Go Back
–+ servings
featured oven baked steak.

Oven Baked Steak Recipe

Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 30 minutes
Servings: 2 steaks
Calories: 871kcal
Author: Becky Hardin
Juicy and tender Oven Baked Steak with melted butter and fresh thyme comes together quickly in less than 30 minutes.  
Print Recipe

Equipment

Ingredients

  • 24 ounces boneless ribeye steaks (2 (1-inch thick) steaks)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2-4 sprigs fresh thyme optional
  • 2 tablespoons unsalted butter (¼ stick), plus more for serving

Instructions

  • Preheat oven to 400°F.
  • Rub both sides of each steak with olive oil. Season both sides with salt and pepper.
    24 ounces boneless ribeye steaks, 1 tablespoon olive oil, Kosher salt and freshly ground black pepper
    2 seasoned ribeye steaks on a wooden cutting board.
  • 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.
    2 seasoned ribeye steaks in a cast iron pan.
  • Flip and cook for another 1-2 minutes on the second side.
    2 partially seared ribeye steaks in a cast iron pan.
  • Remove from the heat and top each steak with a tablespoon of butter. Add the thyme to the pan.
    2-4 sprigs fresh thyme, 2 tablespoons unsalted butter
    2 seared ribeye steaks topped with butter and thyme in a cast iron skillet.
  • Bake for 10-15 minutes, until desired temperature is achieved.
  • Let the steaks rest for 5-10 minutes before serving with more butter.

Video

Notes

  • Instead of ribeye, you can also use sirloin, NY strip, t-bone, porterhouse, or filet!
  • You can cook the steak in avocado, vegetable, or canola oil instead of olive oil.
  • Feel free to use other fresh herbs, such as rosemary or sage!
  • A cast iron pan creates the best sear, but any oven-safe pan will work!
  • Let your steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly.
  • Preheat the pan while the steaks come to room temperature to ensure the skillet is hot enough!
  • Do not press on the steaks as they sear in the pan; this will remove the juices.
  • Use a meat thermometer to check that the steaks are to the temperature you like.
  • Internal Temperature Guide:
    • For rare steak: 125-130°F
    • For medium-rare steak: 130-140°F
    • For medium steak: 140-150°F
    • For medium-well steak: 150-160°F
    • For well-done steak: 160-165°F
  • Let the steaks rest for 5-10 minutes before slicing to lock in the juices.
  • Always slice against the grain, not with it! Slicing with the grain will make the steak tough.
Storage: Store oven baked steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1steak | Calories: 871kcal | Carbohydrates: 0.3g | Protein: 69g | Fat: 66g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 0.5g | Cholesterol: 238mg | Sodium: 1341mg | Potassium: 921mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 6mg