oven steak recipe
- The Best oven steak recipe
- Perfectly Seared Oven-Braised Steak with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Perfectly Seared Oven-Braised Steak with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Perfectly Seared Oven-Braised Steak with Garlic Tomato Sauce
The Best oven steak recipe
I love this method because it’s forgiving. You can adjust the temperature or time a little, and the steak still comes out tender and delicious. Plus, it’s a great way to use up steaks that might be a little older or less expensive—just sear them first for that perfect crust, then finish in the oven. My family always enjoys how the flavors meld together, making it feel like a real meal, not just a quick bite. And because it’s baked, you don’t have to worry about flare-ups or uneven cooking, so it’s a safe bet for busy days. It’s also a leaner option than some grilled steaks, with fewer carbs and more protein, which makes it a smart choice for anyone looking to eat well without sacrificing taste.
Perfectly Seared Oven-Braised Steak with Garlic Tomato Sauce
A juicy, tender steak braised in the oven with a rich garlic tomato sauce. Ideal for weeknight dinners when you want restaurant-quality flavor without the fuss.
🥘Ingredients
- 2 lbs flank steak
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 cup tomato sauce
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
👨🍳Directions
-
1
Pat the steak dry with paper towels and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over high heat. Sear the steak for 3–4 minutes per side until deeply browned. -
2
Remove the steak from the skillet, set aside, and reduce heat to medium. Add balsamic vinegar, garlic, rosemary, and thyme to the skillet. Sauté for 1 minute until fragrant. -
3
Return the steak to the skillet, skin-side down, and transfer to the preheated oven at 400°F. Braise for 15 minutes. Flip and braise another 15 minutes, or until the internal temperature reaches 145°F. -
4
Pour the tomato sauce over the steak and bake for an additional 5 minutes to thicken slightly. Let rest for 5 minutes before slicing.
🔧Equipment
- Mixing bowl
- Cutting board
- Oven-safe skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Perfectly Seared Oven-Braised Steak with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Perfectly Seared Oven-Braised Steak with Garlic Tomato Sauce
1. How do I know when my steak is cooked to the perfect medium-rare?
Use a meat thermometer to check the internal temperature—steaks should reach 125°F to 130°F for medium-rare. For a visual guide, cut into the thickest part: the center should feel slightly warm but retain a pink hue in the middle.
2. Can I use a different type of oven for this method?
Yes, as long as your oven reaches and maintains at least 400°F. Convection ovens cook faster, while conventional ovens may require slightly longer baking times. If using a convection oven, reduce the temperature by about 25°F for even browning.
3. What if my steak isn’t perfectly round or symmetrical?
No need to worry—this method works for any cut, including thicker or irregularly shaped steaks. Place the steak directly on the oven rack for even heat distribution, and flip it once halfway through cooking to ensure even browning.
4. How do I prevent my steak from drying out during baking?
Avoid overcrowding the pan and don’t flip the steak too often. For extra moisture, brush the surface with olive oil or melted butter before baking. Let the steak rest for 5–10 minutes after removing it from the oven to retain juices.
