There’s something absolutely magical about a perfectly cooked steak, and guess what? You don’t need a fancy steakhouse or an expensive grill to achieve restaurant-quality results. This oven-baked steak recipe is a total game-changer, and I’m so excited to share it with you today!
I grew up watching my grandmother prepare steaks in the oven, and her technique has never failed me. The beauty of baking steak in the oven is that you get an incredibly even cook from edge to edge, with a gorgeous crust on the outside and a tender, juicy interior. Plus, you have complete control over the temperature, which means no more guessing games or worried moments wondering if your steak is cooked just right.
The key to this recipe is using the reverse sear method – a technique that involves baking the steak at a lower temperature first, then searing it in a scorching hot cast iron skillet for just a minute or two on each side. This gives you that coveted steakhouse crust while keeping the inside perfectly medium-rare (or whatever doneness you prefer). It’s foolproof, elegant, and honestly, it’s become my go-to method for entertaining guests.
What I absolutely love about this approach is that it removes the stress from cooking steak. You’re not standing over the stove constantly, flipping and monitoring. Instead, you pop it in the oven, relax for a bit, and then finish it off with a quick sear. The result? A steak that rivals anything you’d order at a high-end restaurant, served right at your own dinner table.
I’ve included some wonderful side dish suggestions below that pair beautifully with this steak. You might want to try my Green Bean Bacon Recipe or perhaps some Best Macaroni Salad Recipe to round out your meal. For those looking to incorporate more flavors, my Best Dry Rub Recipe for BBQ can be adapted beautifully for oven-baked steaks as well.
This recipe serves two generously, but it scales beautifully if you’re cooking for a crowd. Whether you’re planning a romantic dinner for two or preparing a special meal for your family, this oven-baked steak method is absolutely foolproof. The reverse sear technique has been championed by professional chefs and cooking experts alike, and you’ll understand why the moment you bite into your first perfectly cooked steak.
Let me walk you through this simple but sophisticated technique. You’ll be amazed at how easy it is to achieve steakhouse-quality results right in your own kitchen. Your family and friends are going to be so impressed!
Ingredients
- 2 bone-in ribeye steaks, 1.5 inches thick (about 12-14 ounces each)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 3 tablespoons butter, divided
- 4 cloves garlic, smashed
- 2-3 sprigs fresh rosemary
- 2 tablespoons high smoke point oil (avocado or vegetable oil)
- Fleur de sel for finishing
Instructions
- Remove your steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking throughout.
- Preheat your oven to 275°F (135°C). This low and slow temperature is crucial for the reverse sear method.
- Pat the steaks completely dry with paper towels – this is essential for getting a good crust later. Moisture is the enemy of browning.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, dried rosemary, and dried thyme. Mix well.
- Generously season both sides of each steak with your spice mixture, pressing gently so it adheres to the meat.
- Place a wire rack on a baking sheet and arrange your seasoned steaks on the rack, making sure they don’t touch each other.
- Insert an oven-safe meat thermometer into the thickest part of each steak, being careful not to touch the bone.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, until the internal temperature reaches 120°F (49°C) for medium-rare. This should take about 15-18 minutes depending on thickness.
- Remove the steaks from the oven and transfer them to a cutting board. Let them rest for 5 minutes while you prepare your cast iron skillet.
- Heat a cast iron skillet over high heat for 2-3 minutes until it’s absolutely screaming hot. You want it as hot as possible for a proper sear.
- Add the high smoke point oil to the skillet, then immediately place both steaks in the pan.
- Sear the steaks for 60-90 seconds on the first side without moving them – you want that beautiful crust to form.
- Flip the steaks and add 1.5 tablespoons of butter, the smashed garlic cloves, and fresh rosemary sprigs to the skillet.
- Sear for another 60 seconds on the second side, then tilt the skillet and baste the steaks with the melted butter for 30 seconds.
- Transfer the steaks to a warm plate and top each with a small pat of butter and a pinch of fleur de sel.
- Let the steaks rest for 3-5 minutes before serving to allow the juices to redistribute.
Pro Tips
Invest in a Meat Thermometer: This is not optional if you want perfect results every time. An instant-read thermometer takes the guesswork out of doneness. For medium-rare, aim for 120-125°F internal temperature, which will rise a few degrees during resting.
Don’t Skip the Resting Period: I know it’s tempting to dive right in, but resting allows the muscle fibers to relax and the juices to redistribute throughout the meat. Cutting into a steak immediately releases all those delicious juices onto the plate instead of keeping them in the meat.
Cast Iron is Your Friend: Cast iron holds heat beautifully and creates an incredible crust. If you don’t have cast iron, a stainless steel skillet works as well, though it won’t retain heat quite as effectively.
Dry Your Steaks: This cannot be overstated. Moisture on the surface of the meat creates steam, which prevents browning. Pat them completely dry with paper towels before seasoning.
Use Quality Meat: This recipe shines with high-quality steaks. Look for steaks with good marbling (white lines of fat throughout the meat). The fat is where much of the flavor comes from.
Butter Basting: The final step of tilting the skillet and basting with butter adds incredible flavor and helps create an even more beautiful crust. This is a technique used in professional kitchens.
Seasoning Timing: Season your steaks right before cooking, not hours in advance. Salt can draw moisture to the surface if applied too early, which interferes with browning.
Perfect Pairings: Serve with roasted vegetables, creamed spinach, or my Best Pizza Sides Recipe for a complete meal.
Make Ahead Tips: You can prep and season your steaks up to 2 hours in advance. Keep them covered in the refrigerator, then bring to room temperature before cooking.
Flour de Sel Finish: This flaky sea salt adds a sophisticated touch and interesting texture. It’s worth seeking out for finishing dishes like this.