The Ultimate Rib Eye Oven Recipe: A Comprehensive Guide

Boneless Rib Eye

The boneless rib eye is a classic choice for steak lovers, featuring the distinctive marbling that’s typical of this cut without the added flavor of the bone. It’s also generally easier to cook, since you don’t have to worry about the bone affecting the cooking time or temperature.

Tomahawk Rib Eye

The tomahawk rib eye, which is also known as a cowboy rib eye, is a larger cut of meat that’s typically over 2 inches thick, featuring the bone for added flavor. You’ll need to have a big appetite to take on this cut, and it’s not recommended for those who are new to cooking steak.

When selecting your rib eye, be sure to look for a cut that has a good amount of marbling, as this is a sign of high quality. You’ll also want to choose a piece that’s at least 1 inch thick, so that there’s enough meat to develop a flavorful crust when cooking. Finally, try to avoid meat that’s been sitting in the meat case for too long, and opt for a fresher cut whenever possible.

Cleaning and Seasoning Your Rib Eye

Once you have your rib eye home, it’s important to prepare it properly before cooking. The first step is to give the meat a good rinse under cold water and pat it dry with paper towels. At this point, you may also want to trim off any excess fat that’s on the outside of the steak. While some fat is key to keeping the meat juicy, too much can make it difficult to get a good sear on the outside of the steak.

Next, it’s time to season your meat. You can keep it simple with just salt and pepper, or add additional spices and herbs to create a flavorful blend. Be careful not to over-season, as this can overpower the flavor of the meat itself. A good rule of thumb is to use about 1 teaspoon of salt and 1/2 teaspoon of black pepper per pound of meat.

Preparing Your Rib Eye for Cooking

Now that your rib eye is cleaned and seasoned, it’s time to get it ready for the oven. There are a few different methods you can use depending on the equipment you have available, but we’ll focus on two of the most popular methods: searing on the stovetop and reverse searing in the oven.

Searing on the Stovetop

To sear your rib eye on the stovetop, you’ll need a heavy-bottomed skillet that’s oven-safe. Heat the skillet over high heat until it’s smoking hot, then add a few teaspoons of oil and swirl it around to coat the pan. Carefully place the rib eye in the pan and cook for about 2-3 minutes per side, until a golden-brown crust forms.

Reverse Searing in the Oven

The reverse sear method involves cooking the rib eye in a low-temperature oven first, then finishing it off with a quick sear on the stovetop or under the broiler. This method allows the steak to cook more evenly, and results in a more tender and juicy final product.

To reverse sear your rib eye, preheat your oven to 250°F and place the seasoned steak on a wire rack over a baking sheet. Cook the steak for about 30 minutes, or until a meat thermometer inserted into the thickest part of the steak reads 125°F for medium-rare. Remove the steak from the oven and let it rest for about 10 minutes before searing it on the stovetop or under the broiler until a crust forms.

Tips for Cooking the Perfect Rib Eye

No matter which cooking method you choose, there are a few tips and tricks you can use to take your rib eye to the next level. Here are some key things to keep in mind:

• Let your rib eye come to room temperature before cooking. This can help it cook more evenly and result in a more tender final product.

• Don’t flip your steak too often. You want to let it develop a nice crust on one side before flipping it to the other.

• Use a meat thermometer to check the internal temperature of the steak. This is the most reliable way to ensure that it’s cooked to your desired level of doneness.

• Let your steak rest for a few minutes after cooking before cutting into it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Recipe: Oven-Baked Rib Eye Steak

Now that you’re equipped with all the knowledge you need, it’s time to put it into practice with a delicious oven-baked rib eye steak recipe.

Ingredients

• 1 rib eye steak, at least 1 inch thick

• 1 tablespoon kosher salt

• 1/2 tablespoon black pepper

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 2 sprigs rosemary

Instructions

1. Preheat your oven to 250°F.

2. Pat your rib eye dry with a paper towel and season it with salt and pepper on both sides.

3. In a large skillet, heat your olive oil over medium heat. Add the minced garlic and rosemary, and cook for about 1-2 minutes, until fragrant.

4. Add the rib eye to the skillet and cook for about 2-3 minutes on each side, until a golden-brown crust forms.

5. Transfer the skillet to the preheated oven and cook for about 30 minutes, or until a meat thermometer inserted into the thickest part of the steak reads 125°F for medium-rare.

6. Remove the skillet from the oven and let the steak rest for about 10 minutes before slicing and serving.

Final Thoughts

Cooking the perfect rib eye steak can be a delicious and rewarding experience. By selecting the right cut, properly cleaning and seasoning your meat, and using the right cooking techniques and tips, you can create a mouth-watering masterpiece that’s sure to impress. Whether you’re a beginner or a seasoned chef, this comprehensive guide has everything you need to know to get started on your next cooking adventure.

Sources

FAQS On Rib Eye Oven Recipe

What Is A Rib Eye Oven Recipe?

A rib eye oven recipe refers to a method of cooking a rib eye steak in an oven. This technique involves seasoning the steak and then roasting it in the oven until it reaches the desired level of doneness.

How Long Does It Take To Cook A Rib Eye Steak In The Oven?

The cooking time for a rib eye steak in the oven can vary depending on the thickness of the steak and preferred level of doneness. As a general guideline, a 1-inch thick rib eye steak cooked at 450°F (232°C) will take approximately 10-12 minutes for medium-rare, 12-14 minutes for medium, and 14-16 minutes for medium-well. It is advisable to use a meat thermometer to ensure the steak reaches an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for medium-well.

How Should I Season A Rib Eye Steak For Oven Cooking?

To season a rib eye steak for oven cooking, there are various approaches you can take. One popular method is to simply season the steak with salt and pepper on both sides. For added flavor, you can incorporate additional herbs and spices such as garlic powder, onion powder, smoked paprika, or dried thyme. It is important to pat the steak dry before seasoning and to let it sit at room temperature for about 30 minutes prior to cooking to ensure even cooking.

Should I Sear A Rib Eye Steak Before Putting It In The Oven?

Searing a rib eye steak before cooking it in the oven is not necessary, but it can help enhance the flavor and create a nice crust. If you choose to sear your steak before oven cooking, heat a skillet with oil over high heat and sear the steak for 1-2 minutes on each side until browned. After searing, transfer the steak to a preheated oven to finish cooking. Alternatively, you can opt for a reverse searing method, which involves first roasting the steak in the oven and then searing it in a hot skillet to develop the crust.

How Should I Know When My Rib Eye Steak Is Done Cooking In The Oven?

The best way to determine the doneness of a rib eye steak is by using a meat thermometer. Insert the thermometer probe into the thickest part of the steak without touching bone or fat. For medium-rare, the internal temperature should read 135°F (57°C), 145°F (63°C) for medium, and 160°F (71°C) for medium-well. If you prefer to rely on visual cues, you can use the "finger test" method, where pressing on the steak with your finger can provide an estimate of its doneness based on the level of firmness. However, using a meat thermometer will ensure the steak is cooked precisely to your desired level of doneness.