Want a perfectly cooked, juicy thin ribeye steak without the fuss? Using your oven after a quick sear is a fantastic way to achieve delicious results every time! This guide will show you how to get that beautiful seared crust and a tender, flavorful interior. It’s an ideal method for consistent, even cooking, ensuring your steak is done just right all the way through, especially for that perfect medium-rare or medium doneness.
Contents
- 1 Gear Up: What You’ll Need
- 2 Your Easy Steps to a Perfect Oven-Baked Thin Ribeye
- 3 Doneness Guide: Internal Temperatures
- 4 Delicious Pairings for Your Ribeye
- 5 Frequently Asked Questions (FAQs)
- 5.0.1 Should I sear a thin ribeye before putting it in the oven?
- 5.0.2 How does cooking a thin ribeye compare to a thick one?
- 5.0.3 Can I marinate a thin ribeye?
- 5.0.4 My thin ribeye is still pink inside. Is that okay?
- 5.0.5 What’s the best oven temperature for thin ribeye?
- 5.0.6 Should I cover the steak with foil while it’s in the oven?
- 5.0.7 How do I store and reheat leftovers?
- 6 Final Bite
Gear Up: What You’ll Need
For Your Steak:
- 1-2 thin-cut ribeye steaks (1/2 to 3/4 inch thick)
- 1-2 tbsp high smoke point oil (olive, avocado)
- Salt (kosher or sea) & fresh black pepper
- Optional: Garlic powder, onion powder, paprika, fresh herbs, 1 tbsp butter
Kitchen Tools:
- Oven-safe skillet (cast iron or stainless steel)
- Tongs
- Meat thermometer (your best friend!)
- Cutting board
- Aluminum foil (for resting)
Your Easy Steps to a Perfect Oven-Baked Thin Ribeye
Let’s create a masterpiece!
-
Preheat Oven & Skillet (Get It Hot!):
- Set oven rack to middle. Preheat oven to 400°F (200°C).
- Place your empty oven-safe skillet on medium-high stovetop heat. Let it get screaming hot – crucial for that crust! Look for a wisp of smoke or a water drop evaporating instantly.
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Prep Your Steak (Flavor Foundation):
- Remove steaks from fridge 30 mins before cooking to help even cooking.
- Pat steaks thoroughly dry with paper towels. No moisture means better sear!
- Season generously on both sides with salt, pepper, and desired seasonings. Don’t be shy; salt enhances flavor.
-
Sear for Sizzle (Golden Crust Time):
- Add oil to the super-hot skillet. Swirl to coat.
- Carefully place seasoned steaks in the skillet. Hear that sizzle? Perfect!
- Sear for 1.5 to 2 minutes per side for thin ribeye, aiming for a rich, golden-brown crust. Don’t move them too much.
- Optional: Add butter during the last 30 seconds of searing and baste.
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Oven Finish (Even Cook):
- Immediately transfer the skillet with steaks to your preheated 400°F (200°C) oven.
- Cook for just 2 to 5 minutes, depending on desired doneness and exact thickness. Thin ribeyes cook super fast!
- Use your meat thermometer to check internal temperature.
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Rest Your Steak (Juiciness Secret):
- Once desired temperature is reached, remove skillet from oven.
- Transfer steaks to a cutting board. Tent loosely with aluminum foil.
- Rest for 5-10 minutes. This is vital! Juices redistribute, making your steak tender and flavorful. Cut too soon, and juices escape.
-
Slice & Serve (Enjoy!):
- Slice your ribeye against the grain for maximum tenderness.
- Serve right away with your favorite sides!
Doneness Guide: Internal Temperatures
Your meat thermometer is key! Remember, temps rise a few degrees while resting.
- Rare: 120-125°F (49-52°C) – Pull at 115-120°F
- Medium-Rare: 130-135°F (54-57°C) – Pull at 125-130°F
- Medium: 135-140°F (57-60°C) – Pull at 130-135°F
- Medium-Well: 145-150°F (63-66°C) – Pull at 140-145°F
- Well-Done: 155-160°F (68-71°C) – Pull at 150-155°F (not ideal for ribeye)
Delicious Pairings for Your Ribeye
- Creamy mashed potatoes, crispy roasted potatoes
- Garlic sautéed green beans or asparagus
- Fresh garden salad
- Sautéed mushrooms and onions
- A dollop of compound butter or red wine sauce
Frequently Asked Questions (FAQs)
Should I sear a thin ribeye before putting it in the oven?
Yes, absolutely! Searing creates that amazing flavorful crust (Maillard reaction) that truly elevates your steak. Without it, your steak will be cooked but miss out on that desirable texture and depth of flavor.
How does cooking a thin ribeye compare to a thick one?
Thin ribeyes cook much faster! Their slender profile means they reach desired doneness quickly, especially in a hot oven. Always adjust cooking times based on thickness – thick steaks need more time, often at lower oven temps.
Can I marinate a thin ribeye?
Yes! Marinating for 30 minutes to a few hours can add tenderness and extra flavor. Just remember to pat it very dry after marinating before seasoning and searing.
My thin ribeye is still pink inside. Is that okay?
A pink center is usually medium-rare or medium, which is ideal for ribeye’s tenderness and juiciness. If you prefer no pink, cook to medium-well or well-done, but expect it to be less tender.
What’s the best oven temperature for thin ribeye?
400°F (200°C) is excellent. This high heat quickly finishes the cooking after searing, achieving a perfect internal temperature without overcooking the exterior.
Should I cover the steak with foil while it’s in the oven?
No, don’t cover it while cooking in the oven; you want direct heat for cooking, not steaming. Only tent it loosely with foil after it’s out, during the resting period, to keep it warm and let juices redistribute.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for 3-4 days. Reheat gently in a pan over low heat or in a low oven (250°F / 120°C) until just warm to avoid drying it out. Microwaving can make it tough.
Final Bite
Cooking a thin ribeye steak in the oven is a simple, effective way to achieve a delicious, perfectly cooked meal. With just a few key steps – high-heat searing, oven finishing, and crucial resting – you’ll be enjoying a steakhouse-quality result right from your kitchen. Happy cooking!