How to Cook Ribeye Steak in the Oven

5 from 2 votes

How to Cook Ribeye Steak in the Oven

Learn how to cook a juicy, flavorful ribeye steak in the oven with a golden, buttery crust. This easy steak recipe starts with a hot skillet sear, then finishes in the oven with garlic, rosemary, thyme, and butter.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 402kcal

Author: Love Keil

Equipment

Ingredients

2 ribeye steaks about 1 lb each
2 tablespoons avocado oil
3 teaspoons Montreal Steak spice more if desired
4 springs fresh thyme
1 spring fresh rosemary
3 cloves garlic pressed down with side of the knife
4 tablespoons butter

Instructions

Prepare the steak: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 20–30 minutes. Pat the steaks dry with paper towels, then season both sides generously with Montreal steak seasoning.
Preheat the oven: Preheat your oven to 450°F. Place a cast-iron skillet over medium-high heat and let it get very hot.
Sear the steak: Add the avocado oil, then place the steaks in the skillet. Sear for 2 minutes on each side.
Add the garlic and herbs: Reduce the heat slightly and add the butter, smashed garlic, rosemary, and thyme to the skillet. Spoon the melted garlic herb butter over the steaks.
Finish in the oven: Transfer the skillet to the preheated 450°F oven and cook until the steak reaches your desired doneness. Cooking time will vary depending on the thickness of the steaks.
For a 1-inch-thick ribeye, use these times as a guide:
For the most accurate results, use an instant-read thermometer rather than relying only on cooking time.
Rare: 2–3 minutes
Medium-rare: 3–4 minutes
Medium: 4–5 minutes
Medium-well: 5–6 minutes
Well-done: 6–8 minutes
Rest and serve: Remove the steaks from the oven and let them rest on a cutting bowl for 5 minutes before slicing. Slice then spoon the garlic herb butter from the skillet over the steaks and serve.

Video

Notes

Steak thickness: Cooking times are based on approximately 1-inch-thick ribeye steaks. Thicker or thinner steaks will require different cooking times.

Doneness: An instant-read thermometer is the most reliable way to check your steak.

Resting: Let the steak rest for about 5 minutes before slicing so the juices can redistribute.

Nutrition