Oven Roasted Rib Eye Steak Recipes

RIBEYE STEAK IN THE OVEN

Steps:

• Preheat oven to 450°F Turn on your stove fan/vent
• Set a 10-inch cast iron skillet on the stovetop over high and heat for 5 minutes.
• Pat both sides of the steaks with paper towels to remove moisture.
• Brush the steaks lightly with oil and season generously with salt and pepper.
• Place steaks in skillet and sear for 30 seconds, using tongs or a meat flipper turn the steaks over and add the thyme sprigs. Do not sear after flipping but immediately transfer the skillet to the oven for 5 to 6 minutes.
• Return the skillet to the stovetop set over low heat. Turn steaks and top each with a tablespoon of butter. Tilt the skillet while spooning melted butter over the steaks for 2-3 minutes. Check for doneness with an instant read thermometer and remove from the skillet when they reach your desired doneness.
• Allow the steaks to rest for 5 minutes
• To serve, drizzle the steaks with the brown butter remaining in the skillet.

OVEN ROASTED RIB-EYE STEAK

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.

REVERSE SEARED RIBEYE

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.

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER

Steps:

• Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
• Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
• Heat the oven to 425 degrees F.
• In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

RIB EYE ROAST

Steps:

• Set ribeye roast at room temperature for 1 hour.
• Season with salt & pepper.
• Preheat oven to 375 deg F.
• Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
• Cook for one hour.
• Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
• Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
• If not done to your liking, repeat step 7.

PAN-ROASTED RIB EYES

Steps:

• Preheat oven to 400°F. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Scatter thyme and rosemary sprigs evenly in bottom of a roasting pan; dot with 4 tablespoons butter.
• Melt 1 tablespoon butter with 1 tablespoon oil in a large heavy skillet over medium-high heat. Reduce heat to medium and add 1 steak to skillet. Cook until seared and golden brown on all sides (including edges), 2-3 minutes per side. Transfer steak to prepared roasting pan. Pour out oil and wipe skillet with paper towels. Repeat with remaining 1 tablespoon butter, 1 tablespoon oil, and steak.
• Roast steaks in oven, turning halfway through cooking and basting frequently with herb butter in pan, until an instant-read thermometer inserted into steak registers 125°F for medium-rare, about 20 minutes, or to desired doneness.
• Transfer steaks to a cutting board. Drizzle 1 tablespoon herb butter from roasting pan over each steak and let rest for 10 minutes. Slice against the grain and divide among plates. Don't forget to set out the bones for those who like to gnaw on them. Serve with Béarnaise Sauce.

ROASTED RIB-EYE STEAK WITH HERBED MUSTARD SAUCE AND ROOT VEGETABLES

Steps:

• Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.