Go Back

Oven Cooked Ribeye Steak

Indulge in a perfectly seared ribeye steak cooked in the oven, infused with garlic and thyme, served with chimichurri and roasted tomatoes for a classic comfort food experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ribeye steaks (1 ½" – 2" thick) Look for prime cuts with abundant marbling.
  • 8 sprigs fresh thyme (divide into 2 per side) Adds an earthy note.
  • 8 cloves garlic (peeled and smashed) Contributes flavor complexity.
  • 1 teaspoon sea salt (divided or to taste) Season well.
  • compound butter (sliced) Elevates the flavor.
  • ½ cup chimichurri sauce For serving.
  • 1 pound Campari tomatoes To be roasted.
  • 1 ½ tablespoon olive oil For searing the steaks.
  • ½ teaspoon sea salt For the tomatoes.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Allow the ribeye steaks to come to room temperature for about 30 minutes, ensuring even cooking.
Seasoning
  1. Generously season both sides of the steaks with sea salt, and set aside.
Sear the Steaks
  1. Heat a heavy-bottomed cast iron skillet over medium-high heat until hot.
  2. Add the olive oil, then immediately add the steaks. Sear for 3-4 minutes on each side until a deep brown crust forms.
Add Aromatics
  1. After flipping, add the smashed garlic and thyme around the steaks, allowing them to infuse the oil and flavors.
Oven Time
  1. Transfer the skillet to the preheated oven. Roast the steaks for 6-8 minutes for medium-rare, or longer depending on your preferred doneness.
Rest & Finish
  1. Once done, remove the skillet from the oven and place the steaks on a cutting board to rest for 5-10 minutes before slicing.
  2. Top with compound butter while resting.
Roast the Tomatoes
  1. In the same skillet with residual heat, toss the Campari tomatoes with salt, allowing them to blister slightly.
Serve
  1. Plate the sliced ribeye alongside the roasted tomatoes. Drizzle with chimichurri sauce for an extra flavor punch.

Notes

Slice the ribeye against the grain and fan it out on a plate for presentation. Pairs well with cabernet sauvignon.