How Long to Cook Ribeye Steak in the Oven at 350?

How Long to Cook Ribeye Steak in the Oven at 350?

Cooking a ribeye steak in the oven at 350°F requires careful timing. Generally, a 1-inch thick ribeye needs about 14-16 minutes for medium-rare, while a 1.5-inch steak will take 18-20 minutes, followed by searing for best results.

Understanding the Ribeye: A Cut Above

The ribeye steak, a prized cut from the rib section of the cow, is celebrated for its rich marbling and robust flavor. This marbling, the intramuscular fat, renders beautifully during cooking, resulting in a juicy and tender steak. Choosing the right ribeye and understanding its characteristics is the first step to achieving a restaurant-quality meal at home. Ribeyes are often sold bone-in (cowboy ribeye) or boneless. The bone-in variety can add extra flavor during the cooking process.

Why Oven Cooking? The Benefits Unveiled

While grilling often takes center stage when it comes to steaks, oven cooking offers several distinct advantages:

• Even Cooking: The consistent heat of the oven promotes even cooking throughout the steak, minimizing the risk of burnt outsides and raw centers.
• Temperature Control: Precise temperature control is paramount for achieving your desired level of doneness. The oven allows you to fine-tune the cooking process.
• Hands-Off Approach: Once the steak is in the oven, you have time to prepare side dishes or relax. Periodic checks are needed, but it’s less demanding than babysitting a grill.
• Winter-Friendly: Oven cooking is a fantastic alternative when outdoor grilling isn’t an option due to weather conditions.

The Oven-to-Sear Method: A Step-by-Step Guide

The oven-to-sear method combines the benefits of oven cooking with the crusty sear achieved on a stovetop. Here’s the process:

1. Preparation: Bring your ribeye to room temperature for about 30-60 minutes. This ensures more even cooking. Pat the steak dry with paper towels; moisture is the enemy of a good sear. Season generously with salt and pepper. Consider adding garlic powder, onion powder, or other favorite spices.
2. Oven Cooking: Preheat your oven to 350°F (175°C). Place the seasoned ribeye on a wire rack set inside a baking sheet. This allows for air circulation around the steak. Cook for the recommended time based on thickness and desired doneness (see table below).
3. Resting: Remove the steak from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
4. Searing: While the steak rests, heat a cast-iron skillet (or other heavy-bottomed skillet) over high heat. Add a tablespoon or two of high-smoke-point oil (such as canola or avocado oil). Sear the steak for 1-2 minutes per side, until a deep brown crust forms. Consider adding butter, garlic, and herbs to the skillet during the searing process for enhanced flavor.
5. Serving: Slice the steak against the grain and serve immediately.

Time and Temperature: The Ribeye Roadmap

Note: These times are approximate and may vary depending on oven calibration and the initial temperature of the steak. Always use a meat thermometer to ensure accurate doneness.

Common Mistakes to Avoid

• Skipping the Room Temperature Step: Cooking a cold steak leads to uneven cooking.
• Under-Seasoning: Ribeyes need generous seasoning to bring out their flavor.
• Overcrowding the Pan During Searing: Overcrowding lowers the pan temperature, preventing a good sear. Sear one steak at a time.
• Not Using a Meat Thermometer: Relying on guesswork is a recipe for disaster. A meat thermometer is essential for accurate doneness.
• Rushing the Resting Period: Resting allows the juices to redistribute, resulting in a more tender steak.

Frequently Asked Questions (FAQs)

Can I use a different oven temperature?

Yes, you can use a different oven temperature. Higher temperatures (e.g., 400°F) will cook the steak faster, but increase the risk of uneven cooking. Lower temperatures (e.g., 275°F) result in a more even cook but require longer cooking times. Adjust the cooking time accordingly and always use a meat thermometer.

Do I need to use a wire rack?

Using a wire rack is highly recommended. It allows for air circulation around the steak, promoting more even cooking. However, if you don’t have one, you can place the steak directly on the baking sheet.

What type of pan is best for searing?

A cast-iron skillet is the ideal choice for searing due to its excellent heat retention and even heat distribution. However, any heavy-bottomed skillet will work. Avoid using non-stick pans for searing, as they don’t typically get hot enough to achieve a good crust.

How do I know when the steak is done without a thermometer?

While a meat thermometer is the most accurate method, you can use the touch test. Press the center of the steak with your finger. Rare will feel very soft, medium-rare will be slightly firmer, medium will have some resistance, and well-done will feel firm. Practice makes perfect with this method.

Can I use a marinade?

Yes, marinating a ribeye can add flavor and tenderness. Marinate for at least 30 minutes, but no more than 24 hours. Pat the steak dry before cooking to ensure a good sear.

What if my steak is frozen?

Cooking a frozen steak directly is not recommended for oven cooking. It’s best to thaw it completely in the refrigerator before cooking for optimal results. If you must cook it frozen, expect significantly longer cooking times and potentially uneven results.

How do I prevent my steak from drying out?

Ensure the steak is properly seasoned and not overcooked. Using a lower oven temperature can help retain moisture. Consider basting the steak with butter or oil during cooking. Resting is also crucial for retaining juices.

What are good side dishes to serve with ribeye steak?

Popular side dishes include:

• Roasted vegetables (asparagus, Brussels sprouts, potatoes)
• Mashed potatoes
• Creamed spinach
• Mac and cheese
• Salad

Can I add butter to the oven while cooking?

Adding butter to the oven during the last few minutes of cooking can enhance flavor and moisture. Be careful not to burn the butter.

How do I adjust the cooking time for a larger steak?

For steaks thicker than 1.5 inches, increase the cooking time proportionally. Use a meat thermometer to ensure accurate doneness.

What if I don’t have a high-smoke-point oil for searing?

If you don’t have a high-smoke-point oil, clarified butter (ghee) is a good alternative. Olive oil has a lower smoke point and may burn at high temperatures.

Can I cook multiple steaks at once?

Yes, you can cook multiple steaks at once. However, avoid overcrowding the baking sheet or skillet. Cook in batches if necessary to ensure even cooking and a good sear. Ensure the internal temperature is reached for all steaks.

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