How to Cook Ribeye Steak in Oven

 

Ribeye steak is one of those cuts that changes how you think about steak forever. Rich marbling, deep beefy flavour, incredible tenderness — it is the kind of steak you usually expect only in high-end restaurants. But here is the good news: you don’t need a grill or professional kitchen to cook perfect ribeye. Your oven can do the job brilliantly.

 

In this complete guide, you will learn exactly how to cook ribeye steak in the oven — including temperature, timing, seasoning, doneness levels, mistakes to avoid, and chef-style finishing touches. The process works whether you are cooking boneless or bone-in ribeye, thick or thin, fresh or frozen.

 

You’ll get:

• step-by-step instructions
• doneness temperature chart
• thickness-based cooking time guide
• seasoning ideas and variations
• voice-search friendly answers
• tips from professional chefs
• storage and reheating guidance
• health and nutrition tips
• serving suggestions
• common mistakes to avoid

 

Even if you’ve never cooked steak before, you’ll be able to do this confidently.

What Is Ribeye Steak and Why Is It Perfect for Oven Cooking?

 

Ribeye steak comes from the rib section of the cow, known for intense flavour and beautiful fat marbling. That marbling melts during cooking and gives ribeye its signature tenderness and juiciness.

 

There are two common types:

 

• Boneless ribeye steak – easier to cook evenly
• Bone-in ribeye (cowboy/tomahawk) – more dramatic look, slightly richer flavour

What makes ribeye special?

• high fat content → buttery taste
• tender muscle → easy chewing
• intramuscular marbling → juiciness
• cooks well at high heat

 

Why ribeye works so well in the oven

 

The oven offers:

• consistent and gentle heat
• even cooking without burning the outside
• perfect for apartments with no outdoor grill
• less smoke than pan-only methods
• precise control of doneness

 

If you’ve struggled with tough, grey, or overcooked steak before, oven-cooked ribeye fixes that problem.

 

How do you cook ribeye steak in the oven?
Season the steak, preheat the oven to 400°F (204°C), optionally sear both sides in a hot pan, then finish cooking in the oven until it reaches your desired internal temperature. Rest for 5–10 minutes before slicing.

 

How long to cook ribeye in oven?
Between 10–20 minutes, depending on thickness and doneness level.

 

What temperature for ribeye steak?
For ribeye steak in the oven, 400°F (204°C) is ideal.

 

Should you sear ribeye before or after the oven?
You can do either, but most chefs sear first and finish in the oven. For thick steaks, reverse-sear works best.

 

Ingredients You Need

 

You don’t need dozens of spices. Ribeye is naturally flavourful — keep it simple.

 

Essential ingredients

• ribeye steak (bone-in or boneless)
• salt (preferably kosher or sea salt)
• freshly ground black pepper
• olive oil or avocado oil

 

Optional flavour boosters

• unsalted butter
• fresh rosemary or thyme
• crushed garlic cloves
• flaky sea salt for finishing

 

Equipment

• oven
• heavy pan (cast-iron recommended) or baking tray
• tongs
• meat thermometer (strongly recommended)

Tip: A meat thermometer turns guesswork into confidence. It’s the easiest way to avoid overcooking steak.

 

Step-by-Step: How to Cook Ribeye Steak in Oven

This is the most reliable, foolproof method for juicy, evenly cooked ribeye steak.

 

Step 1: Bring the Steak to Room Temperature

 

Take the steak out of the fridge 30–45 minutes before cooking.

This helps:

• cook evenly
• prevent cold centre
• reduce overcooked outer layers

 

Do not leave it sitting out for hours — 45 minutes is ideal.

 

Step 2: Preheat the Oven

 

Preheat your oven to 400°F (204°C).

This temperature is the sweet spot:

• hot enough to brown the outside
• gentle enough to keep inside juicy

 

If you plan to reverse sear, use 275–300°F (135–149°C) initially.

 

Step 3: Pat the Steak Dry

Use paper towels and dry the surface thoroughly.

 

Why this matters:

• moisture prevents browning
• dry steak = crispy crust
• improves Maillard reaction (flavour)

Wet steak steams. Dry steak sears.

 

Step 4: Season Generously

Season both sides with:

• salt
• black pepper

Ribeye is thick — don’t under-season it.

 

Optional additions:

• garlic powder
• smoked paprika
• onion powder
• steak seasoning blends

But honestly, salt + pepper + good steak = perfection.

 

Step 5 (Optional but Amazing): Sear Before the Oven

 

Heat a skillet over high heat. Add a little high-smoke-point oil (avocado, canola, beef tallow).

 

Sear the steak:

• 1–2 minutes per side
• until deep brown crust forms

 

You can also sear:

• fat cap
• edges

 

This step:

• boosts flavour
• improves texture
• gives restaurant-quality finish

 

Skip searing if:

• you don’t like smoke
• you don’t own a skillet
• you’re cooking very thin steak

 

Step 6: Transfer the Steak to the Oven

Move the steak to:

• oven-safe skillet
• or baking tray with rack

 

Cook according to doneness temperature guide below.

 

Step 7: Check Internal Temperature

Use a meat thermometer in the thickest part of the steak. Avoid cutting the steak open — it releases juices and dries it out.

 

Step 8: Rest the Steak

Rest the steak for 5–10 minutes before slicing.

This is critical:

• juices redistribute
• fibres relax
• steak becomes tender

 

If you cut immediately, juices flood out and the steak becomes dry.

 

Doneness Temperature Guide for Ribeye Steak

 

These are standard internal temperatures used by chefs:

• Rare → 120–125°F (49–52°C)
• Medium-rare → 130–135°F (54–57°C)
• Medium → 140–145°F (60–63°C)
• Medium-well → 150–155°F (65–68°C)
• Well-done → 160°F+ (71°C+)

 

Important: Remove steak from oven when it is 5°F below your target. It keeps cooking while resting.

 

USDA food-safety note:

For safety guidance, USDA recommends:

• 145°F (63°C) internal temperature
• resting for 3 minutes

 

Cooking Time Chart by Steak Thickness

 

These are average oven times at 400°F (204°C) after searing.

 

1-inch ribeye

• Rare → 8–10 minutes
• Medium-rare → 10–12 minutes
• Medium → 12–14 minutes

 

1.5-inch ribeye

• Rare → 10–12 minutes
• Medium-rare → 12–15 minutes
• Medium → 15–18 minutes

 

2-inch ribeye

• Rare → 12–14 minutes
• Medium-rare → 14–18 minutes
• Medium → 18–22 minutes

 

Thickness matters more than weight.

 

Reverse-Sear Method (Best for Very Thick Ribeye)

 

Reverse sear works brilliantly for:

• tomahawk steaks
• cowboy ribeye
• 1.75–3 inch thick steaks

 

How to reverse sear ribeye

1. Cook in oven at 275°F (135°C) until 10°F below target temperature
2. Rest for 5–10 minutes
3. Sear in extremely hot pan for 1–2 minutes per side

 

Why reverse sear works

• perfectly even pink interior
• deep brown crust
• less risk of overcooking
• steakhouse quality finish

 

How to Cook Ribeye Steak in Oven Without Searing

 

Don’t want smoke? No skillet? No problem. You can still cook ribeye entirely in the oven.

 

Method

• preheat oven to 425°F (218°C)
• season steak
• place on rack over baking tray
• cook 15–20 minutes depending on thickness
• flip halfway through
• rest 5–10 minutes

You will get:

• softer crust
• still juicy interior
• very low smoke level

 

Common Mistakes to Avoid (Most People Do These)

 

• cooking straight from fridge
• low oven temperature
• cutting steak immediately after cooking
• overcrowding pan or tray
• using dull knife to slice
• skipping resting period
• guessing doneness without thermometer
• marinating ribeye aggressively

 

Seasoning & Flavour Variations

 

Classic Garlic-Butter Ribeye

During final minutes of cooking, add:

• butter
• crushed garlic
• rosemary or thyme

 

Spoon butter repeatedly over steak (basting). This creates restaurant-style aroma and shine.

 

Smoky Paprika Ribeye

Season with:

• smoked paprika
• sea salt
• cracked pepper

 

Pepper-Crusted Ribeye

Press coarsely ground black pepper into the steak edges.

Serve with:

• mushroom sauce
• brandy cream sauce

 

Herb-Crusted Ribeye

Add before cooking:

• thyme
• rosemary
• parsley

 

Serving Suggestions: What Goes Well With Ribeye Steak?

 

Ribeye is rich — pair it with sides that balance flavour.

Great side dishes:

• mashed potatoes
• roasted garlic potatoes
• sautéed mushrooms
• steamed asparagus
• grilled corn
• baked sweet potatoes
• creamed spinach
• fresh salad

 

Great sauces:

• peppercorn sauce
• chimichurri
• garlic butter
• red wine reduction
• mushroom cream

 

How to slice ribeye properly

Always slice against the grain. This shortens muscle fibres and makes steak tender.

 

Nutrition Overview (Approximate Per 250g Ribeye Serving)

• Calories: 600–800
• Protein: 45–55g
• Fat: 45–55g
• Carbohydrates: 0g

 

Ribeye is:

• high-protein
• high-fat
• keto-friendly

 

Storage and Reheating Guide

 

Refrigerating cooked ribeye

• store up to 3–4 days
• keep in airtight container
• add a drop of butter to keep moist

 

Freezing cooked ribeye

• up to 3 months
• wrap tightly
• remove air to avoid freezer burn

 

Reheating without drying out

Best method:

• preheat oven to 275°F (135°C)
• heat steak for 10–15 minutes
• optional quick sear at end

Avoid the microwave unless necessary — it causes rubbery texture.

 

Health & Safety Tips

• do not thaw steak at room temperature overnight
• avoid washing raw meat (spreads bacteria)
• sanitize cutting board
• wash hands after handling raw beef
• keep steak separate from vegetables

USDA recommends:

• 145°F minimum internal temp
• 3-minute rest period

 

FAQs

 

Should ribeye be cooked fast or slow?

thin ribeye → fast high heat
thick ribeye → slow heat + sear

Reverse-sear is ideal for thick steaks.

 

Do you cover ribeye steak in the oven?

No — cook uncovered. Covering traps steam and prevents browning.

 

Can I cook ribeye in oven without a pan?

Yes. You can use:

• baking tray
• sheet pan
• oven-safe dish

A rack on top improves air circulation.

 

Which oil is best for searing ribeye?

 

• avocado oil
• canola oil
• clarified butter (ghee)
• beef tallow

Avoid butter alone for searing — it burns quickly.

 

Is ribeye steak healthy?

Yes in moderation.

Benefits:

• high in protein
• contains iron and zinc
• rich in vitamin B12

Limit if:

• on low-fat diet
• managing cholesterol

 

Final Pro Tips From Chefs

• salt 30–60 minutes before cooking
• dry steak well before searing
• use thermometer, not guesswork
• thick ribeye = reverse sear method
• don’t constantly flip steak
• rest before slicing
• slice against the grain
• don’t chase smoke — control heat

 

Conclusion

Cooking ribeye steak in the oven is simple, repeatable, and restaurant-level impressive. You don’t need complex marinades, expensive grills, or chef training. With the right:

• temperature
• timing
• seasoning
• resting period

 

you can make juicy, tender ribeye steak at home every single time. Whether you prefer rare, medium-rare, or well-done, the oven gives you precise control. Save this guide, try it once, and it will become your go-to method for steak night.