Indulge in the Juicy Perfection of This Easy & Delicious Baked Ribeye Steak Dinner!

Indulge in a mouth-watering baked ribeye steak, bursting with rich flavors and easy to prepare in no time! Whether for a family feast or solo dining, this dish is guaranteed to satisfy your cravings and leave you wanting more!

Simple Recipe for Baked Ribeye Steak

Apart from being a fan of ribeye steak, this method of cooking steak works wonders for any of your preferred steak cuts! Following a quick sear on the stove, the steak is then baked in the oven, producing a tender, juicy, and flavorful delight in just under 30 minutes!

Prepare a scrumptious baked ribeye steak with minimal ingredients and let the natural beef flavor take the spotlight! While my home-made blend of steak seasoning is a personal favorite, any preferred seasoning can be used to garnish the dish.

Beef Tallow - Add half a tablespoon of beef tallow to enhance the flavor! Although olive oil can be used as a substitute. Ribeye Steak - Use an 8-ounce ribeye steak.Steak Seasoning - Add half a tablespoon of the seasoning of your choice to taste. Refer to the free printable recipe card below for an accurate measurement.

Bake Your Ribeye Steak like a Pro

Begin by searing the steak on the stove in a cast iron or other heavy-bottomed, oven-safe skillet and finish the process by baking it in the oven while keeping an eye on the temperature with a meat thermometer. One recipe is enough for a single serving of ribeye steak, however, feel free to adjust the seasonings to suit your needs if you are planning for a group.

Preheat your oven to 400°F (205°C). Add half a tablespoon of beef tallow to the skillet and heat it over high heat.Season your 8-ounce ribeye steak on all sides using half a tablespoon of steak seasoning, if required.Sear the ribeye in the skillet for 2-3 minutes per side, using thongs to flip the sides. Once done, move the skillet to the preheated oven and bake it at 400°F (205°C) for about 10-15 minutes or until your preferred level of doneness is achieved according to the meat thermometer. Finally, let it rest for 5 minutes under an aluminum foil tent before serving.

For a more fulfilling steak experience, check out my post on sides to serve with ribeye steak and a range of steak sauces to take this dish to the next level. Savor the flavors and relish the experience!

💭 Angela's Helpful Hints & Recipe Pointers

Preparing the Ribeye:

Allow your ribeye to reach room temperature by removing it from the refrigerator and laying it on the counter for an hour before cooking. For a delightful burst of flavor, perform a dry brine by generously seasoning your ribeye and leaving it in the fridge uncovered overnight. When it's time to sear your steak, try using beef tallow for a rich, meaty flavor and a high smoke point of 420°F (215°C). To ensure your ribeye is cooked to your liking, use a meat thermometer to monitor its temperature. Keep in mind that your steak will continue to cook after being removed from the heat source, so remove it from the oven 5°F shy of your desired temperature (also known as "carryover cooking").

Degree of Doneness:

- Rare: 115-120°F (46-49°C)

- Medium-Rare: 120-125°F (49-52°C)

- Medium: 130-135°F (54-57°C)

- Medium-Well: 140-145°F (60-63°C)

- Well: 150-155°F (66-68°C)

🥡 Storing & Reheating

Store any leftovers of your delicious ribeye in an airtight container inside the fridge for up to three days.

Reheating Your Ribeye:

For a lovely meal later on, reheat your ribeye by sliding it into the oven and baking it at 250°F (120°C) until it has warmed thoroughly. Be sure to check out my guide to reheating steak for more ideas and tips.

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This scrumptious baked ribeye steak is the epitome of easy, quick, and delicious all in one dish. It's seasoned to the T and brimming with oodles of flavor. You can either savor it all by yourself or raise the stakes and prepare it for larger groups. Indulge in some sides of your choice, and brace yourself for a steak dinner that's effortless, satisfying, and quick to make. Pin Recipe

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Get your oven preheated to 400°F (205°C). To a heavy-bottomed, oven-safe, cast-iron skillet, add beef tallow and set it over a high heat. In case your steak isn't pre-seasoned (*see note), blot it dry with some paper towels, and cover all of its sides with a generous coating of steak seasoning. 8 oz ribeye steak, ½ tablespoon steak seasoning. When the beef tallow is adequately heated, lay the seasoned ribeye into the pan and sear for 2-3 minutes per side (use tongs to hold the steak in position to sear the sides). After the searing process, slide the skillet to the preheated oven and bake for 10-15 minutes (400°F / 205°C) or until the meat thermometer shows the desired doneness level. Once baked, take out the ribeye and place it on a board or plate, then loosely drape a sheet of aluminum foil on top and let it rest for 5 minutes before serving. Take the ribeye out of the fridge and leave it on the counter for an hour before cooking for optimal flavor.

For a mouth-watering flavor, try dry brining your steak by seasoning your ribeye and allowing it to rest uncovered in the refrigerator overnight. A great option for searing steaks is using beef tallow, known for its rich beefy flavor and high smoke point temperature of 420°F (215°C).

To achieve your desired level of doneness, using a meat thermometer is highly recommended. Pull your steak 5°F before reaching your desired temperature to account for carryover cooking during resting.

Rare lovers should aim for 115-120°F (46-49°C), while those seeking a medium-rare steak can aim for 120-125°F (49-52°C). Medium steak is achieved at 130-135°F (54-57°C), while medium-well is reached at 140-145°F (60-63°C) and well-done steaks should be cooked to 150-155°F (66-68°C).

To store leftovers, place them in an airtight container in the refrigerator and consume within 3 days. To reheat, bake your ribeye in the oven at 250°F (120°C) until it reaches your desired temperature.

This mouth-watering baked ribeye steak recipe boasts 536kcal, 1g carbohydrates, 46g protein (92%), 39g fat (60%), 17g saturated fat (106%), 2g polyunsaturated fat, 15g monounsaturated fat, 145mg cholesterol (48%), 118mg sodium (5%), 621mg potassium (18%), 0.2g fiber (1%), 0.1g sugar, 87IU Vitamin A (2%), 0.2mg Vitamin C, 36mg calcium (4%) and 5mg iron (28%). For more detailed tips and ideas, check out my exclusive guide to reheating steak at Bake It With Love. Meet Angela, an at-home chef who inherited her love of cooking and baking from her grandma. With years of experience in the food industry, Angela enjoys sharing her family's favorite recipes and creating delicious dinner and dessert recipes for her blog.

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