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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!
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.