Oven Ribeye Steak
Enjoy the delightful aroma and rich flavor of an oven-cooked ribeye steak, made with minimal ingredients and techniques that guarantee restaurant-quality results in less than 30 minutes.
Ingredients
Main Ingredients
- 2 pieces ribeye steaks Select steaks with good marbling and bright red color.
- 2 tablespoons butter For basting the steak.
- 1 tablespoon olive oil To coat the skillet when searing.
- 1 teaspoon kosher salt Use to season the steak.
- 1 teaspoon black pepper For seasoning the steak.
- 1 teaspoon garlic powder Optional, for added flavor.
- 1 teaspoon smoked paprika Optional, for smoky flavor.
- 1-2 sprigs fresh herbs (thyme or rosemary) For flavor enhancement.
Instructions
Preparation
- Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 20 minutes.
- Pat the steaks dry with paper towels to ensure even browning.
- Season both sides of the steaks evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
Searing
- Preheat a cast iron skillet over high heat until almost smoking.
- Add olive oil to the skillet and then carefully lay the ribeye steaks in the hot oil.
- Sear each side for 1-2 minutes until a beautiful crust forms.
- Add butter and fresh herbs around the steaks during the last minute of searing, basting the steaks with butter.
Cooking
- Preheat your oven to 400°F (200°C).
- Transfer the skillet with the seared steaks into the preheated oven.
- Cook for 10-15 minutes, checking with a meat thermometer for desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done).
Resting
- Remove the steaks from the oven and let them rest for 5-10 minutes before slicing.
- Serve and enjoy with your choice of side dishes.
Notes
Letting the steak rest is crucial for juiciness. Avoid cutting into the steak too soon to prevent juices from spilling out. Pairing with creamy mashed potatoes or seasoned roasted vegetables enhances the meal experience.