Easy 9x13 Pan Steak Recipe for a Juicy, Flavorful Meal

If you’re looking for a simple yet delicious way to prepare steak that feeds a crowd or makes meal prep easy, this 9×13 pan steak recipe is perfect. It’s a one-pan dish that results in tender, flavorful meat with minimal fuss, making it ideal for weeknight dinners or weekend gatherings.

Ingredients

2 lbs (900 g) beef steak (sirloin, ribeye, or flank steak), cut into 1-inch pieces
3 tablespoons olive oil or vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (optional for smoky flavor)
1/2 teaspoon dried thyme or rosemary
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth or red wine (for extra flavor)

Optional: fresh herbs (parsley, thyme) for garnish

Instructions

Preheat your oven to 400°F (200°C). Lightly grease or line your 9×13 inch baking dish with parchment paper for easy cleanup.
In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and dried thyme or rosemary. Mix well.
Pat the steak pieces dry with paper towels to remove excess moisture. Toss the steak in the spice mixture until evenly coated.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. When hot, add the seasoned steak pieces in a single layer. Sear for about 2-3 minutes per side until browned. You may need to do this in batches to avoid overcrowding.
Transfer the seared steak pieces to the prepared 9×13 dish. Spread sliced onions and minced garlic evenly over the meat.
Pour the beef broth or red wine over the ingredients in the dish. This will help keep the meat moist and create a flavorful sauce.

Cover the dish tightly with aluminum foil or a lid if your dish has one. Place it in the preheated oven and bake for 25-30 minutes, or until the steak is cooked to your preferred doneness.
Remove from the oven. If you want a thicker sauce, you can transfer the juices to a small saucepan and simmer over medium heat until reduced by half, then pour back over the steak.
Garnish with chopped fresh herbs like parsley or thyme if desired. Serve hot, straight from the pan or with your favorite sides.

Tips

For extra tenderness, marinate the steak in the spice mixture and some oil for 30 minutes to 2 hours before cooking.
If you prefer a different cut of beef, such as chuck or brisket, adjust the cooking time accordingly, as tougher cuts may need longer to become tender.
Use a meat thermometer to check doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Want a low-carb option? Serve the steak with roasted vegetables or cauliflower rice instead of traditional sides.

Serving Suggestions

This dish pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. For a hearty meal, serve with crusty bread to soak up the flavorful juices. It also works well as a filling for steak sandwiches or wraps.

Variations

For different flavor profiles, try adding a splash of soy sauce or Worcestershire sauce to the marinade. You can also swap out the beef broth for a mushroom gravy or add sliced bell peppers and mushrooms before baking for added vegetables. Spice things up with cayenne pepper or chili powder for a bit of heat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave for 1-2 minutes, covered, until heated through. The steak may become slightly less tender after reheating, but it will still be flavorful. For best results, reheat gradually to preserve moisture.

Frequently Asked Questions

Can I use frozen steak for this recipe?

It’s best to start with thawed steak to ensure even cooking and proper seasoning. If using frozen steak, thaw it completely in the refrigerator before preparing, and add a few extra minutes to the baking time if needed.

How do I know when the steak is done?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F; medium, 145°F; well-done, 160°F. The cooking time in the oven will vary based on the thickness of the meat and your desired doneness.

Can I make this dish ahead of time?

Yes, you can prepare everything in advance up to the baking stage. Store the seasoned and seared steak with onions and garlic in the refrigerator for up to 24 hours. Bake just before serving for the best freshness and flavor.

What sides go well with this steak?

Classic options include mashed potatoes, roasted vegetables, steamed rice, or a fresh green salad. For a low-carb meal, try cauliflower mash or sautéed greens. The dish’s rich flavor pairs well with both starchy and vegetable sides.

Is it possible to make this recipe in a slow cooker instead?

Absolutely. After searing the steak and sautéing onions and garlic, transfer everything to a slow cooker. Add the broth and cook on low for 6-8 hours until tender. This method results in very tender, fall-apart beef with minimal hands-on time.

Easy 9×13 Pan Steak Recipe for a Juicy, Flavorful Meal