Oven-Finished Ribeye Steak for Consistent Results

Created on February 9th, 2026 at 09:15 am

A Controlled Way to Cook Ribeye Steak Indoors

Oven-finished ribeye steak is a reliable method when you want precise doneness without relying entirely on stovetop timing. This technique starts with a hot skillet to build a browned crust, then finishes in the oven where the heat surrounds the steak evenly. The result is a ribeye that is well-seared on the outside while cooking gently and consistently through the center. This method works especially well for thicker ribeye steaks and is useful when you want repeatable results rather than guessing based on feel or time alone. Because the oven provides steady heat, it reduces the risk of burning the exterior before the interior reaches the desired temperature. This approach is ideal for home cooks who want more control over doneness while still keeping the ingredient list simple.

Time Breakdown

Prep time: 10 minutes
Stovetop sear time: 6 to 8 minutes
Oven finish time: 6 to 10 minutes
Resting time: 5 minutes
Total time: about 30 minutes

Ingredients

2 ribeye steaks, 1 1/4 to 1 1/2 inches thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon neutral oil such as avocado or canola
2 tablespoons unsalted butter
2 garlic cloves, smashed (optional)

Kitchen Tools

Oven-safe skillet, preferably cast iron
Tongs
Instant-read thermometer
Spoon
Oven mitts
Plate or cutting board for resting

Step by Step Instructions

Step 1: Prepare the steaks

Remove the ribeye steaks from the refrigerator about 20 minutes before cooking. Allowing the steaks to warm slightly helps them cook more evenly during both the searing and oven-finishing stages. Pat the steaks completely dry with paper towels to remove surface moisture, which is essential for proper browning. Season both sides evenly with kosher salt and black pepper, pressing the seasoning gently into the surface of the meat.

Step 2: Preheat the oven

Preheat the oven to 400°F. Place a rack in the center position so heat circulates evenly around the skillet once the steaks are transferred. Preheating the oven fully before cooking ensures consistent finishing and prevents temperature drops that can affect doneness.

Step 3: Heat the skillet

Place an oven-safe skillet over medium-high heat and allow it to heat for several minutes. The skillet should be hot before adding the oil. Add the neutral oil and swirl to coat the bottom of the pan. The oil should shimmer, indicating the skillet is ready for searing.

Step 4: Sear the first side

Carefully place the ribeye steaks into the hot skillet. You should hear a strong sizzle immediately. Do not move the steaks once they are placed in the pan. Let them sear undisturbed for 3 to 4 minutes so a deep brown crust can form. This initial sear builds flavor and texture that carries through the rest of the cooking process.

Step 5: Flip and add butter

Flip the steaks using tongs. Add the butter and smashed garlic cloves to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks. Basting helps control surface heat and adds flavor without masking the taste of the beef. Continue basting for 2 to 3 minutes.

Step 6: Transfer to the oven

Using oven mitts, carefully transfer the skillet directly into the preheated oven. Allow the steaks to finish cooking in the oven for 6 to 10 minutes, depending on thickness and desired doneness. The oven’s even heat helps the interior cook gradually without over-browning the exterior.

Step 7: Check doneness accurately

Check the internal temperature by inserting an instant-read thermometer into the thickest part of the steak. For reference, remove the steak at 125°F for rare, 130 to 135°F for medium-rare, and 140°F for medium. Keep in mind that the temperature will rise slightly as the steak rests.

Step 8: Rest the steaks

Carefully remove the skillet from the oven and transfer the steaks to a plate or cutting board. Let them rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and evenly moist steak.

Step 9: Serve

Slice the ribeye steaks against the grain or serve them whole. Spoon a small amount of the pan butter over the top if desired. Serve immediately while warm.

Why the Oven-Finish Method Works So Well

Finishing ribeye steak in the oven reduces the margin for error that often comes with stovetop-only cooking. Because ovens provide consistent heat from all sides, the steak cooks evenly without requiring constant flipping or adjustment. This method is particularly helpful for thicker ribeyes, which can be difficult to cook evenly using a skillet alone. By separating the browning step from the doneness step, you gain better control over texture and internal temperature. This approach also minimizes smoke in the kitchen, since the searing time is shorter than in fully stovetop methods.

Pro Tips

Use an oven-safe skillet to avoid transferring the steak to another pan. Thicker ribeye steaks benefit the most from this method. Always use a thermometer rather than guessing doneness. Remember that carryover cooking will raise the temperature slightly after removing the steak from the oven.

Serving Suggestions

Serve oven-finished ribeye steak with roasted vegetables, mashed potatoes, or a simple salad. The neutral seasoning pairs well with many side dishes. Leftover steak can be sliced thin for sandwiches or reheated gently for another meal.

Ingredient Swaps That Still Cook Well

Butter can be replaced with additional oil if preferred, though butter adds flavor during basting. Garlic can be omitted for a simpler profile. If cooking a single large ribeye, follow the same method and slice after resting to serve multiple portions.

Nutrition Information (per serving)

Nutrient	Amount
Calories	530 kcal
Carbohydrates	0 g
Protein	39 g
Fat	43 g
Saturated Fat	18 g
Fiber	0 g
Sugar	0 g
Sodium	510 mg
Potassium	600 mg
Iron	4.3 mg
Zinc	6.9 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQ

Is oven-finishing steak better than stovetop only?
Oven-finishing provides more even cooking, especially for thicker steaks, and reduces the risk of burning the exterior before the center is done.

Do I need a cast iron skillet?
Cast iron works best, but any oven-safe heavy skillet will work.

Can I skip the butter basting?
Yes. Butter adds flavor but is not required for the method to work.

How do I avoid overcooking in the oven?
Use a thermometer and remove the steak slightly before your target temperature.

Why should I rest the steak after cooking?
Resting allows juices to redistribute, improving texture and moisture.