Your Oven Might Not Want To Give These Juicy Steaks Back!

I could not believe how nice these steaks came out of the oven! I was sure they were going to be rubbery and not tender at all but that just wasn’t the case. You’ll be surprised! I used 2 porterhouse ribeye steaks when I made this recipe and they actually came out quite good. I was shocked by the tenderness of these yummy steaks! Check out what my pals over at Group Recipes had to say about this recipe:

This will produce some of the juiciest steaks you will ever cook at your house. Adjust times according to the type and thickness of the steaks.



2 steaks

Heinz Worcestershire sauce

Cajun seasoning Mix

McCormick paprika

Bertolli olive oil

Land O Lakes butter



On the steaks, sprinkle the Worcestershire sauce, Cajun seasoning and the Paprika. Rub in real good.

Place into a Zip-loc bag and put into the refrigerator for 3 hours, flipping about every hour.

Remove from refrigerator and allow to come to room temperature. (30-45 minutes)

Preheat oven to 350 deg.

In a nonstick skillet heat about 2 tablespoons of olive oil and 1 tablespoon of butter on medium high heat.

Sear the steaks for about 1-2 minutes on each side. (Browning well but not burning)

Remove steaks from heat and put into another a room temperature nonstick pan.

Put pan in oven for 6-10 minutes flipping the steaks once after 3-5 minutes.

Remove from oven, place on a plate, cover with foil and let rest for 10 minutes.

Serve and enjoy 🙂




Quick Tip: Serve these oven baked steaks with your favorite sides like baked potatoes and tossed salad.

Thank you to Group Recipes for this great recipe.



This is the way steaks are cooked in some of the finest restaurants world wide. Dear both sides first on top of the stove and then into a VERY HOT oven (450-500 degrees). A 1″ steak should cook for 5-8 minutes to give you rare to medium rare. Make sure to let the steak sit for at least 7 minutes after removing from the oven. YUM!!

If you’re going to put the steak in the skillet you might as well just leave it on the skillet. Silly to transfer to another skillet just to throw in the oven. Just cook it on the damn stove.

Porterhouse just happens to be one of the most tender cuts of steak possible next to t bone and tenderloin. So let’s see what this recipe can do to steaks that the AVERAGE household can actually afford. Like top sirloin or eye of round.

The Porterhouse is actually the T-bone that still has the Tenderloin attached. And the big side of the T-bone is the NY Strip that has not been removed from the bone yet. They are all from the same section of the animal.

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