Interested in How to Cook Steak in the Oven? This delightfully easy ribeye steak, enriched with butter and garlic, is quickly seared in a cast iron skillet and completed in the oven—all in less than 20 minutes!
Recipe Details
No complex cooking skills or lengthy ingredient lists are required for this recipe. Learning to cook steak is both simple and straightforward. This specific recipe is a personal favorite of mine because of its quick preparation, delivering perfectly cooked steaks that anyone can make.
- TASTE: Buttery and garlicky, this delicious steak is full of flavor. Our preferred spice blend is added to enhance its profile, resulting in a salty, spicy, and utterly delectable dish.
- TEXTURE: The ribeye features rich marbling that melts during cooking, leading to a juicy and tender piece of meat.
- TIME: Cooking time may vary depending on your oven and the thickness of the steak. For my one-inch thick steaks, it took about 8 minutes, with a total time of 13 minutes.
- EASE: With just a few ingredients, this recipe is incredibly easy to follow.
What You’ll Need
Ingredient Notes
- Steak: For optimal flavor, choose a bone-in ribeye, although a boneless option can also work.
- Oil and Butter: Prior to placing the steak in the heated skillet, coat it with either olive oil or avocado oil to achieve an excellent sear. Butter will be added towards the end for extra flavor.
- Spices: Weber Chicago steak seasoning is my preferred choice; it greatly enhances the dish!
- Garlic: Incorporating garlic is a superb method for amplifying the steak’s flavor.
Add-ins and Substitutions
- Substitute the seasoning- If desired, stick to a basic mixture of salt and black pepper, or incorporate paprika, thyme, rosemary, or basil for added flavor.
- Add sauce- Try adding chimichurri, peppercorn, herb-garlic butter, or creamy blue cheese dressing to your oven-baked steak.
- Add toppings- Boost 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 per side, then baste with the steak’s juices for another 3-5 minutes. For grilling, preheat to high for indirect cooking or medium-high for direct flame; grill each side for approximately 5-6 minutes.
How to Cook Steak in the Oven
- Rinse and pat the steak – Always rinse and thoroughly dry your ribeye steaks with a paper towel, just as with any raw meat.
- Season the steak – Generously drizzle olive oil over the ribeye and rub the minced garlic on both sides of the steak. Then, season with your favorite steak spice mix; I particularly favor Weber’s Chicago steak seasoning for this ribeye recipe.
Pro Tip: Ensure to pat the meat dry to remove excess moisture. This will assist in better adhesion of the oil and seasonings instead of having them slide off.
- Sear and finish in the oven – Sear each side of the ribeye steak in a cast iron skillet and complete the cooking process in the oven, adding a slice of butter on top.
Cooking Suggestions
- Bring the steak to room temperature – Allow the steak to sit at room temperature for about 20-30 minutes before cooking to encourage even cooking.
- Check the temperature for doneness – The most accurate way to check the steak’s internal temperature is with an instant-read thermometer inserted into its thickest part.
- Allow the steak to rest – Let your steak rest for approximately 10 minutes after cooking before cutting into it. This helps the juices redistribute, preventing the meat from becoming dry.
Common Questions
Getting a beautifully browned crust on your steak requires high heat. When heating the pan with oil, aim for at least 285 degrees Fahrenheit. This creates caramelization, which adds depth of flavor through the Maillard reaction.
After searing both sides of a 1-inch steak until nicely browned, finish cooking it in the oven for about 5-7 minutes at 400 degrees Fahrenheit for medium-rare, 7-9 minutes for medium, and 10-12 minutes for medium-well.
A medium-rare steak should reach an internal temperature of 130-135 degrees Fahrenheit. Here is a temperature guide for steak:
WellWell done: 155-165 degrees Fahrenheit
Medium well: 145 degrees Fahrenheit
Medium: 135-145 degrees Fahrenheit
Medium rare: 130 to 135 degrees Fahrenheit (a widely favored option)
Rare: 120-130 degrees Fahrenheit
Serving Suggestions
This ribeye steak recipe is highly adaptable and complements a variety of dishes wonderfully. Think about pairing it with sides such as vegetables or potatoes, or serving it alongside rice and a salad.
- Vegetables: Enjoy it with Sautéed Garlic Asparagus, Crispy Air Fryer Broccoli, Air Fryer Brussels Sprouts, or Zucchini Fritters.
- Potatoes: Pair with Super Creamy Mashed Potatoes, Air Fryer Baked Potatoes, Scalloped Potatoes, or Crispy Air Fryer French Fries.
- Rice: Serve the ribeye atop Wild Rice, Hibachi Fried Rice, Wild Brown Rice, or Quinoa Fried Rice.
- Salad: Complement the steak with a Couscous Salad, Asian Chicken Salad, Cucumber Tomato Feta Salad, or Eggplant Salad.
Prepare This Recipe Ahead of Time
Preparation: There’s no need for advance prep for this recipe. Just keep your raw ribeye in the refrigerator until you’re ready to season and cook. If you bought your steak well in advance at a great price, consider vacuum sealing it using a food saver system.
Storage: Any leftover ribeye steak can be kept in an airtight container in the fridge for up to four days. Reheat it either in the oven or on the stove.
Freezing: This steak is freezable, whether whole or sliced, once it has cooled. Store it in a freezer ziplock bag for up to three months. To enjoy it again, thaw it in the refrigerator and then reheat.
More Delicious Steak Recipes!
Juicy Air Fryer Steak Bites
Flank Steak Tacos
Air Fryer Steak
Complete Recipe Instructions
Rinse the steaks under running water and pat dry with paper towels to remove excess blood. Drizzle olive oil on both sides of the steaks.
Evenly distribute the 2 crushed garlic cloves over both sides of the steaks, then generously season with Chicago steak seasoning.
In a cast-iron grill pan, heat 2 tablespoons of olive oil on high heat. Sear the steaks on both sides until they develop a nice brown crust.
Place 1/2 tablespoon of butter on top of each steak and transfer them to the oven. Bake uncovered at 400 degrees Fahrenheit for approximately 8 minutes. Use an instant-read thermometer to check the internal temperature to ensure it meets your desired doneness (see notes for details on steak doneness).
- 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
Calories: 525kcal | Protein: 45g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 153mg | Sodium: 168mg | Potassium: 605mg | Vitamin A: 210 IU | Vitamin C: 0.9 mg | Calcium: 21 mg | Iron: 3.9 mg
*This recipe was first published on January 28, 2016, and has been revised over time.*
