How To Cook Ribeye Steak In The Oven

This foolproof, reverse-sear method for cooking rib eye steaks in the oven will produce very tender, perfectly cooked ribeye every time. But, if you don’t have a cast iron pan or even a stovetop to finish the steaks, we’ve included instructions for cooking delicious steaks entirely using your oven, or just your oven and broiler – it is up to you depending on your kitchen or what other sides you have going for dinner!

Why You’ll Love This Recipe

• This is the definitive guide to cooking perfect rib eye steaks in the oven, every single time! With juicy, tender middles and a mouthwatering crust we’re showing you how to cook steaks entirely in the oven, or reverse-seared using the oven and a cast iron skillet.
• We love this recipe for bone-in rib eye steak. Bone in steak usually has the best flavor, but in the pan or on the grill it can be really hard to make sure the meat around the bone is cooked to your liking. Cooking your steaks in the oven removes the issue!
• The seasonings for this rib eye steak recipe are super simple – salt, pepper and butter – so that it will work with literally any side dish. Cosy Crockpot scalloped potatoes or a summery burrata Caprese anyone? You could also amp things up a notch with homemade steak seasoning. You’ve got some compound butter to hand? A garlic herb one would work really well using the reverse-sear method to add another layer of flavor in place of the regular butter listed in the recipe.

Rib Eye Steak Internal Cooking Temperatures

The internal temp of your steaks will rise roughly another 5-10°F during resting, so we recommend pulling them from the oven slightly before your target temperature!

Chef’s Tips

• Don’t attempt this method without a probe cooking thermometer. Experienced cooks can tell if a steak is done to their liking on the stovetop or the grill, but when the steak is in the oven it is literally impossible to check without a thermometer. The last thing you want is an overcooked steak!
• Seasoning the steak a couple of hours in advance of cooking makes a massive difference – the salt will draw water out from the steak and the seasoning will seep in, and the pepper will soften and stick to the steak better.

More Easy Beef Recipes

• Simple Beef Schnitzel Recipe
• How To Grill Meatloaf (with Foil)
• Sous Vide Flank Steak with Soy Marinade
• Homemade Gluten Free Chili Recipe
• Healthy Nachos Recipe with Cottage Cheese Queso
• Beef Stir Fry with Oyster Sauce and Bell Peppers

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Ribeye Steak In The Oven

Prep: 10 minutes minutes

Cook: 45 minutes minutes

Resting Time: 30 minutes minutes

Total: 1 hour hour 25 minutes minutes

Learn how to cook perfect rib eye steaks in the oven every single time without sacrificing tender, juicy meat and that perfect savory crust!

Cheryl Malik

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Ingredients

• ▢ 2 bone-in ribeyes about 1" to 1 ½" thick
• ▢ salt to taste
• ▢ Fresh cracked black pepper to taste
• ▢ 4 tablespoons butter

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Equipment

• probe cooking thermometer
• cast-iron skillet if using the reverse-sear method

Instructions 

• Liberally season steaks with salt and pepper on both sides. Place on wire rack over baking sheet and let stand at room temperature at least 30 minutes, but preferably a couple of hours. If letting stand more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
• Preheat oven to 250° Fahrenheit. Place baking sheet with steaks in oven and insert an internal meat thermometer with probe.
• For medium-rare steaks, cook until internal temperature reaches 120° Fahrenheit, approximately 35-40 minutes. Larger or thicker steaks will take longer to reach temperature, so I highly recommend using an internal meat thermometer with probe here. See cooking chart for alternative temperatures.
• Remove from oven when internal temperature reaches 120° Fahrenheit.

Finishing on stovetop

• Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest.
• Pat steaks dry and place in hot skillet. Cook 45 seconds, then flip. Place a pat of butter (approximately 1 tablespoon per steak) on top of ribeye. Cook another 45 seconds, then flip a couple of times until steaks are a rich brown color, approximately 20-40 seconds total. Press the sides of the ribeyes up against the sides of the cast-iron skillet briefly until no longer red or pink.

Finishing in oven (no stove)

• Remove steaks from oven. Pat dry. Increase oven temperature to 500–525°F (or switch to broil on high). Add 1–2 tbsp butter per steak on top.
• Return steaks to oven. Cook 2–4 minutes, flip once halfway through, until browned. Let steaks rest about 5 minutes on cutting board before slicing/serving
• Final temp should land around 130–135°F medium-rare.

Notes

Probe thermometer: Don’t attempt this method without a probe cooking thermometer. Experienced cooks can tell if a steak is done to their liking on the stovetop or the grill, but when the steak is in the oven it is literally impossible to check without a thermometer. The last thing you want is an overcooked steak!

Seasoning tips: Seasoning the steak a couple of hours in advance of cooking makes a massive difference – the salt will draw water out from the steak and the seasoning will seep in, and the pepper will soften and stick to the steak better.

Nutrition Information

Calories: 1001kcal | Protein: 0.2g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Total Carbs: 0.01g | Sugar: 0.01g | Net Carbs: 0g | Cholesterol: 60mg | Sodium: 180mg | Potassium: 7mg | Calcium: 7mg | Iron: 0.01mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik