Home Farm Family Recipes How to Cook a Ribeye Steak in the Oven

How to Cook a Ribeye Steak in the Oven

oven baked ribeye with a sprig of rosemary laid crossways

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

  • 1–2 Creamery Creek dry aged ribeyes (1.5" thick = perfect)

  • Salt + freshly ground pepper

  • High-heat oil (ghee, avocado, etc.)

  • 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:

  1. Let it breathe
    Bring steak to room temp (30–45 min). Pat dry with paper towels.
  2. Preheat oven to 400°F
    Season both sides generously with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Rest up
    Let it rest 5–10 minutes before slicing. Juices stay in, flavor stays bold.

Serving It Up

  • Classic: Mashed potatoes + sautéed green beans

  • Low-key: Over arugula with shaved parmesan cheese

  • 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

Dry Aged Boneless Ribeye Steak - Creamery Creek Farms

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

Leave a comment

Also in Farm Family Recipes

Fresh Ham Guide: Appearance and a Recipe

Our uncured fresh ham roasts may look different than a traditional grocery store globe because we process them as thick, cross-cut sections of the leg to ensure even cooking and easy carving.

This cut features a centered bone and a leaner profile similar to a shoulder roast, but it provides the premium flavor and texture of high-quality hind-leg meat. This is a fresh, clean-label product rather than a pre-cooked or water-injected ham, it simply requires a low-and-slow roasting approach to reach its full potential for your holiday meal.

Keep reading

Homemade Chorizo Queso

Forget the plastic-like dips of the past. The real secret to a velvety, crowd-pleasing queso is starting with high-quality protein and real cheese. By pairing the natural marbling of our Duroc Pork Chorizo with the smooth melt of Colby and Pepper Jack, you get a dip that is bold, creamy, and actually tastes like the farm it came from.

Whether you’re hosting a crowd or just looking for a reliable weekend snack, this recipe prioritizes flavor over fillers. Ditch the pre-shredded bags, grab your favorite cast-iron skillet, and let's get cooking.

Keep reading

Creamery Creek kitchen recipe for Reuben Pizza

The Better Than the Sandwich Reuben Pizza

This isn’t your average ‘leftover’ recipe. We’re using our brand new 2026 pre-cooked corned beef slices (chopped and ready in seconds!) and the ultimate Wisconsin four-cheese shred. Grab your pizza stone and the 'good' kraut from the fridge, we’re making a weeknight masterpiece that’s better than the sandwich!  Try it today!

Keep reading