How to Cook Juicy Steaks in the Oven

Why You’ll Love This Recipe

Cooking juicy steaks in the oven is a foolproof method for achieving tender, flavorful results without a grill. This approach gives you perfectly seared edges and a juicy interior with minimal equipment. Whether you’re working with ribeye, sirloin, or filet mignon, this technique delivers restaurant-quality steaks from the comfort of your kitchen.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

steaks (ribeye, NY strip, filet mignon, or sirloin)olive oilsaltblack peppergarlic cloves (optional)fresh thyme or rosemary (optional)butter

directions

Remove the steaks from the fridge and let them come to room temperature for about 30 minutes.

Preheat your oven to 400°F (200°C).

Pat the steaks dry with paper towels and rub both sides with olive oil.

Generously season with salt and pepper on both sides.

Heat an oven-safe skillet (like cast iron) over high heat on the stovetop.

Once the skillet is very hot, sear the steaks for 2 minutes on each side until browned.

Add butter, garlic, and herbs to the skillet, spooning the melted butter over the steaks.

Transfer the skillet to the preheated oven and roast for 4–8 minutes depending on your desired doneness (see chart below).

Remove the skillet from the oven and transfer the steaks to a cutting board.

Let the steaks rest for 5–10 minutes before slicing to allow juices to redistribute.

Servings and timing

This recipe serves 2–4 depending on steak size.
Preparation time: 10 minutes
Searing time: 4 minutes
Oven time: 4–8 minutes
Resting time: 10 minutes
Total time: about 25–30 minutes

Variations

Add a balsamic glaze or red wine reduction for a gourmet touch.

Top with compound butter made with herbs or blue cheese.

Marinate the steaks in soy sauce, garlic, and brown sugar for an Asian twist.

Use a reverse sear method for extra thick cuts: bake first, then sear.

Finish with a sprinkle of flaky sea salt and fresh cracked pepper.

storage/reheating

Store leftover steak in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium-low heat or slice thin and serve cold in salads or sandwiches.
Avoid microwaving, as it can dry out the meat.

FAQs

What’s the best cut for oven-cooked steak?
Ribeye, strip, filet, or sirloin are all great choices with good marbling.

How do I know when my steak is done?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well done.

Can I skip the stovetop sear?
Searing adds flavor and texture, but you can broil instead if you don’t want to sear.

Should I cover the steak in the oven?
No, leave it uncovered for proper browning.

Why let steak rest after cooking?
Resting allows the juices to redistribute for a juicier bite.

Can I cook frozen steak in the oven?
It’s best to thaw first for even cooking, but it is possible with adjusted timing.

How thick should the steak be?
1 to 1.5 inches thick works best for even cooking.

Can I use a baking sheet instead of a skillet?
A cast iron or oven-safe skillet is preferred for searing, but a baking sheet with a wire rack can work in a pinch.

What kind of oil is best?
Use a high smoke point oil like olive oil, avocado oil, or canola oil.

Can I make it without herbs or butter?
Yes, but butter and herbs enhance flavor and juiciness.

Conclusion

Mastering the oven method for juicy steaks opens up a world of flavor with little effort. With just a few simple steps and quality ingredients, you can enjoy tender, mouthwatering steak anytime—no grill required. Perfect for weeknights, date nights, or when you want to impress with minimal fuss.

Print