Cooking a ribeye steak in the oven is a fantastic way to enjoy a juicy, tender, and flavorful steak without needing a grill. Whether you’re a beginner or a seasoned home cook, this method is straightforward and delivers steakhouse-quality results right in your kitchen. Let’s dive into how you can master the art of oven-cooked ribeye steak with ease.
Why Choose Ribeye Steak?
Ribeye is prized for its rich marbling-the streaks of fat running through the meat-which melts during cooking to keep the steak juicy and packed with flavor. It’s one of the most luxurious and tender cuts you can cook, making it perfect for a special dinner or a satisfying meal any day of the week.
What You’ll Need
– Ribeye steak (at least 1 inch thick)
– Olive oil or another high-heat cooking oil
– Kosher salt
– Freshly ground black pepper
– Optional: garlic powder, fresh herbs like rosemary or thyme, butter
Step-by-Step Guide to Cooking Ribeye Steak in the Oven
1. Bring the Steak to Room Temperature
Take your ribeye out of the fridge about 30 minutes before cooking. This helps the steak cook evenly and prevents the outside from overcooking while the inside warms up.
2. Preheat Your Oven and Prepare Your Pan
Set your oven to 400°F (200°C). Place an oven-safe skillet (cast iron works best) on the stove over high heat and let it get very hot while the oven preheats. A hot pan is key to getting a beautiful crust on your steak.
3. Season the Steak Generously
Pat the steak dry with paper towels to remove moisture, which helps in searing. Rub both sides with olive oil, then season liberally with salt and pepper. You can add garlic powder or your favorite steak rub for extra flavor, but simple salt and pepper work wonderfully to highlight the meat’s natural taste.
4. Sear the Steak on the Stove
Place the ribeye in the hot skillet and sear without moving it for about 2 minutes per side until a golden-brown crust forms. Use tongs to flip the steak-avoid piercing it with a fork to keep the juices inside.
5. Finish Cooking in the Oven
Transfer the skillet with the seared steak into the preheated oven. Bake for about 5-7 minutes for medium-rare. Adjust the time if your steak is thicker or if you prefer it more done. Use a meat thermometer to check doneness: 130°F (54°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
6. Rest Your Steak
Remove the steak from the oven and let it rest on a plate for 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender. For an extra touch, add a pat of butter on top while it rests, optionally with fresh herbs like rosemary or thyme to melt into the butter and enhance the flavor.
7. Serve and Enjoy
Slice your ribeye against the grain to maximize tenderness and serve immediately. Pair it with your favorite sides or a simple salad for a delicious meal.
Tips for the Best Oven-Cooked Ribeye
– Choose quality meat: Look for well-marbled ribeye steaks at least 1 inch thick.
– Don’t rush resting: It’s tempting to dig in right away, but resting is crucial for juicy steak.
– Use a meat thermometer: This takes the guesswork out of doneness and helps avoid overcooking.
– Experiment with flavors: Try finishing with compound butters or herb infusions for an elevated taste.
Cooking a ribeye steak in the oven is not only convenient but also a reliable way to get a restaurant-quality steak at home. With just a few simple steps, you can enjoy a perfectly seared, juicy, and flavorful ribeye any time of the year. Happy cooking!