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September 20, 2024
Ribeye steak is a delicious and flavorful cut of beef that is commonly cooked by searing it on the stove and then finishing it in the oven.
After searing the ribeye steak, it is important to transfer it to a preheated oven to ensure that it cooks evenly and to the desired level of doneness. The exact cooking time in the oven will depend on various factors, including the thickness of the steak and the preferred level of doneness.
Typically, a 1-inch thick ribeye steak will need to be cooked in the oven for about 6-8 minutes for medium-rare, 8-10 minutes for medium, and 10-12 minutes for well done. For thicker cuts or if you prefer your steak more well done, you may need to increase the cooking time accordingly.
It is important to use an oven-safe meat thermometer to ensure that the internal temperature of the steak reaches the desired level of doneness. For medium-rare, the internal temperature should be around 135°F (57°C), for medium it should be around 145°F (63°C), and for well done it should be around 160°F (71°C). Let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute and the meat to become more tender.
In conclusion, cooking ribeye steak in the oven after searing it on the stove is a great way to achieve a perfectly cooked and tender steak. The cooking time in the oven will vary depending on the thickness and desired level of doneness, so it is important to use a meat thermometer to ensure that the internal temperature is reached. Following these steps will result in a delicious and flavorful ribeye steak that is sure to impress.
Achieving a Perfectly Cooked Ribeye
One of the most popular cuts of steak, the ribeye, is known for its marbling and rich flavor. Achieving a perfectly cooked ribeye requires the right techniques and cooking times. Whether you prefer to sear your ribeye first or cook it solely in the oven, there are a few steps you can follow to ensure a juicy and tender result.
Searing the Ribeye:
1. Start by seasoning your ribeye with salt and pepper or your preferred steak rub. Let it sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
2. Heat a skillet or cast-iron pan over high heat. Add some oil once the pan is hot. The oil should be able to withstand high temperatures like avocado oil or canola oil.
3. Carefully place the ribeye in the hot pan, making sure it is in full contact with the surface. Sear each side for about 2-3 minutes, or until a golden crust forms.
4. Once the ribeye is evenly seared, transfer it to a preheated oven. The oven should be set to 400°F (200°C).
Cooking the Ribeye in the Oven:
1. Place the seared ribeye on a baking sheet or in a roasting pan. Use a meat thermometer to check the internal temperature.
2. For a medium-rare doneness, cook the ribeye at 400°F (200°C) for about 8-10 minutes. The internal temperature should reach 135°F (57°C).
3. If you prefer a medium doneness, cook the ribeye for an additional 2-3 minutes. The internal temperature should reach 140°F (60°C).
Note: The cooking times may vary depending on the thickness of the ribeye and your desired doneness. Always use a meat thermometer to ensure the steak reaches your preferred internal temperature.
4. Once the ribeye is cooked to your desired doneness, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
5. Slice the ribeye against the grain, and serve it hot. You can garnish it with fresh herbs or a drizzle of your favorite sauce for added flavor.
By following these steps, you can achieve a perfectly cooked ribeye, whether you choose to sear it first or cook it solely in the oven. Experiment with different seasonings and cooking times to suit your taste preferences. Enjoy your delicious ribeye steak!
Searing the Ribeye Before Cooking
Before cooking a ribeye in the oven, it’s important to sear the steak first. Searing helps to lock in the juices and flavors, creating a delicious crust on the outside of the meat.
To sear the ribeye, start by patting it dry with paper towels to remove any excess moisture. This will help the meat brown evenly. Season the steak with salt and pepper or your favorite seasoning blend.
Heat a skillet or cast-iron pan over medium-high heat. Once the pan is hot, add a small amount of oil or butter to prevent the meat from sticking. Place the ribeye in the pan and cook it on each side for about 1-2 minutes, or until a brown crust forms.
During the searing process, avoid moving the steak around too much. This can prevent a proper crust from forming. Once the ribeye is seared, it’s ready to be transferred to the oven for further cooking.
Remember, searing the ribeye before cooking it in the oven is an optional step but can greatly enhance the flavor and texture of the meat. It’s important to note that searing does not cook the steak all the way through, but rather creates a flavorful exterior.
Determining the Cooking Time
When cooking a ribeye steak in the oven, it’s important to determine the exact cooking time to achieve the desired doneness. The cooking time can vary depending on the thickness of the steak and the preferred level of doneness.
A general guideline for cooking a ribeye steak in the oven is to sear it on the stovetop first, then transfer it to the preheated oven to finish cooking. The searing process gives the steak a nice caramelized crust, while the oven cooking ensures that it’s evenly cooked throughout.
For a medium-rare ribeye steak, the recommended cooking time is around 6-8 minutes per 1-inch thickness. This can be adjusted slightly depending on the individual oven and desired level of doneness. It’s always a good idea to use a meat thermometer to check the internal temperature of the steak.
The internal temperature for a medium-rare ribeye steak should be around 135°F (57°C). Keep in mind that the steak will continue to cook after it’s removed from the oven, so it’s best to take it out a few degrees below the desired temperature and let it rest for a few minutes to allow the juices to redistribute.
Remember, cooking times can vary, so it’s essential to monitor the steak closely to prevent overcooking. Using an oven-safe meat thermometer is the best way to ensure a perfectly cooked ribeye steak that is juicy and full of flavor.
Preheating the Oven
Before cooking your ribeye steak in the oven, it’s important to preheat the oven to the appropriate temperature. This ensures that the steak cooks evenly and to the desired level of doneness.
Typically, the oven should be preheated to a temperature of around 450°F (230°C) for cooking ribeye steaks. However, for thicker cuts or for those who prefer their steak more well-done, a lower temperature of around 350°F (175°C) may be used.
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To preheat the oven, follow these steps:
- Ensure that the oven racks are at the desired position for cooking the steak.
- Turn on the oven and set it to the desired temperature.
- Allow the oven to fully preheat before placing the steak inside. This generally takes about 10-15 minutes.
- Keep the oven closed while preheating to maintain the temperature.
Preheating the oven is an important step to ensure that your ribeye steak cooks to perfection. Once the oven is fully preheated, you can proceed to sear and cook your steak according to your preferred method.
Placing the Ribeye in the Oven
After searing the ribeye on the stovetop, it is important to transfer it to the oven to ensure even cooking and to finish it off to the desired level of doneness. Preheat the oven to 400°F (200°C) while you sear the steak, so it is nice and hot when you are ready to transfer the ribeye.
Carefully move the seared ribeye onto a baking sheet or ovenproof skillet. If desired, you can also place the steak on a wire rack set in the baking sheet to allow for more even air circulation during cooking. This can help avoid any excess moisture that may accumulate on the bottom of the steak.
Once the ribeye is placed on the baking sheet or skillet, place it in the preheated oven. The amount of time needed to cook the ribeye in the oven will depend on its thickness and desired level of doneness. As a general guideline, aim for:
- Rare: 3-4 minutes
- Medium rare: 4-5 minutes
- Medium: 5-6 minutes
- Medium well: 6-7 minutes
- Well done: 8 minutes or more
Keep in mind that these times are approximate and can vary depending on the size and thickness of the ribeye. It is always recommended to use a meat thermometer to check the internal temperature of the steak for doneness.
During this time, the heat from the oven will continue to cook the ribeye, resulting in a juicy and tender steak. Make sure to monitor the ribeye closely to prevent overcooking. Once the desired level of doneness is reached, remove the ribeye from the oven and let it rest for a few minutes before serving. This rest period allows the juices to redistribute, resulting in a more flavorful steak.
Note: The meat thermometer should read:
- Rare: 120-125°F (49-52°C)
- Medium rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium well: 150-155°F (66-68°C)
- Well done: 160°F (71°C) or above
Pro tip: If you prefer a browned crust on the ribeye, you can broil it for a couple of minutes after cooking it in the oven. Keep a close eye on the steak to prevent burning.
Q&A
What is the cooking time for ribeye in the oven after searing?
The cooking time for ribeye in the oven after searing depends on the desired level of doneness and the thickness of the steak. As a general guideline, you can cook a 1-inch thick ribeye for about 6-8 minutes for medium-rare, 8-10 minutes for medium, and 10-12 minutes for medium-well. It’s always best to use a meat thermometer to ensure the steak reaches the desired internal temperature.
How long should I cook a thick ribeye in the oven after searing?
If you have a thick ribeye steak, around 1.5 inches or more, you will need to adjust the cooking time accordingly. For a 1.5-inch thick ribeye, you can cook it in the oven for about 12-15 minutes for medium-rare, 15-18 minutes for medium, and 18-20 minutes for medium-well. Again, using a meat thermometer is recommended to ensure that the steak is cooked to your liking.
What temperature and time should I use to cook ribeye in the oven after searing?
The recommended temperature to cook ribeye in the oven after searing is 425°F (220°C). The cooking time will vary depending on the thickness of the steak and the desired level of doneness. For a 1-inch thick ribeye, you can cook it for about 6-8 minutes for medium-rare, 8-10 minutes for medium, and 10-12 minutes for medium-well.