Ribeye Steak In The Oven

Why You’ll Love Ribeye Steak In The Oven Recipe

• Creates a perfectly cooked steak with a flavorful crust
• Easy reverse-sear method for consistent results
• Minimal ingredients with maximum flavor
• Great for special dinners or date nights
• Works with stovetop or oven-only finishing methods
• Juicy, tender, and buttery every time
• Ideal for thick-cut ribeye steaks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 bone-in ribeye steaks (about 1 to 1½ inches thick)
• Salt, to taste
• Fresh cracked black pepper, to taste
• 4 tablespoons butter

Directions

1. Generously season both sides of the ribeye steaks with salt and freshly cracked black pepper.
2. Place the steaks on a wire rack set over a baking sheet. Let them rest at room temperature for at least 30 minutes. For deeper flavor, allow them to rest for a couple of hours. If resting longer than 1 hour, refrigerate the steaks, then bring them back to room temperature for 30 minutes before cooking.
3. Preheat the oven to 250°F.
4. Place the baking sheet with the steaks into the oven. Insert an internal meat thermometer with a probe if available.
5. Cook the steaks until the internal temperature reaches 120°F for medium-rare, about 35 to 40 minutes. Thicker steaks may take longer.
6. Remove the steaks from the oven once they reach the target temperature.
7. For stovetop finishing, preheat a cast-iron skillet over high heat for about 5 minutes while the steaks rest.
8. Pat the steaks dry with paper towels. Place them into the hot skillet and sear for 45 seconds.
9. Flip the steaks and add about 1 tablespoon of butter on top of each steak.
10. Continue flipping every 20 to 40 seconds until a deep brown crust forms. Briefly press the edges of the steaks against the skillet to brown the sides.
11. For an oven-only method, pat the steaks dry after removing them from the oven.
12. Increase the oven temperature to 500–525°F or switch the oven to high broil.
13. Top each steak with 1 to 2 tablespoons of butter.
14. Return the steaks to the oven and cook for 2 to 4 minutes, flipping halfway through, until browned.
15. Let the steaks rest for about 5 minutes before slicing and serving.
16. The final internal temperature should reach approximately 130–135°F for medium-rare.

Servings and timing

• Servings: 2
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Resting Time: 5 minutes
• Total Time: 1 hour 25 minutes

Variations

• Add garlic cloves and fresh rosemary to the butter while searing.
• Use smoked salt for extra depth of flavor.
• Finish the steaks with blue cheese crumbles for a steakhouse touch.
• Try a Cajun seasoning blend for a spicy variation.
• Substitute boneless ribeye steaks if preferred.
• Add a splash of Worcestershire sauce before cooking for extra richness.

Storage/Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over low heat with a small amount of butter to help maintain moisture. Avoid overheating to prevent the steak from becoming tough.

You can also reheat slices briefly in the microwave at 50% power in short intervals.

FAQs

What is the reverse-sear method?

The reverse-sear method involves slowly cooking the steak in the oven first, then finishing with high heat for a crisp crust.

Why should I let the steak rest before cooking?

Resting helps the steak cook more evenly and improves tenderness.

Do I need a meat thermometer?

A meat thermometer is highly recommended for accurate doneness.

Can I use boneless ribeye steaks?

Yes, boneless ribeyes work just as well with this method.

What skillet is best for searing?

A cast-iron skillet is ideal because it retains high heat very well.

Can I cook the steak entirely in the oven?

Yes, the recipe includes an oven-only finishing option.

Why do I pat the steaks dry before searing?

Dry steaks develop a better crust and brown more effectively.

How long should the steaks rest after cooking?

Allow the steaks to rest for about 5 minutes before slicing.

Can I use this method for thicker steaks?

Yes, thicker steaks work especially well with reverse searing.

What should I serve with ribeye steak?

Mashed cauliflower, roasted vegetables, salads, or baked potatoes pair wonderfully with ribeye steak.

Conclusion

This Ribeye Steak In The Oven recipe is an easy way to achieve tender, juicy steak with a beautifully caramelized crust right at home. Whether you finish it on the stovetop or entirely in the oven, the reverse-sear technique ensures delicious results every time. Perfect for steak lovers, this recipe delivers impressive flavor with simple ingredients and straightforward steps.