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A ribeye steak sliced on a plate after being cooked in the oven.

Ribeye Steak in the Oven

Easy, oven cooked ribeye steak! A quick sear in a cast iron skillet gives a rich crust on this super flavorful ribeye steak. The steak is cooked in a hot oven in as little as 5 minutes then finished on the stovetop with a drizzle of buttery pan juices.
4.62 from 26 votes
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Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4 Servings
Calories: 697kcal
Author: Pat Nyswonger

Ingredients

  • 2 ribeye steaks 16-oz. each and 1-1/2-inches thick
  • 1 tablespoon oil see note
  • Coarse salt and freshly ground black 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 skillet and sear for 30 seconds, 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 6 minutes. 
  • Return the skillet to the stovetop set over low heat.
    Turn 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

Serving: 8ounces | Calories: 697kcal | Protein: 56g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 28g | Cholesterol: 192mg | Sodium: 251mg