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By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. This article was co-authored by Sasha Reyes. Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons.

Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been viewed 100,144 times. Ribeyes are a flavorful cut of meat due to the marbling of fat. To cook a ribeye well in the oven, you first must get it ready. Searing is also key for creating a nice crust on the steak, which you can do solely using the oven or using a combination of the oven and the stove.

To top it off, you can add ingredients to your steak at various points to up the flavor profile. Buy a thicker cut of meat. Thicker cuts are easier to cook at home than thinner cuts. If you can’t eat a whole thick-cut steak by yourself, divide it up once it’s cooked.

Also, picking one with a bone adds more flavor to the final dish. Better cuts of ribeye will have fat marbled throughout the steaks in thin ribbons and small dots. To sear a steak properly, the outside needs to be dry. Pat it off thoroughly with paper towels. The dry surface will lead to better cooking. In fact, you can salt the steak then leave it uncovered in the fridge overnight, which will slightly dry out the surface. Bring the steak to room temperature.

Going from the refrigerator to the pan with a ribeye can lead to uneven cooking, particularly if you have a thick-cut ribeye. It’s best to let it come to room temperature, which means leaving it out for at least 30 minutes before cooking. Once you’ve got it dried off properly, you can season the steak to your tastes. Many chefs recommend staying simple when it comes to a good cut of meat like a ribeye. Start off with salt and pepper, and go from there. A bit of paprika or garlic powder may be a good addition.

After you salt, you should start cooking the steak right away for the best sear. Otherwise, moisture will start to form on the surface. However, you can also salt and leave the steak out for 40 to 50 minutes, so the moisture has time to reabsorb into the steak. Even in a cast-iron skillet, which is essentially nonstick, you still need to add a bit of oil to the pan to keep it from sticking. Choose a neutral oil that has a high smoke point, such as canola or refined peanut oil.

You can add the oil to skillet instead if you prefer. A cast-iron skillet is best for this method, as it will help build a crust on the steak. Turn the oven on broil, and place the pan in the oven. Once the oven is hot, give it 15 minutes or so to heat up the pan.

After the skillet is heated, take it out, but be ready for the next step. Place the steak in the skillet. Let it sit on one side for 3 minutes, then flip it to the other side for 3 minutes. Be careful of splattering, as it will be very hot. Also, turn it up on its edge with tongs to sear some of the fat there.