Steak is what’s for dinner. This is one of my favorite methods of cooking steak lately. Bake low and slow, let it rest and then sear on both sides. If you know how to use an oven, heat up a skillet or a grill… you can make this amazing steak dinner with sides of your choice. I’ve been making steak like this for a while and decided it’s time to share my tips and tricks on making the juiciest and easy foolproof steak. I like to buy Rib eye steak for this, with or without the bone works. Make this for your next dinner party for your guests or for your family to enjoy.
How To Cook Ribeye Steak In The Oven
- 1 lb campari tomatoes
- 1 ½ tbsp olive oil
- ½ tsp 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. 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
- 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.
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
The sear on this came out great. Once you have assembled your plate of sides you are ready to cut this bad boy and enjoy. let me know what you thought and how yours came out.
My favorite salad to serve with this is a GRILLED CAESAR SALAD with homemade croutons and dressing. It’s super easy to make and the smoky grilling part makes the salad that much better. I hope you enjoy and give this a try.
Classic Homemade Caesar Dressing
- Immersion blender or blender
- ⅓ cup mayonaise
- ¼ cup Parmesan cheese, freshly grated
- 1 clove garlic
- ½ large lemon, juiced
- 1 ½ tsp Dijon mustard
- 1/2 tsp salt
- 1-2 anchovies fillet, or 1 1/2 tsp anchovy paste
Classic Homemade Caesar Dressing
- Add all of the ingredients to a large mason jar.
- Use an immersion blender to blend all of the ingredients together. Pull the blender up and down until the dressing has emulsified. Blending will only take around 15-30 seconds.
- Stir the dressing, and taste to adjust the seasoning if needed. Tasting is key to achieving the perfect taste. You may want a little more anchovy, salt, or lemon.
- Serve with romaine lettuce, croutons, and your choice of protein (such as grilled chicken). Keep the dressing refrigerated and eat within 2 weeks.