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My ribeye steak in the oven is the kind of recipe that proves you don’t need a steakhouse price tag to get restaurant-quality results. This method keeps it simple: high heat, a cast iron skillet, and a quick oven finish.
No unnecessary tricks, no over-the-top flair, just solid technique that works. If you’ve ever wrestled with uneven doneness or ended up with a smoky mess instead of a good crust, this recipe fixes all that with clear, no-nonsense steps.
It’s the same low-fuss, high-payoff approach we use in our oven baked tri tip recipe—another great option when you want bold flavor without firing up the grill.
Here is Why This Oven Baked Ribeye Recipe Works
No grill? No problem: You’ll get a gorgeous crust and juicy center right from your oven and stovetop. No backyard BBQ setup required.
Fast and foolproof: A quick sear, a few minutes in the oven, and you’re done. No flipping five times or hovering like it’s a soufflé.
That butter-baste moment: Finishing with butter and thyme takes the flavor from “weeknight dinner” to “this might be the best steak I’ve made.”
Minimal fuss, maximum payoff: No marinade, no fancy tools—just solid technique that delivers every time.
Recipe Tips
Skip the “room temp” rule: Letting your steak sit out for 30 minutes does basically nothing. You can go straight from fridge to skillet without a problem.
Dry steaks = great crust: Pat the ribeyes down with paper towels before seasoning to help that sear really stick.
Don’t oil the pan: Add oil to the steaks, not the skillet. This helps avoid smoke and splatter while still getting that golden crust.
Use the right oil: Choose something with a high smoke point like avocado, peanut, or grapeseed oil. Leave the extra virgin stuff for salad.
Sear one side only: That quick flip-and-bake move lets the oven finish the job without overcooking or drying things out.
Ventilate: Open a window, crank the fan, and maybe warn the smoke detector.
Cast iron is your friend: It holds heat like a champ and gives you that even, reliable sear you’re after.
Butter goes in after the oven: Adding it too early will just burn it. Save it for the stovetop baste at the end when things calm down. Or take it up a notch with a compound butter, like the one we use in our beef tenderloin recipe
Use tongs, not a fork: Piercing the steak lets juices escape. Tongs give you control without sacrificing moisture.
Check doneness with a thermometer: Don’t guess. An instant-read thermometer takes all the mystery (and disappointment) out of it.
Let it rest: Give the steak five minutes after cooking so the juices stay put when you slice into it. Yes, it’s worth the wait.
Doneness Temperature for Your Ribeye Steak
Use a meat thermometer to get the doneness just right.
| Doneness level | Pull Temp | Temperature |
|---|---|---|
| Rare | 115-125°F | 120-130°F |
| Medium rare | 125-130°F | 130-135°F |
| Medium | 130-140°F | 135-145°F |
| Medium-well | 140-150°F | 145-155°F |
| Well-done | 155°F + | 155-160°F |
Storing Leftovers
Refrigerate: Let the steak cool to room temp, then store it in an airtight container. It’ll keep in the fridge for up to 4 days.
Freeze: For longer storage, wrap the steak in plastic wrap, then foil (or use a freezer-safe bag) and freeze for up to 2 months.
Reheat (without ruining it):
- Stovetop: Slice and reheat in a skillet over low heat with a little butter or broth—just until warmed through.
- Oven: Wrap in foil with a splash of broth and warm at 250°F for 15–20 minutes.
- Avoid the microwave. It’ll zap all the moisture out and undo everything you worked for.
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Ribeye Steak in the Oven
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Ingredients
- 2 ribeye steaks, 16-oz. each and 1-1/2-inches thick
- 1 tablespoon vegetable oil, see note
- Salt and pepper
- 3-4 thyme sprigs
- 2 tablespoons butter
Instructions
- Preheat oven to 450°F. Turn on your stove fan/vent. Set a 10-inch cast iron skillet on the stovetop over high and heat for 5 minutes.
- Pat both sides of the steaks with paper towels to remove moisture. Brush the steaks lightly with oil and season generously with salt and pepper.
- Place steaks in the hot skillet and sear for 30 to 90 seconds or until they get a nice brown crust. The goal isn't to cook the steaks but to give them a caramelized crust.
- Using tongs, turn the steaks over and add the thyme sprigs. Do not sear after flipping but immediately transfer the skillet to the oven for 5 to 8 minutes.
- Return the skillet to the stovetop set over low heat. Turn the steaks and top each with a tablespoon of butter. Tilt the skillet while spooning melted butter over the steaks for 2-3 minutes. Check for doneness with an instant read thermometer and remove from the skillet when they reach your desired doneness.
- Allow the steaks to rest for 5 minutes. To serve, drizzle the steaks with the brown butter remaining in the skillet.
Notes
- Removing the steak from the fridge for 30 minutes will not bring it to room temp. Actually, a 30 minute rest will only raise the internal temp by a couple degrees. It is OK to pull it from the fridge and cook it immediately.
- Removing moisture with paper towels before seasoning/searing the steak is the best way to achieve a rich brown crust.
- The cast iron skillet is the best tool for this method as it delivers an even sear to the steaks.
- To prevent excess spattering and smoking do not add butter or oil directly into the hot skillet before adding the steaks.
- Brush the steaks lightly with a high-smoke oil such as sunflower, grapeseed, avocado or peanut.
- Sear only one side of the steaks for 30 seconds, the second side will sear from the pan heat and give a rich crust in the oven.
- Turn on your oven and stove vents and open the doors as the heat and smoke will set off the smoke alarms.
- Kosher salt is a great choice here.
- Use caution when transferring the hot skillet to/from the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Steak Dinner at Home
This Oven Baked Ribeye Steak brings big flavor with minimal effort, and honestly, that’s the kind of kitchen win we all need more of. You get a rich, buttery crust, perfectly cooked center, and a method that’s way less fussy than it sounds.
No grill, no guesswork, and no standing in a cloud of smoke wondering what went wrong. Just a solid, straightforward recipe that delivers every single time. Once you try it, don’t be surprised if steak night becomes a regular thing.
Next up: my reverse sear cowboy steak—same crave-worthy crust, different cut, even bigger flavor.
The Process Photos
That looks PERFECT! Ribeye is my favourite 🙂
Thank you, Angie!