Name: Oven-Cooked Juicy Ribeye Steak with Garlic and Rosemary Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ribeye steaks, about 1 inch thick (approximately 1 lb each); 2 tablespoons olive oil; 4 cloves garlic, minced; 2 sprigs fresh rosemary, chopped (or 1 teaspoon dried rosemary); 1 teaspoon salt; 1 teaspoon black pepper; 2 tablespoons butter

Description

This oven-cooked ribeye steak recipe ensures a juicy and flavorful steak by combining a perfect sear on the stovetop with finishing in the oven. The steaks are seasoned with garlic, rosemary, salt, and pepper, then basted with butter to enhance richness and flavor. Ideal for a satisfying and elegant two-serving meal.

Ingredients

Scale

Steak

2 ribeye steaks, about 1 inch thick (approximately 1 lb each)

Seasoning

2 tablespoons olive oil
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 teaspoon salt
1 teaspoon black pepper

Basting

2 tablespoons butter

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Instructions

Select the right cut: Choose ribeye steaks about 1 inch thick for their excellent marbling that adds flavor and juiciness.
Prepare the steaks: Pat the steaks dry with paper towels and let them sit at room temperature for 30 minutes—this ensures more even cooking.
Season the steaks: Combine olive oil, minced garlic, chopped rosemary, salt, and black pepper, then rub this mixture evenly over the surface of both steaks.
Preheat the oven: Set your oven to 425°F (220°C) to be ready for baking after searing.
Sear the steaks: Heat a skillet over high heat until very hot. Sear the steaks for 3-4 minutes on each side to develop a flavorful crust. During the last minute of searing, add butter to the skillet and baste the steaks by spooning melted butter over them.
Bake in the oven: Transfer the hot skillet with the steaks directly into the preheated oven. Bake steaks for 6-10 minutes, depending on desired doneness, and monitor internal temperature (about 130°F for medium-rare).
Rest the steaks: Remove the skillet from the oven and let the steaks rest on a cutting board for 5-10 minutes. Resting allows juices to redistribute, ensuring juicy, tender meat.

Notes

Letting steaks come to room temperature before cooking promotes even cooking.
Use a meat thermometer for best doneness results: 125°F rare, 135°F medium-rare, 145°F medium.
Butter basting during searing adds richness and enhances flavor.
Resting the steak after cooking is crucial for juicy texture.
If you don’t have an oven-safe skillet, transfer steaks to a preheated baking dish before baking.