Pat and I have a tradition of going to a fancy steak restaurant every Valentine’s Day. We try to choose a different one every year, and after 14 years together, it’s getting harder to find new ones to try! This year we decided to make them at home, and dare I say we had an even better meal than the past few years at places that charged an arm and a leg for their steak. But I’m here to tell you that you don’t need much to cook the most flavorful and juicy steak in the oven. Just grab some ribeye and a couple of staple ingredients and you’ll be ready to go.
Ingredients for Oven Baked Steak
Boneless Ribeye Steaks: Let your steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly. Olive Oil: You can cook the steak in avocado, vegetable, or canola oil instead of olive oil. Salt and Pepper: Kosher salt and freshly cracked black pepper are all you need for seasoning. Fresh Thyme: This is an optional ingredient, but I like the way the herbaceous flavor complements the oven baked steak. Feel free to use your favorite herbs instead. Butter: I like to use unsalted butter since we’re adding salt separately. This adds so much rich flavor while cooking.
Tips for Success
I sear the steaks before moving them to the oven because it helps to par-cook them, plus it helps create a browned, crisp crust. It also locks in moisture, so they stay super tender and juicy while cooking. I never press on the steaks as they sear in the pan because this will remove the juices. Try to touch them as little as possible while they cook. I’m showing you how to cook steak in the oven with ribeye, but you can also use sirloin, NY strip, t-bone, porterhouse, or filet mignon. Be sure to check the internal temperature to make sure each cut is properly cooked to your liking.
How to Store and Reheat
Store leftover oven cooked steaks in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through. Or freeze them in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Just because I know how to cook steak in the oven at home, doesn’t mean I want to skip the full steakhouse experience. So I usually pair these oven baked ribeyes with creamy mashed potatoes or baked potatoes, asparagus with pancetta or roasted broccoli, and my favorite Texas Roadhouse rolls or rosemary focaccia. For extra special occasions, I pair this steak with a lobster tail to create my very own homemade surf and turf dinner.
How to Cook a Steak in the Oven Step by Step
Season the Steaks: Preheat oven to 400°F. Rub both sides of each steak with 1 tablespoon of olive oil, then generously season both sides with salt and pepper. Sear the Steaks: Heat a cast iron skillet over medium-high heat, and once it’s very hot, add the steaks. Sear for 1-2 minutes, or until a nice crust starts to form. Remember, the hotter the pan, the faster the crust will form, and we don’t want the steaks to cook here for too long–so make sure it’s fully heated! Flip the Steaks: Flip and cook for another 1-2 minutes on the other side. Cook Steak in the Oven: Remove skillet from the heat and top each steak with a tablespoon of butter, then add 2-4 sprigs of fresh thyme to the pan. Move skillet to the oven and bake steaks for 10-15 minutes, until desired temperature is achieved (125°F is rare, 160°F is well-done). Rest and Serve: Let the steaks rest for 5-10 minutes before serving with more butter.
More Steak Recipes We Love
Pan-Seared Ribeye Grilled Ribeye Steak and Potatoes Carne Asada Steak Restaurant Style Filet Air Fryer Steak Seared New York Strip Steak
