Oven Rib-Eye Steak

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