How to Cook Ribeye Steak in the Oven
Buy a thicker cut of meat., Dry off the meat., Bring the steak to room temperature., Season your steaks., Add oil., Heat the pan.
Step-by-Step Guide
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Step 1: 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. -
Step 2: Dry off the meat.
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., 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.Rub it into the steak.
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. -
Step 3: Bring the steak to room temperature.
-
Step 4: Season your steaks.
-
Step 5: Add oil.
-
Step 6: Heat the pan.
Detailed Guide
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., 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.Rub it into the steak.
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.
About the Author
Adam Davis
Enthusiastic about teaching organization techniques through clear, step-by-step guides.
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