5.0 from 501 votes
How to Cook Juicy Steaks in the Oven
Learn how to cook the perfect juicy steak in the oven with this easy recipe. A savory pan sauce finishes these tender steaks with a touch of easy elegance.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 410 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 ribeye steaks 1-inch thick, or your favorite steaks
- 1 tablespoon olive oil
- 2 teaspoons steak seasoning or to taste
- 3 tablespoons butter divided
Pan Sauce (optional)
- 2 cloves garlic minced
- 2 prigs fresh thyme or 1/4 teaspoon dried, more to taste
- 1 prig fresh Rosemary chopped, or 1/2 teaspoon dried
- 3 tablespoons red wine or beef broth
- ¼ cup heavy whipping cream
Instructions
- Remove steaks from the fridge at least 20 minutes before starting.
- Preheat oven to 400°F.
- Heat a large skillet over medium-high heat.
- Rub steaks with olive oil and generously season. Brown 2-3 minutes per side and place the pan in the oven.
- Bake 10-15 minutes or until steaks reach the desired doneness. Remove steaks from the skillet and rest at least 5 minutes while making the sauce.
- If making sauce, add 1 tablespoon butter, garlic, rosemary and thyme to the pan. Stir until fragrant, about 30 seconds. Add red wine and simmer 2 minutes while scraping any bits off the bottom. Stir in cream and simmer 2-3 minutes more.
- Top steaks with remaining butter and serve with sauce.
Cup of Yum
Notes
- If your steaks are thinner, you will need less cook time.
- Ensure frozen steaks are completely thawed.
- Remove steaks from refrigerator and allow to come to sit out for 30 minutes before cooking.
- Preheat the pan to ensure it's very hot before browning the steaks.
- Use a meat thermometer and be sure not to overcook.
- Do not press on steaks as they cook, this presses out the juices.
- Once cooked remove the steak from the pan to rest. If you leave it in the pan, it will continue cooking.
- As with all meats, rest steaks at leat 5-10 minutes before cutting.
Nutrition Information
Calories
410
(21%)
Carbohydrates
2g
(1%)
Protein
23g
(46%)
Fat
34g
(52%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
141mg
(6%)
Potassium
365mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
692IU
(14%)
Vitamin C
6mg
(7%)
Calcium
44mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 410
% Daily Value*
| Calories | 410 | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 141mg | 6% |
| Potassium | 365mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.