awesome oven-baked rib eye steak

★★★★★ 8 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

At most of the restaurants that I worked at, we always finished out steaks in the oven. We’d use the grill to get those nice-looking grill marks, and then stick it, pan and all into the oven at a set temperature. With the constant temp you were always assured of a perfectly done steak, every time. This recipe uses a rib-eye steak, which I think gives you the best combination of good marbling, tenderness, and flavor; although feel free to experiment with other cuts. The thickness of the steak; however, is very important. A minimum of one inch. Well, you ready… Let’s get into the kitchen.

Blue Ribbon Recipe

Andy's method for preparing a rib eye is spot on. The steak forms a great crust. When sliced, the meat is juicy and tender. Mushrooms add an extra layer of flavor and texture. Using your favorite steak seasoning guarantees the flavors will be perfect for our taste buds. And don't skip the pats of butter on top ... they melt into the steak making it taste even better.

— The Test Kitchen @kitchencrew
★★★★★ 8 Reviews
serves 2-4
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For awesome oven-baked rib eye steak

  • 1 lb
    rib eye steak, 1-inch thick, get one from your butcher
  • 1-2 tsp
    steak spices, more on this later
  • black pepper, freshly ground, to taste
  • Kosher salt, to taste
  • 3 Tbsp
    olive oil, extra virgin, divided
  • 2 Tbsp
    sweet butter, unsalted
  • 10 oz
    white button mushrooms, cleaned, and stems removed

How To Make awesome oven-baked rib eye steak

  • 1
    Chef’s Note: Although I am recommending a rib-eye steak, my photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib-eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
  • A piece of steak being placed on a hot grill.
    2
    Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
  • Slicing the mushrooms.
    3
    Thinly slice the mushrooms.
  • Mushrooms in a bowl with salt, pepper, and oil.
    4
    Add the mushrooms to a bowl. Combine with 2 tablespoons of the olive oil; salt and pepper, to taste. Reserve.
  • Drying the steak with a paper towel.
    5
    Pat the steak dry with a few paper towels.
  • Oil and seasonings on a plate.
    6
    Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil. Then sprinkle with the salt, pepper, and any additional spices you might want to add. Turn the steak over, and repeat on the other side.
  • 7
    Chef’s Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
  • 8
    Chef’s Tip: If you’re adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
  • 9
    Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook. Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
  • Oven preheating.
    10
    Place a rack in the middle position and preheat the oven to 410f (210c).
  • 11
    Chef’s Tip: Heat up a pan to medium-high heat. The pan will be up to heat when a drop of water dances around the pan and quickly evaporates.
  • Mushrooms added to a hot pan.
    12
    Add the mushrooms and sauté for about two minutes.
  • Seasoned steak in the skillet.
    13
    Push the mushrooms to either side of the pan and place the steak in the middle.
  • Searing both sides of the steak.
    14
    Allow the steak to cook in the pan, for 3 to 4 minutes. Flip the steak over, and then take off the fire.
  • 15
    Chef’s Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it’s developing an excellent crust.
  • Pats of butter on top of the steak.
    16
    Quickly move the mushrooms to the top of the steak and then add the two tablespoons of butter.
  • Steak in the oven continuing to cook.
    17
    Add the pan to the preheated oven, and then cook until reaching desired doneness.
  • 18
    Chef’s Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes
 Rare 5-6 minutes
 Medium Rare 6-8 minutes
 Medium 7-10 minutes
 Well done… Not in my Kitchen (you’re on your own)
  • Steak and mushrooms resting.
    19
    Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan) before cutting. Be careful, that pan and that handle are super hot.
  • 20
    Chef’s Note: Resting a steak allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon all the juices will spill out onto your cutting board and I HATE it when that happens.
  • Inside of the Awesome Oven-Baked Rib-Eye Steak.
    21
    Serve with some good mash potatoes, and/or veggie of choice. Enjoy
  • 22
    Keep the faith, and keep cooking.
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