Cooking a delicious thin ribeye steak in the oven might seem intimidating, but it’s surprisingly simple! This guide will walk you through each step, ensuring a tender and flavorful steak every time. Let’s get started!
**What You’ll Need**
* Thin ribeye steak (about ½ to ¾ inch thick)
* Salt and freshly ground black pepper
* Olive oil or your preferred cooking oil
* Optional: Garlic powder, onion powder, paprika, or other steak seasonings
* Cast iron skillet (highly recommended) or oven-safe skillet
* Meat thermometer
**Getting Started: Prep is Key!**
1. **Thaw Your Steak:** If your steak is frozen, thaw it completely in the refrigerator overnight. This ensures even cooking.
2. **Bring to Room Temperature:** Take the steak out of the refrigerator about 30-60 minutes before cooking. This helps it cook more evenly.
3. **Preheat Your Oven:** Preheat your oven to a high temperature, around 400°F (200°C).
**Seasoning the Steak**
1. **Pat Dry:** Use paper towels to pat the steak dry on both sides. This helps create a nice sear.
2. **Season Generously:** Season the steak generously with salt and freshly ground black pepper. Don’t be shy! You can also add garlic powder, onion powder, paprika, or any other steak seasoning you like.
3. **Oil the Steak:** Drizzle a little olive oil (or your preferred cooking oil) on both sides of the steak. This helps with searing and adds flavor.
**Searing the Steak (Important!)**
1. **Heat Your Skillet:** Place your cast iron skillet (or oven-safe skillet) on the stovetop over high heat. Let it get screaming hot! A hot skillet is crucial for a good sear.
2. **Sear the Steak:** Carefully place the steak in the hot skillet. Sear for about 2-3 minutes per side, or until a nice, brown crust forms. Don’t overcrowd the pan if you’re cooking multiple steaks; sear them in batches.
3. **Transfer to Oven:** Once the steak is seared, immediately transfer the skillet to the preheated oven.
**Cooking in the Oven**
1. **Oven Time:** Cook the steak in the oven for about 3-7 minutes, depending on its thickness and your desired level of doneness. Use a meat thermometer to check the internal temperature.
2. **Temperature Guide:**
* Rare: 125-130°F (52-54°C)
* Medium-Rare: 130-135°F (54-57°C)
* Medium: 135-145°F (57-63°C)
* Medium-Well: 145-155°F (63-68°C)
* Well-Done: 155°F+ (68°C+)
3. **Check for Doneness:** Insert the meat thermometer into the thickest part of the steak, avoiding any bone. Cook until the steak reaches your desired internal temperature.
**Resting is Essential!**
1. **Rest the Steak:** Remove the skillet from the oven and transfer the steak to a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
2. **Slice and Serve:** After resting, slice the steak against the grain and serve immediately. Enjoy!
**Tips for the Perfect Thin Ribeye**
* **Don’t Overcook:** Thin ribeye steaks cook quickly, so keep a close eye on them to avoid overcooking.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure your steak is cooked to your desired doneness.
* **Hot Skillet is Key:** A screaming hot skillet is essential for a good sear, which adds flavor and texture to the steak.
* **Resting is Crucial:** Don’t skip the resting step! It makes a big difference in the tenderness and juiciness of the steak.
**FAQ Section**
* **Can I use a different type of skillet?** While a cast iron skillet is highly recommended for its excellent heat retention, you can use any oven-safe skillet.
* **Can I grill a thin ribeye steak instead?** Yes, grilling is a great option. Just be sure to use high heat and cook quickly to avoid overcooking.
* **What should I serve with thin ribeye steak?** Classic sides include mashed potatoes, roasted vegetables, salad, or a simple baked potato.
* **What if I don’t have a meat thermometer?** While a meat thermometer is ideal, you can also use the touch test to check for doneness. Press the center of the steak with your finger. If it feels very soft, it’s rare; if it feels firm, it’s well-done.
* **How do I make a pan sauce after cooking the steak?** After removing the steak from the skillet, place the skillet back on the stovetop over medium heat. Add a splash of red wine or beef broth to deglaze the pan, scraping up any browned bits. Stir in a pat of butter and any desired herbs or spices. Simmer for a few minutes until the sauce thickens slightly. Pour over the steak before serving.
Enjoy your perfectly cooked thin ribeye steak!