Cooking Ribeye Steak In Oven

Ethan Calabrese

You don't need a grill to cook a delicious cut of steak. In the realm of skirt, flank, rib-eye, and even filet mignon, your oven is just as valuable. Here's how to do it perfectly every time.

Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 225°C is your magic number. For thinner steaks, like flank and skirt, you're better off just using the grill.

If you're using a pan, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelised crust. If you're starting with a cold pan, the meat will turn an unappetising shade of brownish-grey and will be totally one note in texture. You can either stick the pan in the oven while it's preheating, or simply heat it up on the stovetop over a flame.When you're cooking something like a skirt steak under the grill, the super hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat.

Season the steak generously.For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable. If there's anything I learned in culinary school, it's that I was tragically under-seasoningeverything.Salt brings out flavour, people. Don't be shy. Also, please use freshly ground black pepper — not the kind in the little spice jar. It makes a HUGE difference.

Sear it on one side!Again, only if you're working with a big hunk of steak, sear one side in your (very hot) pan, just until it's dark and the bottom starts to pull away, making it easy to flip. Once you turn it, it's time for the oven.

Finish it in the oven.For thicker cuts of meat, in your 225°C oven, you should expect about 10 minutes. For thinner cuts of meat, under the grill, it's about 6 minutes per side. (Flip it on the baking tray halfway through.)

Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavour gets wasted on the cutting board.

Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.

Makes: 1 - 2 servings

Prep Time: 0 hours 30 mins

Total Time: 0 hours 50 mins

steak, your choice

Extra-virgin olive oil

Salt

Freshly ground black pepper

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For thinner steaks (such as flank or skirt)

Let steak sit at room temperature for 30 minutes.
Preheat oven to grill and position rack closest to heating element. On a baking tray, rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired.
Broil steak about 10 to 12 minutes, flipping halfway through. Internal temperature of steak should be 51°C for rare, 57°C for medium rare, and 62°C for medium.
Let steak rest for 10 minutes before slicing, against the grain.

For thicker steaks (such as ribeye or filet mignon)

Let steak sit at room temperature for 30 minutes.
Preheat oven to 225°C. Rub steak with 1 tablespoon oil then season generously with salt. Season with pepper if desired.
Preheat a large oven-safe pan, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Flip steak then transfer immediately to preheated oven.
Roast until internal temperature of steak is 51°C for rare, 57°C for medium rare, and 62°C for medium, about 8 to 10 minutes.
Let steak rest for 10 minutes before slicing, against the grain.

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Lauren Miyashiro Food Director Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.

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