How to Cook Ribeye Steak in the Oven: Step-by-Step Guide

Many people can find cooking a ribeye steak quite challenging, but, in reality, it is easier than it sounds. In only a few steps, the steakhouse quality of that mouthwatering and soft ribeye can be achieved in your kitchen. Have you ever been curious about how long to cook rib-eye steak in the oven without the need for second-guessing? Well, this article is just for you. We will take you through the entire process with tips that will help you prepare your steak the way you like it.   Let us share some expert tips on ribeye steak cooking, drawing from the best experiences. I’m the best chef Olive Garden menu price restaurant, Thomas Keller. I am going to share with you my long experience of how to cook a ribeye steak.

Why Cook Ribeye Steak in the Oven? 

The ribeye steak has a well-deserved reputation for excess fat cover due to its delectably flavorful and juicy flesh. Grilling is the most common way of cooking it but this steak can be prepared in an oven which offers especially the aspect of uniformity and discipline. This is a good option especially when it is not conducive to warm weather cooking outdoors or one just feels like doing something different. In addition, the oven method evenly cooks the steak inside without any risk of flare-ups that are prone to occur when cooking on a grill.

Tools You’ll Need

First of all, let’s get everything you need for the process ready:

1. A good quality ribeye steak (approximately 1-1.5 inches thick)
2. Salt and pepper
3. Olive oil or butter (for flavor)
4. A cast-iron skillet or oven-safe pan
5. Tongs (for flipping the steak)
6. A meat thermometer (optional but recommended for precision)

Step 1: Choose the Right Ribeye

Steak, the key ingredient of any steak dish, is undoubtedly the most important aspect of a steak dish. When choosing a ribeye steak, make sure to choose one that is heavily marbled. The little thin lines of fats traverse the bulk of the meat. When cooking this steak, the fat content is reduced, which is responsible for the unrivaled moisture of the meat. To achieve even cooking of the meat, the cut must be around 1 to 1.5 inches thick.

Quick Tip: When catering for a large number of persons, bone ribeye which is also called cowboy or tomahawk steak would be a good option. It looks good as well as tastes good.

Step 2: Let Your Steak Reach Room Temperature

In most cases, it would be constructive to note that perhaps the most neglected, yet the most significant step, is allowing the steak to sit at room temperature for around half an hour or about 45 minutes before cooking. This allows for a more reliable way of ensuring that the entire steak cooks at the same level as no one part is cold, and thus cooked slowly while the rest is highly cooked, causing the outside to be overcooked while the center is still raw.

Step 3: Season Generously

Spice development is one of the essential processes in the unfolding of the flavors in one’s steak. One of the simple but useful methods is just to season the ribeye with salt and pepper in a liberally generous manner. Extra spices like garlic powder, smoked paprika, or even a steak rub can also be used if you prefer more spice to the steak.

Pro Tip: Before initiating the cooking process, allow the salt to remain on the surface of the meat for roughly 10 to 15 minutes. This is to allow for better salt permeation into the center of the meat, which will further amplify its taste.

Step 4: Preheat the Oven

Preheat your oven to 450°F (230°C). In the meantime, place the cast iron or an oven-proof shallow dish on the stovetop and turn the heat to medium-high. When it is time to add the steak to the pan, you want it to be very hot – this will help to sear the meat and keep those juices from running.

Step 5: Sear the Steak

After the pan has reached the desired temperature, pour in a tablespoon of olive oil or toss in some butter. Once when the oil ripples in the pan, it is now the right time to introduce the ribeye steak into the pan. Do not reposition it for 2-3 minutes on each side as it will be seared. And make sure the expectation here is a nice crispy brown crust on the surface of the steak.

Importance of This Step: The outer surface is seared to lock in moisture by creating a genetic browning reaction of all the sugars and proteins, hence the appetizing and taste bud-enticing brown surface.

Step 6: Transfer to the Oven

After searing the steak on both sides, place the whole pan in the heated oven. If you want a rare steak, you can keep it inside for around 3-4 minutes. To achieve a medium rare state, target 5-6 minutes, and for those who love it well done, leave it for about 8-10 minutes. 

Qualitative Cooking Tool Meat Thermometer: Many cooks tend to skip the use of a meat thermometer, but it is a good practice too. Here is a handy guide to help you understand the degree of cooking:

• Rare: 125°F (51°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Well-done: 160°F (71°C)

Step 7: Rest the Steak

Once your steak reaches its optimum cook, take it out of the oven and place it on a chopping board. Allow a 5-10 minute breather. This is an important step in decorating the steak with alien figures – it lets the juices redistribute within the steak, which makes every piece enjoyably moist and juicy.

Step 8: Slice and Serve

After letting the steak rest for some time, cut it into slices perpendicular to the pattern of the fibers in the meat. This is referred to as cutting against the grain, where the fibers in the muscle tissue are cut through instead of along the length of the muscle. Accompany with preferred side dishes such as mashed potato or roasted vegetables or even a fresh dress salad.

Frequently Asked Questions (FAQS)

Q: Is it possible to add additional flavors to my steak?

Yes, of course! You can also baste with garlic butter or add fresh rosemary and thyme. Just make sure that you do not overshadow the original flavor of the rib eye.

Q: What if I do not have a cast iron skillet?

Not an issue! You can use any oven-proof pot. If you do not have that, then brown the sicker on a normal frying pan then place it on a foil-dressed baking sheet, ready for an oven.

Q: How do I know my steak is done?

In the absence of a thermometer, you may use the touch method. Using your finger, gently press the center of the steak. If it leaves an impression and feels soft, it’s rare. A little more pressure is medium-rare while pressure and no impressions mean well done.

Tips for the Perfect Ribeye Every Time

• To begin with, select the best kind of meat:  As the saying goes, good steak leads to good steak. Go for the USDA prime or a choice grade for the best results. 
• Less is more does not apply to seasoning: Go ahead and paint the steak with salt and pepper. The seasoning will scorch and form an amazing crust on the meat when seared.  
• No matter what, do not forget the resting period:  This step is very important if you want to eat moist and soft meat. 
• Get creative: You could experiment with adding different herbs and spices to the meat or even a little bit of balsamic vinegar.

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Conclusion

There is no rocket science involved in cooking a ribeye steak inside an oven. By adhering to the given steps, you will have a well-cooked steak that is soft, moist, and flavorful. Whether you are a beginner or an expert, this guide has something for everyone who wants to show off her culinary skills to friends or relatives or even to herself. 

You have very well understood how to cook ribeye steak in the 8oven, so why don’t you give it a shot? There is nothing wrong with trying it out, vary the pressure to your preference and do the seasoning as you wish. Wish you a better steak night!

We’d love to hear from you!

Did you make use of this technique? What was the outcome? Leave us a comment below sharing your experiences or if you have other suggestions on how to cook rib-eye steak perfectly!