Oven Ribeye? Yes, You Can.
Dry aged ribeye is already a showstopper with its rich, tender, and full of big beefy flavor. All it needs is the right cooking technique to shine. While grilling’s great, sometimes the weather (or your Tuesday energy) says: stay inside.
Here’s your no-fuss guide to making a juicy, golden-crusted ribeye right in your oven. We do it. You can too.
What You'll Need
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1–2 Creamery Creek dry aged ribeyes (1.5" thick = perfect)
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Salt + freshly ground pepper
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High-heat oil (ghee, avocado, etc.)
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Optional: butter, garlic, fresh thyme or rosemary for basting
Method: Oven + Stovetop = Magic
This method for a perfect ribeye steak uses a quick sear on the stovetop followed by a gentle oven finish, a technique called reverse searing or oven-finish searing, depending on how you do it. Here's our favorite combo:
Step-by-Step Instructions:
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Let it breathe
Bring steak to room temp (30–45 min). Pat dry with paper towels. -
Preheat oven to 400°F
Season both sides generously with salt and pepper. -
Sear it hot
Cast iron: Heat oil in a cast iron skillet until shimmering. Sear steak 1–2 minutes per side for a deep brown crust.
No cast iron? Use any oven-safe skillet (like stainless steel) and sear in a nonstick pan, then transfer the steak to the oven in a preheated baking sheet or roasting pan.
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Into the oven
Transfer skillet (or move steak to baking sheet) and roast 4–6 minutes, until internal temp hits 130–135°F for medium-rare.
Pro tip: Use a meat thermometer, no guesswork.
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Add butter & herbs (optional but encouraged)
In the last 2 minutes, add butter, smashed garlic, and herbs like a rosemary sprig. Spoon that golden goodness over the steak.
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Rest up
Let it rest 5–10 minutes before slicing. Juices stay in, flavor stays bold.
Serving It Up
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Classic: Mashed potatoes + sautéed green beans
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Low-key: Over arugula with shaved parmesan cheese
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Creamery Creek-style: Topped with compound butter + roasted farm veggies
Pro Tips
- Dry-aged steaks cook faster, start checking early!
- Always rest your steak (foil tent = your friend).
- Crust goals? Don’t crowd the pan. One steak at a time if needed.
Ready to Taste the Difference?
Order Creamery Creek dry-aged ribeye and bring steakhouse flavor home. We love this simple method and hope you do too!
👉🏽 Shop Dry Aged Ribeye Now
Tried the recipe? I want to hear about it!
XOXO,
Louisa
Comments
Frank Sanders
I’ll have to give this a try with dry aged Ribeye, sounds delicious, probably could add a steamed lobster, and splurge with Surf and Turf night.
October 04, 2025
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