or your favorite steaks
▢ 1 tablespoon olive oil
▢ 2 teaspoons steak seasoning or to taste
▢ 3 tablespoons butter divided

Pan Sauce (optional)

▢ 2 cloves garlic minced
▢ 2 sprigs fresh thyme or ¼ teaspoon dried, more to taste
▢ 1 sprig fresh rosemary chopped, or ½ teaspoon dried
▢ 3 tablespoons red wine or beef broth
▢ ¼ cup heavy whipping cream

Instructions

Remove steaks from the fridge at least 20 minutes before starting.
Preheat oven to 400°F.
Heat a large skillet over medium-high heat.
Rub steaks with olive oil and generously season. Brown 2-3 minutes per side and place the pan in the oven.
Bake 10-15 minutes or until steaks reach the desired doneness. Remove steaks from the skillet and rest at least 5 minutes while making the sauce.
If making sauce, add 1 tablespoon butter, garlic, rosemary and thyme to the pan. Stir until fragrant, about 30 seconds. Add red wine and simmer 2 minutes while scraping any bits off the bottom. Stir in cream and simmer 2-3 minutes more.
Top steaks with remaining butter and serve with sauce.

Notes

If your steaks are thinner, you will need less cook time.

Ensure frozen steaks are completely thawed.
Remove steaks from the refrigerator and leave out for 30 minutes before cooking.
Preheat the pan to ensure it’s very hot before browning the steaks.
Use a meat thermometer and be sure not to overcook.
Do not press on steaks as they cook, this presses out the juices.
Once cooked remove the steak from the pan to rest. If you leave it in the pan, it will continue cooking.
As with all meats, rest steaks at least 5-10 minutes before cutting.
Keep leftover steak in an airtight container in the refrigerator for up to 4 days.

4.99 from 167 votes

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

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