How to Cook a Ribeye Steak in the Oven (That Actually Tastes Like Steakhouse)

Dry-aged ribeye is already something special. It’s got big beefy flavor, tender marbling, and all it really needs is the right technique to shine. While grilling is great, sometimes the weather (or your Tuesday night energy level) says: stay inside.

Here’s your go-to guide for making a ribeye steak in the oven—and yes, it comes out juicy, golden-crusted, and seriously good.

What You Need

• 1–2 Creamery Creek dry-aged ribeye steaks (1–1.5” thick is ideal)

• Salt + freshly ground black pepper

• High-heat oil (like avocado or canola)

• Optional: butter, garlic, fresh thyme or rosemary for basting

Method: Oven + Stovetop = Perfect Ribeye

This method 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:

1. Bring your steak to room temp
   Let your ribeye sit out for 30–45 minutes so it cooks evenly. Pat it dry with paper towels.

2. Preheat oven to 400°F
   While it preheats, season the steak generously with salt and pepper on both sides.

3. Sear it hot
   Heat a cast iron skillet over high heat with a little oil. When it’s shimmering hot, sear the ribeye for about 1–2 minutes per side, until it gets a rich brown crust.

4. Transfer to the oven
   Slide the skillet into the oven. Roast the steak for 4–6 minutes (depending on thickness and desired doneness).

   • For medium-rare, aim for 130–135°F internal temp.

   • Use a meat thermometer if possible—it’s a game-changer.

5. Add butter & herbs (optional but encouraged)
   In the last 2 minutes, you can toss in a tablespoon of butter, a smashed garlic clove, and a sprig of rosemary. Baste the steak in the melted butter before serving.

6. Rest before slicing
   Pull the steak from the oven and let it rest for 5–10 minutes before cutting. This keeps all the juices right where they belong.

Serving Ideas:

• Classic: Pair with mashed potatoes and sautéed green beans

• Low-key: Serve over a bed of arugula with shaved parmesan

• Creamery Creek-style: Add a pat of compound butter and serve with roasted farm veggies

Pro Tips:

• Dry-aged beef cooks faster than grocery store steak, so check the temp early!

• Always rest the steak—just tent with foil and leave it be.

• Want a crust like a steakhouse? Don’t overcrowd the pan. One steak at a time if needed.

eady to Try It?

Order Creamery Creek’s dry-aged ribeye right here →
Shipped farm-fresh to your door every week.