Hey there, food enthusiasts! Welcome to the wonderful world of home-cooked steak perfection. If you’ve always thought that the perfect steak can only be achieved by using a cast-iron skillet or a professional grill, prepare to have your culinary world rocked. Today, I'm going to share with you a top-notch recipe on how to cook a ribeye steak in the oven, no cast iron skillet required. I know, it might sound like a tough task. Can you truly get that irresistible sizzle, that mouthwatering aroma, and that juicy, tender steak without the famed skillet? Absolutely! So, strap on your apron, fire up that oven, and let's turn this everyday cut of meat into a work of art!
1 - Why You Will Love This Recipe
This steak recipe is more than just a simple dinner option; it's a culinary journey that’ll result in the tastiest, juiciest steak you've ever made. We’re talking about that perfect combo of a crispy, savory crust on the outside, with a tender, juicy, and flavorful inside that will make your taste buds dance with delight. It's also incredibly versatile; you can play around with different cuts of meat, choose between grass-fed, dry-aged, or even the luxury of wagyu beef, and experiment with various cooking methods. Plus, it’s a fun culinary adventure, a chance to hone your cooking skills and enjoy a restaurant-quality steak right at home.
2 - The Best Cut of Meat For This Recipe
- Recommended Cut For This Recipe
We're working with the ribeye steak in this recipe. Why? Because the ribeye, with its beautiful marbling and rich flavor, makes it the ideal cut for this oven method. The pockets of fat melt into the meat during cooking, resulting in a mouth-wateringly juicy and tender steak. If you're shopping locally, check with your grocery store butcher or a local farm shop. For online shopping, Snake River Farms offers an amazing selection of premium, high-quality ribeye cuts. When picking out your steak, look for good marbling, which adds flavor and juiciness.
- Other Cuts You Can Use For This Recipe
What if you don’t have a ribeye on hand? No worries. Filet mignon, New York strip steak, and T-bone steak can be great substitutes. If using these cuts, just remember to adjust the cooking time according to thickness. Thinner steaks, like the New York strip, may need less time in the oven, while thicker cuts, like T-bone, might need a few extra minutes.
- Using Wagyu Beef, Grass-Fed Beef, or Dry Aged Beef
Wagyu beef, grass-fed beef, and dry-aged beef all offer unique flavors and textures that can elevate your steak dinner to new heights. Wagyu beef, with its intense marbling, results in a steak that's incredibly rich and buttery. Grass-fed beef, on the other hand, tends to be leaner but boasts a distinct, robust flavor that some people prefer. Dry-aged beef, which has been aged for several weeks to deepen its flavor and tenderness, can make your steak taste like it came straight from a high-end steakhouse. Remember, if you're using wagyu beef, be sure to let it come to room temperature before cooking. This allows the rich fat content to soften, ensuring a mouthful of melt-in-your-mouth steak with every bite.
3 - Tools Needed
- Tool 1: Meat Thermometer
A meat thermometer is a must-have tool if you want to learn how to perfectly cook ribeye steak in the oven without a cast iron skillet. This tool ensures your steak reaches your desired level of doneness by providing accurate temperature readings, removing all guesswork. To get an accurate reading, push the thermometer into the steak's thickest part, steering clear of any bones. You can easily purchase one from kitchen supply stores or online platforms. Opt for an instant-read digital thermometer to get the most accurate results.
- Tool 2: Stainless Steel Pan
If you don't have a cast-iron skillet, a stainless steel pan serves as a fantastic alternative for cooking steak. This pan holds heat well and enables you to achieve a great sear—crucial for creating a delectable crust on your steak. To utilize it, first, heat your pan over medium-high heat, then add a touch of oil and your steak. Make sure you allow your steak to sear undisturbed to develop a fantastic crust before flipping. You can buy stainless steel pans from home goods stores, kitchen supply stores, or online. We recommend choosing a heavy-bottomed pan for optimal heat distribution and retention.
- Tool 3: Tongs
Tongs are essential for safely and efficiently flipping and handling your steak. Using tongs to flip your steak prevents piercing the meat, which can lead to a loss of flavorful juices. Plus, tongs give you a solid grip while keeping your hands safely away from the hot pan. To use them, just grab the steak firmly and flip or move as needed. You can find tongs in any kitchen supply store or online. Look for a pair with a comfortable handle and a good grip.
4 - Seasoning
- Using a Marinade
Marinating your steak is like sending it to a spa - it's all about the soak! A marinade can infuse your steak with fantastic flavor while tenderizing it. The acids in the marinade help break down the tougher muscle fibers, leaving you with a tender and juicy steak.
However, there's a catch. Marinating takes time, often hours, to let the steak soak up all the flavorful goodness. And, if you leave your steak in a marinade for too long, the acids can actually start to cook the steak and change its texture.
For your ribeye steak, let's go with a classic red wine marinade. You'll need:
- 1 cup of red wine
- ¼ cup of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of fresh rosemary, minced
- Salt and pepper to taste
Simply combine all the ingredients in a bowl, and then submerge your steak in it. Cover and let it chill in the fridge for at least 2 hours, or overnight if you have the time. Remember to pat it dry before cooking to ensure a great sear!
- Using a Rub
A rub is like a quick and easy makeover for your steak. It forms a crust of flavor on the outside of the steak when you sear it, which is just mouthwateringly good. Plus, rubs are quick to apply and don't require any soaking time. The flip side is that they only flavor the outside of the steak, rather than penetrating into the meat.
For your ribeye steak, a simple coffee rub can work wonders. Here's what you'll need:
- 2 tablespoons of ground coffee
- 1 tablespoon of brown sugar
- 1 teaspoon of paprika
- 1 teaspoon of kosher salt
- ½ teaspoon of ground black pepper
Combine these ingredients in a bowl, then generously apply the rub to both sides of your steak. Press it in to make sure it sticks, and then you're ready to cook!
- Other Seasoning Options
If you're after a simpler option, you can't go wrong with the classic combo of salt and pepper. It enhances the steak's natural flavors without overshadowing them. Just make sure you season your steak generously just before you cook it, as salting too early can draw out moisture and make your steak dry.
For an extra flavor boost, consider finishing your steak with a pat of compound butter. It melts over the hot steak, creating a luscious sauce. A simple garlic and herb butter can be made by mixing soft butter with minced garlic and fresh herbs like parsley or thyme.
5 - Cooking In The Oven And Other Cooking Methods
- Cooking In the Oven For the Perfect Doneness
Cooking your steak in the oven is a foolproof way to achieve a uniformly cooked steak. Using the oven, you have precise control over the temperature, which allows the steak to cook evenly throughout. This method is ideal for thick steaks where stovetop methods might burn the outside before the inside reaches the desired doneness. The downside is, you may miss out on the charred sear that other methods provide. To cook your steak in the oven, you'd start by searing it on the stovetop, then transferring it to a preheated oven to finish cooking. Pro tip: Using a wire rack in a baking sheet can prevent the steak from cooking in its own juices and promote even heat circulation.
- Cooking On The Grill For An Incredible Smokey Flavor
There's no denying the mouth-watering appeal of a grill-marked steak, kissed by open flame. Grilling can lend your ribeye steak a deliciously smoky flavor, and the high heat is ideal for achieving a perfect sear. It's a perfect method if you want to learn how to cook ribeye steak in oven without a cast iron skillet, entertain outdoors, or enjoy a sunny day. The drawback is, grilling requires constant attention to prevent flare-ups from the steak's fat drippings, which can cause the outside to char before the inside is properly cooked. To adapt this recipe for the grill, you would still let your steak reach room temperature, pat it dry, and season it as usual. Heat your grill to high and sear the steak on each side, then move it to a cooler part of the grill to finish cooking to your desired doneness. A pro tip for grilling is to ensure your grill grates are clean and well-oiled, to prevent sticking and to achieve those desirable grill marks.
- Cooking Sous Vide For The Ultimate Perfection
Sous vide cooking involves sealing the steak in a bag and cooking it in a water bath to a precise temperature. The result is a steak cooked to your exact desired doneness all the way through, which you can't achieve with any other method. However, sous vide requires special equipment and a significantly longer cooking time. To adapt this recipe for sous vide, you'd season the steak, seal it in a bag, and cook it in the water bath set to your desired final temperature. Once done, you'd sear the steak quickly to achieve a crust. A pro tip for sous vide cooking: If you're doing a quick sear after the water bath, make sure your pan is very hot to achieve a good crust without overcooking the interior.
6 - Cooking Tips
- Cooking Tip #1: Temperature Matters
One of the key aspects to achieve a perfect steak is managing the temperature right, both of the steak and of your cooking surface. Before you even start cooking, bring the steak to room temperature. Taking the steak out of the fridge and letting it sit for about 30 minutes helps it cook more evenly since it starts at a more uniform temperature. When it comes to cooking, high heat is essential for a good sear. Preheat your grill, oven, or pan before the steak touches it. It helps develop a crust quickly, sealing in the juices. Finally, don't forget to check the internal temperature of your steak to ensure perfect doneness. A good meat thermometer is your friend here. Aim for 135°F for medium-rare, adjusting higher or lower depending on your preference.
- Cooking Tip #2: Proper Resting Time
It might be tempting to cut into your steak as soon as it's off the heat, but resist the temptation. Let your steak rest! Once the steak is off the heat, let it sit for about 5-10 minutes before slicing into it. Why? When you cook a steak, the heat drives the juices toward the center. Resting allows these juices to redistribute throughout the steak, resulting in a more flavorful, juicier bite. So, after you remove your steak from the heat, transfer it to a cutting board and leave it alone for a few minutes. It's a simple step that makes a big difference!
- Cooking Tip #3: Seasoning and Searing
Seasoning and searing are two fundamental steps if you want to learn how to cook ribeye steak in oven without a cast iron skillet. When it comes to seasoning, don't be shy. A thick cut like ribeye steak can handle a generous amount of salt and pepper. The seasoning not only flavors the steak but also aids in forming the delicious crust on the outside of the steak. Speaking of crust, that's where searing comes in. Searing the steak quickly on a very hot surface creates a deliciously crispy crust and locks in the steak's juices. Whether you're using a pan, a grill, or even an oven, make sure it's hot before the steak goes on, and give the steak a couple of minutes undisturbed to develop that beautiful crust. Trust me, your taste buds will thank you!
7 - Storage Instructions
- In the Fridge
To store cooked steak in the fridge, let it cool to room temperature, then wrap it tightly in aluminum foil or place it in an airtight container. It can last for 3-4 days.
- In the Freezer
To freeze cooked steak, first let it cool completely. Then, wrap it tightly in aluminum foil, and place it in a freezer bag. It can be stored in the freezer for up to 3 months.
- The Best Way to Reheat This Recipe
To reheat this steak, thaw it in the fridge overnight if frozen. Then, place it on a wire rack in a baking sheet and heat it in a 275°F oven until it reaches your desired temperature. This method helps to maintain the steak’s tender texture and avoid overcooking.
8 - Side Dishes
A classic wedge salad pairs perfectly with a steak dinner. Its cool, crisp iceberg lettuce offers a refreshing balance to your rich, savory steak. To prepare this salad, grab a quarter head of iceberg lettuce. Then, lavish it with your preferred blue cheese dressing, sprinkle crumbled blue cheese, crispy bacon bits, diced tomatoes on top, and garnish with fresh chives. This salad's creamy, tangy flavors, and the bacon's crunch amplify the taste of the steak brilliantly.
- Vegetables: Roasted Brussels Sprouts
Roasted Brussels sprouts provide a robust and flavorful accompaniment to a ribeye steak. Their hearty, deep, and nutty flavor can stand up to the steak's richness. Start by tossing Brussels sprouts in olive oil, salt, and pepper, then lay them out on a baking sheet. Roast them at 400°F (200°C) for 20-30 minutes until they attain a beautiful brown and crispy exterior. For extra flavor, toss the roasted Brussels sprouts in some lemon zest and sprinkle with grated Parmesan cheese.
- Carbs: Garlic Mashed Potatoes
Garlic mashed potatoes, a classic steakhouse side, never fail to impress. To prepare these, first, boil peeled and quartered potatoes until they turn tender. In the meantime, sauté minced garlic in butter until it turns golden and releases a fragrant aroma. Drain the boiled potatoes and mash them together with the golden garlic butter, a dash of cream, and a good pinch of salt and pepper. These creamy, buttery potatoes with a hint of garlic create a delicious, comforting side that pairs wonderfully with the steak. Plus, they're perfect for mopping up any flavorful juices left on your plate!
Final Take Away on How to Cook Ribeye Steak in Oven Without a Cast Iron Skillet
Cooking a perfect ribeye steak in the oven doesn't require a cast iron skillet or a professional chef's skill. With the right cut of meat, a few handy tools, and some patience, you can create a restaurant-quality steak dinner right in your own kitchen. Bon appétit!
- 1 Stainless steel pan
- 1 Wire rack
- 1 Baking sheet
- 1 Meat thermometer
- 1 Oven mitts
- Paper towel
- 2 units Ribeye steaks About 1.5 inches thick
- Kosher salt ¾ teaspoon coarse salt per pound of ground beef
- Black pepper ¾ teaspoon coarse salt per pound of ground beef
- Olive oil As needed
- Herb butter or a pat of butter for finishing
General Preparation Directions:
- Remove your steaks from the fridge and let them come to room temperature for about 30 minutes.
- Pat the steaks dry with a paper towel. This is crucial for achieving a good sear.
- Season both sides of the steak generously with kosher salt and black pepper. Plan for about ¾ teaspoon coarse salt and ¾ teaspoon freshly ground pepper per pound of beef.
Cooking On The Grill:
- Heat your grill to high temperature.
- Sear the steaks quickly on each side for about 2 minutes each or until creating a nice crust.
- Move them to a cooler part of the grill to finish cooking. Monitor internal temperature with your meat thermometer to avoid overcooking.
Cooking In the Oven:
- Preheat your oven to 400°F.
- Sear your steaks in the hot stainless steel pan or on your grill for about 2 minutes on each side or until creating a nice crust.
- Transfer the seared steaks onto a wire rack set in a baking sheet.
- Insert the meat thermometer into the thickest part of the meat, and place the steaks in the preheated oven.
- Cook the steaks in the oven for about 10-15 minutes for a medium-rare steak. Adjust as needed for your desired level of doneness, checking the internal temperature for accuracy.
Cooking Sous Vide:
- Set your sous vide machine to the desired temperature for your preferred level of doneness. I recommend setting it to 130°F for medium rare.
- Place the steaks in a vacuum-sealed bag and immerse in the water bath.
- Cook according to your machine's instructions for 2 to 4 hours, based on your personal preference.
- Once the sous vide cooking is done, sear the steaks in a hot pan or on your grill for about 1-2 minute on each side or until creating a nice crust.
Final Steps for All Methods:
- Once the steak is cooked to your liking, remove from heat (use oven mitts if necessary) and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a tender, juicy steak.
- Optional: Top each steak with a pat of herb butter for added flavor.
- Slice against the grain, serve with your favorite sides, and enjoy!
- 125°F for rare, 135°F for medium-rare
- 145°F for medium
- 150°F for medium-well
- 160°F for well done