How to cook thin ribeye steak in oven?

How To Buy The Perfect Ribeye Steak

Start with a high-grade, high-quality cut of beef if you really want to find the ideal steak, regardless of the type. Here are some things to consider when trying to find the ideal cut of ribeye steak:

Choose steaks that are at least 1 inch thick. Even 2 or 2 12 inches, which is what I used in this recipe, is possible.

The steak should have white fat marbling throughout, be bright red, and appear to be fresh. This marbling will result in a more tender cooked steak.

Steaks with significant amounts of external fat or gristle should be avoided. This indicates that there is less of the steak that is actually edible.

If all else fails, consult a butcher or the meat counter at your local grocery store. They are more than happy to assist you in finding exactly what you require and direct you to the best USDA PRIME steak.

One of the most tender cuts of beef are ribeye steaks, a boneless rib cut. Ribeye steaks can be prepared in a variety of ways, including by broiling in the oven. When compared to grilling and skillet cooking, broiling your steaks is both faster and easier. This recipe provides an Italian marinade glaze, but you can flavor your steak however you like by combining a variety of different spice blends.

Steaks should be cooked to an internal temperature of 145°F for medium-rare or 160°F for well-done. Insert an instant-read thermometer horizontally from the side of the steak to the center to determine this. Alternately, cut a small slit near the steak’s center to check the color of the meat. Pink in the center with a slight browning toward the exterior characterizes medium rarity. Medium has a lighter pink color in the center and turns darker brown as it moves outward.

Garlic and herb paste should be mixed with olive oil, balsamic vinegar, and white pepper. Mix until it is evenly blended. Put a bowl with the other half of the mixture in it and reserve it.

Place three ribeye steaks into a broiler pan. Over the one side of the steaks, evenly distribute the remaining herb mixture. Let the steaks sit aside and marinate for one hour.

Set the oven to broil and turn it on. Let the oven preheat. The surface of the steaks should be 2 to 3 inches away from the heat when placing them. Let cook for four to five minutes.

5 Tips for a Perfect Ribeye Steak in the Oven

Follow these 5 straightforward suggestions to get the most flavor from your ribeye steak.

Bring the steak to room temperature first. To promote even cooking, remove the steak from the fridge for about 20 minutes before searing it. This will prevent you from shocking an ultra-cold steak in the high heat of the oven.

Don’t overcomplicate the seasoning. Kosher salt is the best and only seasoning you need for good flavor. Ribeye has so much natural flavor itself and doesn’t need to be tampered with too much.

Use a solid cast-iron skillet. Our favorite cast-iron pan for cooking steak is this one. It’s so affordable and works amazingly. If you are looking for something fancier, I would suggest going with a cast-iron skillet from Staub.

Adjust the cooking time as needed. Depending on the thickness of the ribeye, you may need to cook it for less or more.

Give the steak time to rest. Giving your steak time to rest is a must. Allow it to sit for at least 7-10 minutes before slicing into it to lock in the juices. If you skip the rest, your steak will surely turn out dry.

Hot Tip: Finish the steaks with homemade garlic butter. After the steak has come out of the oven, combine softened butter with fresh parsley, roasted garlic, black pepper, and sea salt.

How To Make Thin Ribeye Steaks