Learn how to cook ribeye steak in the oven using the reverse sealing technique. Cooking it low and slow achieves the perfect temperature every time and is a great method for those who follow a low-carb and keto lifestyle!
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Sometimes cooking steak can be very intimidating. Paying a dime on the perfect cut only to end up overcooking is so heartbreaking! Learning how to cook steak the right way is not only great for your wallet, but it also benefits your confidence in cooking meat.
For me, Ribeye is the perfect cut of steak. The beautiful marbling of fat breaks down and cooks in the meat, making it deliciously tender and tasty without elaborate seasonings. The taste only gets even better, it is simmered!
With the reverse sealing method, you will learn how to cook the ribeye fillet in the oven perfectly each time. Mastering this easy technique also means you can easily use a juicy, tender steak for all your low-carb and ketogenic meals, such as Keto Thai steak salad and cups of Asian lettuce. Also, try my Horn Cooked New York Strip Steak recipe for another great steak.
How to Buy the Perfect T-bone Steak
To find the perfect steak of any kind, you really need to start with a good quality, high-quality cut of beef. Here’s what to look for when looking for the perfect cut of ribeye steak:
A thick cut
Look for a steak that’s a minimum of 1 inch thick. You can even go up to 2 or 2 1/2 inches like I have in this recipe.
Fatty, but not too greasy
Steak should be bright red, fresh in appearance and have white fat marbled throughout. This marbling will result in a tenderer steak.
Avoid any steak with large chunks of outer fat or cartilage running through it. This means that there is less actual edible portion of the steak.
When all else fails, head to a butcher or meat counter at their grocery store and ask them for advice. They are more than willing to help you find exactly what you need and point you in the direction of the best USDA PRIME seal steak.
Ingredients you’ll need for a simple
- T-bone steak: A boneless cut 2 to 2 1/2 inches thick is best for this method. Make sure you have minimal amounts of cartilage and that you are evenly marbled throughout.
- Steak seasoning: A thick, juicy ribeye doesn’t need much to help bring out the flavor. A simple seasoning of fresh garlic, sprigs of thyme and sea salt is all you need before this steak goes into the oven.
- Compound butter: Slices of fresh, homemade, creamy compound butter melt into the steak to add more flavor.
- Homemade chimichurri pairs well with steak, offering well-rounded flavors of herbs
- Roasted tomatoes – Make this a meal with some roasted tomatoes on the side. They will add a natural sweetness and acidity to the dish that is also highly nutritious. Keep them on the vine for a splash of color and elegant presentation.
Chimichurri sauce –
How to cook steak in the oven
Season the steak: Dry the steak thoroughly with paper towels, making sure to rub the sides as well. Add the salt, crushed garlic and thyme to both sides of the steak. Press seasonings in all areas. If they are not sticking, add some oil to the steak.
Cook the steak
: Place the seasoned steak on a cooling rack on top of a cookie tray. Bake on the center rack in the oven for about 35-40 minutes or until it is at the temperature you want.
Let it sit: remove the baked steak from the oven and add a piece of aluminum foil on top. Let it sit on a cutting board for 15 minutes to help redistribute the juices inside. Meanwhile, preheat your pan over high heat.
Seal the steak: Once the pan is hot and steaming, seal both sides of the ribeye into the pan until a crust forms on each side. Add compound butter slices and let stand, covered, for 1 minute while the butter melts in the steak.
Serve and enjoy: Cut the cooked ribeye on a cutting board against the grain to serve to a crowd or leave it uncut. Drizzle with chimichurri sauce, set the roasted tomatoes aside, and enjoy your favorite low-carb side dishes.
How can you tell if a steak is
The best way to tell if a steak is cooked is by using an instant-read thermometer. This will help ensure that your steak is exactly as you like it and not overcooked or undercooked.
Remember that steak continues to cook a little after it comes out of the heat. Let it rest on a cutting board when it is 5 degrees away from being wherever you want.
- Make sure the ribeye has reached room temperature before cooking. Take it out of the fridge and leave it on the counter for 30 minutes to 1 hour. Letting it drop in temperature prevents the meat from seizing and ensures that it cooks evenly.
- Use a meat thermometer. This will help you accurately to make sure the steak cooks perfectly without guessing.
- Preheat your pan before adding the steak. You’ll want the oil in the pan to be steaming to get the best crust possible.
- Let the steak stand for 15 minutes once it comes out of the oven. This step is very important as it helps to redistribute the juices back into the steak. To prevent the steak from cooling while resting, freely add an aluminum foil tent on top.
- Slice against the current for best results. This ensures that each piece is juicy and tender and does not last or chewy.
All the answers to your questions are below:
Can I use the oven method with different cuts of meat?
You can cook other cuts of steak in the oven if you don’t have a ribeye. T-bone, New York Strip or Filet Mignon can be cooked with this same method.
Can I cook this simple steak recipe alone in a cast iron skillet?
You need to use a cooling rack over a cookie tray to cook the steak in the oven first. Cooking it completely in a cast iron will dry the meat and make the crust much less tender.
Does steak get more tender the longer you cook it?
This depends on the type of meat you are cooking. Less fatty steaks become chewy and hard when cooked longer, but harder cuts of meat will actually be more tender since fat and collagen have time to break down and absorb into the meat.
steak is more tender?
The most tender steak is usually Filet Mignon, however, it is not high in fat, resulting in a completely different taste than a delicious, fattier ribeye. It’s all about personal preference! I’m all about a Ribeye.
What to serve with this simple steak recipe
Steak is such a versatile protein that it pairs very well with many different side dishes. I especially like these low-carb sides to complement the juicy ribeye
: Purple cauliflower puree
- Lettuce salad with lemon dressing Chives
- Cauliflower gnocchi
- lemon butter scallops
More meaty dinner recipes
If you liked this steak recipe, you’ll love these other protein-rich favorites:
- Baking New York Strip Steak
- Prime Rib Roast
- Caprese Bake Keto
- Kofta with Wounded Yogurt Sauce Keto
- Buffalo Chicken Tenders
If you’ve mastered How to Cook T-bone Steak in the Oven, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!