How to Bake Ribeye in the Oven: A Step-by-Step Guide to Perfect Steak

1. Introduction

Cooking a steak in the oven is one of the simplest yet most effective ways to achieve a perfectly juicy and flavorful steak at home. While other methods, such as grilling or sous vide, are popular for preparing steak, oven-baking offers a level of control that’s hard to match. With the right techniques, you can create a restaurant-quality meal without the complexity or equipment required for more advanced methods.

One of the main reasons why ribeye is a popular cut for baking is because of its marbling, which refers to the fat streaks within the meat. The marbling melts during cooking, making the steak tender and infusing it with rich, beefy flavor. By learning how to cook steak properly in the oven, you’ll be able to create a juicy steak with a crispy, seared crust and a melt-in-your-mouth interior.

For those who love experimenting with various cooking methods, you might also want to learn how to grill filet mignon to perfection for a different steak experience.

2. Choosing the Right Ribeye Cut

When it comes to preparing the perfect oven-baked ribeye, selecting the right cut of meat is one of the most crucial steps. Ribeye is prized for its tenderness, thanks to its rich fat content and marbling. But not all ribeye cuts are created equal, and it’s essential to understand what you’re buying.

Here are the key factors to consider when selecting a ribeye cut:

USDA Prime vs. USDA Choice: If you’re shopping for steak, you’ll often see these two labels. USDA Prime ribeye has superior marbling and is typically more expensive. It’s an excellent choice for those who want the richest flavor and the most tender texture. USDA Choice, on the other hand, has less marbling but is still high-quality and more affordable. It’s a great option for those who want a delicious steak without breaking the bank.
Wagyu Ribeye: If you’re looking for an indulgent treat, Wagyu ribeye is the pinnacle of steak. Wagyu beef, particularly Japanese Wagyu, is known for its extremely high marbling and rich flavor. While it’s more expensive, the experience is unparalleled. The marbling in Wagyu is so dense that it results in a buttery texture that almost melts in your mouth.
Marbling: Marbling refers to the streaks of fat that run through the meat. More marbling generally means a more tender and flavorful steak. When you bake steak in the oven, the fat melts and infuses the meat with flavor, so a well-marbled steak will taste better.
Dry-Aged vs. Wet-Aged: Dry-aging and wet-aging are two methods used to enhance the flavor of steak. Dry-aged ribeye develops a more concentrated flavor due to the evaporation of moisture during the aging process. It also results in a more tender steak. Wet-aged ribeye, on the other hand, is aged in vacuum-sealed packaging, which allows it to retain more moisture and results in a slightly milder flavor.

To explore more about the different cuts of beef, including their uses and preparation methods, check out this guide on different cuts of beef for every cooking method.

3. Preparing Ribeye for Oven Cooking

The key to cooking an outstanding steak begins long before the oven is even turned on. Proper preparation ensures that the steak cooks evenly and absorbs the seasoning for maximum flavor. Below are some essential preparation steps:

Removing the Ribeye from the Fridge

Allow the steak to come to room temperature before cooking. This step is vital for even cooking. If the steak is too cold, the outside may cook faster than the inside, leading to a steak that’s burnt on the outside and undercooked in the middle.
To do this, take the steak out of the fridge and let it rest at room temperature for about 45 minutes. This waiting period allows the steak to warm up, ensuring it will cook evenly throughout.

Seasoning the Ribeye

Ribeye has such a rich, beefy flavor that it doesn’t need a lot of seasoning to shine. However, seasoning it properly ensures that the natural flavors are enhanced. Salt and pepper are the best seasonings for steak, as they bring out the meat’s natural taste without overpowering it.
Generously sprinkle salt and pepper on both sides of the steak, ensuring that it’s fully coated. Salt helps draw out moisture from the surface of the steak, which, when heated, creates a deliciously crispy crust.
Optional seasonings can include garlic powder, paprika, or steak seasoning blends. Some people like to rub the steak with olive oil before seasoning to help the spices stick.

Letting the Ribeye Rest

After seasoning the steak, allow it to rest at room temperature for an additional 15-20 minutes. This resting period allows the seasoning to penetrate the meat, ensuring that every bite is packed with flavor.

4. Essential Equipment for Baking Ribeye

To bake a steak to perfection, you don’t need a lot of fancy equipment, but having the right tools can make a big difference in the final result. Here’s a list of essential equipment you’ll need:

Cast Iron Skillet: A cast iron skillet is perfect for searing the steak before placing it in the oven. Cast iron holds heat exceptionally well, ensuring that the steak gets a beautifully browned crust.
Rimmed Baking Sheet: After searing, you’ll transfer the steak to a rimmed baking sheet for even cooking in the oven.
Meat Thermometer: This is perhaps the most crucial tool when baking steak. A meat thermometer helps you achieve the exact doneness you want without guessing. For instance, if you’re aiming for medium-rare, a thermometer will help you pull the steak out at the perfect internal temperature.
Oven Rack Positioning: Place the oven rack in the middle of the oven for the most even heat distribution.
Aluminum Foil: After the steak is done cooking, tenting it with aluminum foil allows the juices to redistribute throughout the meat as it rests.

5. Step-by-Step Guide: How to Bake Ribeye in the Oven

Now that you’ve selected your steak cut, prepared it properly, and gathered your equipment, it’s time to start baking! Follow this detailed guide to bake the perfect ribeye steak in the oven.

Step 1: Preheat the Oven

Preheat your oven to 275°F. This low and slow method ensures even cooking throughout the steak without overcooking the outside.
While the oven is preheating, adjust the oven rack so it’s in the center of the oven. A centered rack ensures even heat distribution.

Step 2: Sear the Ribeye

Heat a cast iron skillet on high for about 5 minutes until it’s smoking hot. You want the skillet to be extremely hot to create the perfect sear on the steak.
Add a tablespoon of butter or olive oil to the skillet. Once melted, place the steak in the skillet and sear for 2-3 minutes per side. This creates a beautiful crust on the outside, which locks in the juices during baking.
Some chefs like to baste the steak with additional butter while searing to add more flavor.

Step 3: Transfer to the Oven

After searing the steak, transfer it to a rimmed baking sheet.
Place the steak in the preheated oven and bake for 15-25 minutes, depending on the thickness of the steak and the desired doneness. Use the following guideline for cooking times:
1-inch thick steak: 15-20 minutes for medium-rare.
1½-inch thick steak: 20-25 minutes for medium-rare.

Step 4: Check the Temperature

Use a meat thermometer to check the internal temperature of the steak. For a perfect medium-rare, the thermometer should read 120-125°F when you pull it out of the oven. The steak will continue to cook slightly as it rests, bringing it up to the final temperature of 130-135°F.
For other doneness levels:
Medium: 130-135°F in the oven (final temperature 140-145°F).
Medium-well: 140-145°F in the oven (final temperature 150-155°F).

Step 5: Let the Ribeye Rest

Once the steak is done baking, remove it from the oven and tent it with foil. Let it rest for 5-10 minutes. This step is crucial because it allows the juices to redistribute throughout the steak, making it more tender and juicy.

6. How Long to Bake Ribeye

The time it takes to bake a steak in the oven depends on the thickness of the steak and your desired level of doneness. Here’s a more detailed breakdown of baking times:

For a 1-inch thick ribeye:
Rare: 10-12 minutes (115-120°F internal temperature)
Medium-rare: 15-20 minutes (120-125°F internal temperature)
Medium: 20-25 minutes (130-135°F internal temperature)
For a 1½-inch thick ribeye:
Rare: 12-15 minutes (115-120°F internal temperature)
Medium-rare: 20-25 minutes (120-125°F internal temperature)
Medium: 25-30 minutes (130-135°F internal temperature)

Using a meat thermometer is crucial to avoid overcooking the steak. The steak will continue to cook slightly as it rests, so it’s best to remove it from the oven when it’s a few degrees below your target temperature.

7. Oven Cooking Tips for the Perfect Ribeye

Even though steak is relatively easy to cook, following a few key tips can make the difference between a good steak and a great steak. Here are some expert tips to ensure your ribeye turns out perfectly every time:

Generous Seasoning: Don’t be afraid to season your steak liberally with salt. The salt helps to draw out moisture from the surface of the steak, creating a crispy crust during searing. You can also add pepper, garlic powder, or even steak seasoning blends to enhance the flavor.
The Importance of Searing: Searing the steak before baking locks in the juices and adds a flavorful crust to the steak. Make sure your skillet is extremely hot before adding the steak. This will give you that perfect sear that complements the tender, juicy interior.
Using a Meat Thermometer: It’s almost impossible to gauge the internal temperature of a steak just by looking at it. A meat thermometer is the only accurate way to ensure your steak reaches your desired doneness. Insert the thermometer into the thickest part of the steak to get an accurate reading.
Resting the Steak: After removing the steak from the oven, let it rest for at least 5 minutes. This allows the juices to redistribute throughout the steak, preventing them from running out when you slice into it. Tenting the steak with foil while it rests helps keep it warm.
Slicing Against the Grain: When it’s time to slice the steak, be sure to cut against the grain. This means slicing perpendicular to the direction of the muscle fibers. This technique ensures a more tender bite, as slicing with the grain can make the meat feel tougher.

8. Alternative Ribeye Cooking Methods

While baking a steak in the oven is an excellent method, there are other cooking techniques worth exploring. Each method brings out a different texture and flavor in the steak, so you can experiment to find your favorite.

Reverse Searing

Reverse searing is an excellent method for achieving a crispy crust with a tender, juicy interior. It involves baking the steak first at a low temperature and then searing it at the end for a flavorful crust. Here’s how it works:

Preheat the oven to 250°F.
Bake the steak for about 25-30 minutes, depending on the thickness, until it reaches an internal temperature of about 115°F for medium-rare.
Remove the steak from the oven and sear it in a hot skillet for 1-2 minutes per side until a crust forms.

Pan-Searing

Pan-searing is a quick method that involves cooking the steak entirely on the stovetop. This method creates a deliciously crispy exterior and is great for thinner cuts of ribeye. Heat a cast iron skillet on high, add butter or oil, and sear the steak for 3-4 minutes per side. If the steak is thicker, you can finish it in the oven at 350°F for a few minutes.

Grilling

Grilling adds a smoky flavor and a beautiful char to the ribeye. Preheat your grill to high heat and cook the ribeye for 4-5 minutes per side for medium-rare. For thicker steaks, use indirect heat by moving the steak to a cooler part of the grill after searing to finish cooking.

Slow Cooking

For a fall-apart, tender ribeye, slow cooking is an excellent option. Season the ribeye with salt, pepper, and your favorite herbs, then cook it in a slow cooker on low heat for 4-6 hours. This method works particularly well for larger cuts or bone-in ribeye.

9. Common Mistakes to Avoid When Baking Ribeye

Even though ribeye is relatively simple to cook, there are a few common mistakes that can ruin the final result. Here’s what to avoid:

Not Letting the Ribeye Rest: Cutting into the steak too soon will cause the juices to run out, leaving the meat dry. Always allow the ribeye to rest for 5-10 minutes before slicing.
Under or Over-Seasoning: Ribeye has a lot of natural flavor, but that doesn’t mean it doesn’t need seasoning. Under-seasoning the steak can result in a bland flavor, while over-seasoning can overpower the meat. Find the right balance by using a generous amount of salt and pepper, without going overboard with other spices.
Not Using a Meat Thermometer: Don’t rely on guesswork when it comes to doneness. A meat thermometer is the only accurate way to ensure your steak is cooked to perfection. Without it, you risk undercooking or overcooking the steak.
Overcooking the Ribeye: Ribeye is best enjoyed medium-rare or medium, as overcooking can make the steak tough and dry. Keep an eye on the internal temperature and remove the steak from the oven when it’s a few degrees below your target doneness. It will continue cooking as it rests.

10. Frequently Asked Questions

How Long Should You Cook a Ribeye in the Oven?

The cooking time for ribeye depends on the thickness of the steak and your desired doneness. A general rule of thumb is:

1-inch thick ribeye: 15-20 minutes for medium-rare
1½-inch thick ribeye: 20-25 minutes for medium-rare

What Temperature Should Ribeye Be for Medium-Rare?

For medium-rare, the ribeye should reach an internal temperature of 120-125°F when removed from the oven. After resting, the final temperature will be 130-135°F.

Can You Cook Ribeye Entirely in the Oven Without Searing?

Yes, you can cook ribeye entirely in the oven without searing. However, searing adds a flavorful crust and enhances the overall texture of the steak. If you prefer not to sear, you can bake the ribeye at a low temperature until it reaches the desired doneness, but you may miss out on the crispy exterior.

How Do You Keep Ribeye Juicy While Baking It?

The key to keeping ribeye juicy is to avoid overcooking and let the steak rest after baking. Use a meat thermometer to ensure the steak is cooked to the right temperature, and let it rest for 5-10 minutes before slicing to allow the juices to redistribute.

What’s the Best Way to Reheat Ribeye Without Drying It Out?

The best way to reheat ribeye without drying it out is to use low heat. You can reheat the steak in the oven at 250°F for 10-15 minutes, or gently reheat it in a pan with butter to add moisture.

11. Recipe for Oven-Baked Ribeye

Here’s a simple yet foolproof recipe for oven-baked ribeye:

Ingredients

1 ribeye steak (1-1½ inches thick)
Salt
Pepper
1 tablespoon butter or olive oil

Instructions

Preheat the Oven: Set the oven to 275°F and adjust the rack to the center position.
Season the Ribeye: Generously season the ribeye with salt and pepper on both sides.
Sear the Ribeye: Heat a cast iron skillet over high heat and add butter or olive oil. Sear the ribeye for 2-3 minutes per side until a golden crust forms.
Bake the Ribeye: Transfer the ribeye to a rimmed baking sheet and place it in the oven. Bake for 15-25 minutes, depending on the thickness, until it reaches the desired internal temperature.
Let the Ribeye Rest: Remove the ribeye from the oven and tent it with foil. Let it rest for 5-10 minutes before serving.

Serve your ribeye alongside this Puff Pastry Breakfast Savory for a delightful combination of flavors.

Tips

Use a meat thermometer to ensure the steak reaches the correct doneness.
Don’t skip the resting period, as it allows the juices to redistribute for a juicier steak.

12. Serving Suggestions

Ribeye is a rich and flavorful cut that pairs well with a variety of side dishes. Here are some delicious sides that complement the steak:

Mashed Potatoes: Creamy mashed potatoes are a classic side that balances the richness of the ribeye.
Roasted Vegetables: Roasted Brussels sprouts, carrots, or asparagus add a healthy and flavorful contrast to the steak.
Creamed Spinach: For a more indulgent side, creamed spinach adds a luxurious, creamy texture that complements the ribeye’s savory flavors.
Wine Pairing: A full-bodied red wine like Cabernet Sauvignon or Malbec pairs beautifully with ribeye. The wine’s bold flavors complement the rich, beefy taste of the steak.

For another hearty side dish, try making these Steak Chili for a comforting and protein-packed option.

13. Conclusion

Baking ribeye in the oven is an easy, foolproof method that delivers a juicy, flavorful steak every time. With the right cut of meat, proper seasoning, and a few essential tools, you can create a restaurant-quality steak in the comfort of your own kitchen. By following the step-by-step guide, using a meat thermometer for accuracy, and allowing the steak to rest, you’ll master the art of oven-baked ribeye.

Whether you prefer a simple salt and pepper seasoning or want to try a more elaborate rub, this method ensures that the steak’s natural flavors shine through. Experiment with different cooking methods like reverse searing or grilling, and don’t forget to pair your ribeye with delicious sides and a bold red wine for a complete steakhouse experience at home.

If you want to explore more creative steak recipes, try experimenting with this Steak Alfredo Recipe for an indulgent twist on a classic.