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! There’s no need to fire up the grill when you can make a steak this incredible right in your oven!
What’s in this Oven Baked Steak Recipe?
You don’t need much to cook the most flavorful and juicy steak! Grab your ribeye and a couple of staple ingredients and you’ll are ready to go.
- 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 will create the best flavor.
- 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.
Pro Tip: Do not press on the steaks as they sear in the pan; this will remove the juices.
Can I use another cut of steak?
Yes, you can cook any steak in the oven with this recipe. Instead of ribeye, you can also use sirloin, NY strip, t-bone, porterhouse, or filet.
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
How to Store and Reheat
Store leftover oven baked 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.
How to Freeze
Freeze oven cooked steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Oven Baked Steak
While you’re cooking the steaks in the oven, focus on the side dishes! These ribeyes pair beautifully with creamy mashed potatoes, asparagus with sun-dried tomatoes, and no knead focaccia.
If you’re feeling fancy, pair your steak with a lobster tail to enjoy your own homemade surf and turf night.
Oven Baked Steak Recipe
Prep: 5 minutes
Cook: 20 minutes
Total: 30 minutes
Serves2 steaks
Juicy and tender Oven Baked Steak with melted butter and fresh thyme comes together quickly in less than 30 minutes.
Ingredients
Recommended Equipment
Instructions
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Preheat oven to 400°F.
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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
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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.
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Flip and cook for another 1-2 minutes on the second side.
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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
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Bake for 10-15 minutes, until desired temperature is achieved.
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Let the steaks rest for 5-10 minutes before serving with more butter.
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.
Storage: Store oven baked steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1steak Calories: 871kcal (44%) Carbohydrates: 0.3g Protein: 69g (138%) Fat: 66g (102%) Saturated Fat: 30g (188%) Polyunsaturated Fat: 4g Monounsaturated Fat: 31g Trans Fat: 0.5g Cholesterol: 238mg (79%) Sodium: 1341mg (58%) Potassium: 921mg (26%) Fiber: 0.1g Sugar: 0.01g Vitamin A: 448IU (9%) Vitamin C: 2mg (2%) Calcium: 32mg (3%) Iron: 6mg (33%)
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