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
Servings: 4 servings
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!
Equipment
- 1 tongs
Ingredients
Ribeye Steak
- 2 ribeye steaks, 1 ½" - 2" thick
- 8 sprigs thyme, divide (2 per side)
- 8 cloves garlic, peeled and smashed
- 1 teaspoon sea salt, divided or more to taste
- compound butter, sliced
- ½ cup chimichurri sauce
Roasted Tomatoes
- 1 pounds campari tomatoes
- 1 ½ tablespoon olive oil
- ½ teaspoon 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 2 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 25-30 minutes (thinner steak will take about 25-30 minutes, thicker will bake for up to 35-40 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 or longer, depending on how well done you like your steak.
- When it's done, add a few slices of compound butter or use just salted butter slices 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
To tell the steak is done: Use an instant-read thermometer to cook the steak to your liking.
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.
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.
Doneness levels
Rare: 120–125°F, with a minimal sear on the outside and a red center.
Medium rare: 130–135°F, with a sear on the outside and a pink center.
Medium: 140–145°F, with a small ring of gray on the outside and a red center.
Medium well: 150–155°F, with a firm texture and a sliver of pink in the center.
Well done: 160–165°F, with a firm texture and a gray color throughout.
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.
Caesar Dressing Recipe
Servings: 4 servings
This Caesar Dressing Recipe is a staple in my fridge. It’s easy to blend up using just 7 ingredients, tastes way better than store-bought, and works on everything from salads to grilled chicken.
Equipment
- Immersion blender or blender
Ingredients
- ⅓ cup mayonnaise
- ¼ cup Parmesan cheese, freshly grated
- 2 cloves garlic, or more to taste
- ½ large lemon, juiced
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon kosher salt
- 2 filets anchovies, or 1 ½ teaspoons anchovy paste
Instructions
- 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.
Notes
- Use high-quality, freshly grated Parmesan for the best flavor and a rich, creamy texture.
- Don’t worry about the anchovies making it taste fishy. They add a balanced, salty depth that’s essential to true Caesar dressing.
- Taste the dressing after blending and adjust with more lemon, salt, or anchovy to suit your preference.
- This dressing is easiest to make with an immersion blender directly in a jar. You can also use a regular blender or small food processor.
- If you don’t have a blender, grate the garlic and cheese, finely mince the anchovies, then whisk everything together in a bowl.
- For a lighter version, try replacing the mayo with plain Greek yogurt or soft tofu.
- If you want to skip anchovies, use 1 teaspoon of capers or add extra Dijon and a splash of Worcestershire sauce to help replace the savory notes.
- Keep the dressing stored in an airtight container in the fridge for up to 2 weeks.
- It can also be frozen in ice cube trays, then thawed in the fridge overnight for easy single servings.
- This dressing is perfect on a classic Caesar salad, with grilled chicken, or even drizzled over baked sweet potatoes for a savory side.
Larisa
I always make a batch of the Caesar dressing. It’s soooo easy and the best dressing I’ve ever tasted. Thank you Lena!!
lenaskitchen
Yay, Larisa, that makes me so happy to hear that. I make an extra batch to have on hand too. Love the flavors of the dressing.
Tami
Was craving a Caesar Salad.. remembering I watched Lena live. So I took the plunge and for the first time made my own Caesar dressing! Wow.. I am addicted. Thank goodness I doubled the recipe because I’ve been eating it with a spoon.. I feel so proud of myself for trying and even more accomplished that it turned out like the recipe! Thank you Lena. It’s delicious a must try!
lenaskitchen
I am so happy to hear that Tami. It sure is one of my favorite dressings too. Glad you are a fan.
Holly
Made this while camping with friends and they loved it! Thank you @hollybeardparra
Kiersten
LOVED this ceasar recipe!! The dressing is fabulous and super easy. I love knowing all the ingredients I am feeding to my family. They gobbled down the entire bowl of salad asking for more! I will definitely be making this all summer with grilled salmon and chicken! Thank you, Lena – delicious!!
Kiersten
Made the caesar salad and my family DEVOURED it last night, eating every last bite! The flavor of the dressing using the homemade mayo is spot on and I love knowing exactly what’s in the dressing when I feed it to my family. Delicious and will definitely be making this again. Thank you, Lena!!!
Holly
Made the Caesar dressing using the homemade Mayo and it was fabulous.
Christi Shedd
My family loves this recipe. To be honest I didn’t make the salad, I just made the steaks. My husband, who loves to grill wasn’t sure what I was doing when he saw me put it in the oven. I told him to trust me, I was using “Lena’s recipe”! I’ve made it a few times now and the first time I used regular thyme because I didn’t have any fresh thyme on hand. It was still delicious. Now my husband will request “Lena’s way please”!!! Thank you Lena for the beautiful work you do.
lenaskitchen
Awe, this makes me so happy… I mean especially when hubbys approve the steak. I don’t let Shey cook the steak either, because I know this turns out better each time for sure. Tell him I am happy that he’s happy.
Kristina
I LOVE this recipe and method to make the steaks! Even my husband who used to think steaks have to be made on the grill loves it to!! We just got rid on our grill (we are due for a new one lol) and when I asked him how we would be making steak he reffered to this recipe 🙂 The meat comes out so flavorful and never overdone. also so easy to make! Thank you!!! We love you and all of your food 🙂
lenaskitchen
awe, I am so glad to see this review for the streak, thank you Kristinachka… also, when a man compliments on meat making… that’s a ig deal for me. It’s my favorite way of making steak as well. So glad to see you make it often.
Melissa Hardman
Making this tonight Lena! So excited! XoXo -M
Sweet Somethings Blog
Making this for a very special birthday this week. Can’t wait to try it! Those steaks look incredible and love the idea of grilling the salad!
Atlas Steak
Your photos are mouth-watering and I like your twist on the caesar salad. I will have to try the salad very soon and maybe with a T-Bone, too!
Great blog, by the way 🙂