How to Cook Steak in the Oven

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Cooking steak in the oven is a great way to get a tasty meal without firing up the grill. With just a few simple steps, you can make juicy, flavorful steaks right in your kitchen. You’ll start by searing the steaks in a hot skillet, then finish cooking them in the oven for perfect results every time.

This method works well for thick-cut ribeye steaks. You’ll need some basic ingredients like olive oil, salt, pepper, and butter. The process is quick and easy, taking about 20-30 minutes total. By following these steps, you can enjoy restaurant-quality steaks at home without much fuss.

Exact Ingredients List

Here’s what you’ll need to cook a perfect steak in the oven:

• 2 boneless ribeye steaks (1-inch thick, about 12 ounces each)
• 1 tablespoon olive oil
• Kosher salt
• Freshly ground black pepper
• 2-4 sprigs fresh thyme (optional)
• 2 tablespoons unsalted butter, plus extra for serving

The steaks are the star of the show. Look for well-marbled ribeyes for the best flavor.

You’ll use the olive oil to help the seasoning stick and get a nice crust. Salt and pepper are key for tasty steaks – don’t be shy!

Fresh thyme adds a nice aroma, but you can skip it if you don’t have any. Butter gives richness and helps with browning.

Make sure you have a cast iron skillet and an oven-safe meat thermometer handy too. Now you’re all set to make some juicy steaks!

Instructions

Season the Steaks: Preheat oven to 400°F. Rub both sides of each steak with 1 tablespoon of olive oil, then generously season both sides with salt and pepper.

Sear the Steaks: Heat a cast iron skillet over medium-high heat, and once it’s very hot, add the steaks. Sear for 1-2 minutes, or until a nice crust starts to form. Remember, the hotter the pan, the faster the crust will form, and we don’t want the steaks to cook here for too long–so make sure it’s fully heated!

Flip the Steaks: Flip and cook for another 1-2 minutes on the other side. 

Cook Steak in the Oven: Remove skillet from the heat and top each steak with a tablespoon of butter, then add 2-4 sprigs of fresh thyme to the pan. Move skillet to the oven and bake steaks for 10-15 minutes, until desired temperature is achieved (125°F is rare, 160°F is well-done).

Rest and Serve: Let the steaks rest for 5-10 minutes before serving with more butter. 

Tips:
• Use tongs to flip the steaks
• Don’t press down on the steaks while cooking
• A meat thermometer can help you check doneness

Steak Temperatures:
• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
• Medium Well: 150°F
• Well Done: 160°F

Remember, the steak will keep cooking a bit while it rests. Enjoy your perfectly cooked oven-baked steak!

Possible Substitutes List & Recipe Variations

You can swap out ribeye for other steak cuts like New York strip, sirloin, or filet mignon. Each cut has a unique flavor and texture.

For the oil, try avocado or grapeseed oil instead of olive oil. These have high smoke points good for searing.

No fresh thyme? Use dried thyme or try rosemary, oregano, or sage for different flavors.

Butter alternatives:

• Garlic herb butter
• Blue cheese butter
• Chimichurri sauce

Spice it up with these seasoning ideas:
• Montreal steak seasoning
• Cajun spice blend
• Lemon pepper

For a lower-fat option, skip the butter and use a light spray of oil instead.

Cook veggies alongside your steak:

• Mushrooms
• Asparagus
• Cherry tomatoes

These add color and nutrition to your plate.

Want to try a crust? Pat on some crushed peppercorns or minced garlic before searing.

You can also marinate your steak for extra flavor. A simple mix of oil, soy sauce, and garlic works great.

Tips, Tricks & Storing

Let your steaks sit at room temperature for 20 minutes before cooking. This helps them cook more evenly.

Use a meat thermometer to check doneness. For medium-rare, aim for 135°F. The temperature will rise about 5°F while resting.

Don’t move the steaks too much while searing. This helps develop a nice crust.

Try these simple seasoning ideas:

• Garlic powder and rosemary
• Smoked paprika and onion powder
• Lemon zest and dried oregano

Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven to avoid overcooking.

Freeze cooked steak for up to 3 months. Wrap tightly in plastic wrap, then foil.

To reheat frozen steak, thaw in the fridge overnight. Warm in a 275°F oven until heated through.

Slice leftover steak thinly against the grain for sandwiches or salads. It’s great cold too!