Learn How To Cook Ribeye Steak In The Oven using the reverse sear technique. Cooking it low and slow achieves the perfect temperature every time and is a great method for those following a low-carb and keto lifestyle!
Jump to Recipe
Sometimes cooking steak can be very intimidating. Paying a pretty penny on the perfect cut only to end up over-cooking it is so heartbreaking! Learning how to cook steak the right way isn’t only great for your wallet but also benefits your steak-cooking confidence.
To me, ribeye is the perfect cut of steak. The beautiful marbling of fat throughout breaks down and cooks into the meat, making it deliciously tender and flavorful without elaborate seasoning. The flavor only gets even better when it’s slow-cooked!
With the reverse sear method, you’ll learn how to cook ribeye steak in the oven perfectly every time. Mastering this easy technique also means you can easily juicy and tender steak to all of your low-carb and keto meals, like Keto Thai Steak Salad and Asian Lettuce Cups.
How To Buy The Perfect Ribeye Steak
To find the perfect steak of any kind, you really need to start with a good quality, high-grade cut of beef. Here’s what to look for when searching for the perfect cut of ribeye steak:
A thick cut
Look for a steak that’s a minimum of 1 inch thick. You can even go up to 2 or 2 ½ inches like I have in this recipe.
Fatty, but not too fatty
The steak should be bright red, fresh looking, and have a marbling of white fat throughout. This marbling will result in a more tender cooked steak.
Avoid any steak with large pieces of outside fat or gristle running through it. This means there is less actual edible portion of the steak.
Ask the butcher
When all else fails, head to a butcher or the meat counter at your grocery store and ask for their advice. They are more than willing to help you find exactly what you need and point you in the direction of the best steak with the USDA PRIME seal.
Ingredients You’ll Need
- Ribeye steak – A boneless, 2 to 2 ½ inch thick cut is best for this method. Make sure it has minimal amounts of gristle and is marbled evenly throughout.
- Steak seasoning – A thick and juicy ribeye doesn’t need much to help bring out the flavor. A simple seasoning of fresh garlic, sprigs of thyme, and sea salt is all you need before this steak heads into the oven.
- Compound butter – Slices of fresh, homemade, and creamy compound butter melt into the steak to add more flavor.
- Chimichurri sauce – Homemade chimichurri pairs well with steak, offering it well-rounded flavors from the herbs.
- Roasted tomatoes – Make this a meal with a few roasted tomatoes on the side. They will add a natural sweetness and acidity to the dish that is also highly nutritious. Keep them on the vine for a pop of color and elegant presentation.
How To Cook Ribeye Steak In The Oven
Season the steak: Completely pat the steak dry with paper towels, making sure to dab the sides as well. Add the salt, smashed garlic, and thyme to both sides of the steak. Press the seasonings into all areas. If they aren’t sticking, add a little oil to the steak.
Cook the steak: Place the seasoned steak on a cooling rack on top of a cookie sheet. Bake on the middle rack in the oven for about 45 minutes or until it’s at the temperature you like.
Let it rest: Take the cooked steak out of the oven and loosely add a piece of foil over top. Leave it to rest on a cutting board for 15 minutes to help redistribute the juices inside. Meanwhile, preheat your skillet over high heat.
Sear the steak: Once the skillet is hot and smoking, sear both sides of the ribeye in the skillet until a crust forms on each side. Add slices of compound butter and let it sit, covered, for 1 minute while the butter melts into the steak.
Serve and enjoy: Slice the cooked ribeye on a cutting board against the grain to serve to a crowd or leave it uncut. Drizzle with chimichurri sauce, place the roasted tomatoes on the side, and enjoy with your favorite low-carb side dishes.
How Can You Tell A Steak Is Cooked?
The absolute best way to tell if a steak is cooked is by using an instant read thermometer. This will help ensure your steak is just the way you like and not over or undercooked. Use these temperatures as a guide:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
Remember that steak continues to cook a little after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.
Recipe Tips
- Make sure the ribeye has come to room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly.
- Use a meat thermometer. This will help you with accuracy in making sure the steak is cooked perfectly without any guessing.
- Preheat your skillet before adding the steak. You’ll want the oil in the skillet to be smoking to get the best crust possible.
- Let the steak rest for 15 minutes once it comes out of the oven. This step is very important as it helps redistribute the juices right back into the steak. To keep the steak from going cold as it’s resting, loosely add a tent of foil on top.
- Slice against the grain for the best results. This ensures each piece is juicy and tender and not tough or chewy.
Frequently Asked Questions
All the answers to your questions are below:
Can I use the oven method with different cuts of meat?
You can cook other cuts of steak in the oven if you don’t have a ribeye. T-bone, New York strip, or filet mignon can all be cooked using this same method.
Can I cook the steak only in a cast iron skillet?
You need to use a cooling rack over a cookie sheet to first cook the steak in the oven. Cooking it completely in a cast iron will dry out the meat and make the crust much less tender.
Does steak get more tender the longer you cook it?
This depends on the type of meat you’re cooking. Steaks with less fat become chewy and tough when cooked longer but tougher cuts of meat will actually be more tender as the fat and collagen have time to break down and absorb into the meat.
Which steak is most tender?
The most tender steak is usually filet mignon however it doesn’t have a high-fat content, resulting in a completely different flavor than a delicious and fattier ribeye. It’s all about personal preference! I am all about a ribeye.
What To Serve With Steak
Steak is such a versatile protein that pairs so well with many different side dishes. I especially like these low-carb sides to compliment the juicy ribeye:
- Purple Cauliflower Mash
- Butter Lettuce Salad with Lemon Chive Dressing
- Cauliflower Gnocchi
- Pan Seared Lemon Butter Scallops
More Meaty Dinner Recipes
If you enjoyed this steak recipe, you’ll love these other high protein favorites:
- Prime Rib Roast
- Chicken Caprese Bake
- Keto Chicken Kofta with Herbed Yogurt Sauce
- Keto Buffalo Chicken Tenders
If you’ve mastered How To Cook Ribeye Steak In The Oven, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
How To Cook Ribeye Steak In The Oven
INGREDIENTS
- 2 boneless ribeye steak, 1 ½" – 2" thick
- 12 sprigs thyme, 3 per side
- 8 cloves fresh garlic, peeled and smashed
- generous amount of sea salt
- compound butter, sliced
- 1/2 cup chimichurri sauce
- 1 lb campari tomatoes
- 1 ½ tbsp olive oil
- ½ tsp sea salt
INSTRUCTIONS
Oven Cooked Ribeye Steak
- Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the counter for 30 minutes to 1 hour.
- Preheat the 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 and lay the steak on top. Bake in the oven on the middle rack for 30-45 minutes (thinner steak will take 30 minutes, thicker will bake for 45 minutes) or until it’s at the temperature you like.
- Remove the steak from the oven and allow it to rest for 15 minutes. Keep it warm by placing a loose piece of foil over top. Bake tomoatoes whilesteak rests.
- While the steak is resting, heat a cast iron skillet or grill over high heat. Sear the steak for 3-7 minutes per side, depending on how well done you like your steak.
- When it's done, add a few slices of compound butter on each steak. Transfer the steak from the pan to a cutting board. While preparing to serve, slice the meat against the grain to your desired thickness, or leave it uncut. Add to a plate, then drizzle with fresh chimichurri sauce and add the roasted tomatoes on the side
Roasted Tomatoes
- Preheat the oven to 450°F.
- Add the tomatoes to a baking dish or a cast iron skillet. Drizzle with olive oil and season with sea salt.
- Bake for 15 minutes while the steak rests. Let cool for about 5 minutes before eating.
NOTES
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
Flavorful Steak recipe! Easy to follow simple ingredients. Steak is cooked perfectly every time! I’ve made this recipe several times and it never fails, it is always delicious, and so versatile. Just today, I chopped it up for some steak burritos with yams and other fillings and it was the bomb!
Weeknight Steak? Yes please!! This recipe was very simple and came out perfect.
This recipe was amazing!! I followed the steak portion to a T and it came out a perfect medium rare (3 mins/side). The chimichurri will be a weekly staple for all the things
This recipe was amazing!! I followed the steak portion to a T and it came out a perfect medium rare (3 mins/side). The chimichurri will be a weekly staple for all the things 🙌
So happy to hear that Audrey. Thank you for sharing. Glad you liked it more than any steak house… bonus points for that! Maybe I should rename it Better than a Steakhouse Steak… hahah
So happy to hear that Rita, this steak recipe is my favorite. I make it weekly. It’s my family’s favorite go-to recipe. Next time, make an extra one and use it up for steak and eggs or a salad the next day.
That is so good to hear Diana, I love how versatile this recipe is. I love making an extra steak to have with eggs or on a salad the next day too.
Aliviya, so happy to hear that. I love that husbands ger impressed by wives cooking a great steak… that was a bit deal for me too. SO happy to hear you say that he loved it.
You can totally use tomatoes on the vine or any smaller tomatoes, if they re smaller I would only bake for 15-20 mins max and if they are larger up the time by another 5 mins.
This was amazing! I followed the recipe to a T and the steak was cooked perfectly (3 mins a side for med rare). My husband and I agree it was better than most steakhouses!
Can you recommend another type of tomatoes for Campari tomatoes? Don’t have those where I am.
I made this steak a few weeks ago for a special dinner at home with my husband, and WOW 🤩 it turned out amazing! Steak always intimidated me, but it was seriously fail proof. It was definitely hubby approved. Will be making this again for sure!
Amazing recipe, I remember living in an apartment with my husband and not having a grill to make him some steak… & once I saw your recipe I ran to the store to buy some steak and make it!! My husband absolutely loved it.
OKAY! This recipe was absolutely AMAZING!! The steak came out delicious and the Chimichurri sauce is to die for. I will probably be making that sauce weekly to have in the fridge. My husband is not big on sauces but he would not lay his hands off if it today 🙂. This is a 10/10 definitely recommend. Birthday dinner for the hubs was a hit.
I am so happy to hear that he loved the recipe. Thank you so much for sharing.
This turned out so good! I made it for Valentine’s Day for my husband who’s Argentinian. He loved it and the chimichurri sauce! Thanks!
Sveta, so happy to hear that. We love the recipe so much, I make it weekly.
Best steak recipe ever! This is the only way I make mine now!!
Thank you so much Alina. That makes me so happy to hear that. It’s the only way I cook steak and it comes out perfect every single time. Enjoy!
Wow so delicious ! It was my first time making steak in the oven verses the grill, so I was a little worried in the beginning as to how it would taste. But the flavors of garlic & herbs and butter were heavenly. The steak was so tender and juicy and only took an hour to make including the roasted tomatoes. Overall an easy & delicious meal. 5 stars. ✨
My husband loves steak and I just like it ok, but after this recipe I’m in love !! There’s no fuss and it’s easy to follow. We’ve made it several times now and we know it it will be juicy , moist , and flavorful before we even cut our knifes in to it. Yum!! Thank you Lena for this reverse cooing method , I don’t think I’ll cook this kind of steak any other way.
Made this for a birthday celebration and it was absolutely delicious! Lena’s recipe was clear and easy to follow. Also I had a question and wrote her on Instagram and she was so helpful and kind! Have already sent this recipe to friends. Highly recommend!!!
My family loved it! I used thick New York steaks and served grilled shrimp on the side. The meat was so tender, chimichurri sauce added another demention of flavor along with the roasted tomatoes. Will be making this again soon!
Do you use both the compound butter with dill and the chimichurri sauce on the steaks?
Let me start by saying wow! In my house we love steak and I’ve been struggling to find a recipe that is quick, easy, and doesn’t require a grill. I was scrolling through Instagram, as we all do, and came across a picture of this beautiful steak and it looked too good to pass by. So I gave it a try and the rest is history. The steak was perfectly juicy, full of flavor, and absolutely delicious! Must try!
This is the first time I have attempted handling steak. Usually it’s my husband that grills the steaks but with this recipe anyone can do it. It was so simple and so juicy! I loved the process of cooking this and enjoying it. Can’t eat it without the chimichurri sauce either! Simply AMAZING!
Amazing steak recipe! I usually don’t like steak but not this one! Thank you Lena for such yumminess!
Such a yummy dinner. Super easy to follow and turned out great. Thank you for this recipe.
When you sear the steaks at the end, do you remove the garlic so it doesn’t burn?
So glad I tried this recipe! Didn’t think that steak cooked in the oven would taste so amazing!
This is honestly the most fullproof and simple way to make AMAZING STEAKS and the butter is just a dream. I’ve made these steaks the past two weeks on fridays and it just is simply amazing.
I’ve also reused the butter putting it under skin on roasted chicken.
Watching LENA cook gives such inspiration and always just fuels my brain into trying something new.
Loved it so easy and juicy!!
Keep coming back to this recipe.
Turns out perfect ALL the time.
This made my day reading your feedback. So happy to hear that it’s your favorite steak recipe and when hubby approves it’s even better. It’s our favorite way of cooking steak as well. Enjoy your weekend.
By far the best steak recipe I’ve tried. I had no idea how to handle steak until I came across this recipe. First off, I love how simple and straight forward the directions are. The meat turned out sooo juicy and tender, even my husband noticed a difference in how the steak turned out compared to other recipes. I call this the Golden recipe for steak.