You don’t have to sacrifice simplistic for delicious when it comes to steak. In this recipe, I’m going to show you how to make the perfect rib-eye steak cooked in the oven. I have all the tips you need to ensure mouth-watering, buttery results consistently using a “set it and forget it” method in the oven.
This is easy rib-eye steak recipe is going to save you loads of time
First, we’ll begin this no-hassle recipe with a generous amount of sea salt, fresh herbs, and garlic. Second, cook it “low and slow” in the oven and forget about it for 45 minutes. When it’s done, let it rest for 15 minutes and then sear on both sides. What do you get? The PERFECT rib-eye that is both juicy and flavorful. No need for a cold, unevenly cooked steak ever again!
This simple recipe is great served as a main dish, on steak tacos, in a high-protein salad, or a bowl with all sorts of goodies. For the ultimate flavor, try serving with my Savory Compound Butter, roasted whole tomatoes, and delicious chimichurri sauce.
Now, I don’t want to call myself an expert on steak, but every time I use this method, everyone loves it. When my dinner guests take a bite of this easy rib-eye steak cooked in the oven, their eyes close, the talking stops, and pure enjoyment and satisfaction shows up on their faces. There’s no beating that feeling!
You might be asking, “can I use a different cut of beef?” I’ve tried several different cuts, however, the rib-eye comes out on top each time. It provides a delicious, fatty flavor that is sublime, especially when cooked in the oven. If you’re not a fan of rib-eye, try New York strip as an alternative.
Guess what? I used to hate cooking steak
I’ll admit it: I used to not be a fan of cooking steak. I was never happy with the end result. For instance, my steaks would usually have no flavor or be overcooked. I couldn’t nail down the perfect method until a few years ago.
Finally, I discovered the magic of cooking it “low and slow” in the oven, allowing the steak to rest, and finishing it off with a pan sear or grilled on both sides. Super easy, and super delicious!
How do I find the perfect cut of meat?
For the perfect steak of any kind, you really need to start with good quality, high-grade cut of beef. Here’s what to look for while searching for the perfect cut of rib-eye steak:
- A thick cut. Try to go for at least 1-1 ½ inches.
- Look for marbling. You’ll notice the white veins of fat weaving throughout the meat. This will result in a more tender cooked steak.
- Avoid cuts that have large pieces of outside fat or gristle running through it.
When at the supermarket, don’t be shy to ask your butcher! They can help point out the perfect rib-eye cut you may need. They are there to help you out.
Ready to try the easiest rib-eye recipe?
I hope you give this delicious and simple steak recipe a try and let the flavor overwhelm your taste buds in the best way possible. This dish is a real winner in my book. Add it to yours and give it a thumbs up. Happy cooking, friends!
Also, try my Sweet & Savory Compound butter recipe to add a kick of flavor.
SLOW ROASTED RIB EYE with ROASTED TOMATOES
RIB EYE STEAK
- 2 1″ – 1/2″ thick boneless rib eye steak
- 12 sprigs thyme, 3 per side
- 8 large cloves fresh garlic, peeled and smashed
- generous amount of sea salt
- 1/2 cup chimichurri sauce
- 1 lb campari tomatoes
- 1.5 tbsp olive oil
- 1/2 tsp sea salt
- Preheat oven to 275°F. Season the steak with salt, smashed peeled garlic, and a few sprigs of thyme per side. Placing a cooling rack on a cookie sheet, lay the steak on top. Bake in the oven in the middle rack for 45 minutes.
- Remove the steak from the over and allow it to rest for 15 minutes.
- While the steak is resting, heat a cast iron skillet or grill to high heat. Sear the steak for 3-7 minutes on each side, depending on how well done you like your steak. I like to do it for 3 minutes on each side to render the fat and get a nice sear. Add in the compound butter slices (recipe can be found here) and let it sit for a minute covered to let the butter melt.
- Transfer the steak from the pan to a cutting board. While preparing to serve, slice the meat on a diagonal into your desired thickness, or leave it uncut. Drizzle with my fresh chimichurri sauce and add the roasted tomatoes.
ROASTED TOMATOES METHOD
- Preheat oven to 450°F.
- Add tomatoes to a baking dish or cast iron skillet. Drizzle with olive oil and season with sea salt.
- Bake for 25-35 minutes or until all tomatoes have burst out of their skins.
- Let cool for about 5 minutes before eating.
- When you bring the steak home from the grocery store, remove it from the package and place it in your refrigerator, uncovered, on a plate lined with a few paper towels until you are ready to prepare it. This will help remove any excess moisture and will also help intensify the flavor of your steak.
- When it’s time to prep the steak for some lovin’ in the oven, crush some garlic and get a few sprigs of fresh thyme ready. Season the steak well on both sides with high quality sea salt. Add in the crushed and peeled garlic and a few sprigs of thyme, flip and repeat. Lay the steak out on a cooling rack with the cookie sheet underneath. Let it sit on the counter while the oven heats up. Add to the oven and bake!
Use roasted tomatoes in a variety of dishes
Here are some other ways to add roasted tomatoes using recipes on my blog :
- SALMON, TOMATO SKEWERS WITH CHIMICHURRI SAUCE
- MEDITERRANEAN TOAST WITH CREAMY WHITE BEAN SPREAD & ROASTED TOMATOES
DID YOU MAKE THIS RECIPE?
Did you give my RIB EYE STEAK COOKED IN THE OVEN a try? Let me know what you think and what you served it with. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.