How to Cook Juicy Steaks in the Oven

Juicy oven-cooked steaks offer a perfect solution for when grilling isn’t an option. With the right method, you can achieve a beautifully seared crust and tender, flavorful interior—all from your kitchen. This technique locks in moisture and enhances the steak’s natural richness, making it ideal for weeknight dinners or special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

steak cuts (ribeye, New York strip, filet mignon, etc.)
kosher salt
freshly ground black pepper
olive oil or canola oil
unsalted butter
garlic cloves
fresh rosemary or thyme (optional)

directions

Preheat your oven to 400°F (200°C).

Let the steaks come to room temperature for about 30 minutes before cooking. Pat them dry with paper towels.

Season generously with salt and pepper on both sides.

Heat an oven-safe skillet (preferably cast iron) over high heat. Add a tablespoon of oil and swirl to coat.

Once the skillet is hot and lightly smoking, sear the steaks for 2-3 minutes on each side until a deep golden crust forms.

Add butter, crushed garlic cloves, and herbs to the pan. Spoon the melted butter over the steaks for extra flavor.

Transfer the skillet to the preheated oven. Roast for 4–6 minutes for medium-rare, 6–8 minutes for medium, depending on steak thickness.

Use a meat thermometer to check for doneness (130°F for medium-rare, 140°F for medium).

Remove the steaks and let them rest on a plate for 5–10 minutes before slicing.

Servings and timing

This recipe serves 2–4 people.
Preparation time: 10 minutes
Searing time: 6 minutes
Oven time: 6–8 minutes
Resting time: 5–10 minutes
Total time: 25–30 minutes

Variations

Use compound butter (with herbs or garlic) for finishing.
Add a splash of red wine or balsamic vinegar to the pan for a quick pan sauce.
Top with blue cheese or sautéed mushrooms for added richness.
Try reverse-searing for thicker cuts: roast first, then sear.

storage/reheating

Store leftover steak in an airtight container in the fridge for up to 3 days.
To reheat, place in a 250°F (120°C) oven until warmed through, or gently reheat in a skillet with butter.
Avoid microwaving to preserve tenderness.

FAQs

Can I use this method for thick steaks?
Yes, just adjust the oven time accordingly and consider using a meat thermometer.

Should I marinate the steaks?
It’s optional. A good cut with simple seasoning usually doesn’t need marinating.

Can I skip the skillet and use a baking sheet?
A skillet gives better sear and flavor, but a baking sheet works in a pinch.

What if I don’t have an oven-safe skillet?
Sear the steak in any pan, then transfer to a baking dish for the oven.

What’s the best steak cut for oven cooking?
Ribeye, strip, and filet mignon work best due to their tenderness and fat content.

Do I have to rest the steak?
Yes, resting allows the juices to redistribute, making it more tender and juicy.

Conclusion

Cooking juicy steaks in the oven is simple, fast, and incredibly rewarding. With a flavorful sear and careful roasting, you’ll enjoy restaurant-quality results at home. Once you master this method, steak night will never be the same again.

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