How To Cook Ribeye Steak In The Oven

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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 Time5 mins

Cook Time45 mins

searing5 mins

Total Time55 mins

Course: Dinner, Main Course

Cuisine: American

Keyword: baked, beef, butter, grill, keto, low carb, low carb dinner, ribeye, steak

Servings: 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.

Nutrition