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These steaks are pan seared to caramelize and brown the outside before being finished in the oven for a tender, juicy steak at home!
Holly’s Recipe Highlights
- Flavor: This recipe makes tender, juicy steak every time! Steak seasoning and some butter make them extra flavorful.
- Skill Level: It’s easy to make (no grill required).
- Prep Note: Let the steak come to room temperature for even cooking and pat it dry for a better sear.
- Recommended Tools: Be sure to use an oven-safe skillet and a meat thermometer to ensure the steak is done to your liking.
Ingredients
- Steak: Ribeye steaks are well-marbled, making them extra juicy and flavorful when cooked. Choosing a 1-inch thickness helps ensure a golden crust and a tender, medium-rare center when finished in the oven.
- Seasonings: A mix of olive oil and steak seasoning adds bold flavor and helps create a perfect sear. Garlic, herbs, and a splash of red wine simmered with cream turn the pan drippings into a rich, velvety sauce.
How to Make Steaks in the Oven
- 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.
How to Make Pan Sauce for Steak
While the steaks are resting, prepare the pan sauce if you’d like! (It’s optional but delish.)
- Add butter to the skillet along with garlic and seasonings.
- Pour in wine & scrape skillet to loosen any bits.
- Stir in cream & simmer (full recipe below).
- Top steaks with butter & serve with sauce.
Degrees of Doneness
Remember that steaks will rise a couple of degrees while they rest. I take them out about 3-4° before they’re done. Here’s a quick reminder on what “doneness” means:
- 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.
Leftovers
Leftover steak will keep in the refrigerator for about 3 days, but we most often serve the steaks in the morning with fried eggs. Feel free to cut it into strips for easy steak tacos. Or, make these tasty philly cheesesteak wraps. Some spicy steak fajitas are always a treat as well!
Some Side for Steak
Did you enjoy this Steak in the Oven Recipe? Leave a rating and comment below!
How to Cook Juicy Steaks in the Oven
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 1/4 teaspoon dried, more to taste
- 1 sprig fresh rosemary chopped, or 1/2 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
- 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 3 days.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
What could I use besides the wine? I do not usually have wine in the house.
Hi Bernie, as mentioned in the recipe, you can replace the red wine with beef broth. Enjoy!
Husband, father, and son ALL loved this recipe.
This was a quick and delicious alternative to grilling. Have never tried to bake a steak and they turned out perfect!
I’ve used this recipe twice now and both times my steaks came out perfectly! This has been super handy to use in the winter when it’s too cold to go and use the grill! Thank you for posting this and showing me how easy it is to cook perfect steaks!
So glad you are enjoying this recipe, Angela!
I’m wondering if by heavy whip cream you mean yogurt or its actually sweet whip cream ? thanks
You’ll use heavy cream that is not sweet—usually about 35 to 40%MF.
Always enjoy making a new recipe.
The steak and sauce were delicious together. My husband loved it.
Thank you for sharing!!
So glad to hear it was a hit, Melissa! Thanks for leaving a comment
I’ve never been able to make steak without it being chewy and hard, but thanks to this recipe, I was able to make tender and juicy steak, which me and my husband loved. Will be using this recipe again.
So glad this recipe worked out for you!
This was so delicious I will never cook steak another way. It’s easy to perfectly time it. Thanks for sharing the recipe.
The steaks were very tender and tasty! The sauce was also good, but I’m wondering how thick it should be – it was pretty thin. Should I try to thicken it up?
The sauce will be fairly thin as it does not use a thickener. Using a wide skillet will help thicken it further or you can add a thickener like a cornstarch slurry if you prefer.
Trying recipe tonight
Do I put sauce with steaks in oven or after I remove done steaks top with butter sauce ?
I serve the sauce on the side when the steaks are ready. Enjoy Sue!
Great recipe! Instructions were easy to follow. Our steaks tasted great. Thanks for sharing.
I really didn’t think steak could be made in the oven………but it can, and it was delicious !!! My husband was given some really great sirloin steaks from a client. Our bbq was out of propane so…..I came across your recipe ❤❤❤ Thank you !!!! It was so easy to do (great for me !) . I pan seared with olive oil and salt and pepper and a pinch of garlic…..then put them in the oven for about 10 minutes…..then I let them “rest” for about 5 minutes …before I brought them to the table I melted some butter with parsley flakes……It was a huge hit !!!!…..So, thanks again for your recipe !!!! We’re fans for life !!!!
I’m so happy to hear this recipe was a hit Amy!
Excellent recipe. Made it tonight!
I am so happy to hear you loved this steak recipe Cathleen!
Always love your recipes! This is probably a dumb question but here goes! My oven has roast and bake. Which one should I use? Thx!
I use the bake setting on my oven.
Any recommendations on a steak seasoning?
Hi Jill, we would recommend this steak seasoning.
Easily the most delicious steak I’ve ever tasted.
Thanks, Emily! Glad you enjoyed it.
My hubby and I cooked this today, 4/12/2022. Medium rare and wonderful sauce as well. So easy and grill free. We served it with fresh cooked spinach and sweet potato fries.
Love that, Chris! So happy this recipe turned out great for you.
Great article! The only thing missing is the temperature of the oven.
The oven temperature is listed in step 2 (400°F). Enjoy the recipe!
The only thing I dont like is letting the steak sit for 5-10 mins before cutting. By that time it isnt HOT any more. I want my steak to be hot when I eat it.
Hi Sharon, You can skip that step if you prefer. But letting it rest helps to prevent you from losing all those flavorful juices.
Place cooked steak in a room temp cast iron skillet and set it back in oven to stay warm while you make your sauce
You can cover the steaks loosely with a sheet of foil during the resting phase to keep them warm.
I follow your recipes all the time and love them the best. Not that I’m a good cook, but I like trying. We really like good fried steaks but all I ever get is tough meat.
I am looking forward to trying Oven Cooked Steaks. I’m keeping a positive thought this is the way for me to go. Never read this before from anyone. My next problem is I don’t own a oven proof skillet. Can I remove them from a lg. Skillet to a roasting pan?? Should I leave the lid off?? I need all the help I can get to get tender steaks.
Another thing is I can’t cook tender fried Pork Chops. They too are always tough unless I cook them for hours in a gravy. Please help me. Thanks!!!
While I haven’t made the steak a roasting pan, a heavy roasting pan will hopefully do the trick! Don’t overcook the steak – you can always cook it more. Remember to take it out ahead of time to come to room temperature. No lid. Review the tips before you start Barbara! I’ve got all the positive vibes going your way for this steak!
For pork, especially lean pork, it can sometimes come out tough, especially when we overcook it. Brining chops can definitely help with them being tender, even some of the more lean cuts. One of my absolute favorites is the one my mom often made for my family, these mushroom pork chops. They bake low and slow, and become more tender as they bake. If they still feel a bit tough, cook a little longer.
I will try this tonight .
I would heat the roasting pan in the oven while the steaks are cooking stove top.
Yes, I also didn’t have an oven proof skillet large enough for both steaks. I heated the roasting pan while I was searing the steaks. Came out great!