How to Cook a Ribeye in the Oven

If you're anything like me, you don't let minor details stop you from achieving your dreams. Those details could be something like not owning a cast iron pan. Or a meat thermometer. You know, little stuff. But sometimes you still want to cook a steak, no? So here is the official Lissa Bakes: How to Cook a Ribeye in the Oven (without a cast iron pan or meat thermometer).

Step one: defrost your meat. I got a ribeye from Aldi around Thanksgiving and cut it into four pieces. Froze three of them and used one for Thanksgiving. So if you have frozen meat, defrost it.

Step two: Pat dry with a paper towel.

Step three: Salt and pepper both sides. I recommend kosher salt and freshly cracked black pepper. Press them in to the meat with your fingers so that they don't fall off.

Step four: Place it on a lined baking sheet and wait for your oven to preheat to 425 F.

Step five: Cook steak at 425 for 11-12 minutes. (This is for a medium-well ish.)

Step six: In a dry pan, sear your steak on both sides for four minutes each. Meaning, four minutes, flip, four minutes. (Decrease to 3 minutes per side if you want it less done.) Toss a pat of butter into the pan for the last two minutes.

Step seven: Rest on your plate for a few minutes so that the juices don't all come out.

Step eight: Crack into that puppy and be surprised.

Of course, ideally you would use a meat thermometer to get it to the perfect temperature that you like it at but sometimes we just can't have everything like we would hope. So I hope this helps point you in the right direction when you're in a pinch!