How to make steak in the oven
Making delicious Ribeye Steaks at home is much easier than you may think. You don’t need to fire up the grill every time you want a steak. In fact, this method may be even better. With just a few easy steps, you can make one of the juiciest, most tender steaks you’ve even had – cooked to perfection!
All you’ll need is a cast iron skillet, some olive oil and salt and pepper. The key to preparing the most perfect rib eye steak is to make sure you start with a very hot skillet. This is achieved by placing the skillet, empty, in a 500 degree oven for about 10 minutes. Then a quick sear of the steak on the stovetop, then back in the oven for just 2 minutes each side.
Choosing the Right Steak
Rib eye steak is arguably one of the best cuts of meat you can get. You want to make sure the steak is grain-fed with a good amount of marbling. See the video below for some good tips on choosing the right steak.
Oven Steak FAQs
How long does it take to cook oven steak?
About 5 minutes once the steak has been pan seared.
What is a good temperature to cook steak in the oven?
About 350 degrees Fahrenheit. In the below recipe we recommend
Can I cook a steak in the oven without searing it?
Searing the steak seals it so that the moisture stays in while it cooks in the hot oven. We don’t recommend cooking a steak in the oven without searing first or you may find your steaks dry.
How do I make my steak rare, medium or well done?
With all things being equal, this comes down to the thickness and quality of the steak. You may need to try this recipe a few times until you get your timings right. You want to check the steak while it is in the oven after about two minutes. Push down on the middle of the steak using tongs. The firmer the steak, the more well cooked it is. If the firmness feels right, flip the steak to cook the other site for the same amount of time.
The steak doneness chart below shows the approximate stages of meat from Blue to medium to well done.
How do I let the steak rest after cooking it?
After the steak has been seared and spends a few minutes in the oven, you’ll want to let it rest. Resting is essential to allow all the natural juices to settle and remain in the meat. Don’t cut your steak too soon or wont get that nice, juicy steak. If you take the steak out of the oven and dig right in, you’ll be missing an important part of the process and you may ruin that perfect steak. After removing from the oven, simply place the steak on a plate and cover with aluminum foil for about 5 minutes. It makes all the difference.
Why do chefs put steaks in the oven?
The heat from the oven penetrates the meat and ensures the meat is cooked through. First searing the meat in a pan or even better a cast iron skillet will cook the outside and seal it. This combination ensures flavoursome meat that is cooked through.
Reviews of this Recipe
Yep, in under 15 minutes you can make a succulent, juicy, perfectly cooked steak without ever having to fire up the grill.
Why haven’t i tried this before? I’ll never make rib eye steak any other way again. This was perfect! ~Paul G., Lawton, OK
My son showed me how to do this and he never have steak any other way. ~Laurie M., Wadesboro, NC
- 1 boneless rib-eye steak, about an inch thick
- Olive oil
- Kosher Salt
- Black Pepper
- Fresh Thyme (optional)
- Place cast iron skillet in oven and heat to 500 degrees F. Let pan gat good and hot for about 5 minutes after oven reaches temp.
- Meanwhile, brush steak on both sides with olive oil or unsalted butter and season with Kosher Salt and pepper and optional fresh thyme to taste.
- Carefully remove skillet from oven after it's been heated up and place over high heat on stove burner for about 5 minutes. Place steak in skillet and let sear 30 seconds. Don't touch it while it sears! Then flip it over and sear the other side for another 30 seconds.
- Now place skillet with steak in oven and roast for 2 minutes on each side at about 350 degrees F
- Remove skillet from oven and place steak on a plate and cover with foil for 5 minutes before serving.