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Plate of juicy cast iron oven-baked steak served with steamed broccoli and cauliflower, with text overlay reading “Mom’s Easy Cast Iron Steaks – Oven-Baked to Perfection Every Time.
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Mom's Easy Cast Iron Oven-Baked Steaks | Perfect Every Time!

Learn how to make the juiciest oven-baked steaks in a cast iron skillet—just like Mom used to make! This easy, foolproof recipe delivers perfect results every single time.
Prep Time10 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: cast iron steak, easy steak recipe, how to cook steak, oven-baked steak
Servings: 2 people
Author: Mary Hanchard, RHN
Cost: ~$9/serving (depending on the cut)

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 mins
    Medium-Rare (135°F) – 5 to 6 mins
    Medium (145°F) – 7 to 8 mins
    Medium-Well (150°F) – 9 to 10 mins
    Well-Done (160°F+) – 11 to 13 mins
    Use 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.