Oven-Cooked Ribeye Steaks

A simple and effective method to achieve tender, juicy steaks with a perfectly seared crust by combining stovetop searing and oven roasting, allowing for precise control over doneness.

Ingredients

• 2 ribeye steaks (1-1.5 inches thick)
• 2 tablespoons olive oil (or vegetable oil)
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• Fresh herbs (such as rosemary or thyme, optional)
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Let the ribeye steaks come to room temperature for 20-30 minutes.
3. Generously season both sides of each steak with salt and pepper.
4. Heat a cast-iron skillet or oven-safe pan over medium-high heat and add 2 tablespoons of olive oil.
5. Once the oil is shimmering, sear the steaks for 2-3 minutes on each side until a golden-brown crust forms.
6. Add 2 tablespoons of butter, smashed garlic cloves, and fresh herbs to the pan.
7. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.
8. Transfer the skillet to the preheated oven and roast for 6-12 minutes depending on desired doneness (Rare: 6-7 min, Medium-rare: 8-9 min, Medium: 10-11 min, Medium-well: 12 min, Well-done: 13-14 min).
9. Check internal temperature with a meat thermometer, removing the steaks when they are 5°F below the desired doneness.
10. Transfer steaks to a plate, loosely tent with aluminum foil, and rest for 5-10 minutes.
11. Slice against the grain and serve.

Notes

Use an oven-safe pan for even searing and transfer. Ribeye is best cooked to medium-rare or medium to avoid toughness. Resting is crucial for flavor and tenderness. Seasonings can be customized with herbs or red pepper flakes.