- Prep time 2 hours 20 minutes
- Cook time 45 minutes
- Serves 3
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
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
Kosher salt and freshly ground black pepper
Whole mushrooms, as many as you'd like to serve
Olive oil, for drizzling
fresh lemon juice
- 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.
- 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.
- Meanwhile, drizzle the mushrooms with oil and cook in a toaster oven, lightly seasoning with salt and pepper halfway through, for about 20 minutes.
- 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.
- 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.
- Divide the steak among plates. Top with the mushrooms and sauce.