Cast Iron

Oven Rib-Eye Steak

March 18, 2016
8 Ratings
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. —Chris Hunnicutt

Watch This Recipe
Oven Rib-Eye Steak
  • Prep time 2 hours 20 minutes
  • Cook time 45 minutes
  • Serves 3
  • 3 rib-eye steaks
  • 1 teaspoon kosher salt for initial seasoning of steaks, 1/2 tablespoon for spice mix, plus more for mushrooms, plus 1 teaspoon for cream sauce
  • 2 teaspoons black pepper, plus more for mushrooms and 1 teaspoon for cream sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Whole mushrooms, as many as you'd like to serve
  • Olive oil, for drizzling on mushrooms
  • 1 cup heavy cream
  • 1 teaspoon lemon juice
  • 1/3 cup mozzarella cheese
  • 1 tablespoon unsalted butter
In This Recipe
  1. Take the steaks out a couple of hours before cooking and sprinkle about 1 teaspoon of kosher salt on them, and wrap them in parchment paper. Place them in the fridge for about 2 hours. This will pull excess moisture from the meat.
  2. Take the steaks out of the fridge and remove paper. Pat dry. Mix all dry spices and 1/2 tablespoon salt together. Sprinkle lightly on each side of steaks (use only about half of dry mixture in total here). Let sit at room temperature for 20 minutes.
  3. While you are waiting, take some whole mushrooms, sprinkle with olive oil and place in a toaster oven for those 20 minutes. On minute 10, season with salt and pepper, just a light sprinkle.
  4. Heat your oven to 375°F and meanwhile, heat up your cast-iron skillet on the stovetop, on medium-high heat. Sprinkle remaining dry seasonings on steaks evenly. Sear each side of the steaks in the skillet for 2 minutes per side. Place skillet in the oven. Let cook in oven for 2 minutes, then turn oven off. Let steaks cook another 6 to 8 minutes.
  5. Take steaks out and let rest. While they are resting, take the skillet you seared the steaks in and place it over the stovetop on medium heat. Add heavy cream, salt, pepper, lemon juice, and mozzarella cheese. Stir. When all incorporated, add butter and turn heat off. Mix until butter has melted.
  6. Plate steak and place mushrooms on top, then top with cream sauce. Serve with veggies.

See what other Food52ers are saying.

  • Chris Hunnicutt
    Chris Hunnicutt
  • Mark Quenan
    Mark Quenan
  • Espe
  • Claudia

18 Reviews

Author Comment
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:
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.
Author Comment
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.
Author Comment
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.
Author Comment
Chris H. February 16, 2020
Make sure you wear it first or it will be raw. 😉
Author Comment
Chris H. February 16, 2020
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.
Author Comment
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?