Ribeye Steak In The Oven Recipes

Steps:

• Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
• Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
• Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.

Steps:

• Preheat the oven to 225 degrees F.
• Season all sides of the rib-eyes liberally with salt and pepper. Place on wire rack-lined baking sheet. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet.
• Heat a cast-iron skillet over medium-high heat. Add the oil, then sear the steaks on the first side for about a minute. Flip the steaks and add the butter to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute.
• Slice and serve immediately, spooning the pan juices over each slice. There is no need to rest the meat with the reverse sear method.

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done.
• Heat the canola oil in a pan over high heat until smoking.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!