Steak in the Oven
The Surprisingly Good Steak I Make in the Oven (Don’t Tell My Grill!)
Listen, I adore a sizzling steak on the grill—it’s like summer on a plate. But one rainy week last November, I had a gorgeous ribeye winking at me and the BBQ was absolutely soaking wet. So, I shoved steak in the oven, fully expecting disaster. And guess what? Now half the time I do it on purpose (my family still teases me about “impulse oven steak night”). You get this beautiful, juicy steak with not a hint of grill-envy. I even had my skeptical cousin over, and she nearly licked her plate—true story. Honestly, this trick saved my bacon (well, steak) more than once, especially in winter.
To be fair, my dog is less enthusastic about oven method, since there’s no scrapings falling through the grill. Poor guy.
Why You’ll Love This Steak (Or at Least Tolerate It!)
I make this when I’ve forgotten to refill the propane and there’s three hungry people staring at me (okay, one is the dog, but he counts). My family goes bonkers for it because the steak is actually just as tender (maybe more so?) than on the grill, but minus all the weather drama and wrestling with tongs. Plus, there’s less smoke, if I’m being honest (no more setting off the fire alarm at 10pm). Once, I tried to broil steak instead, but it ended up with weird crust and kinda raw middle—never again.
I also love it because no one really expects an oven-made steak to taste fancy, so there’s no pressure. It’s like low-stakes, high-reward dinner magic, y’know?
All the Things You Need (Plus Some Goofy Swaps)
- 1 nice steak (Ribeye is my favorite, but sirloin or NY strip works; sometimes I use whatever’s on sale—I’ve used skirt steak in a pinch and it still disappears!)
- Salt—Maldon is fancy but regular sea salt is fine, honestly
- Fresh black pepper (my grandmother swore by pre-ground, but I can’t bring myself to do it)
- 1-2 tbsp oil with a high smoke point (I usually go for canola; olive oil is OK, but sometimes it smokes too much)
- 1-2 cloves garlic (or a shake of garlic powder if there’s nothing left in the fridge)
- Optional: a knob of butter, sprig of thyme or rosemary, or, if you’re feeling wild, a splash of Worcestershire sauce
How I Make Steak in the Oven (More or Less!)
- Take the steak out of the fridge about 30 minutes ahead. I forget sometimes—it works anyway, but room temp does cook more evenly.
- Pat steak dry. Season generously with salt and pepper, really pile it on (don’t be shy; some falls off!).
- Preheat your oven to 220°C / 425°F. Stick a heavy pan—ideally cast iron, but anything oven-safe will do—inside to get hot. If all you have is a baking tray, that’ll do in a pinch; just expect a little less charring.
- Once the pan is hot, drizzle a tablespoon or two of oil. Place the steak in the pan (careful—it sizzles!) and sear for about 1-2 minutes per side. This is where I sometimes sneak a taste of crispy bits; chef’s treat.
- Add butter, garlic, and herbs if you like them, and spoon that melted goodness over the steak a time or two. It’ll look a bit messy—totally normal.
- Slide the whole thing into the oven (middle rack), bake for about 5–7 minutes for medium-rare, flipping once if you remember (I sometimes forget; it’s fine!). If you’re a rare steak person, pull it sooner; well-done folks—add 2–3 mins.
- Rest your steak on a board, loosely tented in foil, about 7–10 mins. Seriously, don’t skip this or all those tasty juices run off (I made this mistake more than I’d like to admit, and the floor was grateful).
My Messy Notes from the Trenches
- Rest longer than you think. The juices really do stay put (not just a food-blogger myth; I’ve checked…repeatedly).
- Don’t cram two steaks in one small pan; they’ll steam each other instead of browning. Made that error last winter when cooking for cousins and, oh boy, the disappointment was palpable.
- Actually, foil isn’t essential for resting. Sometimes I just use a plate and an upside-down colander if I can’t find any foil (which is most days).
Buddy, Have I Tried Some Variations…
- I’ve basted with coffee butter once—surprisingly tasty!
- Swapped herbs for a splash of soy sauce near the end, and it gave a savory punch. Highly recommend!
- Tried finishing with a honey-mustard glaze. Would not repeat; tasted like steak at a kid’s birthday party. Live and learn.
What If You Don’t Have That Fancy Cast Iron?
I get the hype about cast iron but, look, I’ve used a regular baking tray (or even a cheap skillet) and it’s mostly fine. Just up the temp a little—gets things browning. Oh, and here’s a neat breakdown on pan types from Serious Eats if you’re curious.
Where Does It All Go? (Storage Info, Kind Of)
Apparently, steak keeps wrapped up in the fridge for 2-3 days, but in my house it never lasts more than a day. If you must, slice it thin and stash it in a tightly sealed container. (Leftovers make a mean steak sandwich.) Freeze if you want, but I don’t; makes it weirdly chewy after thawing, at least for me.
How We Always Serve It (Or Forget To)
This goes great with roasted potatoes, or—if we’re being honest—crispy oven chips (fries). We once made a tower of lettuce and steak bites when trying to be healthy. Also, that peppercorn sauce from BBC Good Food? Brilliant. For special occasions, we stick a fried egg on top—because Yorkshire folks do love an egg on just about anything, don’t they?
The Stuff I Learned the Hard Way (Pro-ish Tips)
- I once tried to rush the resting step. Instant regret—the juices went everywhere and the steak got sad and dry. Don’t be me.
- Don’t skip the preheat on the pan; I did it once in my college days, and the steak tasted more like boiled beef than steak. No one wants that.
- If the pan isn’t hot enough, that crust (which is the best part) just won’t happen. Learned that the hard way during a power cut—don’t ask.
Real People Ask Me These Steak Questions All the Time
Q: Can I use a toaster oven?
A: Well, in theory—but it’ll come out a bit cramped, and getting a proper sear may be harder. Give it a bash, but maybe open the window just in case!
Q: Do I really need to rest the steak?
A: Yup. Sorry—but skipping this makes a watery mess. Learned that after too many late-night steak quests.
Q: Any way to add more flavor?
A: Absolutely! Rub with a bit of smoked paprika or try a quick marinade (here’s a good one: Simply Recipes Marinade). Or just slap on extra salted butter at the end—nobody ever complained.
Q: My steak came out tough, what happened?
A: Might’ve over-cooked it, or used a super-lean cut. Sometimes it’s just luck. Try slicing thinner and adding extra sauce next time, works for me.
Well, now you’ve got my slightly-chaotic, thoroughly-tested steak in the oven secret. Go on—give it a whirl. And if it comes out a little different than you planned, just blame the weather like I do.
Ingredients
- 4 beef steaks (about 1-inch thick, such as ribeye or sirloin)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or fresh chopped thyme
- 1 teaspoon dried rosemary or fresh chopped rosemary
- 2 tablespoons unsalted butter
Instructions
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1Preheat your oven to 425°F (220°C). Pat the steaks dry with paper towels.
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2Rub the steaks on both sides with olive oil, salt, black pepper, minced garlic, thyme, and rosemary.
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3Heat an oven-safe skillet over medium-high heat. Sear the steaks for 2 minutes on each side until browned.
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4Add butter to the skillet, then transfer skillet to the preheated oven.
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5Roast steaks in the oven for 8-10 minutes for medium-rare, or until desired doneness.
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6Remove steaks from the oven, tent loosely with foil, and let rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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