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How To Cook Ribeye Steak In The Oven

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!

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sliced steak on a white plate with green sauce on top and roasted tomatoes on the side

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!

close up of a sliced steak on a white plate with green sauce on top

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.

raw steak on parchment paper next to salt, thyme, and garlic

Ingredients You’ll Need for 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 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.

2 white plates holding steak and roasted tomatoes

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.

close up of a sliced steak on a white plate with green sauce and roasted tomatoes on the side

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.

Sliced steak on a white plate next to roasted tomatoes

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:

More Meaty Dinner Recipes

If you enjoyed this steak recipe, you’ll love these other high protein favorites:

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!

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4.52 from 80 votes

How To Cook Ribeye Steak In The Oven

Prep Time 5 minutes

Cook Time 45 minutes

searing 5 minutes

Total Time 55 minutes

Servings 4 servings

Calories 230kcal

Author Lena Gladstone

INGREDIENTS

Ribeye Steak

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

Roasted Tomatoes

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

To tell the steak is done: Use an instant read thermometer and these temperatures to cook the steak to your liking:

Rare: 125°F
Medium-rare: 135°F
Medium: 145°F
Medium-well: 150°F
Well done: 160°F

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.

DID YOU MAKE THIS RECIPE?Be sure to post + tag @lenaskitchenblog on Instagram & use #lenaskitchenblog!

Nutrition Facts

How To Cook Ribeye Steak In The Oven

Amount Per Serving (4 g)

Calories 230 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 1g

Cholesterol 38mg13%

Sodium 363mg16%

Potassium 61mg2%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 11g22%

Vitamin A 24IU0%

Vitamin C 47mg57%

Calcium 11mg1%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Roasted Butternut Squash Risotto With Crispy Sage

by lena

This Roasted Butternut Squash Risotto With Crispy Sage is perfect for a fall date night. Squash purée is mixed into the soft and elegant risotto to create a warm and comforting dinner or side dish. It’s the easiest risotto you’ll ever make!

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White bowl with cooked risotto with sage and cheese on top.

Just because the weather is colder and the leaves are changing doesn’t mean we have to stop eating healthy. My Roasted Butternut Squash Risotto With Crispy Sage has light ingredients while still tasting warm and comforting.

Woman's hands holding a white bowl full of cooked risotto with roasted squash and sage on top.

This fall date night recipe after being inspired by my roasted squash spaghetti and lemon risotto. With a little tweaking, you end up with a combination of the two that is perfect for fall date nights, weeknight dinners, or dinner parties.

This dish combines the flavors of fall into a refined risotto that is tasty on its own or as a side dish. The broth and white wine soak into the rice as it cooks, and is finished with a roasted butternut squash purée. Top with crispy sage and parmesan for an elegant and satisfying meal!

What is risotto?

Risotto is an Italian dish made from short-grain Arborio rice. The rice is traditionally cooked in a flavorful broth until it becomes soft and creamy. Most risotto recipes contain butter, cream, cheese, or white wine to add layers of flavor.

Risotto may seem intimidating due to its lengthy and attention-grabbing process, but it’s fairly easy to tackle! You won’t need to constantly stir the rice and veggie broth together (as most traditional recipes require) in this recipe. Just pour in the wine and broth and let it cook!

You’ll end up with a velvety smooth, creamy pot of risotto. You’ll know you’ve done a great job if the risotto doesn’t run down the plate and has a soft and creamy texture.

Chopping butternut squash on a cutting board. Rice, broth, butter, oil, and cheese on the side.

Ingredients you need

All of the fall flavors in this elegant dish are warm and comforting. It’s the best dish for a fancy dinner on a chilly night.

This is what you need:

Butternut squash
Arborio rice
Vegetable broth
White wine
Shallots and garlic
Butter
Parmesan cheese
Sage leaves
Olive oil

4 images showing the process of roasting butternut squash and cooking rice.

How to make Roasted Butternut Squash Risotto With Crispy Sage

I’ve simplified this risotto recipe to make it as easy as possible. There’s no constant stirring needed!

Here’s how to make it:

Fry the sage: Heat the oil in a small pan and fry 5 or 6 sage leaves at a time. Cook until crispy, about 15 seconds per leaf, then leave them to rest on a paper towel-lined plate.
Toast the rice: In a skillet over medium-low heat, cook the shallots and butter for 3 minutes. Add in the garlic, more butter, and then the rice. Toast for 3 minutes.
Prepare the risotto: Pour the wine into the skillet. Leave it for 1 minute, then add in some veggie stock and stir well. Let it sit, covered, for 20 minutes while the rice soaks in the liquid.
Roast the squash: While the rice is cooking, place your seasoned squash on a baking sheet and roast for 20 minutes. You’ll know it’s done when the edges have started to brown and it’s fork-tender.
Purée the squash: Set 1 cup of the roasted squash aside. When it’s cool enough to handle, purée the rest with some veggie stock in a food processor or blender until smooth and set aside.
Mix together and serve: Once the rice has soaked in all of the broth and wine, stir in the parmesan cheese and squash purée and mix well. Serve the risotto hot with crispy sage, parmesan, and the reserved squash on top!

4 images showing the process of cooking the roasted butternut squash risotto

Helpful recipe tips

Cut the squash into really small chunks to speed up the roasting process.
Test the oil before frying the sage. Place 1 small leaf into the oil and when it starts to bubble around the edges (without splattering), it’s ready!
Keep extra sage leaves on standby just in case some burn.
Test the consistency of the risotto by running a spoon through the rice in the pan. If it slowly comes back together, you’ll know it’s ready to be enjoyed!

Close up of cooked rice with orange squash and sage on top

Variations and substitutions

Remove the alcohol and leave out the white wine. You can replace it with more broth or lemon juice.
Don’t have butternut squash? Substitute it for pumpkin or sweet potato purée instead.
If you don’t have vegetable stock, chicken stock is a great substitution.

Storing leftovers

Even though it’s best enjoyed fresh from the stove, leftover risotto can be stored in a covered container in the fridge for a few days.

It’s best to reheat leftovers in a skillet on the stovetop rather than the microwave. Heat the skillet over medium heat and add in a splash of water or broth to help loosen up the rice and bring back its creamy consistency.

What goes well with risotto?

Butternut squash risotto is perfectly delicious on its own, but it also makes for a filling side dish! It would go wonderfully on the side of any of these main dishes:

White bowl with orange cooked rice with cheese and wine on the side.

Did you try my Roasted Butternut Squash Risotto With Crispy Sage? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

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4.34 from 3 votes

Roasted Butternut Squash Risotto With Crispy Sage

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dinner, Side Dish

Cuisine: Italian

Keyword: dinner, easy dinner, fall flavors, italian, risotto, roasted squash, side dish, sides

Servings: servings

Calories: 773kcal

Author: Lena Gladstone

Ingredients

Risotto

1 cup Arborio rice
2 ½ cups vegetable broth hot
½ cup white wine or sub for extra broth
2 Shallots finely chopped
3 garlic cloves finely chopped
4 tbsp butter
2 cups Parmesan cheese
Salt to taste

Roasted Butternut Squash

5 cups butternut squash peeled and cut into 1/2 in cubes, roasted
2 tbsp olive oil
½ tsp sea salt
½ cup vegetable stock

Crispy Sage

¼ cup sage
3 tbsp olive oil

Toppings

Crispy sage
1 cup roasted butternut squash
Parmesan cheese

Instructions

Crispy Sage

Add oil to a small pan and over medium heat. Place a wooden spoon in the oil. When small bubbles start to form around the edges, the oil is ready. Place 5 or 6 sage leaves in the oil for about 15 seconds each. Leave them to rest on a paper towel-lined plate.

Risotto

Add 2 tablespoons of butter and the shallots to a large skillet and cook for 3 minutes on medium-low heat. Add in the garlic and cook for another minute.
Add 2 more tablespoons of butter into the pan, then the rice. Toast for 3 minutes. Add in the white wine and cook for 1 minute.
Add 2 1/2 cups of hot stock into the rice and stir well. Cover with a lid and cook for 20 minutes on medium-low heat, stirring halfway to ensure nothing burns.

Butternut Squash

Preheat oven to 450ºF.
Toss the cubed squash with oil and salt. Add to a baking dish lined with parchment paper. Bake it for 20 minutes, stirring halfway.
Reserve 1 cup of roasted squash and set aside. Add the rest to a food processor or blender with 1/2 cup of vegetable broth. Process/blend until very smooth.
Mix the squash purée and parmesan cheese into the risotto.
Scoop the finished risotto into bowls and top with the reserved squash, more parmesan, and crispy sage leaves.

Nutrition

Loaded Air Fryer Baked Sweet Potatoes

by lena

Just in time for summer, these buttery soft Loaded Air Fryer Baked Sweet Potatoes are the perfect side dish for your next barbeque. Ready in under 30 minutes, load them up with fresh veggies and a homemade yogurt sauce for a mouthful of flavor.

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Loaded Air Fryer Baked Sweet Potatoes on a white plate with cutlery and fresh herbs.

Have I mentioned how much I love my Gourmia Air Fryer? It turns timely, messy recipes into uncomplicated and fast meals! That’s why I’ve decided to use it for this naturally gluten-free side dish, Loaded Air Fryer Baked Sweet Potatoes.

Soft, buttery, sweet potatoes are baked in record time, then topped with crisp veggies and delectable yogurt sauce. It’s the perfect meal or side dish for summer.

Do I Have To Use Sweet Potatoes?

You can use any type of potato for this recipe. If sweet potatoes aren’t your thing, swap them for Russet potatoes, yams, Yukon gold’s, or a mix of baby potatoes. Just know that the size of the potato you choose will affect the cooking time.

Why Use An Air Fryer?

I prefer to use my air fryer for baked potatoes over my oven because it takes less time, the potato skin ends up much more crispy, and there is almost no mess. Don’t worry – I’ve included tips on how to bake sweet potatoes in the oven, just in case you don’t own an air fryer!

My air fryer recipes always make me feel good because they use such little oil. A little around the outside of the potatoes will help them crisp up, but it’s not necessary. Serve these Loaded Air Fryer Baked Sweet Potatoes whole, or mash them. Either way, make sure to load them with fresh toppings and my homemade creamy yogurt sauce.

Loaded Air Fryer Baked Sweet Potatoes on a white plate with a knife.

How to Bake Sweet Potatoes in an Air Fryer

To prepare the potatoes for baking, wash and scrub the outside, then pat to dry. Using a fork, poke holes all around the outside of the potato. This helps to release steam as they cook. Pour a little olive oil in your hands and massage it onto the outside of the sweet potato, then finish with a sprinkle of salt and pepper.

The sweet potatoes are done baking when a fork can easily pierce through the thickest part of the potato. Let them cool on the kitchen counter for 5 minutes before slicing open.

Air Fryer Cook Time and Temperature

When using the air fryer, 400ºF is the best temperature because it always results in crispy on the outside, soft on the inside potatoes (no matter the size).

The small and thin sweet potatoes I used in this recipe need 12 to 15 minutes in the air fryer. Medium to large size potatoes will need anywhere from 30 to 45 minutes. Be sure not to overcrowd the potatoes in the air fryer so they cook faster and all the way through.

How to Bake Sweet Potatoes in an Oven

If you don’t own an air fryer, these sweet potatoes can easily be roasted in an oven. Preheat the oven to 425ºF and prepare the potatoes with a thorough wash and dry, fork pricks, olive oil, and salt and pepper seasoning all around the outside. Add the potatoes to a baking sheet lined with parchment paper or tinfoil.

Roast small sweet potatoes in the oven for 35 to 40 minutes. Larger potatoes will need 45 to 50 minutes to cook all the way through. Once they’re soft enough for a fork to glide through the thickest part, allow the cooked potatoes to rest on the counter for 5 minutes or until they’re cool enough to handle.

Baked sweet potatoes with creamy yogurt sauce served on the side. Fresh herbs, radishes, and pickled onions in separate bowls on the side.

Toppings For Baked Sweet Potatoes

Crispy, tangy vegetables and a homemade yogurt sauce are the summertime toppings I’m here for. They make each bite of the sweet potatoes taste fresh and zesty. I’ve loaded mine with:

Fresh green onions
Thinly sliced radishes
Lena’s Kitchen Pickled Onions
A dollop of homemade yogurt sauce

Feel free to be flexible with your toppings. For added sweetness, top with a sprinkle of cinnamon sugar and butter. Everyone loves comfort food, so feel free to load the potatoes with melted cheese, black beans, salsa, and avocado. If all else fails, add bacon!

How to Make Creamy Yogurt Sauce

This homemade creamy yogurt sauce is so fresh and goes perfectly with the sweetness from the potatoes, crisp radishes, and tangy pickled onions. Easily make it dairy-free by using coconut yogurt or a vegan sour cream instead of regular yogurt.

To make the sauce, simply mix all of these ingredients together in a bowl:

Greek yogurt or sour cream
Lemon juice
Smoked paprika
Sea salt
Dried or fresh green onions

Loaded Air Fryer Baked Sweet Potatoes served on a white plate with creamy yogurt sauce on the side. Radishes, fresh herbs, and pickled onions for topping on the side.

Storing Baked Sweet Potatoes

Cooked sweet potatoes should stay fresh for 3 to 5 days when stored in an airtight container or wrapped in tinfoil in the fridge. Freeze for up to 3 months.

The toppings and yogurt sauce should be stored separately in the fridge in an airtight container for up to 5 days.

Serve The Baked Potatoes On The Side Of These Yummy Mains

Closeup of Loaded Air Fryer Baked Sweet Potatoes on a white plate with fresh herbs and creamy yogurt sauce.

Did you make these Loaded Air Fryer Baked Sweet Potatoes? Let me know what you think by leaving a rating and comment below! I truly love to read all of your comments.

If you did make this recipe, take a picture and tag me on Instagram! I can’t wait to share your recreations on my page.

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5 from 4 votes

Loaded Air Fryer Baked Sweet Potatoes

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: 20 minute recipe, 30 minute meal, appetizer, mashed potatoes, potatoes, side dish, sides, summer, vegan, vegetarian

Servings:

Calories: 346kcal

Author: Lena Gladstone