This baked ribeye steak is easy and quick to prepare, seasoned to perfection, and loaded with tons of rich flavor. You can easily enjoy this steak by yourself or scale it up to serve a group. Add on your favorite sides and get ready for an effortless steak dinner in no time.
Take a look at my post on what to serve with ribeye steak for some yummy ideas. You can also try out some decadent steak sauces to really take this dish to the next level.
Jump to:
Not only do I love a juicy ribeye steak, but I also love this technique of preparing steak that can be used on any of your favorite cuts of steak. The meat is first seared on the stovetop and then popped into the oven to finish cooking.
As a result, you'll have a piece of steak that is tender, juicy, and loaded with tons of flavor. Plus, it's ready to go in less than 30 minutes!
🥘 Ingredients
I love keeping my ingredients simple when it comes to preparing steak in order to let the natural beefy flavor shine. Of course, my homemade steak seasoning is my preferred blend of spices, but you can use your favorite kind.
- Beef Tallow - ½ tablespoon of beef tallow. You can use olive oil if you like, but the beef tallow adds a ton of rich flavor!
- Ribeye Steak - An 8-ounce ribeye steak.
- Steak Seasoning - ½ tablespoon of steak seasoning, to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Bake A Ribeye Steak
This steak is prepared by first searing it on the stove and then transferring it to the oven to finish it off. You'll need a cast iron skillet (or another heavy-bottomed, oven-safe skillet), a meat thermometer, and some measuring spoons.
This recipe is for just one ribeye. However, you can easily adjust the seasonings to make as many as you need.
- Preheat. Preheat your oven to 400°F (205°C). Add ½ tablespoon of beef tallow to a cast iron skillet or heavy-bottomed oven-safe skillet and place it over high heat.
- Season. If your 8-ounce ribeye is not already seasoned (*see note), pat it dry with some paper towels and then season all of the sides using ½ tablespoon of steak seasoning.
- Sear. Once the beef tallow is nice and hot, add the seasoned ribeye to the pan and sear the meat for 2-3 minutes per side (use tongs to hold the steak in order to sear the sides).
- Bake. Once seared, move the skillet to the preheated oven and bake at 400°F (205°C) for 10-15 minutes or until the meat reaches your desired doneness when checked with a meat thermometer.
- Rest. Remove the cooked ribeye and transfer it to a plate or cutting board. Then, loosely tent some aluminum foil over the top and allow it to rest for 5 minutes before serving.
💭 Angela's Pro Tips & Recipe Notes
- Remove your ribeye from the fridge and place it on the counter an hour before cooking.
- To dry brine your steak (for best flavor), season your ribeye and leave it uncovered in the fridge overnight.
- I love using beef tallow for searing steaks as it has a rich, beefy flavor and a high smoke point of 420°F (215°C).
🌡️ Cooking Temperatures
Using a meat thermometer is the best way to know when your ribeye is done cooking. Pull your steak from the oven 5°F before your desired temperature, as it will continue to cook while resting (called "carryover cooking").
- Rare: 115-120°F (46-49°C)
- Medium-Rare: 120-125°F (49-52°C)
- Medium: 130-135°F (54-57°C)
- Medium-Well: 140-145°F (60-63°C)
- Well: 150-155°F (66-68°C)
🥡 Storing & Reheating
Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat your ribeye by baking it in the oven at 250°F (120°C) until it is warmed through. For more tips and ideas, take a look at my guide to reheating steak.
>>>See All Of My Tasty Recipes Here!<<<
❓ Recipe FAQs
Nope! Simply sear the steak(s) on the stovetop and move the entire pan to the oven. No need to cover your ribeye!
Technically, you could put your ribeye straight into the oven to cook and skip the searing step. However, it definitely wouldn't taste as good. Searing the beef gives it a nice crust that is loaded with flavor and I wouldn't recommend skipping it.
This depends on a variety of factors. First of all, the thickness of the meat will affect how long it will take to cook all the way through. It also matters how well done you want the ribeye to be. A medium-rare steak is done cooking much sooner than a steak that is medium-well. It could take 10-15 minutes or longer, depending on these factors.
🥩 More Steak Recipes
- Sous Vide Ribeye Steak - This steak is totally hands-off as it uses the sous vide cooking method!
- Steak Diane - Delicious steak is cooked in a rich and creamy sauce for an irresistible dinner!
- Blue Steak - The perfect choice for people who love their steaks cooked ultra-rare!
- Grilled T-Bone Steak - A large and hearty cut of steak that is perfect for cooking on the grill!
- Smoked Tomahawk Steak - If you have a smoker, this steak is packed with flavor and super tasty!
- Grilled Filet Mignon - This amazingly tender and flavorful cut of meat is truly impressive!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Baked Ribeye Steak
Ingredients
- ½ tablespoon beef tallow (or extra virgin olive oil)
- 8 oz ribeye steak
- ½ tablespoon steak seasoning (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C). Add beef tallow to a cast iron skillet or heavy-bottomed oven-safe skillet and place it over high heat.
- If your steak is not already seasoned (*see note), pat it dry with some paper towels and then season all of the sides using steak seasoning.
- Once the beef tallow is nice and hot, add the seasoned ribeye to the pan and sear the meat for 2-3 minutes per side (use tongs to hold the steak in order to sear the sides).
- Once seared, move the skillet to the preheated oven and bake at 400°F (205°C) for 10-15 minutes, or until the meat reaches your desired doneness when checked with a meat thermometer.
- Remove the cooked ribeye and transfer it to a plate or cutting board. Then, loosely tent some aluminum foil over top and allow it to rest for 5 minutes before serving.
Notes
- Remove your ribeye from the fridge and place it on the counter an hour before cooking.
- To dry brine your steak (for best flavor), season your ribeye and leave it uncovered in the fridge overnight.
- I love using beef tallow for searing steaks as it has a rich, beefy flavor and a high smoke point of 420°F (215°C).
- Using a meat thermometer is the best way to know when your ribeye is done cooking. Pull your steak from the oven 5°F before your desired temperature, as it will continue to cook while resting (called "carryover cooking").
- Rare: 115-120°F (46-49°C)
- Medium-Rare: 120-125°F (49-52°C)
- Medium: 130-135°F (54-57°C)
- Medium-Well: 140-145°F (60-63°C)
- Well: 150-155°F (66-68°C)
- To store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat your ribeye by baking it in the oven at 250°F (120°C) until it is warmed through. For more tips and ideas, take a look at my guide to reheating steak.
Comments
No Comments