How to Cook a Ribeye Steak in the Oven

Oven Ribeye? Yes, You Can.

Dry aged ribeye is already a showstopper—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 (avocado, canola, 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) or sear in a nonstick pan, then transfer the steak to a preheated baking sheet or roasting pan for the oven step.
   
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 parm

• 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.

👉🏽 Shop Dry Aged Ribeye Now

Tried the recipe? I want to hear about it!

XOXO, 

Louisa