Oven-baked steak
Miranda Adams 6 Jun 2026 A good steak is less about flames and more about even heat than you might think at first glance. Chef Hugo explains how to cook steak in the oven, also known as the reverse sear.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Level
- Medium
- Servings
- 4 servings
Ingredients
4 servings
4
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4 steaks 
20 g unsalted butter 
mild olive oil to taste
2 fresh thyme sprigs
2 cloves garlic
Method
- Preheat the oven to 130°C. First, bring the steak to room temperature by taking it out of the fridge +/- 30 minutes before cooking.
- Season the meat with salt and pepper on both sides. Place the steak on the oven rack and slide it into the oven. Place an oven dish or baking tray under the rack to catch the meat juices.
- Cook the steak in the oven for 15 minutes, then check the internal temperature every 5 minutes. The cooking time depends on the size of the meat. Once it reaches the correct internal temperature (see below), remove the steak from the oven.
- Heat a (cast-iron) frying pan with olive oil over a high heat. Place the steak in the hot pan. Add the butter, garlic and thyme. Sear the steak (45-60 seconds per side). Remove the steak from the pan and serve immediately. With the reverse sear, resting is not necessary.
Nutrition (per serving)
- 400kcal
- Energy
- 30g
- Protein
- 0g
- Carbohydrates
- 30g
- Fat
Protein 31% Carbohydrates 0% Fat 69%
All nutrition values
- Calories
- 400 kcal
- Protein
- 30 g
- Carbohydrates
- 0 g
- of which sugars
- 0 g
- Fat
- 30 g
- of which saturated
- 12 g
- Fibre
- 0 g
- Salt
- 1.3 g
Values provided by the cook.
Allergens
Contains
- Milk
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
Source: www.24kitchen.nl