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Oven-Roasted Ribeye Steak with Seasoned Crust Recipe

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A succulent oven-cooked ribeye steak recipe that combines a flavorful dry rub with a quick stovetop sear to create a perfect crust, followed by finishing in the oven for a juicy, medium-rare result. This easy-to-follow recipe delivers a tender and delicious steak, ideal for a satisfying dinner for four.

Ingredients

Steak and Seasoning

  • 2 Ribeye Steaks (1.5" thick, bone-in)
  • 1 tsp Thyme (dried)
  • 1 tsp Brown Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder

Cooking Fats

  • 2 tbsp Olive oil
  • 1 tbsp Butter (divided, 1/2 tbsp per steak)

Instructions

  1. Bring Steaks to Room Temperature: Remove the ribeye steaks from the refrigerator about 30 minutes to 1 hour before cooking to allow them to come to room temperature, ensuring even cooking.
  2. Preheat the Oven: Set your oven to 325°F (163°C) and let it fully preheat while preparing the steaks.
  3. Prepare the Dry Rub: In a bowl, mix together thyme, brown sugar, salt, black pepper, and garlic powder. Pat the steaks dry with paper towels, then rub the seasoning mixture evenly on all sides of the steaks for enhanced flavor.
  4. Sear the Steaks: Heat a cast iron skillet over high heat until very hot. Add 1-2 tablespoons of olive oil carefully to the skillet. Sear the steaks for about 30 seconds on each side until a crust forms, which locks in the juices and adds texture.
  5. Add Butter and Transfer to Oven: Place a 1/2 tablespoon slice of butter on top of each seared steak. Immediately transfer the skillet to the preheated oven to finish cooking.
  6. Oven Cook and Check Temperature: Cook the steaks in the oven for 10 to 12 minutes. Use a meat thermometer to check the internal temperature; when it reaches 125°F (52°C), the steaks are medium-rare and ready to be removed.
  7. Rest and Serve: Remove the steaks from the oven and let them rest for 5 minutes to allow the juices to redistribute, ensuring a juicy steak. Slice and serve with your favorite side dishes.

Notes

  • Allowing the steaks to rest after cooking is crucial for juicy and tender meat.
  • Adjust cooking time if you prefer your steak more rare or well-done.
  • A cast iron skillet is preferred for searing due to its excellent heat retention.
  • Use a reliable meat thermometer to avoid overcooking.
  • Letting the steak reach room temperature before cooking helps it cook evenly.

Find it online: https://simpleplatter.com/oven-roasted-ribeye-steak-with-seasoned-crust-recipe/