oven steak

Cook your strip steaks like the best steakhouses. A little pan sear on the stovetop, then cook your steak in the oven to your taste. The best results are easy with these simple step by step photo instructions.

Pan Seared Oven Roasted Strip Steak

salt and pepper

Allow the steaks to rest at room temperature for 30-60 minutes if you have time. Preheat oven to 400° convection or 425° conventional is preferred, but you may adjust this some for your needs,

Trim and season steaks to your taste with coarse salt and pepper. I use 7:2:2 (my homemade seasoning) or use a seasoning of your choice.

In an oven-safe pan (I used my 10-inch cast iron) over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil at this point due to the lower smoke point of butter, but I have never had a problem.

When hot, sear both sides of the steaks for 2-3 minutes. Sear close to the final color you want. Transfer pan to the preheated oven.

Now comes the variables. The steak thickness, how long you seared, and the true temperature of the oven. It takes about 7-8 minutes to get to about 145° (medium). Remove from the oven and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONG.

Remember that you may get a few more degrees after removal from the oven.

Here's how cook steak in the oven perfectly every time, including how long to cook for, what temperature and other important tips and tricks you should know.

How To Cook Steak In The Oven

olive oil

Kosher salt

black pepper

Great instructions! Cooked up a couple of Ribeye steaks using your method, and the results were awesome! Thanks for posting this!

I think my second attempt will be much better. 1) I do think it was too salty, 2) I didn't pay attention to the recipe amount for olive oil. I used way too much. Massive smoke -filled my house; and  all smoke detectors activated. 😂.

First time trying this recipe with a nice thick strip steak. I used the oven method, and let me tell you...that steak was FRIGGIN delicious! Perfect for our Valentine's Day dinner. Thank you Lauren for my new way to cook steak!

Worked beautifully. Sure beats standing by the bbq in a parka in February.  I’m sold

Please help! Ok, when you say “Flip steak and then transfer immediately to Pre-heated oven” this is done right after you seared steak in the pan for 3-4 minutes. When you flip it over do you sear it again for 3-4 minutes then transfer to oven or right after you flip it in the pan, you then transfer to oven? Not really sure how to interpret the directions? 
Thank you!  Please help! 
jeffrey

What a great recipe. I cooked thick cut ribeye steaks and they came out perfect. Seared them, flipped them the put um right in the broiler in the cast iron skillet. The smell through out the house was the best dinner bell I could ever ring lol

What a delicious steak!!  My first time making in the oven.  It came out so tender and juicy, I just couldn't believe it.  My husband said I get an A++. I used the steak juice that was in the pan , with some vidailia onions , and poured over the top of the steaks.  It was perfect and quick. Thanks for a great recipe.

Pretty darn good! Huge ribeye hit med rare in 10 mins and was a nice medium after resting. Too cold and snowy to fire up the grill so this worked well.

I had never cooked steak in the oven, so I followed this recipe exactly. Delicious! I used thick cuts of tenderloin—had two pans going, so timing was stressful. Served these steaks for my husband’s birthday dinner—he always grills our steak, so the pressure was on. He loved it! Be sure to use a meat thermometer!

This was so easy and SO good! A winner in our house!

Following these instructions, I just cooked two steaks in my house that tasted as good as any steakhouse meal I ever had.  Over the years I've been to many high-end steakhouses.  Ruth Chris, Young's Steakhouse (now closed), Keith Young's, and many more.  These two steaks from our local Winn Dixie were just as good and I did them in my house!  The house smells like Heaven, I wish I could bottle it.  Thank you so much for the cooking tips.  My real name isn't "bla2514", It's Bob, I couldn't get this machine to change it.  Sorry about that.  And thanks again for the instructions.  Bob.

Wow! Turned out perfect. I way overdid it on the salt and was worried but it’s not to salty and so good!

Hands down the very best steak in the house I’ve ever eaten or made! Thank you!!!!

Learn how to cook filet mignon at home and get the best results like the top restaurants. Surprisingly easy with a quick sear on the stovetop, then bake to get your perfect filet. Great reliable results every time that is perfect for two or a crowd.

Pan Seared Oven Roasted Filet Mignon

Filet Mignon (about 1 1/2 inch thick and about 8 oz)

oil (or butter)

Preheat oven to 400° convection (or 425° conventional). Start with filets about 1 1/2 inch thick of about 8 oz each and trimmed well.

Season all sides to taste. Just kosher salt and pepper will be fine. I use my 7:2:2 (see my post on making 7:2:2).

In an oven-safe pan (I love my 10-inch cast iron) over medium-high heat melt 1 tablespoon of butter or use oil. When hot, sear both sides of the filets for 2-3 minutes. Sear, flip, sear, and final flip before going to the oven. Get to about the final color you want.

Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°.  If you want rare, check the internal temperature when the meat goes into the oven.

I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary some due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may be only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE, YOU MUST CHECK INTERNAL TEMPERATURE. Times are provided to help planning only.

Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and the temperature will rise a few more degrees during the rest.

Juicy and tender oven baked steak with melted butter and fresh thyme comes together quickly in less than 30 minutes.   Step-by-step photos can be seen below the recipe card.

Oven Baked Steak Recipe

ribeye steaks (2 (1-inch thick) steaks)

salt and black pepper (to taste)

thyme (optional)

unsalted butter ((¼ stick), plus more for serving)

Preheat

Rub both sides of each steak with olive oil. Season both sides with salt and pepper.

Sear

Heat a cast iron skillet over medium-high heat. Once it is very hot, add in the steaks. Sear for 1-2 minutes or until you get a nice crust. The hotter the pan, the faster the crust will form.

Flip

Flip and cook for another 1-2 minutes on the second side.

Remove from the heat and top each steak with a tablespoon of butter. Add the thyme to the pan.

Bake

Bake for 10-15 minutes, until desired temperature is achieved.

Rest

Let the steaks rest for 5-10 minutes before serving with more butter.

Looks absolutely yummie and cooked just right.
Like it plain and simple - ideal for home cooking

Great steak recipe for the oven! First time to use a cast iron skillet in the oven!!

I Love the recipes given out here by Becky. Marvelous.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695915019/bmuclo7nwmndwkdkojbr.mp4

Oven Baked Steak with melted butter and thyme leads to the most tender boneless ribeye! I'll show you how to cook steak in the oven with a good cast iron skillet, less than 5 ingredients, and just under 30 minutes in the kitchen! There's no need to fire up the grill when you can make a steak this incredible right in your oven!

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Top 4 oven steak recipes from across the web

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Top Tags

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The most viewed oven steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine