If you love a good, juicy, flavorful steak, you must try this recipe. It’s simple, foolproof, and will absolutely elevate whatever steak you are cooking to be the best it can be.
This recipe is adapted from one I saw on YouTube ten-plus years ago. I wish I could remember who it was, but I have no clue. It was also the first time I saw someone cook a steak in the oven first, then sear it right before serving. I was skeptical, but the results were beyond amazing. Since then, this is my go-to method for cooking thick steaks.
If you cook a steak on high heat – whether on an open-flame grill or in a pan – reaching the desired temperature often means overcooking the edges. You usually end up with a steak that has a small center portion that is medium rare, but the edges are medium to medium well.
This oven-to-sear method produces a steak where the desired doneness extends throughout the majority of the steak. By starting low and slow in the oven, you gently bring the steak to your desired doneness, ensuring even cooking from edge to edge. If you want medium rare, the entire steak will be medium rare. The result can be described as a cross between a steak and a prime rib.
As a testament to this method, I’ve had more than one family member tell me they no longer order steaks at restaurants because what they receive is usually a far cry from what this method can consistently produce. For myself, I agree. It usually takes a visit to a high-end, top-tier steakhouse to find anything comparable in taste and tenderness.
The Meat
My preferred cut for this recipe is ribeye because of its marbling. The streaks of fat melt into the meat during the slow oven phase, keeping it succulent. Another testament to this method is that it can take a regular Choice cut of beef, like those found at Costco, and turn it into the star of a spectacular meal.
I will sometimes splurge and pick up a Prime cut or go to the local artisan butcher for a select cut from their grass-fed and finished beef, but it’s not necessary.
Note: This method is intended for thick-cut steaks—1-1/2″ to 2″ cuts work best. Cuts thinner than one inch are not recommended for this method. Steaks less than 1 inch thick tend to dry out in the oven too quickly. For thinner steaks, I prefer a quick grilling or pan-searing.
For portioning, I calculate 1/2 lb. of meat per person.
Equipment:
Sheet pan with oven-safe wire rack
Digital thermometer
Cast-iron skillet or heavy-bottomed pan
Ingredients (serves 6):
3 lbs. Ribeye steaks (1-1/2″ to 2″ thick)
Kosher salt
Freshly ground black pepper
Instructions:
1. Prep the Steaks
About an hour before cooking, pull your ribeyes from the fridge – letting them come to near room temperature. Pat them dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides. Note: Use more salt and pepper than you think you need. Place the steaks on a wire rack set over a baking sheet.
2. Low and Slow in the oven
Preheat your oven to 275°F (135°C). Slide the baking sheet with the steaks into the oven and cook until they reach an internal temperature of 134°F (57°C) for medium-rare. Depending on the thickness of your steaks, this should take about 60 minutes. Once your desired temperature is reached, remove from the oven immediately.
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
If you don’t have a thermometer, aim for about 55 minutes for medium-rare on a 1.5-inch-thick ribeye.
3. Rest the Steaks
Once the steaks hit your target temperature, remove them from the oven and let them rest for 15 minutes. This step is non-negotiable. Resting allows the juices to redistribute, ensuring every bite is moist and flavorful.
4. Sear the Steaks
Heat a cast-iron skillet or heavy-bottomed pan over high heat until it’s smoking hot—literally. Add a thin layer of neutral oil with a high smoke point (like avocado) to the pan. Place the steaks in the skillet and sear for 1-2 minutes per side, but no more than 2 minutes max. You’re looking for a golden-brown crust. Flip only once.
5. Serve Immediately
Transfer the steaks to a cutting board and slice on the bias, against the grain for maximum tenderness. We serve family-style on the cutting board so everyone can select their favorite piece. Taste the steak and add one final sprinkle of kosher salt.
Tips for Success
Choose quality ribeyes: Look for well-marbled steaks with a bright red color. Grass-fed or prime cuts elevate the experience.
Don’t skip the rest: Cutting into a steak right out of the oven means losing those precious juices.
Final salt: One final dash of kosher salt on the surface will add texture contrast and balance the meat’s and juices’ flavors.
Pairing Suggestions
Serve your steak with a crisp green salad and seasoned potatoes for a classic combo. If you are into wine, serve with a glass of bold red wine—like a Cabernet Sauvignon or Malbec.
Final Thoughts
This oven-to-sear recipe respects the steak’s simplicity. It produces a perfectly cooked steak—juicy, tender, and flavorful. This recipe is my go-to for impressing guests or treating my meat-loving family. It’s a technique that feels like a secret weapon. It’s simple, reliable, and delivers results that rival any steakhouse.