Jump to Recipe Jump to Video Print Recipe

Cast-iron skillets are important cooking equipment with high heat efficiency that stay hot. However, what if you do not have one and want to cook your ribeye steak? There are always other alternatives to using, and you still get the same result as a cast iron skillet.

To give you the best answers on how to cook your ribeye steak without a cast iron skillet, the cooking recipe and instructions, tips, and how to check the doneness of your steak, all you need to do is continue reading this piece.

Page Contents

How To Cook Ribeye Steak In The Oven Without a Cast Iron Skillet

Ribeye (rib steak or rib eye) is a soft, juicy, and boneless steak cut of beef from the rib section. Let’s have the recipe before we run through the other cooking options.

Ribeye Steak Recipe

2 Ribeye steaks, 1 1/2 – 2 inches thick
3 sprigs rosemary
3 sprigs thyme
1 tablespoon salt (Kosher or Flaky)
2 tablespoons butter (unsalted)
1 tablespoon oil (extra virgin oil or olive oil)
3 garlic cloves (a bit smashed)

Procedures:

Remove the ribeye steaks from the refrigerator and let them come to room temperature. This will help the steak cook more evenly.
Preheat the oven to 400°F (204°C).
Season the ribeye steaks generously with salt on both sides. Let them sit for a few minutes so the salt can penetrate the meat.
Heat the oil over medium-high heat in a large oven-safe skillet or baking dish. Add the smashed garlic and cook until fragrant, about 1 minute. Remove the garlic and discard.
Add the butter to the skillet or baking dish and let it melt. Add the rosemary and thyme sprigs to the skillet or baking dish and cook for 1-2 minutes until fragrant.
Add the seasoned ribeye steaks to the skillet or baking dish. Sear for 2-3 minutes on each side until a golden brown crust forms.
Transfer the skillet or baking dish to the preheated oven. Cook the ribeye steaks for 8-10 minutes for medium-rare or until the internal temperature of the meat reaches 135°F (57°C).
Once the steaks are cooked, remove them from the oven and let them rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
Serve the ribeye steaks with your favourite sides, such as roasted vegetables or mashed potatoes.

How Do I Check The Doneness Of My Ribeye Steak

It is mandatory to know the doneness of your steak to prevent overcooking. Here is a cooking time and temperature guide we’ve worked with and got the best result.

For a rare steak, the cooking time for a 1-inch-thick piece is 5-8 minutes with an internal temperature of 125 degrees Fahrenheit and a red colour. 1 1/2-inch thick steaks cook in 12 to 16 minutes with an internal temperature of 130 oF and a cool red to pink colour.

An inch of steak cooks for 5 to 10 minutes at 130 oF internal temperature and a red to visible pink colour for medium rare.

An inch of steak cooks for 5 to 10 minutes at 130 oF internal temperature and a red to visible pink colour for medium rare. If it’s 1 1/2 inches, it cooks for 15 to 20 minutes with an internal temperature of 135 degrees F and a cool red-to-pink colour.

Medium (1 1/2 inches) cooks for about 16-20 minutes at an internal temperature of 140 degrees with a warm pink interior. The cooking time for 1-inch is 10 to 11 minutes with an internal temperature of 135 degrees Fahrenheit and a pink colour change.

At any set temperature, the medium well cooking time for 1-inch of steak is 12-15 minutes at 145°F internal temperature with a slightly pink colour.

A well-cooked 1 1/2-inch steak cooks for 20 to 25 minutes with an internal temperature of 165 oF, while the cooking time for 1 inch is 15-20 minutes and has little or no red or pink colour.

Cooking Techniques For Checking the Doneness Of My Ribeye Steak When Cooking

Like every other cut of meat, it is possible to overcook your steak. However, knowing at what temperature to stop the cooking process is mandatory. There are three cooking techniques for checking the doneness of your ribeye steak:

The finger-test method: involves pressing on the steak with your thumb and forefinger. If it is tender and bounces, then it is done. However, if it remains tough, allow cooking for the remaining cooking time.

The colour-checking method: slice through the thickest part of the steak with a knife and see what colour it gives, depending on your choice.

The thermometer method requires using a temperature-measuring device called a cooking thermometer or meat thermometer. Insert the device into the steak and let it read (consult the temperature guide to determine the desired internal temperature of your steak).

Why Do I Need to Rest My Cooked Ribeye Steak?

Resting your cooked steak for at least 10 minutes before slicing and serving is necessary. Here are a few reasons for the resting time:

The resting process allows the steak to relax and cool.
It also allows the steak to trap the juices and redistribute them evenly.
If you cut ribeye steak right away, the juices tend to leak out, leaving you with a tough and dry cooked ribeye steak.

To rest your steak, take it off the cooking pan or grill and transfer it to a cooking board. Cover with aluminium foil and set aside 10 minutes before cutting or serving.

What to Serve With Cooked Ribeye Steak?

Wondering what to compliment your cooked ribeye steak? Here are our favourite steak sides and sauces from several regions that allow for the most delicious cooked ribeye steak meal.

Side Dishes: Wedge Salad, French Fries, Creamy Mac & Cheese, Elote Salad, Roasted Carrot, Scalloped Potatoes, Lemon and Garlic Shrimp, Roasted Vegetables, Coleslaw, Lemon-Garlic Baked Asparagus, Mashed Potatoes With Cheddar And Sour Cream, Roasted Onion And Cucumber Salad, BLT Pasta Salad, Roasted Brussels Sprouts And Broccoli, Minnesota Wild Rice, Peas With Pearl Onions And Cream, Chakalaka, Zucchini Carrot Salad, and Panzanella Salad.

Steak Sauces: Chimichurri Sauce, Mole Sauce, Bordelaise Sauce, Horseradish Sauce, Worcestershire Sauce, Béarnaise Sauce, Peter Luger Sauce, Red Wine Sauce, Diane Sauce, Mustard and Peppercorn Sauce, HP Brown Sauce, Barbecue Sauce, Garlic Soy Sauce.

Cook Ribeye Steak In The Oven Without a Cast Iron Skillet Recipe

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

2 Ribeye steaks, 1 1/2 – 2 inches thick
3 sprigs rosemary
3 sprigs thyme
1 tablespoon salt (Kosher or Flaky)
2 tablespoons butter (unsalted)
1 tablespoon oil (extra virgin oil or olive oil)
3 garlic cloves (a bit smashed)

Instructions

Remove the ribeye steaks from the refrigerator and let them come to room temperature. This will help the steak cook more evenly.
Preheat the oven to 400°F (204°C).
Season the ribeye steaks generously with salt on both sides. Let them sit for a few minutes so the salt can penetrate the meat.
Heat the oil over medium-high heat in a large oven-safe skillet or baking dish. Add the smashed garlic and cook until fragrant, about 1 minute. Remove the garlic and discard.
Add the butter to the skillet or baking dish and let it melt. Add the rosemary and thyme sprigs to the skillet or baking dish and cook for 1-2 minutes until fragrant.
Add the seasoned ribeye steaks to the skillet or baking dish. Sear for 2-3 minutes on each side until a golden brown crust forms.
Transfer the skillet or baking dish to the preheated oven. Cook the ribeye steaks for 8-10 minutes for medium-rare or until the internal temperature of the meat reaches 135°F (57°C).
Once the steaks are cooked, remove them from the oven and let them rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
Serve the ribeye steaks with your favourite sides, such as roasted vegetables or mashed potatoes.

Video

Keyword butter, cooked ribeye, dried rosemary, sprigs thyme

Conclusion

Ribeye steak is a cut of meat with a high amount of fat that gives the steak flavour and soft texture. Cooking a ribeye steak without a cast iron skillet using the options discussed allows for a tasty, flavorful, tender, and juicy cooked ribeye steak. Always allow the cooked steaks to rest properly after each cooking process.

This is important so the steak can reabsorb the juices and redistribute them evenly. The side dishes and sauces can be prepared yourself (check online for the recipes and cooking processes).

Trust me; your dinner has never been this unique!