Description

This oven baked steak recipe delivers perfectly seared, juicy steaks finished in the oven for consistent doneness. Using a cast iron skillet to sear the steak locks in flavor and creates a beautiful caramelized crust. The method is straightforward, requiring a short sear on the stovetop followed by a brief oven bake, making it an ideal technique for achieving tender, flavorful steaks with minimal effort.

Ingredients

Scale

Steak Ingredients

2 beef steaks, 1 to 1.5 inches thick (ribeye, sirloin, or strip steaks recommended)
Salt and pepper, to taste (or steak seasoning)
½ tablespoon neutral vegetable oil
2 tablespoons unsalted butter (more to taste)
Garlic butter, optional for serving

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Instructions

Remove Steaks from Fridge: Take the steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. Remove any packaging, season generously with salt and pepper or your choice of steak seasoning, then place on a plate and leave uncovered on the counter. This step ensures even cooking and better texture.
Preheat Oven and Skillet: Preheat your oven to 400°F (204°C). Place a large cast iron skillet on the stove over medium-high to high heat and allow it to heat for 3-5 minutes until it is very hot and sizzling.
Sear the First Side: Carefully add the oil to the hot skillet, taking care to avoid splatters. Place the steaks in the skillet and sear them for 60 to 90 seconds without moving. Gently press the steaks down a few times with your fingertips to ensure full contact with the pan but do not press too hard to avoid squeezing out the juices. You want a nice brown crust with caramelization.
Sear the Second Side: Flip the steaks and sear for an additional 30 to 45 seconds on the second side. Remove the skillet from the stovetop to prepare for oven finishing.
Finish in the Oven: Top each steak with butter and transfer the skillet into the preheated oven. Bake the steaks until they reach your desired internal temperature, which typically takes between 4 to 12 minutes depending on thickness and preferred doneness. For a 1.5-inch thick steak, 5 minutes yields medium-rare. Use a meat thermometer to check (pull from the oven when 5°F below target temperature as it will continue cooking while resting).
Optional Broil: For a perfect finish, you may broil the steaks for 15 to 20 seconds to enhance the crust. Remove steaks from the oven, transfer to a plate, and tent loosely with aluminum foil.
Rest the Steaks: Let the steaks rest for 5 to 10 minutes before serving. This allows juices to redistribute for moist, flavorful meat. Serve with optional garlic butter or your preferred accompaniments.

Notes

Choose beef steaks 1 to 1.5 inches thick for optimal cooking time and tenderness.
Letting the steak come to room temperature prevents uneven cooking.
Use a cast iron skillet for best searing results and heat retention.
Caramelization on the steak enhances flavor – avoid moving the steak around excessively during searing.
Always use a meat thermometer for accurate doneness.
Resting steak is critical to keep it juicy and tender.
Optional garlic butter adds richness and flavor at serving.