Ribeye Steak Recipe | Stove Top to Oven

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: chuck eye steak

Sirloin is leaner and more affordable, while chuck eye offers a similar flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

Let the ribeye steak sit out for about an hour before cooking.

Drizzle olive oil on all sides of the ribeye steak and rub it in.

Season the steak liberally with coarse kosher salt and cracked black pepper on all sides.

Minced 1/4 onion and set aside.

Preheat the oven to 450 degrees Fahrenheit with a cast iron skillet inside to heat up.

Once the skillet is hot, place the ribeye steak in the skillet and render the fat on one side for about 1 minute.

Cook the steak on one side for 2 to 3 minutes, depending on thickness, without moving it around.

Flip the steak and add a couple of whole garlic cloves to the pan.

Add a little bit of thyme to the skillet, letting it cook with the fat.

Transfer the skillet to the oven and cook the steak for about 5 to 6 minutes for medium doneness (140-145 degrees internal temperature).

Remove the steak from the oven and flip it over in the skillet.

Add 2 tablespoons of butter to the skillet and let it melt, spooning the melted butter over the steak for about 30 seconds.

Let the steak rest for at least 5 minutes after cooking.

Add the minced onion to the skillet juices and stir.

Add a little bit of beef broth and a small amount of cream to the skillet, stirring until combined and the onion is caramelized.

Slice the steak and pour some of the sauce over it.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens