By Becky Hardin
Published Jun 23, 2024
My favorite meal on the entire planet is a perfectly cooked steak! Lucky for me, it’s so simple to achieve restaurant-worthy greatness for anyone and everyone at home. This oven baked steak with melted butter and thyme leads to the most tender boneless ribeye. I’ll show you how to cook steak in the oven with a good cast iron skillet, less than 5 ingredients, and just under 30 minutes in the kitchen!
- Pin this recipe for later!
Pat and I have a tradition of going to a fancy steak restaurant every Valentine’s Day. We try to choose a different one every year, and after 14 years together, it’s getting harder to find new ones to try! This year we decided to make them at home, and dare I say we had an even better meal than the past few years at places that charged an arm and a leg for their steak.
But I’m here to tell you that you don’t need much to cook the most flavorful and juicy steak in the oven. Just grab some ribeye and a couple of staple ingredients and you’ll be ready to go.
Ingredients for Oven Baked Steak
- Boneless Ribeye Steaks: Let your steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly.
- Olive Oil: You can cook the steak in avocado, vegetable, or canola oil instead of olive oil.
- Salt and Pepper: Kosher salt and freshly cracked black pepper are all you need for seasoning.
- Fresh Thyme: This is an optional ingredient, but I like the way the herbaceous flavor complements the oven baked steak. Feel free to use your favorite herbs instead.
- Butter: I like to use unsalted butter since we’re adding salt separately. This adds so much rich flavor while cooking.
Tips for Success
- I sear the steaks before moving them to the oven because it helps to par-cook them, plus it helps create a browned, crisp crust. It also locks in moisture, so they stay super tender and juicy while cooking.
- I never press on the steaks as they sear in the pan because this will remove the juices. Try to touch them as little as possible while they cook.
- I’m showing you how to cook steak in the oven with ribeye, but you can also use sirloin, NY strip, t-bone, porterhouse, or filet mignon .
- Be sure to check the internal temperature to make sure each cut is properly cooked to your liking.
How to Store and Reheat
Store leftover oven cooked steaks in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through.
Or freeze them in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Just because I know how to cook steak in the oven at home, doesn’t mean I want to skip the full steakhouse experience. So I usually pair these oven baked ribeyes with creamy mashed potatoes or baked potatoes , asparagus with pancetta or roasted broccoli , and my favorite Texas Roadhouse rolls or rosemary focaccia . For extra special occasions, I pair this steak with a lobster tail to create my very own homemade surf and turf dinner.
Ingredients1x2x3x
- ▢ 24 ounces boneless ribeye steaks 2 (1-inch thick) steaks
- ▢ 1 tablespoon olive oil
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 2-4 sprigs fresh thyme optional
- ▢ 2 tablespoons unsalted butter (¼ stick), plus more for serving
Video
Instructions
- Preheat oven to 400°F.
- Rub both sides of each steak with olive oil. Season both sides with salt and pepper. 24 ounces boneless ribeye steaks, 1 tablespoon olive oil, Kosher salt and freshly ground black pepper
- Heat a cast iron skillet over medium-high heat. Once it is very hot, add in the steaks. Sear for 1-2 minutes or until you get a nice crust. The hotter the pan, the faster the crust will form.
- Flip and cook for another 1-2 minutes on the second side.
- Remove from the heat and top each steak with a tablespoon of butter. Add the thyme to the pan. 2-4 sprigs fresh thyme, 2 tablespoons unsalted butter
- Bake for 10-15 minutes, until desired temperature is achieved.
- Let the steaks rest for 5-10 minutes before serving with more butter.
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer (optional, but recommended!)
Becky’s Tips
- Instead of ribeye, you can also use sirloin, NY strip, t-bone, porterhouse, or filet!
- You can cook the steak in avocado, vegetable, or canola oil instead of olive oil.
- Feel free to use other fresh herbs, such as rosemary or sage!
- A cast iron pan creates the best sear, but any oven-safe pan will work!
- Let your steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly.
- Preheat the pan while the steaks come to room temperature to ensure the skillet is hot enough!
- Do not press on the steaks as they sear in the pan; this will remove the juices.
- Use a meat thermometer to check that the steaks are to the temperature you like.
- Internal Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
- Let the steaks rest for 5-10 minutes before slicing to lock in the juices.
- Always slice against the grain, not with it! Slicing with the grain will make the steak tough.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook a Steak in the Oven Step by Step
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.
That depends on how you like your steak done! I like my steaks medium-rare, so I cook them for about 10-12 minutes. For rare, cook the steaks for about 8-10 minutes; for medium, cook the steaks for 12-15 minutes; for medium-well, cook the steaks for 15-17 minutes; and for well done, cook the steaks for 17+ minutes.
Yes, you sure can! The steak will take a bit longer to cook if you skip searing, though, and it won’t have that lovely crust!
Use a meat thermometer to check that the steaks are to the temperature you like. Internal Temperature Guide : For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
More Steak Recipes We Love
- Pan-Seared Ribeye
- Grilled Ribeye
- Steak and Potatoes
- Carne Asada Steak
- Restaurant Style Filet
- Air Fryer Steak
- Seared New York Strip Steak
Oven Baked Steak Recipe
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer (optional, but recommended!)
Ingredients
- 24 ounces boneless ribeye steaks 2 (1-inch thick) steaks
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper to taste
- 2-4 sprigs fresh thyme optional
- 2 tablespoons unsalted butter (¼ stick), plus more for serving
Instructions
- Preheat oven to 400°F.
- Rub both sides of each steak with olive oil. Season both sides with salt and pepper. 24 ounces boneless ribeye steaks, 1 tablespoon olive oil, Kosher salt and freshly ground black pepper
- Heat a cast iron skillet over medium-high heat. Once it is very hot, add in the steaks. Sear for 1-2 minutes or until you get a nice crust. The hotter the pan, the faster the crust will form.
- Flip and cook for another 1-2 minutes on the second side.
- Remove from the heat and top each steak with a tablespoon of butter. Add the thyme to the pan. 2-4 sprigs fresh thyme, 2 tablespoons unsalted butter
- Bake for 10-15 minutes, until desired temperature is achieved.
- Let the steaks rest for 5-10 minutes before serving with more butter.
Video
Notes
- Instead of ribeye, you can also use sirloin, NY strip, t-bone, porterhouse, or filet!
- You can cook the steak in avocado, vegetable, or canola oil instead of olive oil.
- Feel free to use other fresh herbs, such as rosemary or sage!
- A cast iron pan creates the best sear, but any oven-safe pan will work!
- Let your steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly.
- Preheat the pan while the steaks come to room temperature to ensure the skillet is hot enough!
- Do not press on the steaks as they sear in the pan; this will remove the juices.
- Use a meat thermometer to check that the steaks are to the temperature you like.
- Internal Temperature Guide: For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
- Let the steaks rest for 5-10 minutes before slicing to lock in the juices.
- Always slice against the grain, not with it! Slicing with the grain will make the steak tough.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
