Make the perfect steak in the oven that’s caramelized, juicy, and tender. It’s quick and easy to prepare by first pan-searing the steak and then finishing it in the oven.
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Oven Baked Steak
Steak is a classic dinner often reserved for special occasions, but it’s just as easy to enjoy any night of the week. My family always gets excited when this oven baked steak is on the menu. We also love grilled flank steak, tri tip steak or steak bites.
After testing several methods, I’ve found this oven + cast-iron technique gives you that steakhouse-quality sear without needing a grill. It’s earned more than 100 five-star reviews for a reason!
If you’ve never tried cooking steak in the oven, you have to give it a shot! It starts on the stove to build that caramelized, crisp crust, then finishes in the oven until tender and juicy inside. With only 5 ingredients and ready in 20 minutes, it’s perfection!
Enjoyed this recipe for date night last night and we both agreed that they were some of the best steaks we’ve ever had! Making them in the oven was super easy…and much warmer since it’s snowing outside. :)
Key Ingredients
Find the full printable recipe with specific measurements below.
- Steak: There’s many cuts of beef to choose from, but I prefer to use a ribeye or top sirloin steak for this recipe. If you really want to splurge filet mignon is my personal favorite.
- Olive oil: Use a good extra-virgin olive oil here.
- Salt and pepper: This all you need for seasoning. Although for more flavor you can also use my steak rub.
- Butter: We love adding a pat of garlic herb butter and fresh herbs on top.
How to Cook Steak in the Oven
Bring steaks to room temperature for 15 to 30 minutes then pat steaks dry with a paper towel and rub with oil. Season generously with salt and pepper.
Preheat oven to 450°F and place large oven-safe skillet in oven while heating. Remove pan and place over high heat on stove. When pan is hot, add steaks to the hot skillet and sear on each side for 1 minute.
Then place pan in oven and bake for 4-6 minutes on one side. Flip and cook other side for 4-6 more minutes. Remove the meat 5° before it reaches the desired temperature.
Remove pan from oven and allow rest steaks for 5 minutes. Top each steak with a slab of butter and fresh herbs if desired.
Oven Temperature and Doneness
This chart gives you a quick benchmark for each level of doneness (color, baking time, and internal temperature). Cooking times may vary depending on your oven, so be sure to check your steak as it cooks.
Remove the meat about 5°F before it reaches your desired temp, it will continue to rise while resting.
| Doneness | Bake Time | Temperature | Color |
| Rare | 4-6 minutes | 125°F | Red Center |
| Medium-Rare | 6-8 minutes | 130°F | Deep Pink |
| Medium | 8-10 minutes | 140°F | Light Pink |
| Medium-Well | 10-12 minutes | 150°F | Slightly Pink |
| Well-Done | 12-14 minutes | 160°F+ | Little or No Pink |
Notes:
- Times are approximate and assume the steak has been seared first.
- If you are a visual person, check out this cooking time chart that shows the doneness of each meat.
Expert Tips
- For a tender, juicy steak, bring it to room temperature before cooking and salt it generously to bring out moisture and break down proteins and muscle fibers.
- Use a cast iron skillet for the best sear and even cooking.
- Let the steak rest 5–10 minutes before slicing so the juices redistribute.
- If you’re serving this with potatoes, try my crispy roasted red potatoes, they pair perfectly with juicy oven baked steak.
A few more favorite beef recipes include roast beef tenderloin, steak and potatoes and prime rib.
More Favorite Steak Recipes
How to Cook Steak in the Oven
Video
Ingredients
- 2 (1-inch thick) ribeye beef steaks (any cut will do)
- 1-2 Tablespoons oil , I use olive oil, canola or avocado oil
- Kosher salt , to taste
- Ground black pepper , to taste
- 1-2 Tablespoons unsalted butter , or garlic herb butter (for finishing)
Fresh thyme or rosemary for serving
Instructions
- Remove the steaks from the fridge and bring to room temperature, about 15 to 30 minutes. Preheat the oven to 450°F. Place a large skillet in the oven while it is heating. Remove pan from oven and place on the stove over high heat.
- Sear steaks. Dry steaks with a paper towel. Rub the oil over the steaks and generously season with salt and pepper. Once the pan is very hot place the steaks into the pan. Let each side cook 1-2 minutes, or until seared. Use tongs to flip.
- Place the pan in the oven 4 minutes. Flip and cook the other side an additional 4 to 6 minutes. Check the center with a meat thermometer or slice with a knife to check for doneness (see notes below for different levels of doneness). You want to remove the meat 5° before it reaches the desired temperature. Temperature will continue to rise while resting.
- Rest steak. Using an oven mitt, remove pan from oven and allow to rest on a plate 5 minutes before serving. Add a slab of butter on the top of each steak.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Rare: 125°F (red)
- Medium Rare: 130°F (deep pink)
- Medium: 140°F (light pink)
- Medium well: 150°F (slightly pink center)
- Well done: 160°F (little or no pink)
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQ
For thicker steak I prefer to cook at 450°F. It helps crisp the edges while keeping the inside nice and juicy.
At 450° it will take about 10 minutes to cook to medium. It definitely depends on how you prefer your steak. Refer to the timing chart in the post, but typically I cook for about 10 minutes.
Medium rare: 10-12 minutes
Medium: 12-15 minutes
Well done: 15- 18 minutes
Yes, you can! It will just take a couple of extra minutes to cook through. If you’re skipping the stovetop sear, try placing the steak under the broiler for about a minute at the end to brown the edges and add that seared flavor.
Store in an airtight container in the refrigerator for up to 3 days. Serve at breakfast with eggs, make steak fajitas or turn it into a philly cheesesteak!
Tonya
Excellent! We’ve used this recipe for New York Strip and Ribeye steaks, and they both turned out fabulously!
Sarah @IHeartNaptime
So happy to hear it works well with all types of cuts of steak!
leo
what wine would you recommend for this meal?
Sarah @IHeartNaptime
Hi Leo, I don’t drink but I think usually a robust red wine is paired with red meat. Enjoy the steak!
Glauco
Works great! Thank you!
Sarah @IHeartNaptime
Thank you for the review of the steak in the oven!
Mark
I’ve found that a 2 minute per side sear at med-high in a cast iron skillet followed by a 5 minute bake at 415 yields a perfect medium rare every time.
Sarah @IHeartNaptime
So glad you have perfected it how you like!
Susan
We loved it,it came out delicious
Sarah @IHeartNaptime
Thanks for the review!
Sandra
Enjoyed this recipe for date night last night and we both agreed that they were some of the best steaks we’ve ever had! My husband usually grills our steaks, but making them in the oven was super easy…and much warmer since it’s snowing outside. :) We may never grill our steaks again!
I Heart Naptime Community
This makes me so happy to hear Sandra! I’m so glad you and your husband enjoyed this method of cooking steaks! And definitely beat standing out in the snow grilling ;)
Dennis Ruth
I’ve either grilled or broiled steaks for 40 yrs. Tried this tonight and thinking when cooking inside I may never broil again. Perhaps a little less crispy but incredibly juicy!
Sarah @IHeartNaptime
Thank you Dennis! So glad you enjoyed the steak!