Ribeye steak cooked in the oven is a perfect way to achieve a delicious, juicy steak with a beautifully caramelized crust. Whether you’re planning a special dinner or craving a rich, savory meal, learning how to cook ribeye steak in oven delivers a restaurant-quality dish every time.
You’ll Love This How to Cook Ribeye Steak in Oven Recipe
This method of cooking ribeye steak is foolproof, giving you tender, flavorful results. Using a high heat sear and finishing the steak in the oven creates the ideal balance between crispy outside and succulent inside. Perfect for busy weeknights or a special occasion, you’ll love mastering this classic steak technique.
Ingredients You’ll Need
- 2 ribeye steaks, about 1-1.5 inches thick
- 2 tablespoons olive oil or butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2-3 garlic cloves, smashed
- Fresh thyme or rosemary (optional)
- 1 tablespoon butter (for finishing)
Instructions
1: Prepare the Ribeye Steaks
- Preheat your oven to 450°F (230°C).
- Take your ribeye steaks out of the fridge and allow them to reach room temperature (about 30 minutes). This ensures even cooking.
- Pat the steaks dry with paper towels to remove excess moisture. Generously season both sides of the steak with kosher salt and freshly ground black pepper.
2: Sear the Steaks
- Heat a cast iron skillet over medium-high heat on the stove. Add olive oil or butter to the hot skillet, then add the seasoned ribeye steaks.
- Sear the steaks for 2-3 minutes on each side, or until they develop a golden-brown crust. If you enjoy garlic and herbs, add the smashed garlic cloves and fresh thyme or rosemary to the pan for extra flavor.
3: Transfer to the Oven
- Once the steaks are seared, place the skillet directly in the preheated oven.
- Cook the ribeye steaks for 5-10 minutes, depending on your preferred doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Use a meat thermometer to check the internal temperature accurately.
4: Rest and Finish
- Once the desired doneness is reached, remove the ribeye steaks from the oven and place them on a cutting board. Let the steaks rest for 5-10 minutes, allowing the juices to redistribute.
- For added richness, top the steaks with a pat of butter before serving.
MORE RECIPES: BBQ Sausage Recipe & Salisbury Steak Recipe
Serving Suggestions
- Serve your ribeye steaks with classic sides such as roasted vegetables, mashed potatoes, or a fresh salad.
- For a flavorful twist, pair the steak with a chimichurri sauce or a garlic butter sauce.
- If you’re looking to switch things up, add caramelized onions or sautéed mushrooms as a topping.
How to Store How to Cook Ribeye Steak in Oven
If you have leftover ribeye steak, store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm the steak in a skillet over medium-low heat to preserve the juicy texture, or slice it cold to enjoy over salads or sandwiches.
Additional Tips: How to Cook Ribeye Steak in Oven
- Substitutions: You can substitute ribeye with other cuts like New York strip or filet mignon, but keep in mind that cooking times will vary slightly.
- Don’t Overcook: Ribeye steaks are best when cooked to medium-rare or medium, as overcooking can lead to a tougher texture.
- Use a Thermometer: For perfect results, always use a meat thermometer to check the internal temperature.
- Let It Rest: Allow the steak to rest after cooking to lock in all the juices for a more tender bite.
How to Cook Ribeye Steak in Oven
Equipment
- Cast iron skillet
- meat thermometer
Ingredients
- 2 ribeye steaks 1-1.5 inches thick
- 2 tablespoons olive oil or butter
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2-3 garlic cloves smashed
- Fresh thyme or rosemary optional
- 1 tablespoon butter for finishing
Instructions
- Preheat the oven to 450°F (230°C).
- Season the ribeye steaks with salt and pepper.
- Heat oil or butter in a skillet over medium-high heat.
- Sear the steaks for 2-3 minutes on each side.
- Transfer the skillet to the oven and cook for 5-10 minutes until the desired doneness.
