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.
Servings: 4 Servings
Ingredients
- 2 ribeye steaks 16-oz. each and 1½ inches thick
- 1 tablespoon vegetable oil see note
- Salt and pepper
- 3 to 4 sprigs Fresh thyme
- 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
Skip the room-temperature myth: Letting the steak sit out for 30 minutes will not bring it to room temperature. It usually only raises the internal temperature by a couple of degrees, so it’s fine to cook it straight from the fridge.
Dry the surface well: Pat the steaks dry with paper towels before seasoning. Removing surface moisture helps the steak develop a rich, browned crust.
Use cast iron: A cast iron skillet is the best tool for this method because it holds heat well and gives the steak an even sear.
Don’t oil the hot pan: To reduce spattering and smoke, don’t add butter or oil directly to the hot skillet before adding the steaks.
Oil the steak instead: Brush the steaks lightly with a high-smoke-point oil such as sunflower, grapeseed, avocado, or peanut oil.
Sear one side only: Sear the first side for 30 seconds. The second side will brown against the hot pan as the steak finishes in the oven.
Expect some smoke: Turn on the oven vent and stovetop fan, and open a door or window if needed. High-heat searing can set off smoke alarms. Ask me how I know.
Use kosher salt: Kosher salt is a good choice because it seasons evenly and is easier to control than fine table salt.
Handle the skillet carefully: The skillet will be extremely hot after the oven finish, so use a thick oven mitt when moving it in and out of the oven.
Nutrition
Serving: 8ounces | Calories: 697kcal | Protein: 56g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 28g | Cholesterol: 192mg | Sodium: 251mg
