The Perfect Ribeye Steak in Oven is my go-to method when I want steakhouse quality at home without firing up the grill. I sear the steak in a hot pan to lock in flavor, then finish it in the oven until juicy and perfectly cooked.

Why You’ll Love This Recipe

I love this recipe because it delivers a tender, flavorful steak every time with minimal fuss. I can control the doneness precisely and still get that golden-brown crust. It’s perfect for date night, holidays, or whenever I’m craving something bold and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ribeye steak (at least 1–1½ inches thick)
Olive oil
Kosher salt
Black pepper
Garlic cloves (smashed)
Fresh rosemary or thyme
Butter

Directions

I start by letting the ribeye come to room temperature (about 30 minutes).
I preheat the oven to 400°F (200°C).
I pat the steak dry and season generously with salt and pepper on both sides.
In an oven-safe skillet, I heat olive oil over high heat and sear the steak for 2–3 minutes per side until browned.
I add butter, smashed garlic, and herbs to the pan, spooning the melted butter over the steak.
I transfer the skillet to the oven and roast for 5–7 minutes for medium-rare, or longer for desired doneness.
I let the steak rest for 5–10 minutes before slicing so the juices stay in.

Servings and Timing

This recipe serves 2 people and takes about 30–35 minutes from start to finish, including resting time.

Variations

I sometimes use a compound butter (like garlic herb or blue cheese) for added flavor.
For a spicy kick, I rub the steak with smoked paprika or chili powder before searing.
I’ve also cooked the ribeye in a cast iron pan and finished it under the broiler with great results.
I serve it with a red wine reduction or mushroom sauce when I want to elevate it.

Storage/Reheating

I store leftover steak in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of broth or butter, or I slice it thin and eat it cold in sandwiches or salads. I avoid microwaving it to prevent overcooking.

FAQs

How do I know when the steak is done?

I use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. I remove it a few degrees early since it keeps cooking as it rests.

Can I cook this without an oven-safe skillet?

Yes, I sear it in a regular skillet, then transfer to a baking dish for the oven.

What kind of ribeye should I buy?

I look for well-marbled cuts at least 1 inch thick. Bone-in or boneless both work well.

Can I season the steak ahead of time?

Absolutely. I often season it an hour ahead or even overnight in the fridge for better flavor.

What sides go well with oven ribeye?

I like to serve it with mashed potatoes, roasted veggies, or a simple arugula salad.

Conclusion

This Perfect Ribeye Steak in Oven has become one of my favorite ways to enjoy a rich, juicy steak without leaving the kitchen. With a few ingredients and the right timing, I get a restaurant-quality result that’s always impressive and deeply satisfying.