Make the best ribeye steak that is tender and juicy right in the oven!
Nothing beats a steak that has been baked in the oven, and then pan-seared until brown and crusty. This Oven Ribeye Steak Recipe makes a tender and juicy steak every time, and better yet, it is so easy to make and it won’t take long. Serve it alongside some roasted cauliflower and a salad for a delicious meal.
Best Ribeye Steak Recipe
- No need for a BBQ to make the best ribeye steak. Just a pan, a stove, and a few ingredients are all that are required.
- It is so easy to cook this steak. Have juicy and tender meat ready in no time at all.
- There are so few calories in this recipe and the steak is so mouthwateringly delicious. What’s not to love?
Bone-In Ribeye Steak Ingredients
STEAK: The best option for this recipe is to purchase a medium-sized bone-in ribeye steak. This is a juicy cut, that will remain tender during the cooking process. Boneless cuts are also an option and will also yield tender results. If buying meat without the bone, cut it thin, so that it cooks through.
Best Way To Cook Ribeye Steak
Don’t have a BBQ handy? This is the best alternative and yields steak that is just as mouthwatering and flavorful!
- Cook steak in the oven.
- Move steaks to a pan and sear.
- Add butter, shallots, and garlic to the pan (as per the recipe below).
- Spoon butter over the steaks as they finish cooking.
- Remove steaks, and rest before slicing.
What To Serve With Ribeye
Ribeye steak is so good served with low-carb potato replacements like keto scalloped potatoes (daikon), cauliflower parmesan, or lemon roasted cauliflower. Add some grilled asparagus, air fryer stuffed mushrooms, and a salad like a cherry tomato salad for a delicious meal.
Tips For The Best Steak!
To make tender and juicy steak every time there are a couple of tips. First, allow the raw steaks to come to room temperature before cooking. This will ensure that they cook evenly. Secondly, don’t overcook the steaks, this will cause them to dry out. And finally, allow the meat to rest after it has finished cooking. This will help the juices to remain in the meat.
More Low Carb Steak and Beef Recipes
- Grilled Striploin Steak – Juicy
- Low Carb Philly Cheesesteak Casserole Recipe – Hearty
- Braised Steak and Mushrooms – Simple and easy
- Low Carb Beef Stroganoff – Delicious
Oven Ribeye Steak Recipe
- 2 bone-in ribeye steaks 2 inches thick, trimmed (about 2 pounds)
- Kosher salt and pepper
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 1 large shallot peeled and quartered
- 2 garlic cloves lightly crushed and peeled
- 4 sprigs fresh thyme or rosemary
- Preheat the oven to 250°F. Line a rimmed baking pan with a wire rack.
- Remove the steaks from the fridge and pat dry with a paper towel. Season generously with salt & pepper or steak spice.
- Place the steaks on the prepared rack and bake 20 minutes.
- Flip the steaks over and bake an additional 20-30 minutes or until the steaks reach 90°F with an instant read thermometer.
- Preheat oil in a large skillet over high heat. Sear the steaks, 30 seconds on each side, and repeat 2 or 3 times until the steaks get a brown crust (about 3 minutes more).
- Move steaks to one side of the skillet and add butter, shallots, garlic, and herbs to the other side. Tilt the pan so the butter cooks the shallots and the garlic becomes fragrant.
- With the stove still on high heat, spoon the butter mixture over the steaks as they cook and flip them every 30-40 seconds until the steaks are cooked to your liking (about 3 minutes for rare, 5 minutes for medium rare).
- Remove steaks from pan, tent with foil and rest for 10 minutes before cutting.
- Strain the butter mixture through a fine mesh strainer.
- Slice the steaks across the grain and drizzle with butter.
- Allow steaks to come to room temperature before cooking for even cooking.
- Don't overcook the steaks.
- Give the steak time to rest after cooking has finished. This helps keep the juices in the meat.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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