Wondering how to perfectly cook a steak? As it turns out, cooked low and slow! My easy method of slow-cooking steak in the oven produces a mouthwateringly tender and juicy inside and a gorgeous, golden brown crust on the outside. PSA of the week: oven-roast steak — don’t knock it till you try it! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Bring steaks to room temperature: Remove the steaks from the refrigerator and set on the counter at room temperature for at least 30 minutes.
Preheat oven to 275-degrees Fahrenheit.Season Steaks: Place your ribeye’s on a clean work surface and pat them dry with paper towels. Rub the steaks all over with oil and then season generously with salt and pepper.
Sear Steaks: Heat a large cast iron skillet or oven-safe skillet on the stovetop of medium-high to high heat. Once hot, add the steaks to the pan. Cook the steaks for 2 minutes per side, or until well-browned on both sides. (Note: If you pan is small, sear the steaks in two separate batches to prevent overcrowding the skillet. That will steam the steaks, instead of brown them.)
Cook Steaks in Oven: Arrange the thyme sprigs, garlic cloves and slices of unsalted butter on top of the steaks. Transfer the steaks to the oven and roast low and slow for 20-30 minutes, or until the steaks reach your desired doneness. (See notes for steaks and degrees of doneness.)
Rest: Remove the rib eyes from the hot skillet and transfer to a clean work surface. Let rest for 5 minutes before serving.
Serve: Serve ribeye steak as is or with herb whipped butter, chimichurri. or steak sauce. Enjoy!
Notes
Degrees of Doneness: Note that there will be a small amount of carry-over cooking while the steaks rest.
Rare: 125-degrees Fahrenheit
Medium Rare: 135-degrees
Medium: 145-degrees
Medium Well: 155-degrees
Well: 165-degrees
Nutritional information is an estimate based upon 2 servings. Exact information will depend upon the brands of ingredients and precise measurements used.