Enjoy steak all year-round with this foolproof method for baking it in the oven.
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- Season the steaks liberally on both sides with salt, black pepper, and garlic powder. Allow them to rest at room temperature while the oven preheats.
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper. Set aside.
|Calories90Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alan Gurecki 7 days ago
awesome, the wife loved it
Sharlene Gilbreath 17 days ago
Its very good, my family enjoyed this, thank you! :)
Danny 19 days ago
So gooood! And easy! Added Montreal steak seasoning. Definitely a keeper!
Mary Shewcraft a month 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 a month 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 a month 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 3 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).