Cast Iron

Oven Rib-Eye Steak

August 27, 2021
4 Stars
Photo by Rocky Luten. Food Stylist: Anna Billingskog. Prop Stylist: Brooke Deonarine.
Author Notes

I found some rib-eye steaks on sale at our local market, so I decided to try pan-searing and oven-roasting them. I thought I had gone completely crazy when I said to myself that I wasn't going to grill a rib-eye; however, the final result was a very tender, moist, juicy, and flavor-filled steak. So good, I would even dare say it rivaled a grilled steak. Yes, I said it.

Helpful tools for this recipe:
- Staub Enameled Cast Iron Skillet
- Five Two Bamboo Double Sided Cutting Board
- Five Two Essential Kitchen Knives


Chris Hunnicutt

Test Kitchen Notes

There's really nothing better than a perfectly cooked rib-eye steak when you feel like you want to be a little fancy tonight and bust out the red wine. But sometimes, the weather may not be cooperating or you simply don't feel like going outside to grill. That's totally understandable! Enter this oven rib-eye steak recipe, where you first give the steaks a good sear on the stovetop, then stick them in the oven for just a few minutes. Letting them hang out with the oven off for a few minutes results in the best texture, but you can use an instant-read thermometer so you know that they will be done to your liking. We recommend pulling them out of the oven at 135°F for medium-rare, but you do you. Just keep in mind that the steaks will continue to cook as they rest.

What really puts this recipe over the top is the addition of roasted mushrooms and a creamy, luxurious sauce featuring heavy cream, fresh lemon juice, mozzarella cheese, and a touch of butter. The best part is you cook the cream in the residual fat from when you seared the steaks, tying everything together beautifully in one dish. It's one of our favorite ways to make this steak recipe taste and look even fancier. Though purists may scoff at topping a great steak with anything, if there are any additions we'd get behind, it'd be these mushrooms and this sauce. Feel free to use the sauce for other meats and proteins as well. —The Editors

Watch This Recipe
Oven Rib-Eye Steak
  • Prep time 2 hours 20 minutes
  • Cook time 45 minutes
  • Serves 3
Ingredients
  • 3 rib-eye steaks
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Whole mushrooms, as many as you'd like to serve
  • Olive oil, for drizzling
  • 1 cup heavy cream
  • 1/3 cup mozzarella cheese
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon unsalted butter
In This Recipe
Directions
  1. Take the steaks out a couple of hours before cooking. Season with about 1 teaspoon of salt and wrap in parchment. Place them in the refrigerator for about 2 hours. This will pull excess moisture from the meat.
  2. Unwrap the steaks and pat dry. In a small bowl, mix the garlic powder, paprika, 1½ teaspoons of salt, and 2 teaspoons of pepper. Sprinkle lightly on each side of steaks (use about half of the spice mixture here). Let sit at room temperature for 20 minutes.
  3. Meanwhile, drizzle the mushrooms with oil and cook in a toaster oven, lightly seasoning with salt and pepper halfway through, for about 20 minutes.
  4. Heat the oven to 375°F. Over medium-high heat, heat a cast-iron skillet on the stovetop. Sprinkle the remaining spice mixture on the steaks. In the skillet, sear each side of the steaks for 2 minutes per side, until browned. Transfer the skillet to the oven and roast for 2 minutes, then turn the oven off. Let the steaks cook for 6 to 8 minutes more, until the desired degree of doneness is reached.
  5. Let the steaks rest at room temperature. Heat the cast-iron skillet over medium heat. Add the cream, cheese, lemon juice, 1 teaspoon of salt, and 1 teaspoon of pepper and stir to combine. Add the butter and remove from the heat. Stir until the butter has melted.
  6. Divide the steak among plates. Top with the mushrooms and sauce.

See what other Food52ers are saying.

  • Chris Hunnicutt
    Chris Hunnicutt
  • Mark Quenan
    Mark Quenan
  • cpc
    cpc
  • xdarrylr
    xdarrylr

21 Reviews

cpc June 19, 2022
What temperature should the mushrooms be roasted at when you don’t have a toaster oven?
 
xdarrylr February 14, 2022
I thought I probably messed up, adding too much salt when I made it, but after reviewing the recipe and then watching the video realized the written recipe had 1 1/2 teaspoons in the dry mix. The video showed 1/2 teaspoon.... Way too much!

Please correct it for others...
 
Amy January 9, 2022
I’ve made this recipe twice, the first time was for my family plus two of my son’s friends who came home from college with him for Thanksgiving weekend. The steaks came out perfectly both times. I topped them with a compound chive butter and skipped the sauce, since I was making au gratin potatoes for the side. The boys are still raving about the steaks and said they were better than steaks they had at a famous steakhouse in Boston. Both my sons said the same thing when comparing to our favorite steakhouse here in Dallas. The whole family loved the steaks and gobbled up the leftovers the next day. This recipe is just amazing - the spice mixture, the oven technique - everything!
 
Chris H. August 10, 2020
Thanks everyone for the comments on the recipe! The original post for the recipe has changed after I started a new website on WordPress. You can see the original recipe here: https://thepastorchef.wordpress.com/2016/03/09/oven-rib-eye-steak/
 
Espe August 10, 2020
This receipt is absolutely delish and perfect... I was looking for cooking instructions on how to cook steak in the oven after searing in a iron skillet ... I was not prepared for for the mushrooms and sauce but I will definitely be revisiting this recipe soon.. I adjusted the cooking time in the oven ( common sense) just a bit. Steaks were perfection. Thank you for sharing this great recipe with us...
 
Espe August 10, 2020
And I do agree with you Chris.. This steak is tastier seared and oven roasted .... I’m a grill girl and I’m not sure if I’ll be grilling another rib-eye anytime soon. #twothumbsup #castiron #staub #ribeye #bomb
 
Claudia June 14, 2020
This was delicious!! My family inhaled these ribeye steaks, and the internal color was perfect. I don’t eat red meat, but I cook/grill. I love this method because it yields predictable results. Making again for my husband’s birthday tomorrow night!
 
Sharon M. May 27, 2020
I am going to attempt this recipe after watching the brilliant instagram video by Amanda however it would be super helpful if there was an indication of approximate weight per steak this recipe is for.
 
Chris H. May 27, 2020
I would say 12-16 oz steak and 1 1/2 to 2 inches thick. Thanks!
 
sharontesche February 16, 2020
I cannot begin to address this recipe. It was an easy tasty steak with mushrooms made difficult, time consuming and forgettable. We are on vacation and I thought it would be fun to actually make a RECIPE with steak and mushrooms,otherwise I wouldn’t have had a second look. I am embarrassed that I got sucked into this.
 
Chris H. February 16, 2020
So sorry for you. it was delicious when I made it.
 
November123 January 11, 2020
The oven baking instructions are silly. Out of three streaks of varying sizes, it didn’t even get the internal temperature to 100F. Needs more like 5 minutes with temp on, then turn off and let cook.
 
Chris H. February 16, 2020
Make sure you wear it first or it will be raw. 😉
 
Chris H. February 16, 2020
Sear
 
Deb October 20, 2019
Made without the sauce - not needed. The ribeyes came out great
 
Bonnie March 3, 2019
Absolutely the best I've ever had and surprisingly it came from my kitchen!
 
Mark Q. December 23, 2018
My wife and tried this recipe and totally love it. We use it at least 3 or 4 times a month. It is absolutely delicious. This is coming from a person who owns a smoker and was always cooking something out in it.
 
Rob H. April 21, 2018
I don't know how this thread is going but I just made this awsome recipe and it was incredible! I extended the oven time a couple of minutes and added a bit more cream to the sauce, its a 100.00 plate and definitely going in my book. Thank you, Rob Hall.
 
Chris H. October 10, 2017
don't w who entered it...don't belong there.
 
Sharon October 10, 2017
Just serious, how was this entered in a recipe contest the best recipes with sesame if there's no sesame in the recipe?
 
Lesley October 6, 2019
Where does it say anything about a contest for best recipes with sesame?