Recipe Background
Cooking steak in the oven must seem a perilous task; you might be worried about over-cooking or missing out on the classic golden-brown crust every steak deserves. But these aren't problems for the Oven-Baked Steak. Pan-searing the steak first ensures beautiful caramelization on the crust and then roasting it helps control the steak's temperature so you can bring the steak to your exact level of preferred rosy-pink doneness. There really is no better way to ensure that your steak is as tender, savory, and juicy than by making Oven-Baked Steak. Don't forget the garlic butter!
Cooking steak in the oven must seem a perilous task; you might be worried about over-cooking or missing out on the classic golden-brown crust every steak deserves. But these aren't problems for the Oven-Baked Steak. Pan-searing the steak first ensures beautiful caramelization on the crust and then roasting it helps control the steak's temperature so you can bring the steak to your exact level of preferred rosy-pink doneness. There really is no better way to ensure that your steak is as tender, savory, and juicy than by making Oven-Baked Steak. Don't forget the garlic butter!
Ingredients
- 2 (1-1 1/2-inch thick) beef steaks such as bone-in sirloin, boneless sirloin, top loin, T-bone, or ribeye
- salt to taste
- pepper to taste
- 1/2 tablespoon oil neutral-flavored
- 2 tablespoons unsalted butter plus more to taste
- garlic butter optional, to taste, for serving
Directions
- Transfer the steaks from the fridge for at least 30 minutes before cooking and let rest at room temperature unwrapped, seasoning them generously with the salt and the pepper.
- Preheat the oven to 400 degrees F.
- Place a cast-iron skillet large enough to hold the steaks over medium-high heat on the stove.
- Let the cast-iron skillet heat up until sizzling, about 3-5 minutes.
- Place the oil in the hot skillet, careful to avoid splattering and splashes.
- Add the steaks to the hot oil and sear on one side until golden brown with some caramelization, about 60-90 seconds.
- Flip the steak and sear until lightly golden, about 30-45 seconds.
- Transfer the cast-iron skillet from the heat.
- Top the steaks with the butter and place them in the skillet.
- Place the skillet in the oven and roast the steaks until they reach your desired temperature, about 4-12 minutes. Use a meat thermometer to test the steaks and transfer them from the oven 5 degrees below your desired doneness.
- Transfer the steaks to a plate and tent them with foil until they reach your desired temperature, about 5-10 minutes.
- Serve the steaks with the garlic butter.
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