🥩 **Steak in the oven
Oven-cooked steak is a simple and reliable way to get a juicy, tender steak with a seared crust, especially when you don’t want to use a grill. You can cook it entirely in the oven or use a stovetop sear plus oven finish.
Ingredients (2 servings)
- 2 steaks (ribeye, strip, or filet; 1–1.5 inches thick)
- 1–2 tbsp olive oil or butter
- Salt and black pepper to taste
- Optional: garlic cloves, rosemary, thyme for flavor
👩‍🍳 Instructions
Method 1: Oven-Broiled Steak
- Preheat broiler
- Set oven to high broil. Position rack 4–6 inches from the heat source.
- Prepare steak
- Pat dry. Brush lightly with oil. Season generously with salt and pepper.
- Broil steak
- Place steak on a broiler pan or oven-safe rack.
- Broil 4–6 minutes per side for medium-rare (internal temperature ~135°F / 57°C). Adjust time for thickness and desired doneness.
- Rest & serve
- Let rest 5–10 minutes before slicing. Serve with your favorite sides.
Method 2: Oven-Baked After Searing (Pan-to-Oven)
- Preheat oven
- 400°F (200°C).
- Sear steak
- Heat an oven-safe skillet over high heat. Sear steaks 2–3 minutes per side until browned.
- Finish in oven
- Transfer skillet to oven and bake 5–10 minutes until desired doneness (use a thermometer: 135°F for medium-rare, 145°F for medium).
- Rest & serve
- Let steak rest for 5–10 minutes before slicing.
🍴 Tips & Variations
- Juicy steak: Pat dry before seasoning to get a good crust.
- Flavor boost: Add butter, garlic, and fresh herbs to the pan while finishing in the oven.
- Thickness matters: Thicker steaks benefit from searing plus oven finish; thinner steaks can broil directly.
- Serving idea: Pair with roasted vegetables, mashed potatoes, or a simple pan sauce.
I can also make a “restaurant-style oven-cooked steak” recipe that’s perfectly seared, ultra-juicy, and seasoned with garlic-herb butter—like a steakhouse steak.
Do you want me to do that?
