• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • 🌷Mother’s Day
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Holidays & Occasions
  • About
  • Mother’s Day🌷
×
Home / Recipes / Dinner / Beef / Oven Baked Steak

Oven Baked Steak

45 minutes mins
| 5 Comments |
5 from 14 votes
Jump to Recipe 01/10/22 | Updated: 02/27/22 | by Nora
Oven Baked Steak Recipe Image Pin

This Oven Baked Steak recipe is so easy to pull off, and results in perfectly cooked steak! You only need a handful of simple ingredients to cook this, plus plenty of garlic butter to serve.

frontal view of steak in black cast iron skillet

Steak is one of the best meals, if you ask me. It’s such a wonderful special occasion entrée for those times you want to make a great meal without putting on an entire holiday dinner…

We love steak for birthday dinners, Valentine’s Day at home, anniversaries… Or for those times I feel I just want to make an ordinary day a little more special.

If I get a steak at a good price and decide to make it as part of a normal meal, I will mostly go for my Air Fryer Steak – it’s even more hands-off, less butter needed to yield juicy meat. But for those special dinners I just mentioned… nothing beats a perfectly seared steak that’s finished in the oven, with plenty of butter. Let’s cook some steak!

overhead view of sliced steak on white plate with garlic butter

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for oven baked steak with text labels
Ingredients for Oven Baked Steak: Steak, oil, salt, pepper and unsalted butter.

Ingredient notes

  • Steak: You can use pretty much any steak cut that cooks quickly. I used a bone-in sirloin steak. You can use boneless sirloin, top loin, New York Strip, Porterhouse, T-Bone, Ribeye… they are all great contenders here. Go for at least 1 inch thick, better 1.5 inches. I used one large steak, but you can also do several smaller; just keep in mind that your skillet needs to be large enough to comfortably fit your meat and it also needs to fit in the oven.
  • Seasoning: I don’t put anything but salt and pepper on a good steak (then slather it in heavily seasoned garlic herb butter later, ahem). If you want to use a steak seasoning blend, go ahead.
  • Oil: I use a bit of oil in addition to the butter for searing the steak on the stove without burning any butter (it gets very hot, and butter burns FAST in direct high heat settings; using oil here prevents this). I recommend a mild vegetable oil like sunflower oil that’s marked for high heat purposes.

How to cook steak in the oven

Steak may seem intimidating, but it’s really not hard to cook – the most difficult part is to pull it from the oven at the right time! It’s honestly just as easy to make as oven baked chicken breast, oven baked boneless pork chops and oven baked salmon. No special skills required!

1. Remove the steak from the fridge 30 minutes before cooking. Season it with salt and pepper and place it on a plate at room temperature.

2. Once ready, heat the oven to 400°F. Position the rack in the middle of the oven. Place a cast iron skillet (large enough to comfortably hold your steak or steaks) over medium-high to high heat on the stove and heat it until very hot, 3-5 minutes.

  • raw seasoned steak on white plate
    season
  • steak in smoking cast iron skillet
    sear
  • seared steak topped with butter in cast iron skillet
    top with butter and bake
  • overhead view of oven baked steak in cast iron skillet
    rest, then serve

3. Add the oil, then sear the steak 60-90 seconds on the first side, gently touching the steak down with clean fingertips a few times to ensure the entire surface has contact with the skillet (don’t smush or squash the steak, just gently hold it down). Flip, sear the second side for 30-45 seconds (it will have contact with the skillet the entire time in the oven, so I leave it less long), then pull the skillet from the stove.

4. Place the butter on the steak, then place the skillet in the oven. Bake for 4-8 minutes, depending on your preferred doneness. Once done, remove it from the oven, place the steak on a plate and tent with foil. Rest for 5-10 minutes, then serve!

  • overhead view of oven baked steak in cast iron skillet
    perfect steak every time!

Recipe tips

Initial temperature: Don’t forget to remove your steak from the fridge 30 minutes before you want to cook it. This is crucial to yield a juicy steak that’s not tough. You want to unwrap it, place it on a plate and season it. Then just leave it on the counter for 30 minutes until you’re ready to start.

Searing time: Stick to a short but hot sear. You really just want a nice, caramelized crust on the outside without the heating going too far inside the steak yet.

Thermometer: I highly recommend working with a meat thermometer, preferably one where you can stick the probe into your steak and then connect to the thermometer through an oven-safe wire. You leave the thermometer in your steak and close the oven door, then you can pull it at exactly the right time!

I recommend inserting the thermometer through the side of the steak, not the top. Makes for a cleaner presentation and it’s easier.

Resting: Do not skip the resting time, it’s crucial to retain the juices and ensure your meat is tender. I know it’s tempting to cut right into a sizzling hot steak… but I promise the rest exists for a reason.

Slicing: Always slice against the grain, not with the grain. It’s easier, looks neater and tastes better (granted, the tasting better part hasn’t been scientifically proven… but I stand by my opinion ?).

overhead view of sliced steak on white plate with garlic butter

Internal temperature for steak

The doneness of your steak is best checked for with a food thermometer (affiliate link)- it’s really difficult to gauge it correctly in any other way, especially if you’re not experienced with cooking steak.

I definitely do not trust myself to cook meat correctly without a food thermometer, I use it for absolutely everything, including cake; it takes the guesswork out of cooking and baking! Get one! ASAP!

Here are the internal temperature recommendations for different levels of doneness:

  • Rare: 125°F (red with red juices)
  • Medium Rare: 130°F (deep pink with reddish juices)
  • Medium: 140°F (light pink with clearer juices)
  • Medium well: 150°F  (slightly pink center with clear juices)
  • Well done: 160°F (fully cooked through, no longer pink at all)

The USDA recommends an internal temperature of at least 145°F for beef, for safe consumption, followed by a 3 minute rest. See full chart. I always choose medium-rare to medium when I eat steak, my husband eats steak rare to medium-rare. I do cook it to 145°F for our children. But it’s your personal choice to do what’s right for you and your family.

That being said, steak does cook quickly this way. The skillet is HOT and transfers a lot of heat to the steak. I choose a blazing hot sear and then a medium-high oven temperature (400°F) because the steak basically just needs the heat to go through it at this point. My steak was thick (1.5 inches) and reached 130°F after just 5 minutes in the oven.

Do not trust recipes that tell you to sear your steak, then place it in a 450°F oven for 20 minutes. I have tried several of them in the past, they were all inaccurate. Your steak will most likely be quite well done at that point, unless your steak is positively ginormous. Get a food thermometer (affiliate link). Cook your proteins accurately. They taste a LOT better this way!

slice of steak speared on fork

Serving ideas

It seems like a no-brainer, but steak goes so incredibly well with all things potato:

  • Air Fryer Baked Potatoes
  • Baked Potato Wedges (or Air Fryer Potato Wedges)
  • French Fries or Steakhouse Fries for a classic Steak Frites
  • Mashed Potatoes (or Instant Pot Mashed Potatoes)
  • Roasted baby potatoes, roasted fingerling potatoes, instant pot roasted potatoes, smashed potatoes… you name it, I’ll eat it with my steak!

As far as vegetables go, we have a few favorites:

  • Roasted asparagus (or air fryer asparagus)
  • Sautéed green beans (or air fryer green beans)
  • Roasted broccoli (or air fryer broccoli)
  • A tossed salad with a tangy balsamic vinaigrette or white balsamic vinaigrette

Plus, like I already said… Plenty of homemade Garlic Herb Butter!

sliced steak topped with garlic butter next to french fries on white plate

More steak recipes

  • sliced tomahawk steak garnished with garlic butter and fresh parsley on white platter sitting on wooden board
    Grilled Tomahawk Steak
  • black cast iron skillet with steak fajita filling
    Perfect Steak Fajitas
  • overhead view of a steak and potato foil packet on a wooden chopping board
    Garlic Butter Steak and Potato Foil Packets
  • close up photo of a top sirloin steak with butter on a bed of green beans and roasted potatoes
    Steak and Potato Sheet Pan Dinner
  • sliced steak on platter with asparagus
    Air Fryer Steak
  • close up of sliced open steak
    The Best Ever Steak Marinade

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
frontal view of steak in black cast iron skillet
Save Recipe Saved!

Oven Baked Steak

This Oven Baked Steak recipe is so easy to pull off, and results in perfectly cooked steak. You only need a handful of simple ingredients to cook this, plus plenty of garlic butter to serve!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 14 votes
Print Add Review

Recipe details

Prep 40 minutes mins
Cook 5 minutes mins
Total 45 minutes mins
Servings 4 servings
Difficulty Easy

Ingredients
 

  • 2 beef steaks 1 to 1.5 inches thick (see notes for best cuts)
  • salt and pepper to taste; use steak seasoning if you prefer
  • ½ tablespoon oil a neutral vegetable oil works best
  • 2 tablespoons unsalted butter or more to taste
  • garlic butter (optional to serve)

Instructions
 

  • 30 minutes before cooking: Remove steaks from fridge 30 minutes before cooking. Unwrap and place on a plate, season generously, then leave on the counter until ready. Do not skip this step for best results.
  • Prep: Once ready to cook, heat oven to 400°F. Place a cast iron skillet (large enough to comfortably hold your steaks) over medium-high to high heat on your stove. Let it heat up for 3-5 minutes, until sizzling hot.
  • Sear first side: Carefully place oil in skillet (be mindful of possible splatters!), then add steaks and sear 60-90 seconds on first side. Gently touch steaks down a few times to make full contact with skillet – don't squash or smush steaks, just use fingertips and light pressure to hold steaks down. Steak should brown nicely with some caramelization.
  • Sear second side: Flip steak and sear 30-45 seconds on second side. Pull skillet from stovetop.
  • Finish in oven: Top steaks with butter, then place in hot oven until desired temperature is reached (about 4-12 minutes, depending on steak size and doneness; pull steak 5°F below desired internal temperature). I had a large 1.5-inch thick steak and baked it for just 5 minutes for medium-rare! Use a thermometer to correctly gauge doneness.
  • Broil? Feel free to quickly broil steaks for 15-20 seconds for a perfect finish. Remove steaks to a plate, tent with foil. Rest for 5-10 minutes, then serve. For best results, do not skip rest.

Notes

Internal temperature for steak:
  • Rare: 125°F (red with red juices)
  • Medium Rare: 130°F (deep pink with reddish juices)
  • Medium: 140°F (light pink with clearer juices)
  • Medium well: 150°F  (slightly pink center with clear juices)
  • Well done: 160°F (fully cooked through, no longer pink at all)
Note: The USDA recommends an internal temperature of at least 145°F for beef, for safe consumption, followed by a 3 minute rest. See full chart. Choose an internal temperature you are personally comfortable with; I usually go for medium-rare to medium.
Lots more tips and information in the post!
Steak cuts: You can use pretty much any steak cut that cooks quickly. I used a bone-in sirloin steak. You can use boneless sirloin, top loin, New York Strip, Porterhouse, T-Bone, Ribeye… they are all great contenders here.
Go for at least 1 inch thick, better 1.5 inches. I used one large steak when I took the photos to make things a bit easier on myself, but you can also do two smaller; just keep in mind that your skillet needs to be large enough to comfortably fit your meat and it also needs to fit in the oven.
Slicing: Always slice against the grain, not with the grain. It’s easier, looks neater and tastes better (granted, the tasting better part hasn’t been scientifically proven… but I stand by my opinion ?).
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

overhead view of oven baked salmon fillet cut into pieces

< Previous Post

overhead view of french fries in air fryer basket

Next Post >

5 from 14 votes (11 ratings without comment)

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Nanajee travels says

    Oct 29, 2024

    5 stars
    This Oven Baked Steak recipe sounds amazing! Love how simple it is, with just a few ingredients, yet it promises perfectly cooked steak every time. And that garlic butter? Definitely takes it to the next level! Can’t wait to give it a try!

    Reply
  2. Leann says

    Jun 5, 2024

    5 stars
    I’ve been coming back to this recipe for the last year. Never disappointed!

    Reply
  3. Ken W. says

    Dec 30, 2023

    5 stars
    Great way to prepare.
    Very tasty.

    Reply
  4. Raylene says

    Jun 12, 2022

    Hi, got a question for you, now I don’t have a cast iron pan, I want to bake my marinaded steaks not broil, what temperature should I use and for how long? Still want juicy and easy to cut steaks, Can you help? Thanks

    Reply
    • Nora says

      Jun 14, 2022

      Raylene, you can try using a regular oven-safe skillet. Cast iron tends to retain heat better and works best for steak, but a regular one is fine (as long as it can take the high oven temperature – always make sure to check your cookware first). You don’t have to broil them, like the recipe says, the broiling is optional. Just follow the recipe using an oven-proof skillet and don’t bother with the broiling at the end. Hope this helps!

      Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Mother's Day 🌸

  • slice of sausage spinach quiche being lifted from pan
    Sausage Spinach Quiche
  • maple syrup drizzling over slices of brioche French toast casserole
    Less Egg Brioche French Toast Casserole
  • sour cream blueberry muffins on counter with fresh blueberries
    Sour Cream Blueberry Muffins
  • sliced lemon bread on table
    Lemon Blueberry Bread

see all >

Popular

  • overhead close up view of fried chicken piece
    Crispy Oven Fried Chicken
  • overhead view of Italian meatballs and spaghetti on plate
    Easy Italian Meatballs
  • overhead close up view of beef stew in slow cooker
    Crock Pot Beef Stew
  • frontal view of shepherd's pie on white plate
    Homemade Shepherd’s Pie
  • overhead close up view of crock pot chicken tacos with toppings on wooden platter
    Southwestern Crockpot Chicken Tacos
  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along





Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2025

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix

Rate This Recipe

Your vote:




Thank you for taking the time to review this recipe. I appreciate it! Your eMail will not be shared with anyone.

Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.