Perfect Oven-Roasted Steak Recipe | Yummly

Perfect Oven-Roasted Steak

YUMMLY(16)
MARIAN: "GREAT EASY TO FOLLOW" Read More
6Ingredients
21Minutes
90Calories
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Description

Enjoy steak all year-round with this foolproof method for baking it in the oven.

Ingredients

US|METRIC
  • 2 boneless New York strip steaks (1 inch thick, 6-8 oz. each)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons butter
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    NutritionView More

    90Calories
    Sodium50% DV1200mg
    Fat15% DV10g
    Protein0% DV0g
    Carbs0% DV<1g
    Fiber0% DV0g
    Calories90Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol10mg3%
    Sodium1200mg50%
    Potassium10mg0%
    Protein0g0%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate<1g0%
    Dietary Fiber0g0%
    Sugars0g0%
    Vitamin A2%
    Vitamin C0%
    Calcium0%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(16)

    MARIAN 12 days ago
    GREAT EASY TO FOLLOW
    Aleatha Dendy 13 days ago
    Tasty. Will definitely cook it again
    andrew baidoo a month ago
    Great, it was great and divine.
    Susan D. 2 months ago
    quick to make. tasty. simple. used my air fryer to do the baking. will definitely make again
    Michael Kryger 3 months ago
    10 minutes in the over made it perfect
    Ashley Snow 3 months ago
    turned out perfexr! i covered mine in foil to retain moisture
    Alex McCracken 5 months ago
    Skipped the sheet for a cast iron, swapped the garlic powder for some fresh minced garlic, then tossed some onions into the pan before putting the steak in. Came out pretty good! Next time would sear the steak a little longer cutting back on time in the oven or just make sure I get my pan a lot hotter.
    LaWanda R. 7 months ago
    I just made it. it was easy to make and it came out good
    Yvonne Washington 7 months ago
    very tasty. Son loved it. went well with the potatoes. and i added some spinach for a veggie
    Alan Gurecki 7 months ago
    awesome, the wife loved it
    Sharlene Gilbreath 8 months ago
    Its very good, my family enjoyed this, thank you! :)
    Danny 8 months ago
    So gooood! And easy! Added Montreal steak seasoning. Definitely a keeper!
    Mary Shewcraft 8 months ago
    Really well. I had to use filet mignon because that's the only steak I had in the freezer. It had a really good the flavor with the salt and pepper and garlic. I do have to be careful when I cook different thicknesses of steak because I took the ones out a little too late that were a bit thinner, but they were still wonderful.
    Ashley 8 months ago
    Oh my goodness! I am very anemic and trying to eat more meat (but I really hate cooking meat....and not necessarily a big fan of eating it....) this was super easy and very tasty!! Mine was bone-in but it still turned out well nonetheless. Will definitely be using this again
    Willett 8 months ago
    it was really delicious. I had marinated the steak in the fridge for a couple hours before taking it out for an hour to bring it to room temperature before cooking. (I used 3/4 cup Worchestershire Sauce and 1/4 cup Grapeseed Oil and marinated it in a Ziploc bag.) From the point of placing it on a plate to remove any excess marinade, I followed the rest of the seasoning and cooking directions exactly. My husband and I prefer to buy a 2" steak and share it, so it did have to go back in the oven as it had not reaching 130' at 12 minutes. I checked it at 4 more minutes (16 total) and it was 132. it was medium rare which is our preference. I used a cast iron pan so I was able take it from the stovetop to the oven.
    Jo LeRoy 10 months ago
    My go-to recipe for a NY strip! As a Yummly employee, I got to recipe test this one while it was being developed, and my boyfriend (who NEVER cooks) asked me for the recipe! He said it was exactly what he always imagines a home-cooked steak should taste like. I've made it dozens of times since and it never fails (tip: if you sear it in a cast-iron skillet, you can put it straight into the oven and not dirty a baking sheet).

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