Why You’ll Love This Recipe

Simple yet elegant: only a handful of ingredients elevate the steak to restaurant-quality.
Moist and flavourful: the balsamic and garlic punch through beautifully into the meat.
Oven-friendly: no grill required — great for indoor cooking.
Versatile: pairs beautifully with mashed potatoes, roasted vegetables, or an easy salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Steaks (about 1 to 1½ lbs total — choose a cut like sirloin, rib-eye or flank steak)
Balsamic vinegar
Garlic (minced)
Olive oil
Salt
Black pepper
Dried thyme or fresh herbs (optional)
Butter or caramelised onions (optional, for topping)

Directions

Remove the steaks from the refrigerator about 20–30 minutes before cooking to let them come closer to room temperature.
Pat steaks dry with paper towels; season both sides with salt and black pepper.
Mix together balsamic vinegar, minced garlic, olive oil, and thyme (if using) in a small bowl. Brush or pour the mixture over both sides of the steaks, gently pressing it into the meat.
If you have time, let the steaks marinate for 30 minutes to 1 hour to deepen the flavour.
Preheat your oven to 400 °F (≈ 200 °C). If you like, sear the steaks first: heat a skillet over medium-high heat, add a little oil, then sear the steaks 2–3 minutes on each side until browned (this step enhances crust).
Transfer the steaks to a baking dish (or leave in a cast-iron skillet if oven-safe). Bake in the preheated oven for about 5–6 minutes per side (for 1-inch thick steaks) for medium-rare, or longer depending on thickness and desired doneness.
Remove the steaks and let them rest for 5–10 minutes, loosely tented with foil. Resting lets the juices settle and ensures the meat stays moist.
(Optional) While resting, heat a small amount of butter in the skillet or baking dish, add caramelised onions or a bit more balsamic vinegar, and drizzle over the steak before serving.
Slice the steak against the grain and serve immediately, pouring any pan juices or toppings over top.

Servings and timing

Servings: 2–4 (depending on steak size and appetites)
Prep time: ~10 minutes (plus 30-minute marinate if desired)
Cook time: ~12–15 minutes (for 1-inch steaks, sear + bake)
Resting time: ~5–10 minutes
Total time: ~35–45 minutes (including marinate)

Variations

Use flank or skirt steak for a more affordable cut; adjust bake time accordingly.
Add a tablespoon of Dijon mustard to the marinade for extra depth.
Use fresh rosemary or oregano instead of thyme for different herb flavour.
For a sweeter glaze, stir in a teaspoon of honey or brown sugar into the balsamic marinade.
Omit searing and simply bake if you prefer less fuss; you’ll get slightly less crust but still delicious results.
Serve with a balsamic reduction drizzle (reduce extra balsamic vinegar in a pan until syrupy) to elevate the dish.

Storage/Reheating

Storage: After the steak has cooled, wrap tightly or store in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a low-temperature oven (about 300 °F/150 °C) for 5-10 minutes until warmed through, or re-slice thinly and warm briefly in a skillet. Avoid high heat reheating which may overcook the steak.
Leftovers: Thin slices of this steak work beautifully in sandwiches, salads, or wrapped in tortillas.

FAQs

What internal temperature should I aim for?

For medium-rare aim for about 130–135 °F (≈ 54–57 °C) before resting. For medium, around 140–145 °F (≈ 60–63 °C). Remove from oven slightly below target and allow carry-over cooking during the rest time.

Does the balsamic vinegar tenderize the steak?

Yes — balsamic vinegar adds acidity which helps break down muscle fibres slightly and infuses flavour, especially when used in a marinade.

Can I skip the searing step?

Yes — you can bake the steak directly without the sear. While you’ll get a good result, searing adds a nicer crust and flavour. If skipping sear, you might lengthen bake time slightly.

How long should I marinate the steak?

If time permits, 30 minutes to 1 hour is good. For deeper flavour, up to 2 hours works. Do not marinate too long (especially with acidic marinades) as the meat texture can begin to change.

What if my steak is thicker than 1 inch?

Increase baking time: roughly add 2-4 minutes per side for each extra half-inch of thickness. Use a meat thermometer to ensure correct doneness.

Why should I let the steak rest?

Resting allows the juices to redistribute throughout the meat. If you slice immediately, those juices run out, leaving the steak drier.

What sides go well with this steak?

Mashed potatoes or roasted potatoes, steamed green beans or broccoli, a simple green salad, or roasted root vegetables are all excellent matches. The tangy balsamic flavor pairs well with mild, creamy or earthy sides.

Can I use a different vinegar?

Yes — red wine vinegar or apple cider vinegar could substitute, but the distinctive flavour of balsamic (sweet-tart) is part of the charm of this dish.

How do I slice the steak properly?

Find the grain (direction of muscle fibres in the steak). Slice across (perpendicular) to the grain into thin slices. This shortens the fibres and ensures more tender bites.

Conclusion

This baked garlic balsamic steak offers a delicious upgrade to a regular steak dinner — vibrant garlic and tangy balsamic elevate the flavour, and the oven-baking method makes it accessible even without a grill. With minimal prep and strong flavour payoff, it’s a dish you’ll look forward to repeating. Enjoy your meal!

Baked Garlic Balsamic Steak

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A juicy, oven-baked steak infused with a bold garlic and balsamic marinade, offering rich flavor and a tender texture without the need for a grill.

Author: Laura
Prep Time: 10 minutes (plus 30 minutes marinating)
Cook Time: 12–15 minutes
Total Time: 35–45 minutes
Yield: 2–4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

1 to 1½ lbs steak (sirloin, rib-eye, or flank)
¼ cup balsamic vinegar
3 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp dried thyme or 1 tsp fresh thyme (optional)
1 tbsp butter or caramelized onions (optional, for topping)

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Instructions

Remove steaks from the refrigerator 20–30 minutes before cooking to reach room temperature.
Pat steaks dry and season both sides with salt and pepper.
In a bowl, mix balsamic vinegar, garlic, olive oil, and thyme. Brush or pour over the steaks, pressing it gently into the meat.
Marinate for 30 minutes to 1 hour if time allows.
Preheat the oven to 400°F (200°C). Optionally, sear steaks in a skillet over medium-high heat for 2–3 minutes per side until browned.
Transfer to a baking dish or oven-safe skillet and bake for 5–6 minutes per side (for 1-inch thick steaks) or until desired doneness. Use a thermometer: 130–135°F for medium-rare.
Remove from oven and rest steaks for 5–10 minutes under loose foil.
Optional: Melt butter or add caramelized onions to the pan, drizzle over the steak before serving.
Slice thinly against the grain and serve with pan juices or toppings.

Notes

Do not over-marinate; acidic marinades can alter the meat texture.
Searing enhances crust and flavor but can be skipped for a simpler prep.
Resting the steak is crucial to retain juices.
Adjust baking time for thicker cuts.
Pairs beautifully with mashed potatoes, roasted veggies, or salad.

Nutrition

Serving Size: 1/4 of recipe (~6 oz steak with marinade)
Calories: 320
Sugar: 3g
Sodium: 620mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 31g
Cholesterol: 100mg