20 Juicy Steaks in Oven Recipes for Perfect Weeknights

Feeling stuck in a dinner rut? Look no further! Our roundup of 20 Juicy Steaks in Oven Recipes is here to save your weeknights with minimal fuss and maximum flavor. Whether you’re craving a quick comfort meal or something to impress, these oven-baked steaks are your ticket to delicious, stress-free evenings. Dive in and discover your next favorite dish!

Garlic Butter Herb Crusted Steak

Now, as the evening light fades, there’s something deeply comforting about the thought of a Garlic Butter Herb Crusted Steak. It’s a dish that feels like a warm embrace, with its rich flavors and tender texture, perfect for those moments when you crave something indulgent yet simple.

Ingredients

• A couple of ribeye steaks, about 1 inch thick
• 4 tbsp of unsalted butter, softened
• 2 cloves of garlic, minced
• A splash of olive oil
• 1 tbsp of fresh rosemary, finely chopped
• 1 tbsp of fresh thyme, finely chopped
• Salt and freshly ground black pepper, just enough to season

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for finishing the steaks.
2. Season both sides of the steaks generously with salt and pepper. Tip: Letting the steaks sit at room temperature for about 20 minutes before cooking ensures even cooking.
3. Heat a splash of olive oil in an oven-safe skillet over medium-high heat until it shimmers.
4. Add the steaks to the skillet, searing for about 3 minutes on each side for a perfect crust. Tip: Avoid moving the steaks around too much to get that beautiful sear.
5. While the steaks sear, mix the softened butter, minced garlic, rosemary, and thyme in a small bowl.
6. Once the steaks are seared, spread the garlic butter herb mixture evenly over the top of each steak.
7. Transfer the skillet to the preheated oven and cook for about 5 minutes for medium-rare, or until your desired doneness. Tip: Use a meat thermometer to check for 135°F (57°C) for medium-rare.
8. Remove the skillet from the oven and let the steaks rest for 5 minutes before serving to allow the juices to redistribute.

Finally, the steak emerges with a crust that’s fragrant with herbs and garlic, the butter melting into every crevice, promising a bite that’s juicy and bursting with flavor. Serve it alongside a crisp salad or roasted vegetables to cut through the richness, making each mouthful a delightful contrast.

Balsamic Glazed Oven-Baked Steak

Flickering through the memories of countless dinners, there’s something deeply comforting about the rich, caramelized aroma of balsamic glaze meeting perfectly cooked steak. It’s a dish that feels like a warm hug on a cool evening, simple yet profoundly satisfying.

Ingredients

• A couple of 1-inch thick ribeye steaks
• A generous splash of balsamic vinegar
• 2 tablespoons of honey
• A pinch of salt and freshly ground black pepper
• 1 tablespoon of olive oil
• A small handful of fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the steak.
2. Season both sides of the steaks with salt and pepper, pressing gently to adhere the seasoning to the meat.
3. Heat olive oil in an oven-proof skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the steaks for 3 minutes on each side to develop a rich, golden crust.
5. While the steaks sear, whisk together balsamic vinegar and honey in a small bowl until smooth.
6. Remove the skillet from heat and generously brush the balsamic mixture over the steaks, then sprinkle with chopped rosemary.
7. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until the steaks reach your desired doneness.
8. Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.

Silky and rich, the balsamic glaze forms a sticky, sweet crust that contrasts beautifully with the savory, tender steak. Serve it sliced over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Parmesan Crusted Sirloin Steak

Sometimes, the simplest dishes speak the loudest, especially when they’re as comforting as a perfectly cooked steak. Tonight, let’s explore the art of turning a humble sirloin into something extraordinary with a golden, crispy parmesan crust that whispers of home.

Ingredients

• A couple of sirloin steaks, about 1 inch thick
• A good glug of olive oil
• A generous handful of grated parmesan cheese
• A pinch of salt and freshly ground black pepper
• A splash of balsamic vinegar for drizzling

Instructions

1. Preheat your oven to 375°F (190°C) and let it warm up while you prepare the steaks.
2. Heat a glug of olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season both sides of the sirloin steaks with a pinch of salt and freshly ground black pepper.
4. Sear the steaks in the hot skillet for 3 minutes on each side to get a nice crust. Tip: Don’t move them around too much to ensure a perfect sear.
5. Sprinkle a generous handful of grated parmesan cheese evenly over the top of each steak.
6. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese is melted and golden brown. Tip: Keep an eye on it to prevent burning.
7. Remove from the oven and let the steaks rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, making the steak juicier.
8. Drizzle a splash of balsamic vinegar over the steaks just before serving for a touch of acidity.

Every bite of this parmesan crusted sirloin steak offers a delightful contrast between the crispy, cheesy exterior and the tender, juicy meat inside. Serve it alongside a simple arugula salad to cut through the richness, or slice it thin for a stunning steak sandwich the next day.

Red Wine Marinated Ribeye Steak

Perhaps there’s no better way to savor the quiet of an evening than with the rich, deep flavors of a red wine marinated ribeye steak, its aroma filling the kitchen as it cooks slowly to perfection.

Ingredients

• 1 1/2 pounds of ribeye steak, about 1 inch thick
• A generous splash of red wine, roughly 1/2 cup
• A couple of garlic cloves, minced
• A tablespoon of olive oil
• A teaspoon of fresh rosemary, chopped
• A pinch of salt and freshly ground black pepper

Instructions

1. In a shallow dish, combine the red wine, minced garlic, olive oil, rosemary, salt, and pepper to create the marinade.
2. Place the ribeye steak in the marinade, ensuring it’s fully submerged. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Remove the steak from the marinade and let it sit at room temperature for 30 minutes before cooking to ensure even cooking.
4. Preheat your grill or skillet to medium-high heat, about 450°F, for that perfect sear.
5. Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F.
6. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.

Keenly slice against the grain to reveal the steak’s tender interior, its edges lightly charred from the grill, the marinade’s sweetness balancing the meat’s richness. Serve atop a warm, crusty bread to soak up every last drop of flavor, or alongside roasted vegetables for a hearty meal.

Rosemary and Thyme Roasted Steak

Venturing into the kitchen on a quiet evening, the aroma of rosemary and thyme begins to weave its magic, promising a meal that’s both comforting and elegantly simple. This roasted steak, infused with earthy herbs, is a testament to the beauty of minimal ingredients yielding maximum flavor.

Ingredients

• A couple of sprigs of fresh rosemary
• A few sprigs of fresh thyme
• 1.5 lbs of your favorite cut of steak (like ribeye or sirloin)
• 2 tbsp of olive oil
• A generous pinch of salt
• A few cracks of black pepper

Instructions

1. Preheat your oven to 375°F, letting it warm up while you prepare the steak.
2. Pat the steak dry with paper towels to ensure a good sear.
3. Rub the steak all over with olive oil, then season generously with salt and pepper.
4. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 2 minutes.
5. Sear the steak for 2-3 minutes on each side, until a deep brown crust forms.
6. Tuck the rosemary and thyme sprigs around the steak in the skillet.
7. Transfer the skillet to the oven and roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F.
8. Let the steak rest on a cutting board for 5 minutes before slicing against the grain.

Meltingly tender with a crust that whispers of herbs and heat, this steak is a celebration of simplicity. Serve it sliced over a bed of arugula for a peppery contrast, or alongside roasted potatoes to soak up the fragrant juices.

Peppercorn Crusted Filet Mignon

On a quiet evening like this, there’s something deeply comforting about preparing a dish that feels both luxurious and intimately familiar. Peppercorn crusted filet mignon is just that—a tender, flavorful journey that starts with the simplest of ingredients and ends with a meal that feels like a celebration.

Ingredients

• 2 filet mignon steaks, about 1.5 inches thick
• A generous sprinkle of coarse sea salt
• A couple of tablespoons of crushed black peppercorns
• A splash of olive oil
• A pat of butter
• A small handful of fresh thyme
• 1/2 cup of beef broth
• A splash of heavy cream

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for the steaks after searing.
2. Season both sides of the filet mignons with coarse sea salt, pressing gently to adhere.
3. Press the crushed black peppercorns onto both sides of each steak, creating an even crust.
4. Heat a splash of olive oil in an oven-safe skillet over medium-high heat until it shimmers.
5. Carefully place the steaks in the skillet, searing for about 2 minutes on each side for a golden crust.
6. Add a pat of butter and a small handful of fresh thyme to the skillet, basting the steaks with the melted butter for extra flavor.
7. Transfer the skillet to the preheated oven and cook for about 6-8 minutes for medium-rare, or until your desired doneness.
8. Remove the steaks from the skillet and let them rest on a plate, covered loosely with foil, for 5 minutes.
9. While the steaks rest, return the skillet to the stove over medium heat and pour in 1/2 cup of beef broth, scraping up any browned bits.
10. Stir in a splash of heavy cream and simmer until the sauce thickens slightly, about 2 minutes.
11. Serve the steaks with the peppercorn sauce drizzled over the top.

Each bite of the filet mignon offers a melt-in-your-mouth tenderness, with the bold crunch of peppercorns giving way to the rich, creamy sauce. For a touch of elegance, slice the steak and fan it over a bed of wilted greens, letting the sauce pool around it.

Honey Soy Glazed Flank Steak

Dusk settles softly outside, and here in the kitchen, the promise of a meal that feels like a warm embrace is just a few steps away. Honey Soy Glazed Flank Steak is that kind of dish—simple, yet deeply satisfying, with flavors that meld together in a dance of sweet and savory.

Ingredients

• 1.5 lbs flank steak
• A good glug of olive oil, about 2 tbsp
• A couple of garlic cloves, minced
• A splash of soy sauce, roughly 1/4 cup
• A generous drizzle of honey, about 3 tbsp
• A pinch of red pepper flakes
• A small handful of green onions, sliced

Instructions

1. Start by letting your flank steak sit at room temperature for about 30 minutes; this ensures even cooking.
2. While the steak rests, whisk together the olive oil, minced garlic, soy sauce, honey, and red pepper flakes in a small bowl. Tip: If your honey is too thick, warm it slightly to make mixing easier.
3. Heat a large skillet over medium-high heat. Once hot, add the steak, searing for about 4 minutes on each side for medium-rare. Tip: Don’t move the steak around too much; letting it sit ensures a good crust.
4. Reduce the heat to low and pour the honey soy mixture over the steak. Let it simmer for another 2 minutes, spooning the glaze over the steak occasionally.
5. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain. Tip: Slicing against the grain makes each bite tender.
6. Garnish with sliced green onions before serving.

Resting the steak after cooking locks in those juicy flavors, making each slice a perfect balance of tender meat and sticky, sweet glaze. Try serving it over a bed of fluffy rice or alongside crisp roasted vegetables for a meal that’s as beautiful as it is delicious.

Blue Cheese Topped Oven Steak

On a quiet evening like this, there’s something deeply comforting about preparing a meal that feels both luxurious and utterly simple. Blue Cheese Topped Oven Steak is one such dish, where the richness of the cheese melts into the warmth of the steak, creating a harmony of flavors that’s hard to resist.

Ingredients

• a couple of ribeye steaks, about 1 inch thick
• a generous sprinkle of salt and freshly ground black pepper
• a splash of olive oil
• a handful of crumbled blue cheese
• a small pat of butter

Instructions

1. Preheat your oven to 400°F (200°C) and let it warm up while you prepare the steaks.
2. Season both sides of the steaks with salt and pepper, pressing the seasoning gently into the meat.
3. Heat a splash of olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steaks in the skillet and sear for 2 minutes on each side to develop a golden crust.
5. Transfer the skillet to the preheated oven and cook for 6 minutes for medium-rare, or until the steaks reach your desired doneness.
6. Remove the skillet from the oven and top each steak with a handful of crumbled blue cheese and a small pat of butter.
7. Let the steaks rest for 5 minutes before serving, allowing the cheese to melt slightly and the juices to redistribute.

Carefully slice into the steak to reveal the perfect pink center, the blue cheese adding a bold contrast to the tender meat. Serve it alongside a crisp salad or roasted vegetables for a meal that feels both indulgent and balanced.

Smoky Paprika Rubbed Strip Steak

Kind of like those quiet evenings when the kitchen feels like a sanctuary, this recipe is a simple yet profound way to bring warmth to the table. It’s about the slow dance of smoke and spice, a moment to savor.

Ingredients

• A couple of strip steaks, about 1 inch thick
• A generous sprinkle of smoky paprika
• A pinch of salt
• A splash of olive oil
• A couple of cloves of garlic, minced
• A tablespoon of butter

Instructions

1. Let the steaks sit at room temperature for about 30 minutes to ensure even cooking.
2. Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles away instantly.
3. Rub the steaks with olive oil, then season them evenly with the smoky paprika and salt.
4. Place the steaks in the skillet. For a perfect medium-rare, cook for about 4 minutes on the first side without moving them to get a good sear.
5. Flip the steaks and add the minced garlic and butter to the skillet. Tip: Use a spoon to baste the steaks with the melted butter for extra flavor.
6. Cook for another 3-4 minutes, then remove the steaks from the skillet and let them rest on a plate for 5 minutes. Tip: Resting allows the juices to redistribute, making the steak juicier.
7. While the steaks rest, you can quickly sauté some vegetables in the same skillet if you like. Tip: The residual flavors will give your veggies a delicious boost.

Every bite of this steak is a harmony of smoky depth and buttery richness, with a crust that gives way to tender, juicy meat. Try slicing it against the grain and serving over a bed of arugula for a simple, elegant plate.

Lemon Garlic Butter Steak Bites

Perhaps there’s nothing quite as comforting as the sizzle of steak hitting a hot pan, especially when it’s cut into bite-sized pieces and tossed with the bright flavors of lemon and garlic. This dish, perfect for a quiet evening in, brings together the richness of butter with the freshness of citrus, creating a meal that feels both indulgent and light.

Ingredients

• 1 pound of sirloin steak, cut into bite-sized pieces
• 2 tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of lemon juice (about 2 tablespoons)
• A couple of tablespoons of butter
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, letting it get nice and hot but not smoking.
2. Season the steak bites generously with salt and pepper right before they go into the pan to ensure they’re flavorful.
3. Add the steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding, and sear for about 2 minutes on each side for medium-rare. Tip: Don’t move the steak around too much; letting it sit ensures a good crust.
4. Once all the steak is seared, reduce the heat to medium and add the butter and minced garlic to the pan, stirring for about 30 seconds until fragrant.
5. Return the steak to the pan, add the lemon juice, and toss everything together for another minute, making sure the steak is coated in the garlic butter sauce. Tip: The acid from the lemon juice will brighten the dish, so don’t skip it!
6. Remove from heat and let it rest for a couple of minutes before serving. Tip: Resting allows the juices to redistribute, making the steak even more tender.

Lemon garlic butter steak bites are wonderfully juicy with a perfect balance of tangy and rich flavors. Serve them over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s sure to impress.

Mustard and Herb Roasted Steak

Today feels like one of those evenings where the kitchen becomes a sanctuary, and the act of cooking turns into a quiet celebration of flavors. Mustard and herb roasted steak is that kind of dish—simple yet profoundly satisfying, especially when you let the ingredients speak for themselves.

Ingredients

• A couple of pounds of your favorite cut of steak, about 1.5 inches thick
• A generous tablespoon of Dijon mustard
• A splash of olive oil
• A small handful of fresh rosemary, finely chopped
• A small handful of fresh thyme, finely chopped
• A couple of cloves of garlic, minced
• Salt and freshly ground black pepper, to your liking

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Pat the steak dry with paper towels; this helps the mustard and herbs stick better.
3. Rub the steak all over with olive oil, then season both sides generously with salt and pepper.
4. Spread the Dijon mustard evenly over the steak, covering both sides for a flavorful crust.
5. Sprinkle the chopped rosemary, thyme, and minced garlic over the steak, pressing lightly to adhere.
6. Place the steak on a rack in a roasting pan to allow heat to circulate evenly around it.
7. Roast in the preheated oven for about 25 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for accuracy—135°F (57°C) for medium-rare.
8. Let the steak rest for 10 minutes before slicing; this keeps it juicy.

Very few dishes offer the warmth and richness of a perfectly roasted steak, especially when it’s adorned with the sharpness of mustard and the earthiness of fresh herbs. Serve it sliced over a bed of arugula for a peppery contrast, or alongside roasted potatoes to soak up the juices.

Caramelized Onion and Mushroom Steak

Falling into the rhythm of a quiet kitchen, there’s something deeply comforting about the slow dance of onions turning golden and mushrooms releasing their earthy aroma. This dish, a humble yet rich combination, is a testament to the beauty of simple ingredients transformed by time and heat.

Ingredients

• 2 large onions, thinly sliced
• A couple of cups of sliced mushrooms
• 2 tbsp olive oil
• A splash of balsamic vinegar
• 1 tbsp butter
• 2 steaks (your choice of cut)
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-low heat. Add the sliced onions, stirring occasionally, until they start to soften, about 5 minutes.
2. Lower the heat to the lowest setting and let the onions caramelize slowly, stirring every 10 minutes. This process should take about 45 minutes to an hour. Tip: Patience is key here; rushing will not give you the same depth of flavor.
3. Once the onions are a deep golden color, add the mushrooms and a splash of balsamic vinegar. Increase the heat to medium and cook until the mushrooms are tender and the vinegar has reduced, about 5 minutes. Tip: The balsamic vinegar adds a subtle sweetness that complements the onions beautifully.
4. Season the steaks generously with salt and pepper. In a separate skillet, heat the butter over high heat until foaming. Add the steaks and cook to your preferred doneness, about 3-4 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to ensure juicy, tender meat.
5. Serve the steak topped with the caramelized onion and mushroom mixture.

Every bite of this dish offers a melody of textures and flavors, from the tender, juicy steak to the sweet and earthy topping. Consider serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Spicy Chipotle Oven-Baked Steak

Kindly imagine the warmth of a kitchen in the late afternoon, where the air carries the promise of something deeply flavorful and just a touch fiery. This dish, with its rich hues and inviting aroma, is a testament to the beauty of simple ingredients transformed by time and heat.

Ingredients

• A couple of pounds of your favorite cut of steak, about 1 inch thick
• A generous splash of olive oil
• 2 tbsp of chipotle powder, for that smoky heat
• 1 tsp of garlic powder, because what’s steak without garlic?
• A pinch of salt, to bring all the flavors together
• A dash of black pepper, for a little extra kick

Instructions

1. Preheat your oven to 375°F, letting it warm up while you prepare the steak.
2. Pat the steak dry with paper towels; this helps the seasoning stick better and ensures a nice crust.
3. Rub the steak all over with olive oil, then sprinkle both sides evenly with chipotle powder, garlic powder, salt, and black pepper.
4. Place the steak on a wire rack over a baking sheet to allow heat to circulate evenly around it.
5. Bake in the preheated oven for about 25 minutes for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for precision—145°F for medium-rare.
6. Let the steak rest for 5 minutes before slicing against the grain. This keeps it juicy and tender.

Carefully slice into the steak to reveal a perfectly pink center, the chipotle’s smokiness mingling with the garlic’s pungency. Serve it atop a crisp salad or alongside roasted vegetables for a meal that’s as vibrant as it is satisfying.

Brown Sugar and Bourbon Glazed Steak

Gently, the evening settles in, and with it, the craving for something deeply comforting yet unexpectedly sophisticated. This dish, with its rich glaze and tender steak, is like a quiet conversation between sweet and smoky, perfect for those reflective nights.

Ingredients

• 1 1/2 lbs of ribeye steak, about an inch thick
• A generous 1/4 cup of dark brown sugar
• A couple of tablespoons of bourbon
• A splash of soy sauce
• A teaspoon of garlic powder
• Half a teaspoon of smoked paprika
• A pinch of salt and a few cracks of black pepper
• A tablespoon of olive oil

Instructions

1. Let the steak sit out for about 20 minutes to come to room temperature, ensuring even cooking.
2. While waiting, mix the brown sugar, bourbon, soy sauce, garlic powder, smoked paprika, salt, and pepper in a small bowl until it forms a thick glaze.
3. Heat the olive oil in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steak in the skillet and cook for 4 minutes on one side without moving it to get a perfect sear.
5. Flip the steak, reduce the heat to medium, and spoon half of the glaze over the top. Cook for another 4 minutes.
6. Flip the steak once more, apply the remaining glaze, and cook for a final 2 minutes for medium-rare, or until it reaches your desired doneness.
7. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain.

Zesty yet mellow, the glaze caramelizes into a sticky-sweet crust that contrasts beautifully with the juicy, pink interior of the steak. Serve it sliced over a bed of creamy mashed potatoes or alongside a crisp apple and walnut salad for a touch of autumn any time of year.

Garlic and Rosemary Roasted T-Bone Steak

Comfort comes in many forms, and today, it’s the rich aroma of garlic and rosemary mingling with the sizzle of a T-bone steak in the oven. This dish is a simple yet profound celebration of flavors, perfect for those evenings when you crave something hearty and soul-warming.

Ingredients

• a 1.5-pound T-bone steak, about 1.5 inches thick
• a couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• a tablespoon of fresh rosemary, finely chopped
• a teaspoon of salt
• a half teaspoon of black pepper

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly hot when the steak goes in.
2. Pat the T-bone steak dry with paper towels; this helps achieve a better sear.
3. Rub the steak all over with olive oil, then season both sides evenly with salt and pepper.
4. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 2 minutes.
5. Sear the steak for 2 minutes on each side to develop a rich, brown crust.
6. Sprinkle the minced garlic and chopped rosemary over the steak, then transfer the skillet to the oven.
7. Roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Tip: Use a meat thermometer for accuracy.
8. Let the steak rest on a cutting board for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist steak.
9. Slice against the grain for the most tender bites. Tip: This breaks down the muscle fibers, making each piece easier to chew.

Perfectly roasted, the steak boasts a crispy, herb-flecked crust giving way to a juicy, pink center. Serve it atop a warm bed of mashed potatoes or alongside a crisp salad for a meal that feels both indulgent and balanced.

Oven-Baked Steak with Chimichurri Sauce

Yesterday, as the evening light faded, I found myself craving something hearty yet vibrant, a dish that could bridge the gap between summer’s abundance and the cozy anticipation of fall. Oven-baked steak with chimichurri sauce emerged as the perfect answer, a melody of robust flavors and fresh herbs.

Ingredients

• A couple of ribeye steaks, about 1 inch thick
• A generous pinch of salt and freshly ground black pepper
• A splash of olive oil
• A handful of fresh parsley leaves
• A few sprigs of cilantro
• 2 cloves of garlic, roughly chopped
• A tablespoon of red wine vinegar
• A quarter cup of olive oil
• A pinch of red pepper flakes

Instructions

1. Preheat your oven to 400°F (200°C) and let it warm up while you prepare the steaks.
2. Season both sides of the steaks with salt and pepper, then rub them with a splash of olive oil to coat lightly.
3. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 2 minutes, then sear the steaks for 2 minutes on each side to get a nice crust.
4. Transfer the skillet to the oven and bake for 6-8 minutes for medium-rare, or until the steaks reach your desired doneness. Tip: Use a meat thermometer for accuracy; 135°F is perfect for medium-rare.
5. While the steaks bake, make the chimichurri by blending parsley, cilantro, garlic, red wine vinegar, a quarter cup of olive oil, and red pepper flakes in a food processor until smooth but still a bit chunky. Tip: Don’t overprocess; chimichurri should have texture.
6. Let the steaks rest for 5 minutes after baking to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm.
7. Slice the steaks against the grain, drizzle with chimichurri sauce, and serve immediately.

Oven-baked steak with chimichurri sauce offers a delightful contrast between the tender, juicy meat and the bright, herbaceous sauce. Try serving it over a bed of roasted vegetables or alongside a simple quinoa salad for a complete meal that sings with flavor.

Herbed Butter Roasted Top Sirloin

Today, as the clock ticks past midnight, I find myself drawn to the simplicity and elegance of a dish that feels both luxurious and comforting. Herbed butter roasted top sirloin is that rare meal that bridges the gap between a weeknight dinner and a special occasion, its aroma filling the kitchen with promises of warmth and satisfaction.

Ingredients

• A 2-pound top sirloin roast
• A couple of tablespoons of olive oil
• A generous sprinkle of salt and freshly ground black pepper
• A handful of fresh rosemary, thyme, and sage, finely chopped
• 4 tablespoons of unsalted butter, softened
• A splash of red wine (optional, for deglazing)

Instructions

1. Preheat your oven to 375°F (190°C) and let it come to temperature while you prepare the roast.
2. Pat the top sirloin roast dry with paper towels to ensure a good sear, then rub it all over with olive oil.
3. Season the roast generously with salt and pepper, making sure to cover all sides evenly.
4. In a small bowl, mix the softened butter with the chopped herbs until well combined.
5. Spread the herbed butter over the top of the roast, creating a thick layer that will melt and infuse the meat with flavor as it cooks.
6. Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part.
7. Roast in the preheated oven until the thermometer reads 135°F (57°C) for medium-rare, about 20 minutes per pound.
8. Once done, remove the roast from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite.
9. If desired, deglaze the pan with a splash of red wine over medium heat, scraping up the browned bits to create a simple, flavorful sauce.

Here, the herbed butter not only creates a beautifully golden crust but also keeps the sirloin incredibly juicy inside. The blend of rosemary, thyme, and sage offers a fragrant backdrop to the rich, beefy flavors, making each slice a delight. Serve it alongside roasted vegetables or a crisp salad for a meal that feels both refined and utterly comforting.

Maple Dijon Glazed Oven Steak

Dusk settles softly outside, and here in the kitchen, the warmth of the oven promises something special. Maple Dijon Glazed Oven Steak is that kind of dish—simple yet deeply satisfying, perfect for a quiet evening.

Ingredients

• a couple of thick-cut steaks, about 1.5 lbs total
• a generous splash of olive oil
• 2 tbsp Dijon mustard
• 3 tbsp pure maple syrup
• a pinch of salt and freshly ground black pepper
• a small handful of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F, letting it warm up while you prepare the steaks.
2. Rub the steaks all over with olive oil, then season them evenly with salt and pepper.
3. Heat a large oven-safe skillet over medium-high heat. Once hot, sear the steaks for 2 minutes on each side to get a nice crust.
4. While the steaks sear, whisk together the Dijon mustard and maple syrup in a small bowl.
5. After searing, brush the steaks generously with the maple Dijon glaze, then sprinkle with fresh thyme leaves.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare, or until your desired doneness.
7. Let the steaks rest for 5 minutes before slicing against the grain to serve.

Resting the meat ensures it stays juicy, and slicing against the grain guarantees tenderness. The glaze caramelizes beautifully in the oven, creating a sticky-sweet crust that contrasts wonderfully with the savory steak. Try serving it over a bed of creamy mashed potatoes or alongside roasted autumn vegetables for a cozy, complete meal.

Oven-Roasted Steak with Red Pepper Coulis

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of everyday life. There’s something deeply comforting about the slow transformation of simple ingredients into a meal that feels like a warm embrace.

Ingredients

• A couple of ribeye steaks, about 1 inch thick
• A splash of olive oil
• A pinch of salt and freshly ground black pepper
• 2 large red bell peppers, seeded and chopped
• A tablespoon of balsamic vinegar
• A clove of garlic, minced
• A cup of chicken stock

Instructions

1. Preheat your oven to 400°F. This ensures a perfectly roasted exterior with a juicy interior.
2. Rub the steaks with olive oil, then season both sides with salt and pepper. Let them sit at room temperature for about 15 minutes to ensure even cooking.
3. While the steaks rest, heat a splash of olive oil in a pan over medium heat. Add the chopped red peppers and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Pour in the balsamic vinegar and chicken stock, bringing the mixture to a simmer. Let it cook down until the liquid reduces by half, about 10 minutes. Tip: The coulis should coat the back of a spoon when it’s ready.
5. Transfer the pepper mixture to a blender, blending until smooth. Strain through a fine mesh sieve for an extra silky texture.
6. Heat an oven-safe skillet over high heat. Sear the steaks for 2 minutes on each side to develop a rich, caramelized crust.
7. Transfer the skillet to the preheated oven. Roast for 6-8 minutes for medium-rare, or until the internal temperature reaches 135°F. Tip: Use a meat thermometer for precision.
8. Let the steaks rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent.
9. Serve the sliced steak drizzled with the red pepper coulis. The vibrant sauce not only adds a pop of color but a sweet and tangy contrast to the savory meat.

Layers of flavor unfold with each bite, from the charred edges of the steak to the smooth, slightly sweet coulis. Consider pairing it with a crisp green salad or roasted vegetables for a complete meal that’s as pleasing to the eye as it is to the palate.

Bacon-Wrapped Oven-Baked Steak

Venturing into the kitchen tonight feels like a quiet rebellion against the rush of everyday life, where the simple act of wrapping steak in bacon becomes a moment of mindfulness.

Ingredients

• a couple of thick-cut bacon strips
• one 1.5 lb ribeye steak, about 1.5 inches thick
• a splash of olive oil
• a generous pinch of salt
• a few cracks of black pepper
• a teaspoon of garlic powder

Instructions

1. Preheat your oven to 375°F and let it warm up while you prepare the steak.
2. Pat the steak dry with paper towels to ensure a good sear.
3. Season both sides of the steak with salt, pepper, and garlic powder, pressing the spices gently into the meat.
4. Wrap the bacon strips around the perimeter of the steak, securing them with toothpicks if necessary.
5. Heat a splash of olive oil in an oven-safe skillet over medium-high heat until it shimmers.
6. Sear the steak for 2 minutes on each side to develop a rich, golden crust.
7. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
8. Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.

The bacon crisps into a savory frame around the steak, its fat rendering into the meat for an extra layer of flavor. Serve it sliced atop a warm, crusty bread to catch every drop of juice, or alongside a bright, crisp salad to cut through the richness.

Summary

Zesty flavors and tender cuts await in our roundup of 20 Juicy Steaks in Oven Recipes, perfect for spicing up your weeknights. Whether you’re a seasoned chef or just starting out, these recipes promise delicious results with minimal fuss. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!