Why You’ll Love This Recipe
This recipe delivers a perfectly cooked steak using the oven-roasting method, making it simple and reliable. It creates a crisp outer crust while keeping the inside tender and juicy. It’s ideal for a more hands-off approach compared to stovetop cooking and perfect for a satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
steak (ribeye, strip, or sirloin)
salt
black pepper
olive oil
butter
garlic cloves
fresh rosemary or thyme
Directions
Preheat your oven to 220°C (425°F).
Remove the steak from the refrigerator 20–30 minutes before cooking.
Pat the steak dry and season generously with salt and black pepper.
Heat a skillet over high heat and add olive oil.
Sear the steak for 2–3 minutes on each side until a golden crust forms.
Add butter, garlic, and herbs to the skillet and briefly baste the steak.
Transfer the skillet to the preheated oven.
Roast for 5–10 minutes, depending on thickness and desired doneness.
Remove from the oven and let the steak rest for 5–10 minutes.
Serve on a white plate for a clean and elegant presentation.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cook time: 10–15 minutes
Rest time: 5–10 minutes
Total time: about 30 minutes
Variations
Use different cuts like filet mignon for a more tender result.
Add a crust of crushed peppercorns for extra flavor.
Top with garlic herb butter before serving.
Finish with a splash of balsamic glaze for a slight sweetness.
Serve sliced over roasted vegetables.
Storage/Reheating
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at low temperature or in a skillet over low heat to avoid overcooking.
FAQs
What is the best cut for roasting steak?
Ribeye, strip steak, or sirloin work well.
Do I need to sear before roasting?
Yes, searing helps develop flavor and a crust.
How do I know when the steak is done?
Use a meat thermometer or check doneness by feel.
Can I skip the butter?
Yes, but butter adds richness and flavor.
Why should I rest the steak?
Resting allows the juices to redistribute.
Can I roast steak without a skillet?
Yes, but searing in a pan first improves flavor.
What temperature should the oven be?
Around 220°C (425°F) works well.
Can I use dried herbs?
Yes, though fresh herbs provide better flavor.
What should I serve with roasted steak?
Potatoes, vegetables, or salad are great options.
Can I freeze cooked steak?
Yes, but fresh is best for texture and flavor.
Conclusion
Roasted steak on a white plate is a simple yet elegant dish that highlights both flavor and presentation. With a crisp crust and juicy center, it’s an easy way to enjoy a restaurant-quality steak at home.
PrintRoasted Steak on a White Plate
Oven-roasted steak with a crisp, golden crust and a tender, juicy center, finished with butter, garlic, and fresh herbs. A simple yet elegant dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
- 2 steaks (ribeye, strip, or sirloin)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 garlic cloves, crushed
- Fresh rosemary or thyme sprigs
Instructions
- Preheat oven to 220°C (425°F).
- Remove steaks from the refrigerator 20–30 minutes before cooking.
- Pat steaks dry and season generously with salt and black pepper.
- Heat a skillet over high heat and add olive oil.
- Sear steaks for 2–3 minutes on each side until a golden crust forms.
- Add butter, garlic, and herbs to the skillet and baste briefly.
- Transfer the skillet to the oven.
- Roast for 5–10 minutes depending on thickness and desired doneness.
- Remove from oven and let rest for 5–10 minutes.
- Serve and enjoy.
Notes
- Use a cast iron skillet for best results.
- Letting the steak rest keeps it juicy.
- Top with garlic herb butter before serving for extra richness.
- Adjust roasting time based on thickness and preferred doneness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid overcooking.
Nutrition
- Serving Size: 1 steak
- Calories: 520 kcal
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 135 mg
