Name: How To Cook Steak In The Oven Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 steaks (of choice); 2 tablespoons olive oil; 2 cloves garlic (finely minced); 1 teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon dried rosemary; 1 cup beef broth; 2 tablespoons butter

Jump to Recipe· 4.4 from 8 reviews

I am absolutely delighted to share with you one of my all-time favorite methods for preparing steak at home: the How To Cook Steak In The Oven Recipe. This technique brings a perfect balance of simplicity and flavor that never fails to impress, no matter the occasion. I love how it transforms an everyday cut of steak into a juicy, tender masterpiece that's bursting with savory garlic and herb notes. Whether you’re craving a cozy dinner for two or want to serve up something special for guests, this oven-cooked steak recipe always delivers delicious results with minimal fuss.

Why You'll Love This How To Cook Steak In The Oven Recipe

What truly excites me about this recipe is the incredible flavor profile it achieves with just a handful of simple ingredients. The olive oil, garlic, and thyme create a fragrant and savory crust that locks in all the juices, while cooking the steak in the oven ensures an even finish every time. It’s like having the best parts of grilling and pan-searing combined without the stress of tending to a hot grill outdoors.

I also love how easy this recipe is to prepare. You don’t need any special equipment beyond a decent skillet or sheet pan and your oven, which makes it incredibly accessible for weeknight meals or casual gatherings. Plus, the timing is flexible based on steak thickness and preferred doneness, so you can tailor it exactly to your taste. Whenever I cook this recipe, it feels like a little celebration at the dinner table.

Ingredients You'll Need

Two raw red beef steaks with white fat edges sit in a clear round glass bowl on a white marbled surface. Above the bowl, a small clear glass bowl contains two pale yellow squares of butter. To the right, a small clear glass bowl holds three piles of seasonings in white, black, and light brown. Two whole garlic cloves lay nearby. A small clear glass bottle of light golden olive oil stands by a clear glass measuring cup filled with light brown broth. The scene is well lit and arranged neatly. photo taken with an iphone --ar 4:5 --v 7

All you need for this recipe are fresh, straightforward ingredients that play a starring role in the steak’s flavor, texture, and aroma. Each one is essential in balancing the savory richness of the meat with vibrant herb and garlic notes, while the beef broth and butter create a luscious pan sauce that ties everything together perfectly.

Steaks (of choice): Choose cuts like ribeye or sirloin for great flavor and tenderness.
Olive oil: Helps seasonings cling to the steak and promotes a beautifully seared crust.
Garlic (finely minced): Adds aromatic depth and a savory punch.
Dried thyme: Provides a subtle herbaceous note that complements the beef.
Salt: Essential for enhancing all the natural flavors.
Black pepper: Delivers a mild heat and earthy kick.
Beef broth: Forms the base of the pan sauce, adding richness and umami.
Butter: Enriches the sauce and gives it a silky finish.

Directions

Step 1: Preheat your oven to 400°F. I always place an empty sheet pan or oven-safe skillet inside the oven while it’s heating so it gets nice and hot—this helps sear the steaks perfectly when they hit the pan. At the same time, let your steaks sit out at room temperature to ensure even cooking.

Step 2: Mix the olive oil, minced garlic, dried thyme, salt, and pepper together in a small bowl. Rub this seasoning all over both sides of your steaks—the aroma alone makes me eager to get cooking.

Step 3: Carefully remove your hot pan from the oven and place the seasoned steaks onto it. This instant heat is what creates that golden crust that’s so irresistible.

Step 4: Transfer the pan back to the oven and cook for about 6 to 10 minutes if your steaks are thinner, or 10 to 14 minutes for thicker cuts. I recommend using a meat thermometer aiming for 120°F to 160°F depending on whether you prefer rare, medium, or well done.

Step 5: Remove the pan from the oven and let the steaks rest for 5 minutes. Resting is key—it allows the juices to redistribute so your steak stays juicy and tender when you slice into it.

Step 6: While the steaks rest, I like to prepare the pan sauce. Return the skillet to medium heat on the stovetop, pour in the beef broth, and scrape up any browned bits stuck to the pan with a wooden spoon. Let the liquid simmer and reduce by half over 5 to 7 minutes.

Step 7: Stir in the butter and cook the sauce for another 2 to 3 minutes until it thickens slightly and becomes silky. This rich sauce adds so much to the finished dish, and I always feel like it brings the whole meal together.

Step 8: Finally, slice your rested steaks against the grain and drizzle the luscious pan sauce over them. Serve immediately to enjoy every juicy, flavorful bite.

Servings and Timing

This recipe makes enough to satisfy two hearty appetites, which is perfect for an intimate dinner or a romantic meal. The prep time is incredibly short—only about 5 minutes to season and get everything ready. Cooking time depends on steak thickness but averages around 15 minutes in the oven. Including resting and sauce preparation, the total time is about 20 minutes from start to finish. It’s efficient, reliable, and delicious every single time.

How to Serve This How To Cook Steak In The Oven Recipe

The image shows two large browned steaks cooking in a black cast-iron pan. The steaks have a well-seared crust with visible seasoning and fat around the edges. One steak is positioned near the top left of the pan, while the other is near the bottom right. A woman's hand holds a metal spoon, scooping some golden brown cooking juices over the steak on the lower right. The pan surface shows rich caramelized bits and a shimmering layer of oil. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this steak with classic sides that complement its rich and savory flavors. Creamy mashed potatoes or roasted garlic green beans are some of my favorite options—they add both texture and color to the plate. A fresh arugula salad with lemon vinaigrette also pairs beautifully, cutting through the richness with a bright, peppery bite.

For presentation, I like to slice the steak thinly across the grain and fan it out on a warm plate, drizzling the buttery pan sauce over the top to make it look as appetizing as it tastes. A sprinkle of fresh chopped parsley or thyme leaves gives a lovely hint of green and freshness that really makes the dish pop visually.

When it comes to beverages, a robust red wine like Cabernet Sauvignon or Malbec is the perfect match, especially if you’re serving steak for a cozy dinner party. If you prefer cocktails, something with smoky undertones like an Old Fashioned complements the meat’s caramelized crust wonderfully. Non-alcoholic drinkers will enjoy sparkling water with a twist of lime or a chilled iced tea with a splash of lemon. Serving your steak warm ensures the tenderness and juices stay intact—this is definitely a meal best enjoyed fresh out of the oven.

Variations

I often like to customize this recipe depending on what I have on hand or my mood. If you want to switch things up, try substituting thyme with rosemary or smoked paprika for a different flavor profile that’s still hearty and fragrant. For a gluten-free version, just be sure your beef broth is gluten-free or replace it with a rich, homemade stock.

If you’re exploring different cooking methods, you can start by searing your steak in a cast-iron skillet on the stovetop for a minute or two on each side before transferring it to the oven—this adds an even more intense crust and that signature Maillard flavor. Alternatively, if you want to make it vegan, skip the steak and substitute thick portobello mushroom caps brushed with the garlic and herb oil, adjusting cooking times accordingly.

Finally, if you love a little heat, I like adding a pinch of crushed red pepper flakes or finishing the steak with a smear of flavored compound butter like garlic herb or blue cheese butter—both elevate the dish in delightfully different ways.

Storage and Reheating

Storing Leftovers

When I have leftover steak, I like to store it in airtight containers or tightly wrapped in plastic wrap and then placed in a resealable bag to keep it fresh. The steak will keep well in the refrigerator for up to 3 days. Make sure to cool it to room temperature before refrigerating to preserve texture and taste.

Freezing

You can freeze cooked steak if you want to save it for later. Wrap the steak tightly in plastic wrap and then in aluminum foil or use a vacuum-sealed bag to prevent freezer burn. It’s best to consume frozen steak within 2 to 3 months for optimal flavor and texture. When you’re ready, thaw it overnight in the refrigerator before reheating.

Reheating

The best way I’ve found to reheat leftover steak is gently in the oven at a low temperature (about 250°F) on a wire rack set over a baking sheet to keep it from steaming and losing its crust. Heat it until warm but be careful not to overcook it again. Alternatively, using a skillet over medium-low heat with a splash of broth or water helps restore some moisture. Avoid the microwave if possible, as it tends to make steak chewy and unevenly cooked.

FAQs

Can I use any cut of steak for this recipe?

Absolutely! You can use ribeye, sirloin, filet mignon, or even strip steak. Just adjust cooking time depending on thickness—thicker cuts take longer. I recommend cuts with some marbling for the best flavor and tenderness.

How do I know when my steak is cooked to the right doneness?

I rely on a meat thermometer to hit temperature targets: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F for well done. This ensures perfectly cooked steak without guessing.

Can I make this recipe without using a skillet?

Yes! Using a hot sheet pan works just as well if you don’t have an oven-safe skillet. The key is to preheat the pan in the oven to get that initial sear when the steak touches it.

Should I marinate the steak beforehand?

While marinating is optional, the garlic, herb, salt, and pepper rub provides excellent flavor on its own. If you want to marinate, keep it simple with olive oil, garlic, and herbs for 30 minutes to an hour—no longer, or the meat’s texture could change.

What sides work best with this steak recipe?

I love classic pairings like mashed potatoes, sautéed vegetables, roasted asparagus, or a fresh green salad. The buttery pan sauce also pairs beautifully with grilled or roasted mushrooms for an earthy complement.

Conclusion

I hope you’re as excited as I am to try this How To Cook Steak In The Oven Recipe because it truly is one of the most satisfying and straightforward ways to enjoy a delicious steak at home. With its perfect balance of flavor, ease, and versatility, it has quickly become a go-to in my kitchen. Give it a try and savor every juicy, flavorful bite—I promise it won’t disappoint!