How To Cook Ribeye Steak In The Oven

Cooking ribeye steak in the oven is one of my favorite ways to get a perfectly seared outside and a tender, juicy inside—without needing a grill. It’s simple, flavorful, and gives steakhouse-quality results right in my kitchen. Whether I’m making a special dinner or just craving a good steak, this method never lets me down.

Why You’ll Love This Recipe

I love this recipe because it’s easy and reliable. The oven method lets me control the heat more evenly, and by finishing the steak with butter, herbs, and garlic, I get that rich flavor and melt-in-your-mouth texture. It works any time of year and doesn’t require fancy equipment—just a good skillet and a hot oven.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 or 2 ribeye steaks (1–1.5 inches thick)
olive oil or high-heat cooking oil
salt
black pepper
unsalted butter
garlic cloves (smashed)
fresh rosemary or thyme (optional)

directions

1. I take the steaks out of the fridge about 30 minutes before cooking to let them come to room temperature.

2. I preheat the oven to 450°F (230°C).

3. I pat the steaks completely dry with paper towels and season them generously on both sides with salt and black pepper.

4. I heat a heavy, oven-safe skillet (cast iron is perfect) over high heat until it’s very hot.

5. I add oil to the pan and sear the steaks for about 2–3 minutes per side until a golden crust forms.

6. I add butter, smashed garlic, and herbs to the skillet.

7. I spoon the melted butter over the steaks for extra flavor, then transfer the skillet to the preheated oven.

8. I cook the steaks in the oven for 4–6 minutes for medium-rare, or longer depending on thickness and preferred doneness.

9. I use a meat thermometer to check doneness—130°F for medium-rare, 140°F for medium.

10. I remove the steaks from the oven and let them rest for 5–10 minutes before slicing so the juices stay locked in.

Servings and timing

This recipe serves 2 people (per steak) and takes about 30 minutes total—10 minutes for prep, 10 minutes to cook, and 10 minutes to rest.

Variations

Sometimes I add a dash of Worcestershire sauce or balsamic vinegar to the skillet just before moving it to the oven. I also like using compound butter with garlic and herbs for extra richness. For a spicy edge, I rub the steak with a little smoked paprika or cayenne before searing.

storage/reheating

I store leftover steak wrapped tightly in foil or an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat or in the oven at 250°F until heated through. I avoid the microwave to keep the steak tender and juicy.

FAQs

Can I cook ribeye without searing?

Yes, but I find that searing gives the steak a much better flavor and texture. If I skip it, I broil briefly at the end to help form a crust.

What’s the best doneness for ribeye?

I prefer medium-rare (130°F) for maximum juiciness, but I adjust based on personal taste using a thermometer.

Should I marinate ribeye?

Ribeye is flavorful enough on its own, so I usually just season it with salt and pepper. If I do marinate, I keep it simple and short—no more than an hour.

Do I need to rest the steak?

Yes, resting allows the juices to redistribute, so the steak stays juicy when I slice into it.

Can I use a regular skillet?

If I don’t have a cast iron skillet, I use any oven-safe skillet. If the handle isn’t oven-proof, I transfer the steak to a baking dish after searing.

Conclusion

Cooking ribeye steak in the oven is one of the easiest and most delicious ways to enjoy a rich, tender cut of meat. I love how the high heat and a quick finish in the oven lock in flavor and create that perfect crust. It’s a simple method with big results—perfect for a steak dinner at home that feels like a treat.

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