Oven-Cooked Steak
The ultimate comfort food is a perfectly cooked steak. This Oven-Cooked Steak is a succulent, easy weeknight dinner that will satisfy your cravings. With its rich flavors and tender texture, it's a dish you'll want to recreate tonight!
Equipment
- Cast Iron Skillet
- Instant Read Meat Thermometer
Ingredients
- 24 ounces Boneless ribeye steaks 2 (1-inch thick) steaks
- 1 tablespoon Olive oil
- to taste Kosher salt and freshly ground black pepper
- 2-4 sprigs Fresh thyme optional
- 2 tablespoons Unsalted butter (¼ stick), plus more for serving
Instructions
- Preheat your oven to 400°F. This step is crucial as you want the oven hot enough to achieve that perfect sear and crust on your steak.
- Rub both sides of each steak with olive oil, ensuring it’s evenly coated. This not only prevents sticking but enhances the flavor.
- Season both sides generously with Kosher salt and freshly ground black pepper. Don’t be shy; this seasoning is essential for bringing out the best in the meat.
- Heat a cast iron skillet over medium-high heat. Once it’s very hot, add the steaks. You should hear a satisfying sizzle. This is the sound of a beautiful crust forming!
- Sear the first side for 1 to 2 minutes. Keep an eye on it; the hotter the pan, the faster the crust will form. Look for a deep brown color.
- Flip the steaks and cook for another 1 to 2 minutes on the second side. This will create a nice caramelized crust on both sides.
- Remove the skillet from the heat and top each steak with a tablespoon of butter. Allow it to melt, soaking into the meat, enhancing the flavor.
- Add the thyme to the pan. This adds a fragrant quality as it cooks.
- Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, depending on your desired temperature. Use a meat thermometer to check for doneness.
- Once cooked to your liking, remove the steaks from the oven and let them rest for 5 to 10 minutes before serving. This step is crucial; it allows the juices to redistribute for a more flavorful steak.
Notes
- Tip 1: Instead of ribeye, you can also use sirloin, NY strip, t-bone, porterhouse, or filet!
- Tip 2: You can cook the steak in avocado, vegetable, or canola oil instead of olive oil.
- Tip 3: Feel free to use other fresh herbs, such as rosemary or sage!
- Tip 4: A cast iron pan creates the best sear, but any oven-safe pan will work!
- Tip 5: Let your steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly.
- Tip 6: Preheat the pan while the steaks come to room temperature to ensure the skillet is hot enough!
- Tip 7: Do not press on the steaks as they sear in the pan; this will remove the juices.
- Tip 8: Use a meat thermometer to check that the steaks are to the temperature you like.
- Tip 9: Let the steaks rest for 5 to 10 minutes before slicing to lock in the juices.
- Tip 10: Always slice against the grain, not with it! Slicing with the grain will make the steak tough.