20 Delicious Steak Recipes Oven Baked

Craving a steakhouse-quality meal without leaving your kitchen? You’re in luck! Our roundup of 20 Delicious Steak Recipes Oven Baked brings the sizzle right to your table. From quick weeknight dinners to indulgent comfort food, these recipes are sure to satisfy any steak lover. Perfectly seasoned, tender, and juicy—every bite promises to delight. Ready to transform your oven into a steak-making powerhouse? Let’s dive in!

Garlic Butter Steak Bites

Everyone loves a quick, flavorful dish that doesn’t skimp on taste. These garlic butter steak bites are your weeknight hero, ready in minutes and packed with flavor.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch pieces (I find sirloin perfect for its balance of tenderness and flavor)
• 3 tbsp unsalted butter (salted works too, but I like controlling the salt level)
• 4 garlic cloves, minced (fresh is best here for that punchy flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1/4 tsp red pepper flakes (optional, but I love the slight heat they add)
• 2 tbsp fresh parsley, chopped (for that fresh finish)

Instructions

1. Pat the steak pieces dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add steak pieces in a single layer, working in batches if necessary to avoid overcrowding.
4. Sear for 2 minutes per side for medium-rare, or until desired doneness is reached.
5. Reduce heat to medium and push steak to one side of the skillet.
6. Add butter and minced garlic to the empty side, stirring frequently until fragrant, about 1 minute.
7. Toss steak with the garlic butter, ensuring each piece is well coated.
8. Season with salt, black pepper, and red pepper flakes, stirring to combine.
9. Remove from heat and sprinkle with chopped parsley before serving.

Rich in flavor with a perfect sear on the outside and tender inside, these steak bites are irresistible. Serve them over mashed potatoes or alongside a crisp salad for a complete meal.

Peppercorn Crusted Steak

Great for a hearty dinner, this peppercorn crusted steak brings bold flavors with minimal fuss.

Ingredients

• 2 ribeye steaks, 1.5 inches thick (thick cuts ensure juiciness)
• 2 tbsp whole black peppercorns (coarsely crushed for texture)
• 1 tbsp kosher salt (I find it sticks better than table salt)
• 2 tbsp extra virgin olive oil (my go-to for high heat)
• 1/4 cup heavy cream (for a richer sauce)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1/2 cup beef broth (homemade preferred, but store-bought works)
• 2 tbsp unsalted butter (cold, for finishing the sauce)

Instructions

1. Preheat oven to 400°F. This ensures even cooking after searing.
2. Pat steaks dry with paper towels. Dry surfaces sear better.
3. Press crushed peppercorns and salt onto both sides of the steaks. Use the palm for even coating.
4. Heat olive oil in an oven-safe skillet over high heat until shimmering. About 2 minutes.
5. Sear steaks for 3 minutes per side. Don’t move them to get a good crust.
6. Transfer skillet to the oven. Cook for 6 minutes for medium-rare. Check with a meat thermometer—135°F is perfect.
7. Remove steaks; let rest on a plate. Tent with foil to keep warm.
8. In the same skillet, add beef broth over medium heat. Scrape up browned bits—they’re flavor gold.
9. Whisk in Dijon mustard and heavy cream. Simmer until slightly thickened, about 3 minutes.
10. Remove from heat; swirl in butter until melted. This enriches the sauce.
11. Slice steaks against the grain. Serve with sauce drizzled over.

Velvety sauce contrasts the steak’s spicy crust. Try it with roasted potatoes for a full meal.

Herb Roasted Sirloin Steak

Just when you think a sirloin steak can’t get any better, this herb-roasted version comes along. Perfect for a hearty dinner, it’s simple yet packed with flavor.

Ingredients

• 1.5 lbs sirloin steak (I always go for grass-fed for that extra flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tbsp chopped rosemary (fresh from the garden if possible)
• 1 tbsp chopped thyme (ditto on the fresh)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F. A properly heated oven is key to a perfect roast.
2. Rub the steak all over with olive oil. This helps the herbs stick and promotes even browning.
3. Mix rosemary, thyme, garlic, salt, and pepper in a small bowl. Press this mixture onto both sides of the steak.
4. Place the steak on a rack in a roasting pan. Using a rack allows heat to circulate evenly.
5. Roast in the oven for 25 minutes for medium-rare. For medium, go for 30 minutes. A meat thermometer should read 135°F for medium-rare.
6. Let the steak rest for 10 minutes before slicing. This keeps the juices from running out.

For a steak that’s juicy inside with a crispy herb crust, this method never fails. Serve it sliced over a bed of arugula for a fresh contrast.

Balsamic Glazed Steak Rolls

Mouthwatering and elegant, these Balsamic Glazed Steak Rolls are a perfect blend of savory and sweet, ideal for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 1.5 lbs flank steak, thinly sliced (freeze for 30 minutes for easier slicing)
• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1/2 cup balsamic vinegar (opt for a high-quality one for a smoother glaze)
• 2 tbsp honey (adds the perfect sweetness balance)
• 1 tsp garlic powder (because fresh is great, but powder distributes evenly)
• Salt and pepper (to season, but be generous)
• 1 bunch of asparagus, trimmed (the crispier, the better)
• 1 red bell pepper, sliced into strips (adds a sweet crunch)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Season the flank steak slices with salt, pepper, and garlic powder. Lay them flat.
3. Place 2-3 asparagus spears and a few bell pepper strips on each steak slice. Roll tightly and secure with a toothpick.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steak rolls for 2 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Whisk together balsamic vinegar and honey in a bowl. Pour over the steak rolls in the skillet.
6. Transfer the skillet to the oven. Bake for 10 minutes, or until the steak reaches your desired doneness. Tip: Use a meat thermometer for precision—145°F for medium.
7. Remove toothpicks before serving. Drizzle with the reduced glaze from the skillet. Tip: Let the rolls rest for 5 minutes to lock in juices.

The glaze caramelizes beautifully, offering a sticky-sweet contrast to the tender, juicy steak. Serve atop a creamy polenta or with a side of roasted potatoes for a complete meal.

Blue Cheese Crusted Steak

You’ll love how the bold flavors of blue cheese elevate a simple steak to something extraordinary.

Ingredients

• 2 ribeye steaks, 1.5 inches thick (thicker cuts ensure a juicy interior)
• 1/2 cup crumbled blue cheese (I opt for a creamy variety for easier melting)
• 2 tbsp unsalted butter, softened (room temp blends better with cheese)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp kosher salt (it sticks to the steak better than table salt)
• 1/2 tsp black pepper, freshly ground (pre-ground lacks punch)

Instructions

1. Preheat your oven to 400°F. A hot oven is crucial for a perfect crust.
2. Season both sides of the steaks with salt and pepper. Don’t skimp—the cheese is salty, but the steak needs its own seasoning.
3. Heat olive oil in an oven-safe skillet over high heat until shimmering. This ensures a good sear.
4. Sear steaks for 3 minutes per side. Look for a deep brown crust; it adds flavor.
5. Remove skillet from heat. Quickly top each steak with blue cheese and butter mixture.
6. Transfer skillet to the oven. Bake for 5 minutes for medium-rare. Watch closely to avoid overcooking.
7. Let steaks rest for 5 minutes before slicing. This keeps the juices inside.

Rich and creamy, the blue cheese crust contrasts beautifully with the steak’s char. Try serving it over a bed of arugula for a peppery bite.

Rosemary Garlic Ribeye Steak

Grilling season calls for bold flavors, and nothing delivers like a Rosemary Garlic Ribeye Steak. This recipe is straightforward, ensuring a juicy, flavorful steak every time.

Ingredients

• 1 ribeye steak, 1.5 inches thick (thickness ensures even cooking)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 2 cloves garlic, minced (fresh is best for that punch)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is magical)
• 1 tsp sea salt (coarse for that perfect crust)
• 1/2 tsp black pepper, freshly ground (pre-ground lacks depth)

Instructions

1. Preheat your grill to high heat, aiming for 450°F. A hot grill sears the steak, locking in juices.
2. Rub the steak with olive oil. This helps the seasoning stick and promotes browning.
3. Combine garlic, rosemary, salt, and pepper in a small bowl. Press this mixture onto both sides of the steak.
4. Place the steak on the grill. Cook for 4 minutes per side for medium-rare. For medium, go 5 minutes.
5. Let the steak rest for 5 minutes off the grill. Resting redistributes the juices, making every bite succulent.

Best served with the charred edges and a pink center, this steak boasts a herbaceous crust with a tender, juicy interior. Pair it with a bold red wine or a crisp salad for contrast.

Asian Inspired Flank Steak

Marinate this flank steak for a punch of umami and a hint of sweetness, perfect for a quick weeknight dinner or a weekend grill session.

Ingredients

• 1.5 lbs flank steak (look for even thickness for consistent cooking)
• 1/4 cup soy sauce (I swear by the low-sodium version for better control)
• 2 tbsp honey (local if you can, it makes a difference)
• 1 tbsp sesame oil (toasted, for that nutty depth)
• 3 garlic cloves, minced (fresh only, please)
• 1 inch ginger, grated (keep the peel on for extra zing)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 2 tbsp vegetable oil (for high-heat searing)

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes.
2. Place flank steak in a resealable bag or shallow dish, pour marinade over, ensuring full coverage. Marinate in fridge for at least 1 hour, preferably overnight.
3. Heat vegetable oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove steak from marinade, letting excess drip off. Reserve marinade.
5. Sear steak for 3-4 minutes per side for medium-rare, or until internal temp reaches 135°F. Tip: Don’t move the steak while searing to get a perfect crust.
6. Transfer steak to a cutting board, tent with foil, rest for 10 minutes. Tip: Resting is non-negotiable for juicy slices.
7. While steak rests, simmer reserved marinade in a small saucepan over medium heat for 5 minutes to create a glaze.
8. Slice steak against the grain into thin strips. Drizzle with glaze before serving. Tip: Slicing against the grain ensures tenderness.

With a caramelized exterior and pink, juicy interior, this steak pairs beautifully with steamed rice or crisp greens. Wrap leftovers in tortillas for an unexpected next-day lunch.

Mustard and Herb Crusted Steak

Very few dishes deliver the punch of flavor and simplicity like a Mustard and Herb Crusted Steak. Perfect for a quick dinner that feels gourmet.

Ingredients

• 2 lbs ribeye steak (1.5 inches thick for the best results)
• 2 tbsp Dijon mustard (the grainy kind adds nice texture)
• 1 tbsp whole grain mustard (for a bit of tang)
• 1/4 cup fresh parsley, finely chopped (flat-leaf packs more flavor)
• 2 tbsp fresh thyme leaves (stripped from the stems, no woody bits)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp kosher salt (coarse grains adhere better)
• 1/2 tsp freshly ground black pepper (freshly cracked for maximum aroma)

Instructions

1. Preheat your oven to 400°F. A hot oven ensures a perfect crust.
2. Pat the steak dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the steak all over with olive oil. This helps the seasoning stick.
4. Season both sides with salt and pepper. Don’t skimp; the steak is thick.
5. Heat a cast-iron skillet over high heat for 2 minutes. A smoking hot pan is key.
6. Sear the steak for 3 minutes per side. Look for a deep brown crust.
7. Mix mustards and herbs in a bowl. The combination should be pungent and fresh.
8. Spread the mustard-herb mix over the top of the steak. Cover evenly.
9. Transfer the skillet to the oven. Roast for 6-8 minutes for medium-rare.
10. Let the steak rest for 5 minutes. This keeps it juicy when sliced.

Amazingly tender with a crispy, flavorful crust, this steak pairs wonderfully with a crisp salad or roasted potatoes. Try slicing it thin against the grain for maximum tenderness.

Spicy Chipotle Rubbed Steak

Just when you think steak can’t get any better, this Spicy Chipotle Rubbed Steak comes along. It’s a game-changer for weeknight dinners or weekend grilling.

Ingredients

– 2 lbs ribeye steak, 1.5 inches thick (thicker cuts stay juicier) – 2 tbsp chipotle powder (for that smoky heat) – 1 tbsp kosher salt (I swear by Diamond Crystal) – 1 tsp black pepper, freshly ground (pre-ground just doesn’t cut it) – 2 tbsp olive oil (extra virgin is my go-to for its flavor) – 1 tbsp honey (a little sweetness balances the heat)

Instructions

1. Preheat your grill or cast-iron skillet to high heat, aiming for 450°F. A properly heated surface ensures a perfect sear. 2. Pat the steak dry with paper towels. Moisture is the enemy of a good crust. 3. In a small bowl, mix chipotle powder, salt, and pepper. This rub packs a punch, so wear gloves if you’re sensitive. 4. Drizzle olive oil over the steak, then evenly coat with the spice rub. The oil helps the spices stick and promotes even cooking. 5. Place the steak on the grill or skillet. Cook for 4 minutes per side for medium-rare. Resist the urge to move it; a good sear needs uninterrupted contact. 6. During the last minute of cooking, brush honey over the steak. It caramelizes quickly, adding a glossy finish. 7. Remove the steak and let it rest for 5 minutes. This allows juices to redistribute, ensuring every bite is moist. 8. Slice against the grain for maximum tenderness. Not only does this steak have a bold, smoky flavor with a hint of sweetness, but its crust is irresistibly crispy. Serve it over a crisp salad or with roasted sweet potatoes for a complete meal.

Red Wine Marinated Steak

Unlock the rich flavors of your kitchen with this red wine marinated steak, a dish that transforms simple ingredients into a gourmet experience.

Ingredients

• 2 lbs ribeye steak (thick cuts work best for marinating)
• 1 cup red wine (a bold Cabernet Sauvignon is my pick for depth)
• 3 tbsp extra virgin olive oil (the fruitier, the better)
• 4 garlic cloves, minced (freshly minced packs a punch)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh is fragrant)
• 1 tsp sea salt (I prefer coarse for texture)
• 1/2 tsp black pepper (freshly ground elevates the flavor)

Instructions

1. In a large bowl, combine red wine, olive oil, minced garlic, rosemary, salt, and pepper. Whisk until well mixed.
2. Place the steak in a resealable plastic bag or shallow dish. Pour the marinade over, ensuring the steak is fully coated. Seal or cover.
3. Marinate in the refrigerator for at least 4 hours, flipping once halfway through. Tip: Overnight marination deepens the flavors.
4. Remove the steak from the fridge 30 minutes before cooking to reach room temperature. This ensures even cooking.
5. Preheat your grill or skillet to high heat, about 450°F. A hot surface is key for a perfect sear.
6. Cook the steak for 4-5 minutes per side for medium-rare. Tip: Use a meat thermometer; 135°F is the sweet spot.
7. Let the steak rest for 5 minutes before slicing. This keeps the juices locked in.

Juicy and bursting with the robust flavors of red wine and garlic, this steak pairs wonderfully with a crisp arugula salad or roasted vegetables for a complete meal.

Parmesan Crusted Steak

Zesty and bold, this Parmesan Crusted Steak turns a simple cut into a showstopper. Perfect for when you crave something indulgent yet straightforward.

Ingredients

• 2 ribeye steaks, 1.5 inches thick (thick cuts ensure juiciness)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1/4 cup breadcrumbs (I like panko for extra crunch)
• 2 tbsp olive oil (extra virgin adds a nice flavor)
• 1 tsp garlic powder (for that essential kick)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for a crispy crust.
2. Season both sides of the steaks generously with salt, pepper, and garlic powder.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Sear the steaks for 3 minutes per side for a perfect medium-rare. Tip: Don’t move them around to get a good crust.
5. Mix Parmesan and breadcrumbs in a bowl. Press the mixture onto the top of each steak.
6. Transfer the skillet to the oven. Bake for 5 minutes until the crust is golden and crispy. Tip: Watch closely to avoid burning.
7. Let the steaks rest for 5 minutes before slicing. This keeps them juicy.

Lusciously juicy inside with a crispy, cheesy crust, this steak is a dream. Serve it sliced over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Maple Glazed Steak

This maple glazed steak is a game-changer for weeknight dinners. The sweet and savory combo will have everyone asking for seconds.

Ingredients

• 1.5 lbs ribeye steak (thick-cut works best for this recipe)
• 1/4 cup pure maple syrup (the darker, the better for depth of flavor)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my staple for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (adds a subtle smokiness that’s irresistible)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 400°F, ensuring it’s hot enough for a good sear.
2. Pat the steak dry with paper towels; this ensures a perfect crust forms.
3. Season both sides of the steak generously with salt and pepper, then rub with smoked paprika.
4. Heat olive oil in your skillet or on the grill, then add the steak. Cook for 4 minutes per side for medium-rare, adjusting time based on thickness.
5. While the steak cooks, whisk together maple syrup, soy sauce, and minced garlic in a small bowl.
6. After flipping the steak, brush the top with half of the maple glaze. Cook for another 4 minutes.
7. Flip the steak once more, brush with the remaining glaze, and cook for 1 minute to caramelize.
8. Remove the steak from heat and let it rest for 5 minutes; this keeps it juicy.

Zesty and rich, this steak’s glaze forms a sticky, flavorful crust. Serve it sliced over a bed of arugula for a peppery contrast or alongside roasted sweet potatoes to complement the sweetness.

Smoky Paprika Rubbed Steak

Unlock the secret to a perfectly smoky, flavorful steak with this simple rub. Just a few ingredients transform an ordinary cut into something extraordinary.

Ingredients

– 1.5 lbs ribeye steak (thick-cut works best for that juicy center)
– 2 tbsp smoked paprika (the star of the show, don’t skimp)
– 1 tbsp kosher salt (I like Morton’s for its coarse grind)
– 1 tbsp freshly ground black pepper (freshly ground makes all the difference)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp garlic powder (adds a nice depth)

Instructions

1. Preheat your grill or cast-iron skillet to high heat, aiming for 450°F. A properly heated surface ensures a good sear.
2. In a small bowl, mix smoked paprika, kosher salt, black pepper, and garlic powder. This blend is your flavor powerhouse.
3. Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
4. Rub the steak all over with olive oil. This helps the spices stick and promotes even cooking.
5. Generously apply the spice rub to both sides of the steak, pressing gently to adhere.
6. Place the steak on the grill or skillet. For medium-rare, cook for 4 minutes per side. Resist the urge to move it; let that crust form.
7. Let the steak rest for 5 minutes before slicing. This keeps all those delicious juices inside.
Just slice against the grain for tender bites, and serve with a side of roasted veggies. The smoky paprika rub creates a bold crust with a hint of sweetness, perfect for steak lovers looking for something different.

Lemon Herb Marinated Steak

Here’s a straightforward way to elevate your steak game with a zesty lemon herb marinade that packs flavor.

Ingredients

• 1.5 lbs ribeye steak (thick cuts work best for juicy results)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp fresh lemon juice (bottled works in a pinch, but fresh is brighter)
• 2 tbsp chopped fresh rosemary (dried can sub at 2 tsp, but fresh is punchier)
• 2 tbsp chopped fresh thyme (again, dried at 2 tsp if needed)
• 3 cloves garlic, minced (more if you’re a garlic fiend like me)
• 1 tsp salt (I use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. In a bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper.
2. Place steak in a resealable bag or shallow dish. Pour marinade over, ensuring full coverage. Tip: Massage the marinade into the steak for deeper flavor penetration.
3. Marinate in the fridge for at least 4 hours, preferably overnight. Tip: Flip the steak halfway through for even marination.
4. Remove steak from fridge 30 minutes before cooking to reach room temperature. Tip: This ensures even cooking.
5. Preheat grill or skillet to high heat (about 450°F).
6. Cook steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Adjust time for desired doneness.
7. Let steak rest for 5 minutes before slicing. This keeps juices from running out.

The steak comes out tender with a vibrant crust, infused with citrus and herbs. Serve slices over a crisp arugula salad or alongside roasted potatoes for a hearty meal.

Chimichurri Steak

Brighten up your dinner with this vibrant Chimichurri Steak, a dish that’s as flavorful as it is colorful. Perfect for grilling season, it’s a crowd-pleaser that requires minimal effort for maximum payoff.

Ingredients

• 1.5 lbs flank steak – I find flank steak ideal for its flavor and texture, but skirt steak works too.
• 1 cup fresh parsley, finely chopped – Flat-leaf parsley is my go-to for its robust flavor.
• 1/4 cup fresh cilantro, finely chopped – Adds a fresh, citrusy note to the chimichurri.
• 3 cloves garlic, minced – Fresh garlic is non-negotiable for that punchy flavor.
• 1/2 cup extra virgin olive oil – The quality of olive oil can make or break the sauce.
• 1/4 cup red wine vinegar – Adds the perfect tangy balance.
• 1 tsp red pepper flakes – Adjust based on your heat preference.
• 1 tsp salt – Kosher salt is my preference for its clean taste.
• 1/2 tsp black pepper – Freshly ground for the best flavor.

Instructions

1. Preheat your grill to high heat, aiming for about 450°F. A well-heated grill ensures a perfect sear.
2. Season the flank steak generously with salt and black pepper on both sides. Let it sit at room temperature for 20 minutes for even cooking.
3. While the steak rests, combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Mix well to create the chimichurri sauce. Tip: Letting the sauce sit for 10 minutes before serving enhances the flavors.
4. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F. Tip: Avoid moving the steak too much to get those beautiful grill marks.
5. Remove the steak from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.
6. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures each piece is tender.
7. Serve the steak topped with the chimichurri sauce.

Outstanding in both taste and presentation, this Chimichurri Steak boasts a juicy interior with a charred exterior, complemented by the herby, tangy sauce. Try serving it over a bed of quinoa or with grilled vegetables for a complete meal.

Bourbon Glazed Steak

Here’s a bourbon glazed steak that’s as bold as it is simple. Perfect for a weekend grill or a quick weeknight dinner.

Ingredients

• 1.5 lbs ribeye steak (thick-cut works best for juicy results)
• 1/4 cup bourbon (go for a mid-range bottle—it’s worth it)
• 2 tbsp brown sugar (packed, for that deep caramelization)
• 1 tbsp soy sauce (low-sodium keeps it balanced)
• 1 tsp garlic powder (fresh minced garlic is great, but powder blends smoother)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)

Instructions

1. Preheat your grill or skillet to medium-high heat (450°F for perfect searing).
2. Pat the steak dry with paper towels (this ensures a crispy crust).
3. Rub olive oil evenly over the steak, then season with garlic powder and black pepper.
4. Place the steak on the grill or skillet. Cook for 4 minutes per side for medium-rare (adjust time for desired doneness).
5. While the steak cooks, mix bourbon, brown sugar, and soy sauce in a small bowl.
6. After flipping the steak, brush the bourbon glaze generously over the top.
7. Let the steak rest for 5 minutes before slicing (keeps all those juices in).
8. Slice against the grain for tender bites.

Unleash the flavors by serving this steak with a side of roasted sweet potatoes. The glaze’s sweetness pairs perfectly with the steak’s richness, while the bourbon adds a smoky depth that’s unforgettable.

Tuscan Style Steak

Craving a hearty, flavorful meal? Tuscan Style Steak brings rustic Italian flavors to your table with minimal fuss.

Ingredients

• 2 lbs ribeye steak, 1.5 inches thick (thicker cuts ensure juiciness)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, smashed (releases more flavor)
• 1 tbsp fresh rosemary, chopped (fresh herbs make a difference)
• 1 tsp sea salt (coarse for better texture)
• 1/2 tsp black pepper, freshly ground (always fresh for maximum aroma)
• 1/2 cup dry red wine (Chianti works wonders)
• 1 tbsp unsalted butter (adds richness)

Instructions

1. Remove steak from fridge 30 mins before cooking to reach room temp.
2. Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
3. Season steak generously with salt and pepper on both sides.
4. Sear steak for 4 mins per side for a perfect medium-rare. Tip: Don’t move it to get a good crust.
5. Add garlic and rosemary around the steak, cook for 1 min until fragrant.
6. Pour in red wine, let it reduce by half, about 2 mins. Tip: Scrape up browned bits for extra flavor.
7. Remove steak, let rest on a plate. Stir butter into the skillet sauce until melted.
8. Slice steak against the grain, drizzle with sauce. Tip: Resting ensures juices redistribute.

Great for a cozy dinner, this steak boasts a crispy exterior and tender, pink center. Pair with roasted potatoes or a simple arugula salad for a complete Tuscan experience.

Honey Soy Glazed Steak

Outstanding for a quick yet impressive dinner, this honey soy glazed steak combines sweet and savory flavors perfectly.

Ingredients

• 1.5 lbs flank steak – thicker cuts hold the glaze better.
• 1/4 cup honey – for that irresistible sweetness.
• 3 tbsp soy sauce – low sodium works if you’re watching salt.
• 2 cloves garlic, minced – fresh is best here.
• 1 tbsp olive oil – extra virgin adds a nice depth.
• 1/2 tsp black pepper – freshly ground packs more punch.

Instructions

1. Preheat your grill or skillet to medium-high, about 400°F.
2. Pat the steak dry with paper towels for better browning.
3. Mix honey, soy sauce, garlic, and black pepper in a bowl.
4. Brush half the glaze onto the steak, reserving the rest.
5. Place the steak on the grill or skillet. Cook for 4 minutes per side for medium-rare.
6. During the last minute of cooking, brush the remaining glaze over the steak.
7. Remove the steak from heat. Let it rest for 5 minutes before slicing against the grain.

Juicy and flavorful, this steak pairs wonderfully with a crisp salad or roasted veggies. The glaze caramelizes beautifully, offering a sticky, sweet crust that’s hard to resist.

Cajun Spiced Steak

Absolutely nothing beats the bold flavors of a well-seasoned Cajun Spiced Steak, especially when you’re craving something with a kick.

Ingredients

• 1.5 lbs ribeye steak (thick cuts work best for that juicy center)
• 2 tbsp Cajun seasoning (homemade or store-bought, but check for salt content)
• 1 tbsp olive oil (extra virgin is my choice for its fruity notes)
• 1 tsp garlic powder (for that extra umami kick)
• 1/2 tsp smoked paprika (adds a subtle depth)
• Salt to taste (I like to go light since Cajun seasoning can be salty)

Instructions

1. Preheat your grill or skillet to high heat, about 450°F, to get a perfect sear.
2. Pat the steak dry with paper towels; moisture is the enemy of a good crust.
3. Rub the steak evenly with olive oil, then season both sides with Cajun seasoning, garlic powder, smoked paprika, and a pinch of salt.
4. Place the steak on the grill or skillet. For medium-rare, cook for 4 minutes per side. Tip: Resist the urge to move the steak; let it sear.
5. Use a meat thermometer to check for doneness; 135°F is perfect for medium-rare. Tip: The steak will continue to cook as it rests.
6. Transfer the steak to a cutting board and let it rest for 5 minutes. Tip: This keeps the juices from running out when you slice.
7. Slice against the grain for maximum tenderness and serve immediately.

Spicy, smoky, and incredibly tender, this steak pairs wonderfully with a cool avocado salad or creamy mashed potatoes to balance the heat.

Garlic and Thyme Roasted Steak

Hunkering down for a hearty meal? This Garlic and Thyme Roasted Steak is a no-nonsense dish that delivers bold flavors with minimal fuss. Perfect for those nights when only a steak will do.

Ingredients

• 2 lbs ribeye steak (1.5 inches thick for the perfect sear)
• 3 tbsp extra virgin olive oil (my go-to for richness)
• 4 garlic cloves, minced (fresh is best here)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh elevates it)
• 1 tsp kosher salt (I swear by Diamond Crystal)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. Preheat your oven to 400°F. A hot oven is key for that perfect roast.
2. Pat the steak dry with paper towels. Dry meat sears better.
3. Rub the steak all over with olive oil. This helps the seasoning stick.
4. Season both sides with salt, pepper, minced garlic, and thyme. Press the seasonings in.
5. Heat a cast-iron skillet over high heat for 2 minutes. No oil needed yet.
6. Sear the steak for 3 minutes per side. Don’t move it for a good crust.
7. Transfer the skillet to the oven. Roast for 6 minutes for medium-rare.
8. Let the steak rest on a cutting board for 5 minutes. This keeps it juicy.

Flavor-packed and juicy, this steak boasts a crispy garlic-thyme crust. Serve it sliced over a bed of arugula for a peppery contrast or alongside roasted potatoes for a classic combo.

Conclusion

We hope this roundup of 20 delicious oven-baked steak recipes inspires your next meal! Whether you’re craving something classic or adventurous, there’s a recipe here for every taste. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next steak night. Happy cooking!