Recipe | Oven Baked Steak + Garlic Herb Butter

It’s officially fall. Well, it’s what i’m calling a technicality for us here in Texas because we are still “enjoying” full blown summer temperatures here right now. I’m talking 95 degrees every freaking day! Ugh…

So what does this have to do with a steak recipe? Well, would YOU want to stand outside in 95 degrees in front of a hot ass grill to cook a steak? Nahh… me neither. And this has been the case all summer long! It’s just too dang hot. But for some of you, it will be the opposite. The weather will not stay beautiful fall temperatures for long and before you know it, your grill will be under a foot of snow.  Funny how two temperature extremes warrant the same solution to cooking a steak…

So that brings me to my Oven Baked Steak with Garlic Herb Butter.

You don’t have to give up steak or smoke up your whole house using indoor grillers. I’ve got your solution to all your steak desires right here in this very post.

Now that I’ve set your expectations VERY high, let’s get into what you will need to oven bake your steaks.

What You Need to Oven Bake a Steak:

1. An oven-safe skillet. This is key to this recipe. I used my All-Clad Stainless Steel 12″ Fry Pan for this, but to figure out if your pan is oven-safe, check out this post.
2. Tongs
3. Oven mitt (ideally 2 of them is best)
4. A meat thermometer

That’s it. Obviously you will need the steak, butter and seasonings, yes. But as far as utensils goes, that’s all you need. So if you have an oven-safe fry pan already, then you are pretty much ready to make yourself a steak right now.

For the steaks, I just grabbed some of the beef filets from Trader Joe’s and they turned out great. Next time I make this recipe, I will go with a filet of some sort, but I was going for cost efficiency this time around.

We don’t typically eat a ton of red meat in our house, so when we do, I like to get a high quality grass-fed filet of some type.

How to oven bake your steak:

You should allow your steaks to sit out and get to room temperature for about 30 minutes before seasoning them up with whatever seasonings you prefer. For my steaks, I just like to keep it simple and use some sea salt, fresh cracked pepper and just a few sprinkles of Worcestershire sauce. Don’t be shy with your seasonings either. They may be simple, but the most flavorful steaks are generously sprinkled with salt and pepper at the very least.

Now would be a great time to go ahead and flip on your oven to broil and let it heat up while you do the next part.

You will need to heat up your oven-safe skillet on the stove top. Again, like I mentioned above, I used my All-Clad 12″ fry pan, but you can use any oven-safe pan you may have, but a pro-tip is to have two oven mitts handy. I accidentally grabbed the handle of my pan after I took it out of the broiler the first time. OUCH. So once you take it out the first time, go ahead and slide on your extra oven mitt onto the handle while you flip the steaks. Just be sure you don’t accidentally touch the handle or try to grab it like I did! Just be sure to remove it before you put it back in the oven!

Ok, so you’ll want your skillet to be pretty piping hot in order to sear both sides of your steak before placing it in the oven. Add in a little avocado oil (or other high heat cooking oil of your choice) to the pan and once it is hot enough, place your steaks down to sear per side about 3 minutes. Then you will promptly place it into your oven under broil. Start with 2 minutes per side and then test with your meat thermometer to see if it is at your desired temperature. Once it has cooked to 10 degrees below your desired doneness, remove it from the oven and allow your steak to rest before cutting into it so that it is absolute juicy perfection!

Here’s a quick guide to steak doneness temperatures:

Be sure to remove your steak about 10 degrees before your desired temperature because it will cook further as you let it rest!

Rare: 125 degrees 

Medium-Rare: 135 degrees

Medium: 145 degrees

Medium-Well: 150 degrees

Wee-done: 155 degrees

For the Garlic Herb Butter, you can make that ahead of time and put it back in the fridge so it hardens up before placing a blob on your piping hot steak and watch it melt. OMG yum.. mouth is watering just typing this out!

To make the Garlic Herb Butter:

I used one stick of the Vital Farms sea salted butter and microwaved it for about 15 seconds to soften it up to make it easier to mix with the herbs.

Then I added in 3 Tbls. chives, 1 Tbls. garlic salt, 2 Tbls. dried parsley and several twists of cracked pepper. Mixed it all together until it was combined and then popped it into the fridge to re-harden up.

I scooped out a chunk to put on top of the steaks and then used it throughout the weak to season up some veggies and potatoes! So yummy.

Hope you all enjoy getting your steak fix while not having to brave the elements (or the grill). I have already made this recipe about 3 times in the past month and plan to keep it in our regular rotation throughout the fall months!

Let me know what you think of this in the comments below.

xoxo, Ashley