Juicy Steak in the Oven with Garlic, Onion, and Herbs

Grilling and pan-searing are both fantastic ways to cook steak, but with a thick cut, the outside can get overcooked before the center is done. So, I tried this skillet-to-oven method aiming for evenly-cooked steak, and the meat was cooked perfectly! However, I will admit that I missed the charred outside a little, but the tender and juicier interior made up for it.

I highly recommend using a remote probe thermometer for this recipe so you can make sure to remove the steaks from the oven as soon as they hit the right temperature.

Give this technique a try the next time you have some big, fat steaks and want to cook them just right!

Oven Steak: Tips & Tricks

• Even though many of us would prefer grilled steak, throwing it in the oven is probably your easiest route. Not to mention, it will let you focus on getting other parts of dinner handled or give you a few extra minutes to relax.
• Keep in mind: You’ll need a good thickness on your steaks. A fine oven-cooked steak works best with meat pieces that are 2” and up. However, if you don’t have this kind of thickness, go for a minimum of 1.5”.
• Here are some timings regarding the thickness of your meat pieces:
  • 1.5″ – 14 minutes total
  • 2″ – 18 minutes total
  • 2.5″ – 20 minutes total
  • 3″ – 25 minutes total
• Here are the internal temperatures for different levels of meat or steak doneness
  • Rare:
    • internal temperature: 120-125°F
    • Center color: red
  • Medium Rare:
    • Internal temperature: 130-135°F
    • Center color: red center & pink surrounding
  • Medium:
    • Internal temperature: 140-145°F
    • Center color: light pink
  • Medium Well:
    • Internal temperature: 150-155°F
    • Center color: sliver of some pink
  • Well Done:
    • Internal temperature: 160-165°F
    • Center color: mostly brown

• Preheating the oven is a must when it comes to this recipe. Whenever cooking steak, whether in the over, on the grill or in a skillet, ALWAYS preheat.
• You want to start by seasoning the steaks and searing them in a skillet first before transferring the skillet with the steaks to the oven
• When placing the meat in the oven, add some extra olive oil, or butter to the pan. Even though olive oil is fine enough, the butter will give your steaks a nicer brown color.
• To know when it’s time to flip the steaks, always set a timer. If you are like me and might forget, the first side of your meat might end up being too brown. So, just go and set your timer and continue setting the table in pieces. I always start by setting a time for 3 mins to see how quickly it is cooking.
• Once you remove the steak from the oven always remember to transfer the steak to a plate or cutting board. If you let it rest in the hot skillet it will continue to cook.
• If you like a really nice sear on the outside of your steak, you can always cook it in the oven to about 25 degrees below your desired temperature (110 degrees for medium rare). Then remove the steak from the oven and pan and let it rest for about 5 minutes. Then heat a skillet on high so it is really hot, add a little oil and sear the steak again for about 1 minute on each side to add back the nice exterior crust you lose from cooking in the oven.

Juicy Oven Steak

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Turn to your oven for a perfectly cooked steak!

• Total Time: 30 minutes
• Yield: 2 1x

Ingredients

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• 2 thick cuts of steak
• 2 tablespoons softened butter or olive oil (butter will brown better)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• kosher salt
• freshly ground black pepper

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Instructions

1. Preheat oven to 400 degrees F.
2. Heat an iron skillet (or other oven safe skillet) over high heat until it is very hot. While it heats, rub butter or oil over the steaks, and sprinkle garlic powder, onion powder, salt and pepper evenly over both sides.
3. Place steaks in hot pan and cook about 2 minutes per side, just to sear the outside.
    
4. Turn off burner, and carefully transfer hot skillet to oven. Reduce oven temperature to 200 degrees F. Bake for 5 minutes, then carefully flip steaks over and continue baking until internal temperature reaches 120 degrees F for rare or 135 degrees for medium rare.  About another 2-5 minutes depending on thickness.
5. Remove steaks to a plate to rest for 5-10 minutes before slicing or serving.

Notes

Adapted from How to Bake Beef Steak to Melt in Your Mouth at Livestrong.com and How to Cook Steak in the Oven from How Stuff Works.

• Author: Andi Gleeson
• Prep Time: 10
• Cook Time: 20
• Category: Dinner, Red Meat
• Cuisine: American

How to Perfectly Cook Steak in the Oven?

Finally, it’s your time to share your experience and thoughts on our juicy Oven Steak recipe. Don’t hesitate to improvise a little, since your taste may differ from mine. So, you can always skip the “garlic, onion, and herbs” part, and go for a classic salt and pepper meat. That’s totally fine!

Also, the comments section is the place where you can share everything you feel like. Any further questions, opinions, or even advice on the steak in the oven recipe. You already know how eager we are to learn from our beloved readers!

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