Slow Cooking Steak in the Oven
Forget the grill—your oven is about to steal the dinner show. Perfectly juicy and mouthwateringly tender with a gorgeous, golden brown crust, slow cooking steak in the oven produces a flavor-soaked, beefy masterpiece. Whether you slow cook a ribeye, sirloin, or T-bone, one bite of a slow roasted steak and you'll wonder why you cooked meat any other way!
Equipment
- 1 Cast-Iron Skillet OR Oven-Safe Skillet (for slow cooking steaks)
- 1 Cutting Board and Sharp Knife (for slicing and serving steaks)
Ingredients
- 2 whole Ribeye Steaks – at least 1 ½-inches thick (substitute: NY Strip or your favorite steak)
- 2 TBS Neutral Oil - such as canola or vegetable
- to taste Kosher Salt and Ground Black Pepper
- 6-8 sprigs Fresh Thyme
- 6-8 cloves Garlic – smashed & peeled
- 2 TBS Unsalted Butter – cut into two pats
- Optional for Serving: Garlic Butter
- Optional for Serving: Chimichurri Sauce (or your favorite Steak Sauce)
Instructions
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator and set them on the counter at room temperature for at least 30 minutes, but no longer than 1 hour.Preheat Oven: Arrange oven rack to the center position. Then close the oven and preheat it to 275-degrees Fahrenheit.
- Season Steaks: Place your ribeye’s on a clean work surface and pat them completely dry with paper towels. Drizzle the oil over steaks and use your hands to massage the oil into the steaks. Then season the steaks generously on both side with salt and pepper. Set the seasoned steaks aside.
- 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.)
- Add Flavor, Transfer Steaks to Oven to Slow Cook: 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. (Note: Please see the notes section below for a list of steaks and degrees of doneness.)
- Rest Slow Cooked Steaks: Remove the rib eyes from the hot skillet and transfer to a clean work surface. Let rest for 5 minutes before serving.
- Serve Slow Cooked Steak: Serve ribeye steak as is or with herb whipped butter, chimichurri. or steak sauce. Enjoy immediately!
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
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 2 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 948kcal Carbohydrates: 4g Protein: 69g Fat: 74g Saturated Fat: 30g Polyunsaturated Fat: 7g Monounsaturated Fat: 35g Trans Fat: 1g Cholesterol: 238mg Sodium: 180mg Potassium: 969mg Fiber: 1g Sugar: 0.1g Vitamin A: 544IU Vitamin C: 8mg Calcium: 56mg Iron: 7mg