How To Make Ribeye Steak In The Oven

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My favorite way to cook ribeye steak? Right in the oven. It’s so simple, so satisfying, and delivers a steak that’s just as tender and flavorful as you’d expect from a top-notch steakhouse.

When I first started cooking steak at home, I thought it would be complicated or easy to mess up.

But the truth is, making steak in the oven is not only straightforward—it’s a reliable method for those days when you want something delicious without standing over a grill.

Ribeye has always been my go-to. The rich marbling melts into buttery goodness as it cooks, creating the perfect balance of flavor and tenderness.

Pair it with a silky sauce, roasted veggies, or even just a baked potato, and you’ve got a meal that feels both effortless and indulgent.

Special occasion or not, a perfectly cooked ribeye steak deserves its moment. So, let’s get everything ready and make some magic happen in the oven!

Table of Contents

How To Make Ribeye Steak In The Oven

Ingredients

3 ribeye steaks
1 teaspoon salt (for seasoning steaks initially)
½ tablespoon salt (for spice mix), plus extra for seasoning mushrooms and cream sauce
2 teaspoons black pepper, plus extra for mushrooms and cream sauce
2 teaspoons garlic powder
2 teaspoons paprika
Fresh mushrooms, sliced or whole, depending on your preference
Olive oil for drizzling on mushrooms
1 cup full-fat cream
1 teaspoon fresh lemon juice
1/3 cup shredded mozzarella cheese
1 tablespoon unsalted butter

Instructions

Take the steaks out of the fridge about 2 hours before cooking. Pat them dry and sprinkle each steak with 1 teaspoon of salt and 1 teaspoon of black pepper. Wrap the steaks in parchment paper and place them in the fridge to rest. This helps pull out excess moisture and tenderizes the meat.
After the resting period, remove the steaks from the fridge and unwrap them. Pat them dry again. In a small bowl, combine the garlic powder, paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Sprinkle this seasoning mix evenly on both sides of the steaks. Let the steaks sit for 20 minutes to come to room temperature.
While the steaks are resting, slice the mushrooms if needed and place them on a baking sheet. Drizzle a small amount of olive oil over the mushrooms and season them lightly with salt and black pepper. Roast them in the oven at 375°F for about 20 minutes.
Preheat your oven to 375°F. Heat a heavy skillet (like a cast-iron pan) on medium-high heat on the stove. When hot, add the steaks and sear them for 2 minutes on each side. This gives them a nice brown crust.
After searing, transfer the skillet to the preheated oven and cook the steaks for another 6-8 minutes for a perfect medium-rare. Adjust the time depending on how well-done you prefer your steak.
Once the steaks are done, remove them from the oven and set them aside to rest. In the same skillet, pour in the cream, lemon juice, and mozzarella cheese. Stir the mixture over medium heat until the cheese is melted and the sauce is smooth. Add butter and stir until it’s fully melted into the sauce. Season with salt and black pepper to taste.
Plate the steaks and top them with the roasted mushrooms. Drizzle the creamy cheese sauce over the top. Pair with your favorite vegetables on the side, and enjoy!

Tips For Cooking Ribeye Steak In The Oven

To make sure your ribeye steak turns out perfect every time, here are some easy-to-follow tips:

Start with room temperature meat: Take the steak out of the fridge at least 30 minutes before cooking. This helps it cook evenly.
Use a cast iron skillet: It holds heat well and creates a beautiful sear on the steak.
Season generously: Salt and pepper are your best friends for enhancing the natural flavor of the ribeye. You can also add garlic powder or paprika for extra taste.
Don’t skip the sear: Before putting the steak in the oven, sear it on the stovetop for a couple of minutes on each side. This locks in the juices.
Cook to your preferred doneness: Use a meat thermometer to avoid guesswork. Aim for 130°F for medium-rare or 145°F for medium.
Let it rest: After cooking, let the steak rest for 5-10 minutes. This keeps it juicy and flavorful when you cut into it.

Serving Suggestions For Ribeye Steak

Pair your ribeye steak with these simple, delicious dishes to create a complete meal:

Mashed potatoes
Garlic butter asparagus
Creamed spinach
Roasted Brussels sprouts
Steamed broccoli
Baked sweet potatoes
Caesar salad
Herb butter dinner rolls

How To Store Ribeye Steak?

If you have leftover ribeye steak, here’s how to store it properly:

Refrigerating: Place the steak in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Store it in the fridge for up to 3-4 days.
Freezing: For longer storage, wrap the steak in plastic wrap and then in aluminum foil, or use a freezer-safe bag. It can stay in the freezer for up to 3 months.
Reheating: To keep it tender, reheat the steak in the oven at a low temperature (around 250°F) or in a skillet with a little butter. Avoid microwaving as it can make the steak tough.

Troubleshooting Common Issues When Cooking Ribeye Steak

Even with the best intentions, things can go wrong when cooking ribeye steak. Here’s how to tackle common problems and ensure your steak turns out perfectly every time:

Steak Turns Out Dry Or Tough:
- Solution: Always let the steak rest after cooking to allow the juices to redistribute. Use a meat thermometer to avoid overcooking; medium-rare (130°F) is ideal for ribeye.
Steak Doesn’t Get A Good Crust:
- Solution: Pat the steak dry with paper towels before seasoning. A dry surface ensures a proper sear. Use a cast iron skillet for high, even heat.
Uneven Cooking:
- Solution: Make sure the steak is at room temperature before cooking. If one side is thicker than the other, pound it lightly with a meat mallet for even thickness.
Smoke Fills The Kitchen:
- Solution: Use an oil with a high smoke point like avocado oil. Preheat the skillet on medium-high, not maximum heat, and ensure good ventilation in the kitchen.
Fat Doesn’t Render Properly:
- Solution: Sear the fat cap directly on the skillet for 10-15 seconds using tongs. This melts the fat, adding flavor and texture.
Steak Tastes Bland:
- Solution: Season generously with salt at least 30 minutes before cooking. You can also add a final sprinkle of flaky salt before serving for an extra flavor boost.

Do You Flip Ribeye Steak In The Oven?

Yes, flipping ribeye steak in the oven is a good idea, but it depends on the method you’re using:

When searing first on the stovetop:
After searing both sides on the stovetop, there’s no need to flip the steak again in the oven. The initial sear locks in the juices, and the oven will cook it evenly.
When using the broil method:
If you’re broiling the steak in the oven, flip it halfway through the cooking time. This ensures even browning on both sides.
Using the reverse-sear method:
When cooking the steak at a low temperature in the oven before searing, you don’t need to flip it during the oven phase. Focus on a single flip during the stovetop sear for an even crust.

Pro Tip For Flipping

If you decide to flip the steak, use tongs instead of a fork. Piercing the meat with a fork can cause the juices to escape, leaving your steak less juicy.