Description
This oven baked steak recipe delivers perfectly seared and tender ribeye steaks with a rich buttery finish. By searing the steaks in a hot cast iron skillet and then finishing them in the oven with fresh thyme and butter, you achieve a beautifully caramelized crust and juicy interior. Ideal for a quick yet impressive meal for two.
Ingredients
Scale
Steak
- 24 ounces boneless ribeye steaks (2 steaks, 1-inch thick each)
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Baking and Serving
- 2-4 sprigs fresh thyme (optional)
- 2 tablespoons unsalted butter (¼ stick), plus more for serving
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F to ensure it’s hot and ready for finishing the steaks.
- Prepare the Steaks: Rub both sides of each ribeye steak evenly with olive oil. Generously season both sides with kosher salt and freshly ground black pepper to enhance flavor.
- Sear the Steaks: Heat a cast iron skillet over medium-high heat until very hot. Add the steaks to the skillet and sear for 1-2 minutes, allowing a nice crust to form for optimal flavor and texture.
- Flip and Sear Second Side: Turn the steaks over and sear the other side for another 1-2 minutes, ensuring an even crust on both sides.
- Add Butter and Thyme: Remove the skillet from heat briefly. Place a tablespoon of unsalted butter on each steak and add the fresh thyme sprigs to the pan to infuse aromatic flavor during baking.
- Bake the Steaks: Transfer the skillet to the preheated oven and bake the steaks for 10-15 minutes, or until reaching your desired internal temperature and doneness.
- Rest Before Serving: Remove the skillet from the oven and let the steaks rest for 5-10 minutes. This step helps the juices redistribute, ensuring tender, succulent meat. Serve with additional butter if desired.
Notes
- Use a meat thermometer to check the steak’s internal temperature for perfect doneness (130°F for medium-rare, 140°F for medium).
- Resting the steak is crucial to retain juices and avoid dryness.
- Fresh thyme is optional but adds a wonderful herbaceous aroma.
- Use a cast iron skillet for best sear and even heat distribution.
- Adjust cooking time based on steak thickness and oven variations.
