How long should I let a ribeye rest before cooking?

Bring it to near room temperature by letting it sit 30 to 60 minutes out of the fridge. This helps cook the steak more evenly.

Can I use this method for bone-in ribeye?

Yes. Bone-in steaks may take a little longer to reach the same internal temp. Use an instant-read thermometer and add a minute or two per side as needed.

Is it better to salt early or right before cooking?

You can season generously up to an hour before cooking. If you salt early, it helps the steak season through and improves crust formation.

Can I skip the sear and just broil?

Searing creates the best crust and flavor, so I recommend it. If you skip searing, broiling alone will still cook the steak but the exterior will be less caramelized.

Rib Eye Steak in the Oven

Description

This rib eye steak in the oven method gives you a caramelized crust and a perfectly cooked center without ever lighting a grill. With a quick stovetop sear and a hot oven finish, you get steakhouse flavor right in your own kitchen using simple ingredients and reliable timing.

Ingredients

Scale

2 rib eye steaks, 1 to 2 inches thick (10 to 16 oz each)
Kosher salt, generous pinch per side
Freshly ground black pepper (optional)
2 tbsp neutral oil (avocado or grapeseed)
2 tbsp butter (optional)
2 garlic cloves, smashed (optional)
2 sprigs fresh thyme or rosemary (optional)

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Instructions

Remove steaks from fridge 30 to 60 minutes before cooking and pat very dry. Season both sides generously with kosher salt and add pepper if using.
Preheat oven to high broil or 500°F. Place cast iron skillet in oven for 15 to 20 minutes to heat until very hot.
Carefully transfer hot skillet to stovetop over high heat and add oil. Sear steaks 45 to 60 seconds per side until a deep brown crust forms. Sear edges briefly with tongs if thick.
Move skillet to oven and broil or bake on the middle rack until internal temperature is 5°F below your target doneness.
Remove skillet from oven, add butter, garlic, and herbs, and spoon melted butter over steaks for 30 seconds.
Transfer steaks to a cutting board and rest 7 to 10 minutes loosely tented with foil. Slice against the grain and serve.

Notes

Use an instant-read thermometer for consistent results and remember carryover cooking will raise the temperature about 5°F while resting. If your broiler runs hot, start with shorter finish times and check often. For steaks under 1 inch thick, reduce oven time to avoid overcooking. Letting the steak rest before slicing keeps it juicy.

Prep Time: 10 minutes (plus 30 to 60 minutes to come to room temperature)
Cook Time: 8 to 12 minutes
Category: Dinner
Method: Sear and Broil
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 650
Sugar: 0g
Sodium: 450mg
Fat: 52g
Saturated Fat: 22g
Unsaturated Fat: 25g
Trans Fat: 2g
Carbohydrates: 0g
Fiber: 0g
Protein: 45g
Cholesterol: 150mg