How to cook the steak in the oven

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Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been viewed 100,186 times.

Ribeyes are a flavorful cut of meat due to the marbling of fat. To cook a ribeye well in the oven, you first must get it ready. Searing is also key for creating a nice crust on the steak, which you can do solely using the oven or using a combination of the oven and the stove. To top it off, you can add ingredients to your steak at various points to up the flavor profile.

Buy a thicker cut of meat. Thicker cuts are easier to cook at home than thinner cuts. If you can’t eat a whole thick-cut steak by yourself, divide it up once it’s cooked. Also, picking one with a bone adds more flavor to the final dish. Better cuts of ribeye will have fat marbled throughout the steaks in thin ribbons and small dots. To sear a steak properly, the outside needs to be dry. Pat it off thoroughly with paper towels.

The dry surface will lead to better cooking. In fact, you can salt the steak then leave it uncovered in the fridge overnight, which will slightly dry out the surface. Bring the steak to room temperature. Going from the refrigerator to the pan with a ribeye can lead to uneven cooking, particularly if you have a thick-cut ribeye. It’s best to let it come to room temperature, which means leaving it out for at least 30 minutes before cooking.