Rib Eye Steak Recipe: Two Ways to Cook a Juicy Dinner

Ingredients

• 1 Rib Eye Steak (1. 5 inch thick (about 12-16 oz), good marbling, brought to room temperature)
• 2 tablespoons Vegetable Oil (High smoke point, such as canola or grapeseed)
• 2 teaspoons Kosher Salt (Coarse ground, or to taste, divided)
• 0.5-1 teaspoon Freshly Cracked Black Pepper (Or to taste, freshly ground preferred, divided)
• 2 tablespoons Unsalted Butter (Optional, for basting, divided)
• 3-4 Fresh Thyme Sprigs (Optional, or rosemary or other herbs, divided)

Instructions

1. **Method 1: Sear Then Oven-Bake**
2. 1. **Prepare:** Preheat oven to 350°F (175°C). Pat the rib eye dry with paper towels to remove excess moisture. Let it sit at room temperature for about 20-30 minutes for more even cooking.
3. 2. **Heat Skillet:** Place an oven-safe cast-iron skillet over medium-high heat for 2-3 minutes. Ensure the skillet is very hot before adding oil.
4. 3. **Add Oil:** Add vegetable oil to the hot skillet. Let it shimmer; it should be almost smoking.
5. 4. **Season Steak:** Generously season the rib eye steak on both sides with half of the kosher salt and freshly cracked black pepper.
6. 5. **Sear Steak:** Carefully place the seasoned steak in the hot skillet. Sear for 2-3 minutes per side without moving it, allowing a dark brown crust to form.
7. 6. **Bake in Oven:** Transfer the skillet to the preheated oven. Cook until desired doneness, about 6-10 minutes for medium-rare. Use a meat thermometer to ensure accuracy.
8. 7. **Baste (Optional):** For the last 2-3 minutes of cooking, add 1 tablespoon of butter and half the thyme sprigs (or other herbs) to the skillet. Baste the steak with the melted butter.
9. 8. **Check Temperature:** Use a meat thermometer. Insert into the thickest part of the steak: 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
10. 9. **Rest:** Remove the skillet from the oven and transfer the steak to a cutting board. Let rest, uncovered, for 5-8 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
11. 10. **Slice and Serve:** Slice the steak against the grain and serve immediately.
12. **Method 2: Reverse Sear**
13. 1. **Prepare Steak:** Pat the rib eye dry with paper towels. Season generously on both sides with the remaining kosher salt and freshly cracked black pepper.
14. 2. **Place on Rack and Preheat Oven (Low Temp):** Place a wire rack inside a baking sheet. Place the seasoned rib eye steak on the wire rack. Preheat the oven to a very low temperature of 225°F (107°C).
15. 3. **Bake Gently:** Bake the steak for approximately 35-55 minutes. Aim for an internal temperature of 110°F (43°C) for rare, 115°F (46°C) for Medium Rare. Use a meat thermometer. Baking time depends on steak thickness.
16. 4. **Rest (Crucial):** Remove the steak from the oven and let it rest for about 10 minutes. This is VERY important for even cooking and searing.
17. 5. **Heat Skillet (Very High):** Heat a cast-iron skillet over high heat until extremely hot and almost smoking. Add the vegetable oil.
18. 6. **Sear Hard:** Sear the steak for 1 to 1.5 minutes on each side to get a dark brown crust. Sear edges as well, for about 20-30 seconds per edge using tongs.
19. 7. **Baste (Optional):** Add the remaining 1 tablespoon of butter and thyme sprigs to the skillet during searing, spooning melted butter over the steak while searing.
20. 8. **Final Temperature Check and Rest:** Check the internal temperature again with a meat thermometer. It should be about 130-135°F (54-57°C) for medium-rare. Remove steak and let it rest for 5-8 minutes before slicing.
21. 9. **Slice and Serve:** Slice the ribeye steak against the grain and serve immediately.