Curious about How to Cook Steak in the Oven? This incredibly simple and mouthwatering ribeye steak, infused with butter and garlic, is seared in a cast iron skillet and finished in the oven—all in under 20 minutes!
Recipe Details
No need for advanced culinary skills or an extensive ingredient list for this dish. Mastering the art of cooking steak is straightforward and uncomplicated. This particular recipe is a favorite of mine due to the rapid preparation, yielding perfect steaks that anyone can replicate.
- TASTE: Buttery and garlicky, this exquisite steak is packed with flavor. We add our favorite spice blend to elevate its taste, creating a salty, spicy, and absolutely delicious dish.
- TEXTURE: The ribeye boasts rich marbling that melts during cooking, resulting in a juicy and tender piece of meat.
- TIME: Cooking duration can differ based on your oven and the steak’s thickness. For my one-inch thick steaks, it took around 8 minutes. The total time came to 13 minutes.
- EASE: With only a handful of ingredients, this recipe is incredibly easy to execute.
What You’ll Need
Ingredient Notes
- Steak: Opt for bone-in ribeye for the best flavor, although boneless can be used if desired.
- Oil and Butter: Before placing the steak in the hot pan, coat it with either olive oil or avocado oil to achieve a good sear. Butter will be added at the end for extra flavor.
- Spices: Weber Chicago steak seasoning is our go-to; it elevates the dish significantly!
- Garlic: Adding garlic is a fantastic way to enhance the steak’s flavor.
Add-ins and Substitutions
- Substitute the seasoning- Ensure a basic combination of salt and black pepper if you prefer, or utilize paprika, thyme, rosemary, or basil to enhance flavor.
- Add sauce- Consider adding chimichurri sauce, peppercorn sauce, herb-garlic butter, or creamy blue cheese dressing to your oven-baked steak.
- Add toppings- Enhance the steak with sautéed mushrooms, peppers, or onions.
- Cook it on the stove or grill- For stovetop cooking, sear a one-inch steak for 3 minutes on each side, then baste with steak juices for an additional 3-5 minutes. If grilling, preheat to high heat for indirect cooking or medium-high for direct flame; grill each side for about 5-6 minutes.
How to Cook Steak in the Oven
- Rinse and pat the steak – Always rinse and dry your ribeye steaks thoroughly with a paper towel, as with any raw meat.
- Season the steak – Generously drizzle olive oil over the ribeye and rub the minced garlic across both sides of the steak. Then, season with your preferred steak spice mix; I particularly enjoy Weber’s Chicago steak seasoning for this ribeye recipe.
Pro Tip: Be sure to pat the meat dry to eliminate excess moisture. This will help the oil and seasonings stick better instead of sliding off.
- Pan-sear and finish in the oven – Sear each side of the ribeye steak in a cast iron skillet and then complete the cooking in the oven with a slice of butter placed on top.
Cooking Tips
- Let the steak reach room temperature – Allow the steak to rest on the counter for approximately 20-30 minutes before cooking, helping promote even cooking throughout.
- Monitor the temperature for doneness – The most reliable way to ascertain the meat’s temperature is by using an instant-read thermometer inserted into the thickest section of the steak.
- Allow the steak to rest – Rest your steak for about 10 minutes after cooking before slicing it. This practice enables the juices to redistribute, preventing the meat from drying out.
Frequently Asked Questions
Achieving a perfectly browned crust on steak relies on high temperatures. When heating the pan with oil, strive for at least 285 degrees Fahrenheit. This caramelization develops rich flavors, resulting from the Maillard reaction.
After searing both sides of a 1-inch steak until they are well browned, you should complete the cooking in the oven for about 5-7 minutes at 400 degrees Fahrenheit for a medium-rare steak, 7-9 minutes for medium, and 10-12 minutes for medium-well.
A medium-rare steak should register between 130-135 degrees Fahrenheit. Here is a temperature guide for steak:
Well done: 155-165 degrees Fahrenheit
Medium well: 145 degrees Fahrenheit
Medium: 135-145 degrees Fahrenheit
Medium rare: 130 to 135 degrees Fahrenheit (a popular preference)
Rare: 120-130 degrees Fahrenheit
Serving Suggestions
This homemade ribeye steak recipe is adaptable and pairs excellently with a range of dishes. Consider serving it with sides like vegetables or potatoes, or alongside rice and salad.
- Vegetables: Pair it with some Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Brussels Sprouts, or Zucchini Fritters.
- Potatoes: Accompany the steak with Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Scalloped Potatoes, or Crispy Air Fryer French Fries.
- Rice: Serve the ribeye on a bed of Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
- Salad: Match the steak with a Couscous Salad, Asian Chicken Salad, Cucumber Tomato Feta Salad, or Eggplant Salad.
Make This Recipe in Advance
Preparation: This recipe requires no preparatory work in advance. Keep your raw ribeye in the refrigerator until you’re ready to season and cook it. If you’ve purchased your steak well ahead of time at a favorable price, consider vacuum sealing it in a food saver system.
Storage: Store any leftover ribeye steak in an airtight container in the fridge, where it will last for up to four days. You can reheat it in the oven or on the stove.
Freezing: This steak can be frozen, either whole or sliced, once it has cooled, and stored in a freezer ziplock bag for up to three months. To enjoy it again, thaw it in the refrigerator and then reheat.
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Cooking Steak in the Oven
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Ingredients
- 2 bone-in ribeye steaks
- Olive oil
- 2 garlic cloves pressed
- Weber Chicago steak seasoning to taste
- 1 Tbsp unsalted butter
Instructions
- Clean the steaks under running water and blot off any excess blood using a paper towel. Apply a drizzle of olive oil to both sides of the steaks.
- Distribute the 2 crushed garlic cloves evenly on both sides of the steaks and season generously with Chicago steak seasoning.
- In a cast-iron ribbed grill pan, heat 2 tablespoons of olive oil over high heat. Sear the steaks on both sides until they achieve a nice brown color.
- Top each steak with 1/2 tablespoon of butter and transfer to the oven, cooking uncovered at 400 degrees Fahrenheit for around 8 minutes. Check the internal temperature with an instant-read thermometer to ensure it is cooked to your liking. Refer to the notes for guidance on steak doneness.
Notes
- Well done: 155-165 degrees Fahrenheit
- Medium well: 145 degrees Fahrenheit
- Medium: 135-145 degrees Fahrenheit
- Medium rare: 130 to 135 degrees Fahrenheit (this is the most commonly preferred level)
- Rare: 120-130 degrees Fahrenheit
Nutrition
This recipe was initially published on January 28, 2016, and has undergone some adjustments since.
