Juicy Steaks in the Oven with GREAT Pan Sauce


  • ▢ 2 ribeye steaks 1″ thick, or your favorites steaks
  • ▢ 1 tablespoon olive oil
  • ▢ 1 teaspoon steak seasoning or to taste
  • ▢ 3 tablespoons butter divided

Pan Sauce (optional)

  • ▢ 2 cloves garlic minced
  • ▢ 2 sprigs fresh thyme (or 1/4 teaspoon dried), more to taste
  • ▢ 1 sprig fresh rosemary chopped, (or 1/2 teaspoon dried)
  • ▢ 3 tablespoons red wine or beef broth
  • ▢ ¼ cup heavy cream


  • Remove steaks from the fridge at least 20 minutes before starting.
  • Preheat oven to 400°F.
  • Heat a large skillet over medium-high heat.
  • Rub steaks with olive oil and generously season. Brown 2-3 minutes per side and place the pan in the oven.
  • Bake 10-15 minutes or until steaks reach the desired doneness. Remove steaks from the skillet and rest at least 5 minutes while making the sauce.
  • If making sauce, add 1 tablespoon butter, garlic, rosemary and thyme to the pan. Stir until fragrant, about 30 seconds. Add red wine and simmer 2 minutes while scraping any bits off the bottom. Stir in cream and simmer 2-3 minutes more.
  • Top steaks with remaining butter and serve with sauce.

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