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 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. Also, try my Oven Cooked New York Strip Steak recipe for another great steak.
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 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 for a simple steak recipe
- 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 35-40 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.
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.
- 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 this simple steak recipe 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 This Simple Steak Recipe
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:
- Oven Cooked New York Strip Steak
- 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
- 1 tongs
- 1 pounds campari tomatoes
- 1 ½ tablespoon olive oil
- ½ teaspoon sea salt
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. Place a cooling rack on a cookie sheet and lay the steak on top. Bake in the oven on the middle rack for 30-40 minutes (thinner steak will take 30 minutes, thicker will bake for up to 40 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 tomatoes while the steak rests.
- While the steak is resting, heat a cast iron skillet or grill over high heat. Sear the steak for 3-4 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
- 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.