How to Make Ribeye Steak in Your Oven

Understanding Ribeye Steak Quality and Selection

Ribeye steak comes from the rib section of the cow, an area known for marbling—the white streaks of fat running through the meat. This marbling is what makes ribeye particularly flavorful and forgiving to cook. When shopping for ribeye, look for steaks that are at least 1 to 1.5 inches thick. Thinner cuts cook too quickly in the oven and may not develop a proper crust. The marbling should appear throughout the meat as a network of white lines, not just on the surface.

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The United States Department of Agriculture grades beef on marbling, color, and texture. Prime grade ribeyes contain the most marbling, followed by Choice and Select grades. For oven cooking, Choice grade steaks offer a good balance between quality and cost. Expect to pay between $12 to $20 per pound for Choice ribeyes at most grocery stores, though prices vary by location and retailer. Prime grade steaks typically cost $18 to $30 per pound.

Temperature matters before cooking begins. Ribeye steaks cook more evenly when brought to room temperature for 30 to 40 minutes before cooking. Cold meat from the refrigerator creates uneven heat distribution. The outside may brown while the inside remains cold. Look for steaks with a bright red color and firm texture. Avoid any that appear brown or have a strong odor, as these indicate aging beyond safe consumption periods.

Practical takeaway: Select ribeyes at least 1 to 1.5 inches thick with visible white marbling throughout, and remove them from the refrigerator 30 to 40 minutes before cooking.

Preparing Your Oven and Equipment

Oven temperature is critical for cooking ribeye steak. Preheat your oven to 400 to 450 degrees Fahrenheit, depending on your steak thickness and desired doneness. A 1.5-inch steak cooks well at 425°F. Use an oven thermometer to verify the temperature, as many home ovens run 25 to 50 degrees hotter or colder than the dial indicates. Preheat for at least 15 minutes to allow the oven cavity to reach a consistent temperature throughout.

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An oven-safe skillet is essential for this cooking method. Cast iron skillets work exceptionally well because they retain heat and distribute it evenly. Stainless steel skillets also work, though they may have hot spots. Avoid non-stick skillets for this method, as they cannot withstand the high temperatures needed to sear the steak properly. If using cast iron, season it well or use cooking oil to prevent sticking. Test your skillet's oven safety by checking the manufacturer's instructions or looking for a symbol on the bottom indicating oven-safe temperature ratings.

Gather these additional items before you start cooking: kosher salt, black pepper, paper towels, a meat thermometer, tongs (not a fork, which pierces the meat and releases juices), and butter. A meat thermometer with a probe is more accurate than guessing doneness by touch or color. Digital instant-read thermometers cost $15 to $30 and provide readings in 3 to 5 seconds. Kosher salt has larger crystals than table salt and distributes more evenly on meat. Pat the steak dry with paper towels before seasoning, as moisture prevents proper browning.

Practical takeaway: Preheat your oven to 425°F with an oven thermometer verification, gather an oven-safe skillet, meat thermometer, kosher salt, black pepper, and butter before bringing the steak to room temperature.

Seasoning and the Searing Step

Season the ribeye steak generously with kosher salt and freshly ground black pepper on both sides about 10 minutes before cooking. This timing allows the salt to penetrate the surface without drawing out excessive moisture. The salt initially dissolves into a brine that seasons the meat and helps develop a flavorful crust. Avoid seasoning too far in advance, as salt sitting on meat for more than 40 minutes can draw out moisture and prevent browning.

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Heat your oven-safe skillet over medium-high heat on the stovetop for 3 to 4 minutes. The skillet should be very hot—you can test this by carefully holding your hand above it. If you can only hold your hand above it for 2 to 3 seconds before pulling away, the temperature is correct. Add about 1 tablespoon of cooking oil with a high smoke point, such as vegetable oil, canola oil, or avocado oil. Do not use olive oil, as it smokes at lower temperatures. Butter can burn at high heat, so reserve it for finishing the steak later.

Place the steak in the hot skillet and leave it untouched for 3 to 4 minutes. Resist the urge to move it or flip it early. This contact time is what creates the brown crust, called the Maillard reaction. This reaction develops rich, savory flavors on the surface. Flip the steak only once and sear the other side for 2 to 3 minutes. At this point, the steak will not be fully cooked through—that happens in the oven. The goal of searing is crust development and surface browning only.

Practical takeaway: Season with kosher salt and pepper 10 minutes before cooking, sear in a very hot skillet with high-heat oil for 3 to 4 minutes per side without moving the meat.

Cooking in the Oven and Monitoring Doneness

After searing both sides, transfer the skillet to the preheated 425°F oven. Do not cover the skillet with foil or a lid. The open environment allows heat to cook the steak evenly from all sides. For a 1.5-inch-thick ribeye, cooking time typically ranges from 6 to 10 minutes, depending on your oven and starting meat temperature. Use a meat thermometer inserted into the thickest part of the steak, away from any bones, to monitor internal temperature.

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Target internal temperatures are: 120 to 125°F for rare, 130 to 135°F for medium-rare, 140 to 145°F for medium, and 150 to 155°F for medium-well. Most steak enthusiasts recommend medium-rare (130 to 135°F), which provides a warm, red center with good juiciness. Remember that the steak continues to cook after removal from the oven—a process called carryover cooking. The internal temperature may rise 5 to 10 degrees in the first few minutes after removal. For this reason, remove the steak when the thermometer reads 5 to 10 degrees below your target temperature.

Check the temperature at the 5-minute mark for a 1.5-inch steak. If the thermometer reads below 110°F, the steak needs more time. Check again at 1 to 2-minute intervals after that. This frequent checking prevents overcooking, which is easy to do with ribeye steaks since they can go from perfect to overcooked in just 1 to 2 minutes at high oven temperatures. Different ovens have varying heat distribution, so times may vary. Learning your specific oven's timing takes practice.

Practical takeaway: Place the seared steak in a 425°F oven and check the internal temperature starting at 5 minutes, removing when the thermometer reads 5 to 10 degrees below your target doneness.

Finishing and Resting the Steak

When the steak reaches the target internal temperature, remove it from the oven using an oven mitt or kitchen towel—the skillet handle will be extremely hot. Place the skillet on a heat-safe surface, away from the oven opening. Immediately add a tablespoon of butter to the top of the steak and let it melt over the surface. If desired, add fresh herbs like rosemary or thyme to the butter. These aromatics infuse into the meat as the butter melts and coat the surface with additional flavor.

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Resting the steak is just as important as cooking it. Transfer the steak to a clean plate or cutting board and let it rest for 5 to 10