How to Cook Ribeye Steak in Oven: Easy Juicy Steak Recipe
Cooking a ribeye steak in the oven is a simple way to enjoy a juicy and flavorful meal without firing up the grill. Whether you’re short on time or just want a hassle-free method, the oven delivers consistent results that bring out the best in this tender cut.
You don’t need fancy equipment or complicated techniques to get a perfectly cooked ribeye. With a few easy steps, you can achieve a delicious steak that’s seared on the outside and cooked to your preferred doneness inside. Ready to impress your taste buds? Let’s dive into the best way to cook ribeye steak in the oven.
Choosing the Right Ribeye Steak
Selecting a quality ribeye impacts the flavor and cooking outcome. Pay attention to the cut, grade, and thickness for the best oven-cooked steak.
Understanding Different Cuts and Grades
Pick ribeye cuts with good marbling, as fat distributes flavor and juiciness. USDA Prime offers the highest marbling and tenderness, followed by Choice and Select grades. For oven cooking, Choice grade balances quality and price effectively. Bone-in ribeye provides extra flavor but cooks slower than boneless.
Thickness and Its Impact on Cooking
Choose steaks between 1 to 1.5 inches thick for even cooking. Thinner steaks cook quickly but risk drying out, while thicker cuts retain juiciness and allow better control over doneness. Adjust oven temperature and time based on thickness to avoid undercooking or overcooking.
Preparing the Steak for the Oven
Preparing your ribeye steak correctly sets the foundation for a flavorful and evenly cooked result. Follow these key steps before placing the steak in the oven.
Seasoning Tips for Flavor
Use kosher salt and freshly ground black pepper to enhance the ribeye’s natural flavor. Apply seasoning generously on both sides for thorough flavor penetration. Add garlic powder, smoked paprika, or fresh herbs like rosemary for extra depth, but keep it simple to allow the steak’s marbling to shine. Pat the steak dry with paper towels before seasoning to improve browning and create a better crust during cooking.
Bringing the Steak to Room Temperature
Remove the ribeye from the refrigerator 30 to 45 minutes before cooking. Bringing it to room temperature ensures even cooking throughout the steak and prevents the outside from overcooking while the center warms. Place the steak on a wire rack set over a plate or tray to promote air circulation around the meat. This step helps retain moisture and improves the texture after cooking.
Cooking Ribeye Steak in the Oven
Cooking ribeye steak in the oven combines convenience and precision, delivering a juicy, flavorful result. Follow these steps to ensure a perfectly cooked ribeye using simple kitchen tools.
Preheating and Oven Settings
Set your oven to 450°F to create the ideal cooking environment. Preheating ensures even heat distribution and proper searing. Use the convection setting if available, as it promotes consistent cooking. Avoid opening the oven door frequently to maintain stable temperature.
Using a Cast Iron Skillet or Oven-Safe Pan
Choose a cast iron skillet or heavy-duty oven-safe pan for best heat retention and searing ability. Preheat the pan on the stovetop over high heat before transferring it to the oven. This method forms a caramelized crust quickly, locking in the steak’s juices.
Step-by-Step Cooking Process
- Place the ribeye in the preheated skillet. Sear for 2-3 minutes on each side to develop a brown crust.
- Transfer the skillet to the oven. Roast the steak for 4-6 minutes per side, depending on thickness and desired doneness.
- Use a meat thermometer to check temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove the steak from the oven once it reaches target temperature; it will continue to cook slightly while resting.
- Let the ribeye rest for 5-10 minutes on a wire rack or plate tented loosely with foil to redistribute juices.
Following this process guarantees a ribeye steak with a crisp exterior and tender, juicy interior cooked to your preferred doneness.
Checking Doneness and Resting the Steak
Ensuring your ribeye steak reaches the perfect doneness and allowing it to rest are key steps for flavor and texture. Use reliable methods to test doneness and let the steak rest before serving.
How to Test Steak Doneness
Check the internal temperature with an instant-read meat thermometer for accuracy. Aim for these temperatures based on doneness preferences:
| Doneness | Temperature (°F) | Description |
|---|---|---|
| Rare | 120-125 | Cool red center |
| Medium Rare | 130-135 | Warm red center |
| Medium | 140-145 | Pink center |
| Medium Well | 150-155 | Slightly pink center |
| Well Done | 160+ | Fully cooked through |
Insert the thermometer into the thickest part of the steak without touching bone or fat. If you don’t have a thermometer, use the finger test by comparing the steak’s firmness to the firmness of different parts of your hand when relaxed or tensed, though this method is less precise.
Importance of Resting Before Serving
Rest the steak for 5 to 10 minutes after removing it from the oven. Resting redistributes juices, preventing them from spilling out when cut. Cover the steak loosely with aluminum foil to retain heat without causing sweat that could soften the crust. Skipping this step leads to a drier, less tender steak.
Serving Suggestions and Pairings
Enhance your ribeye steak by pairing it with complementary sides and sauces that balance rich flavors. Choose roasted vegetables like asparagus, Brussels sprouts, or carrots for a nutrient-dense, flavorful accompaniment. Select classic starches such as garlic mashed potatoes, baked sweet potatoes, or creamy polenta to add texture and comfort.
Incorporate fresh salads with tangy vinaigrettes that cut through the steak’s richness; options include arugula, mixed greens, or a simple tomato and cucumber salad. Opt for compound butters, such as garlic herb or blue cheese, to melt over the steak for an additional layer of taste. Offer steak sauces like chimichurri, béarnaise, or peppercorn sauce to provide variety and elevate the dish’s complexity.
Complement the meal with full-bodied red wines—Cabernet Sauvignon, Malbec, or Syrah—that match the ribeye’s robust flavor. Choose craft beers with strong malt profiles or smoky notes for a satisfying beverage pairing. For non-alcoholic options, iced tea with lemon or sparkling water with a hint of lime refresh the palate without overpowering the meal.
Conclusion
Cooking a ribeye steak in the oven is a straightforward way to enjoy a restaurant-quality meal at home. With just a few simple steps, you can achieve a perfectly seared crust and juicy interior every time.
By paying attention to the cut, seasoning, and cooking process, you’ll have full control over the steak’s flavor and doneness. Once you master this method, your oven will become your go-to tool for preparing delicious ribeye steaks that impress. Enjoy the process and savor every bite!