This post may include affiliate links. Thank you for your support.
Wondering how to perfectly cook a steak? As it turns out, cooked low and slow! My easy method of slow-cooking steak in the oven produces a mouthwateringly tender and juicy inside and a gorgeous, golden brown crust on the outside. PSA of the week: oven-roast steak — don’t knock it till you try it!
Featured comment: Hi Cheyenne – Thank you for this great recipe. I tried it last night and it was a hit.” – Zora
Continue to read on for expert tips on cooking steaks in the oven. If the weather is warm and you don’t want to turn on your oven, try this recipe for cooking steaks in the slow cooker and crock pot instead.
Update: This recipe was originally published in June 2014. I made tweaks to the recipe and updated the article below to include more information about how to perfectly cook a steak low and slow in the oven.
Table of Contents
About this recipe for slow cooking a steak
As a former grill line chef, learning how to slow cook a steak in the oven made me actually question what the heck I have been doing all of these years. Seriously, how in the world did I live without this preparation method for steaks? This low-and-slow oven roasting method results in a steak that melts like butter in your mouth every single time!
I kid you not when I say you will NEVER want to cook a steak a different way, aside from maybe on the grill, because that smoky flavor imparted in your steak is so delicious and will not be replicated with this technique. But, slow-cooking steak in the oven is so amazingly good and simple and, well, PERFECT that I’m never going back to the old ways. 😉
Why you’ll love this slow cooked steak
Aside from yielding the juiciest, tenderest, most perfectly tempting beefy goodness, slow-cooked steak in the oven is also:
- Absolutely Foolproof – Seriously, folks. Slow-cooked ribeye is the gee-dang tastiest thing you’ve ever tried, and you just can’t mess it up!
- Made With Zero Fancy Kitchen Equipment – Got a sheet pan and an oven? Yeah? Cool. That’s literally all you need.
- Made With Just 7 Simple Ingredients – Steak, a few pantry staples, garlic, fresh herbs, and butter. This recipe couldn’t be more magical if it tried.
Ingredients for slow cooking steak in oven
You only need a handful of ingredients to make this marvelously easy slow-cooked steak. Here’s what to grab:
- Steaks – If you’re looking for a cut of beef that’s equal parts juicy, tender, and flavorful, look no further than ribeye steaks. This steak is marbled with just the right amount of fat to create a melt-in-your-mouth texture that’s impossible to resist.
- Substitutions: Swap in a NY Strip, Round Steak, or really any cut of steak that you love!
- Neutral Oil – Use your favorite here – vegetable, corn, canola, avocado, or peanut oil all work fine.
- Kosher Salt & Black Pepper – These basic seasonings are enough to draw out the rich, buttery, meaty flavor of the steak. Make sure to use freshly cracked pepper for the most intense flavor!
- Substitution: If you want to use a different variety of salt, refer to a conversion chart for proper measurement.
- Fresh Thyme – This is one of those herbs that can take a dish from good to great in just a few sprigs. When added to a recipe, it brings a delicate, earthy flavor and a subtle sweetness that complements the other ingredients perfectly.
- Substitution: If you don’t have any fresh thyme on hand, dried thyme is the next best thing. Use about ⅓ as much as you would fresh, as dried herbs have a more concentrated flavor. Alternatively, consider other herbs like woodsy rosemary or Mediterranean oregano.
- Garlic – Fresh is best, but if you use jarred minced garlic for convenience, I promise not to tell.
- Substitution: You can also swap in about ½ teaspoon of garlic powder.
- Unsalted Butter – Butter on steak is the ultimate indulgence. If you’ve ever wondered why steakhouse steaks always taste obscenely delicious, butter is the answer.
- Substitution: If you’re dairy-free, feel free to use your favorite vegan butter instead
Variations
Try serving your perfectly slow cooked rib eye steak with your favorite steak sauces, such as flavored butters, chimichurri sauce, or A1.
Whether you prefer your ribeye steak rare, medium-rare, or well-done, this slow oven-cooked rib eye steak is sure to satisfy your cravings. Keep these temps in mind as you prepare them:
- Rare: 125 degrees Fahrenheit
- Med-Rare: 135 degrees Fahrenheit
- Medium: 145 degrees Fahrenheit
- Med-Well: 155 degrees Fahrenheit
- Well Done: 165 degrees Fahrenheit
How to slow cook steak in oven
- Bring steaks to room temperature: Remove the steaks from the refrigerator and set on the counter at room temperature for at least 30 minutes.
- Preheat oven to 275-degrees Fahrenheit.
- Prepare steaks: Place your ribeye’s on a clean work surface and pat them dry with paper towels. Rub the steaks all over with oil and then season generously with salt and pepper.
- Sear steaks: Heat a large cast iron skillet or oven-safe skillet on the stovetop of medium-high to high heat. Once hot, add the steaks to the pan. Cook the steaks for 2 minutes per side, or until well-browned on both sides. (Note: If you pan is small, sear the steaks in two separate batches to prevent overcrowding the skillet. That will steam the steaks, instead of brown them.)
- Slow cook steaks in oven: Arrange the thyme sprigs, garlic cloves and slices of unsalted butter on top of the steaks. Transfer the steaks to the oven and roast low and slow for 20-30 minutes, or until the steaks reach your desired doneness. (See notes for steaks and degrees of doneness.)
- Let steaks rest: Remove the rib eyes from the hot skillet and transfer to a clean work surface. Let rest for 5 minutes before serving.
- Serve slow cooked steaks: Serve ribeye steak as is or with herb whipped butter, chimichurri. or steak sauce. Enjoy!
Expert tips to slow cook a steak
- Think ahead. You want to let your steaks come to room temperature, so take them out of the fridge about 30 minutes ahead of when you want to start cooking them.
- Season generously. Now’s not the time to be stingy! Make sure you get plenty of salt and pepper all over all sides of the steaks for the best flavor.
- Don’t forget about residual heat. Your steaks will continue to cook and increase in temp by a few degrees after pulling them from the oven, so I suggest grabbing them when they’re 3-5 degrees shy of your target.
- Let ‘em rest. Giving your steaks 5-10 minutes to rest after cooking is the best way to ensure that they are perfectly juicy.
- Slice against the grain. When slicing a ribeye steak, look for the direction of the muscle fibers and slice perpendicular to them. This will create shorter, more tender pieces of meat that are easier to chew and enjoy.
FAQs: slow cooking steak
Can I slow-cook skirt steak in the oven?
Yes, you can definitely slow-cook skirt steak in the oven! Skirt steak is a flavorful and tender cut of beef that can be slow-cooked to perfection in the oven, just like ribeye steak or other cuts.
How is slow-cooked sirloin steak in the oven?
Slow-cooked sirloin steak in the oven is a delicious and flavorful way to prepare this cut of meat! Note that sirloin steak is leaner than ribeye or skirt steak, but it still has a good amount of flavor and tenderness when cooked properly. And, since we’ve already covered that this method is FOOLPROOF, you should totally give it a try!
How long should I slow-cook ribeye steak in the oven?
The oven cooking time for slow-cooking ribeye steak will vary depending on several factors such as the thickness of the steak, the desired doneness, and the temperature of your oven. However, a general guideline for slow-cooking a ribeye steak in the oven is to cook it for 20-30 minutes at a low temperature of around 250-275°F.
I suggest using a probe thermometer to alert you to when the steaks are within 5 degrees of your target, as the carryover heat from the oven will finish cooking them during the resting phase.
Serving slow cooked steak in oven
When you slow cook a steak in the oven, it turns out so incredibly tender and juicy, with a melt-in-your-mouth texture that’s hard to beat. And let’s not forget about the flavor — it’s rich, beefy, and oh so satisfying.
Imagine biting into a perfectly cooked slice of ribeye, the juices just exploding in your mouth with every chew. It’s that kind of mouth watering experience that can make even the most hardcore carnivores like the Boy go weak in the knees.
As for serving suggestions, there are so many delicious ways to enjoy slow-roasted steak. You can serve it alongside the best grilled corn on the cob, marinated mushrooms or roasted vegetables like carrots, broccoli, and asparagus, or lean into comfort with side dishes like bread with roasted garlic, tortellini with pesto, creamy mashed potatoes, mashed squash, white rice, or egg noodles.
If you’re looking to be a little healthier, you can also opt for a refreshing salad, adding the steak as your protein. For an extra indulgent treat, you can even top your steak with a pat of garlic herb butter, avocado butter, or a drizzle of homemade chimichurri sauce.
But why stop there? You can also slice up your oven-cooked ribeye steak and use it in a variety of dishes, such as tacos, sandwiches, and stir-fries. The possibilities are truly endless!
Storing slow oven cooked steak
To store your slow-cooked steak, let it cool to room temperature before wrapping it tightly in plastic wrap or aluminum foil. Then, place the steaks into airtight container or a resealable plastic bag, removing as much air as possible before sealing it. According to the USDA, you can safely keep cooked beef in the fridge for 3 to 4 days.
You can also extend the shelf life by up to 2 months by freezing it. When you’re ready to thaw the steak, transfer it from the freezer to the refrigerator and let it thaw slowly for several hours or overnight. Avoid thawing it at room temperature or in warm water, as this can promote bacterial growth and result in an unsafe (and frankly unpleasant) steak experience.
Reheating steaks
When it’s time to serve it again, you have a few options. You can reheat it in the oven by placing it on a baking sheet and heating it in a 350°F oven for 10-15 minutes (or until it reaches your desired temperature). Alternatively, you can reheat it in a skillet over medium heat, flipping it occasionally until it’s heated through. Just be sure not to overcook it or it can become tough and dry!
That said, you can also slice and serve the steaks cold or at room temperature for applications like sandwiches or salads. It’s super delicious, super easy, and ensures you won’t overdo it upon reheating.
Alright, friends! Remember you always meat (and exceed) my expectations — you’re the steak to my potatoes! Now, don’t go steakin’ my heart… I hope to see you back here soon! Until next time, happy cooking!
Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter.
More quick steak dinners!
- Stir Fry with Steak (Tender steak bites with veggies)
- Easy Steak Skewers (Meat on a stick)
- Marinated Steak Fajitas (Tender and super flavorful!)
How to make low, slow perfectly cooked steak at home 👇
Low and Slow Steaks in the Oven
Equipment
- 1 Cast-Iron Skillet OR Oven-Safe Skillet (for slow cooking steaks)
- 1 Cutting Board and Sharp Knife (for slicing and serving steaks)
Ingredients
- 2 whole Ribeye Steaks – at least 1 ½-inches thick (substitute: NY Strip or your favorite steak)
- 2 TBS Neutral Oil - such as canola or vegetable
- Kosher Salt and Ground Black Pepper - to taste
- 6-8 sprigs Fresh Thyme
- 6-8 cloves Garlic – smashed & peeled
- 2 TBS Unsalted Butter – cut into two pats
- Optional for Serving: Garlic Butter
- Optional for Serving: Chimichurri Sauce (or your favorite Steak Sauce)
Instructions
- Bring steaks to room temperature: Remove the steaks from the refrigerator and set on the counter at room temperature for at least 30 minutes.
- Preheat oven to 275-degrees Fahrenheit.Season Steaks: Place your ribeye’s on a clean work surface and pat them dry with paper towels. Rub the steaks all over with oil and then season generously with salt and pepper.
- Sear Steaks: Heat a large cast iron skillet or oven-safe skillet on the stovetop of medium-high to high heat. Once hot, add the steaks to the pan. Cook the steaks for 2 minutes per side, or until well-browned on both sides. (Note: If you pan is small, sear the steaks in two separate batches to prevent overcrowding the skillet. That will steam the steaks, instead of brown them.)
- Cook Steaks in Oven: Arrange the thyme sprigs, garlic cloves and slices of unsalted butter on top of the steaks. Transfer the steaks to the oven and roast low and slow for 20-30 minutes, or until the steaks reach your desired doneness. (See notes for steaks and degrees of doneness.)
- Rest: Remove the rib eyes from the hot skillet and transfer to a clean work surface. Let rest for 5 minutes before serving.
- Serve: Serve ribeye steak as is or with herb whipped butter, chimichurri. or steak sauce. Enjoy!
Notes
- Degrees of Doneness: Note that there will be a small amount of carry-over cooking while the steaks rest.
- Rare: 125-degrees Fahrenheit
- Medium Rare: 135-degrees
- Medium: 145-degrees
- Medium Well: 155-degrees
- Well: 165-degrees
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe. If you would like to reference this dish, please link directly back to this post.
maureen
Great approach to delicious tender steaks. Note to others: if you use particularly massive cast iron cookware, the pan will be hotter longer in the oven, so steaks cook significantly faster than this recipe’s guidelines. I used a lodge double-sided griddle plate, and two 3/4″ ny strip steaks reached med-rare in 17 min. Great flavour and juiciness; however, I prefer rare and will use a different pan next time. So, go with the recipe author’s advised cast iron pan for more control and low and slow benefit (or a huge cookware if cooking more steaks at once, or if you prefer steak med rare to well). Even on my hot griddle, my steaks came out surrounded by a little jus… we ate every last bit.
Cheyanne
Hi Maureen,
I’m honored you decided to try this recipe for cooking steaks in the oven and incredibly appreciative of your thorough comment. I haven’t tried cooking steaks using my grill pan in the oven, but I absolutely applaud the move!! And, I thank you for your feedback! I’m thrilled you hear you’ll try this approach again, Maureen. (Btw, I too prefer my steak on the rare side) 🙂
Cheers and warmest wishes for a wonderful New Year,
Cheyanne
Maureen
Back again because I repeated your recipe, with a regular cast iron pan this time… it was steak perfection! Nice crust and rendering, and just-right juicy inside. I’d still bust out the griddle if cooking for a crowd. Thanks again for the recipe, Cheyanne!
Mary Anne
I would love your help with buying a kitchen blow torch.
Thanks Cheyenne
Cheyanne
Hi Mary Anne,
I bought mine many years ago and I honestly can’t remember where I purchased it. However, if I was to replace it, I would definitely just look on Amazon (so convenient) and go with one that has the best reviews! I took a look on there and they have a ton of options! Just look up culinary torch or kitchen torch. I recommend selecting one with an adjustable flame that’s also butane refillable (and obviously one with great reviews).
I hope that helps!!! Cheers and warm wishes for a wonderful holiday season! 🙂
Zora
Hi Cheyenne – Thank you for this great recipe. I tried it last night and it was a hit. The only thing I was unsure of is whether to cover the top with aluminum foil or leave it open. I decided cover them. It formed a lot of liquid so I wasn’t sure if the steak was going to taste good. But it still tasted great. What do you recommend for the future?
Cheyanne
Hi Zora,
There shouldn’t have been any liquid in the pan after cooking. If you covered the top with aluminum foil, that would be the culprit since that will prevent moisture from evaporating.
Essentially, you were steaming the steak. Next time, do NOT cover the pan at all. Regardless, I’m thrilled it tasted great even with the mishap!! Cheers and thank you so much for stopping by!
Jeramiah
is it common for the steak to take 3+ hours in a 170 deg oven?
So far I’ve done this twice, and results are amazing, but is anyone else taking 3+ hours?
I have 3 expensive thermometers including digital pronged in oven for the meat themselves to verify temp.
All show the oven is spot on for temperature.
I just feel like I might be doing something wrong.
Cheyanne Bany
Hey Jeramiah,
The amount of time the steak takes to cook in the oven is going to depend on the thickness of your steak. The time listed is a rough approximation for a steak that is 1” thick. So if you are cooking a steak that is 2” thick or more, yes it will take a lot longer. If you are getting good results, I’d say you are doing everything right! Hope that helps!! Cheers!! 🙂
Jeramiah Gladden
2 years later I’m still using this recipe.
To confirm, thickness is PART of the problem. I was and usually do cook 1.5′ to 2″ thick steaks.
Initially I wasn’t using cast iron to bake the steaks. I had put them on a rack over a cookie sheet.
Therefore, the steak wasn’t getting the heat transfer that a cast iron gives.
This method NEEDS cast iron since the temp is so low, you really need that heat transfer, especially for thicker steaks.
Once I moved over to a cast iron griddle, for cooking 2-3 steaks at a time, my cooking time dropped dramatically.
As far as the rest of the steps, I have a large butane blow torch I got at Lowes (Home Depot would work) but sometimes I just toss them in a hot cast iron skillet and the flavor ends up the same for me.
Thank you again @Cheyanne Bany.
This is the only method I use.
Jessica
Mine were taking longer than 90 minutes, so I just took it out and finished it on the stove in the same cast iron I baked it in. Delicious.
Cheyanne Bany
Hi Jessica,
If your steaks are thicker than 1” they will take unfortunately take longer than 90 minutes. I’m thrilled you enjoyed the recipe despite the longer cook time! Cheers! 🙂
Blue
Doing Steak and eggs for Breakfast but was out off eggs… and every was still asleep….so before i left to go grab more at the store ..I figured since I had the extra time…I would give this method a shot. Just got back and if they taste half as good as they made my house smell I am going to be in for a treat.
Thanks for writing up this method
Found via Google Search. “Can I cook steak slow and low in the oven”
Mary
Looks absolutely perfectly cooked Just waiting for a small tasty bit to be eaten…. by me.
Cheyanne Bany
LOL, love you Mom 🙂 After the holidays, we will have to make these! xoxo
Cheryl
Mouth watering deliciousness! My next steak will be prepared following these instructions! Can’t wait!
Cheyanne Bany
Let me know how it turns out, Cheryl!!!
Eric Linthicum
Need a blow torch- NOW! I am going to guess you are not found of steak that is well done (actually I know full well what you think of that, and if I was in doubt your instructions above make it clear!!) Once again your pictures are simply amazing, your description is clear and easy to understand! WTG!
Cheyanne Bany
Eric, if you go to purchase one (which you should), call me first. I will help you pick one out. Some of them are bulky, expensive, and NOT worth the money. Be happy to help you!!