Mom’s Easy Cast Iron Oven-Baked Steak | Perfect Every Time!
This easy cast iron oven-baked steak recipe strikes the perfect balance between deep flavor and minimal effort—ideal for when you’re craving a nice steak dinner but don’t have much time. Inspired by the way Mom used to cook tender steaks, it’s a no-fuss, reliable method that delivers juicy, flavorful results every time.
Whether it’s your first time cooking steak or you’re just looking for a different way to prepare your favorite cut, this step-by-step guide takes you from stovetop to oven for tender steaks and perfect results every time.
Why You’ll Love This Recipe
- Uses simple ingredients you likely already have on hand.
- Perfect for special occasions or cozy weeknight dinners
- Adaptable to thicker steaks, thinner steaks, or any cut of meat
- Results in a juicy, tender, medium-rare steak with a golden sear
- Great for those who love easy recipes with maximum flavor
- This cast iron oven-baked steak recipe serves beautifully with creamy mashed potatoes and roasted veggies.
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Ingredients You Need and Why
- Steak – My go-to is baseball-cut sirloin steak—thick, round, and super juicy—but you can use NY strips, ribeye steak, skirt steak, filet mignon, thin-cut steaks, or even round steak. A thicker cut of steak will tend to retain more juice, while thinner cuts cook faster and are better for quick meals.
- Sea Salt & Black Pepper – These are essential for seasoning and creating that perfect steak crust. Kosher salt also works great.
- Fresh Minced Garlic Cloves – Adds depth and aroma. If you’re short on time, garlic powder is a solid backup.
- Olive Oil – For that quick sear in the hot skillet. It helps lock in moisture and flavor.
- Butter – Adds richness and helps the steak brown beautifully in the oven.
Instructions
- Let steaks sit at room temperature for 30 minutes. Preheat oven to 400°F (204°C). Pat dry, then season both sides with sea salt, black pepper, and minced garlic.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear steaks 2–3 minutes per side, adjusting for thickness.
- Add a small pat of butter on top of each steak, then transfer the skillet to the oven. Cook to your desired doneness (see recipe card for timing). Use a meat thermometer for accuracy.
- Rest steaks on a cutting board for 5–10 minutes. Serve and enjoy with rich and creamy garlic mashed potatoes and roasted veggies!
Hint: If your steak sticks to the pan when searing, it’s not ready to flip! Wait another 30 seconds and try again—the crust will release naturally when it’s time.
Variations
Here are a few delicious ways to change it up next time:
- Add a garlic-herb butter on top before baking
- Use skirt steak or thin-cut steaks for faster cooking
- Add sliced onions and mushrooms to the skillet for a built-in side
- Try marinating the steak overnight in olive oil, soy sauce, and fresh herbs for extra flavor
Substitutions
- No cast iron? Use a baking dish or sheet pan, though you’ll miss some of that iconic crust
- Out of fresh garlic? Garlic powder works in a pinch!
- No olive oil? Swap in avocado oil, or tallow
- No sirloin? Try NY strips, round steak, or ribeye steak
Equipment
- Garlic press or microplane
- Cast Iron Skillet (or oven-safe pan)
- Meat Thermometer or Probe Thermometer
- Oven Mitts
- Cutting Board
- Tongs
- Foil (for resting steak)
Storage
- Store leftover steak in an airtight container in the fridge for up to 3 days
- Reheat gently in a pan over medium heat or slice thin and eat cold on salads or sandwiches.
- My favorite way to enjoy leftover steak is with a classic steak and eggs breakfast!
- Avoid microwaving—this can toughen the meat and suck out all the juices
Top Tip!
Want that steakhouse-level sear with zero guesswork? Pat your steak completely dry with paper towels before seasoning and searing. Moisture is the enemy of crust—dry steak = better browning = serious flavor. For extra points, salt your steak and let it rest uncovered in the fridge for an hour before cooking. It’s a simple dry brine that amps up flavor and tenderness.
FAQ
Can I make this with a thinner steak?
Absolutely! Just reduce the cooking time and searing time slightly. Keep an eye on the internal temperature for your desired degree of doneness.
What’s the best way to reheat steak without drying it out?
Wrap in foil and reheat at a low temperature (around 275°F) until warm. Or slice it and use it in stir-frys, tacos, or steak sandwiches.
I don’t have a cast-iron skillet—can I still make this?
Absolutely! A baking dish or oven-safe pan will work. You just might miss that signature crust from the cast-iron skillet.
What cut works best for oven-baking?
I personally love baseball sirloin, but NY strips, ribeye, filet mignon, or round steak all work. Avoid overly tough meat unless marinated first.
Mom’s Easy Cast Iron Oven-Baked Steaks | Perfect Every Time!
Equipment
- Cast Iron Skillet (or oven safe pan)
- Meat thermometer
- Oven Mitts
- Cutting Board
- Tongs
- Foil (for resting steak)
Ingredients
- 2 steaks (see recipe notes below)
- sea salt & black pepper
- 2 garlic cloves, minced
- 1.5 tbsp olive oil
- 2 tsp butter
Instructions
- Remove your steaks from the fridge about 30 minutes before cooking. Letting them rest at room temperature helps relax the muscle fibers, resulting in a more tender steak.
- Preheat the oven to 400°F (204°C).
- Pat steaks dry. Then season with sea salt, black pepper, and fresh minced garlic on both sides.
- Heat olive oil in your cast iron skillet over medium-high heat until shimmering hot. Sear the steaks for 2 to 3 minutes per side, depending on thickness. A thicker steak like a ribeye or sirloin may need closer to 3 minutes.
Transfer to Oven
- Place the skillet directly into the preheated oven. Bake your steak depending on your desired level of doneness:Rare (125°F) – 3 to 4 minsMedium-Rare (135°F) – 5 to 6 minsMedium (145°F) – 7 to 8 minsMedium-Well (150°F) – 9 to 10 minsWell-Done (160°F+) – 11 to 13 minsUse a meat thermometer for best results.
- Let your steak rest on a cutting board for 5 to 10 minutes—this helps keep the juices inside instead of running all over your plate.
- Serve with creamy mashed potatoes, and oven-roasted veggies with melted butter, and a little sea salt!
Notes
- My go-to is baseball-cut sirloin steak—thick, round, and super juicy—but you can use NY strips, ribeye steak, skirt steak, filet mignon, thin-cut steaks, or even round steak. Thicker steaks tend to retain more juice, while thinner steaks cook faster.
- If your steak sticks to the pan when searing, it’s not ready to flip! Wait another 30 seconds and try again—the crust will release naturally when it’s time.