How to Broil Ribeye Steaks in the Oven

A broiled ribeye is a tasty cut of meat.

Meat enthusiasts love ribeye steaks because they are well marbled with the appropriate amount of fat, which makes them tender and naturally flavorful. A natural choice for cooking ribeye steak is on an outside grill. Achieve the same results by broiling the steaks in an oven. Broiling is a fast method of cooking at a high temperature that cooks similar to an outdoor grill, except the heat comes from above instead of below.

Things You'll Need

• Ribeye steaks, up to 2 inches thick and marinated, if desired
• Seasonings
• Broiler pan or non-glass ovenproof cooking dish
• Tongs or turning fork
• Aluminum foil, optional
• Meat thermometer

Instructions

1. Open your oven and adjust the cooking rack so that it sits approximately 5 to 6 inches beneath the broiling element. Preheat the broiler on high before you begin to broil the ribeye steaks. Doing this will ensure a consistent temperature and cooking time.

2. Prepare the cooking pan. A broiler pan is recommended, as it comes with a slotted cooking surface with a drip tray beneath it to drain the fat away from the meat and heat source. Keeping the fat off of the surface helps to avoid flareups during broiling. Line the bottom of the broiling pan with aluminum foil for easier cleanup later.

   Do you use glass pan under direct heat because the glass can shatter. If using a pan other than a broiling pan, make sure it is large enough so the ribeye steaks have at least an inch of space between each other. The cooking pan should also be deep enough to contain the juices and fats that are released while you broil the ribeye steaks. A depth of 1 to 2 inches should be sufficient.

3. Place the ribeye steaks onto the cooking pan, add desired seasonings and place them into the oven. Keep the oven door slightly ajar while broiling, if possible. Cook the steaks for four to eight minutes, then flip the steaks over using the cooking tongs or turning fork and cook the other side for four to eight minutes. The cooking times will vary depending on the steaks' thickness. Cooking tongs are recommended when turning the steaks because they don't pierce the skin. Piercing the skin can result in losing juices from the inside of the meat.

4. Cooking time depends on the thickness of the ribeye steaks and desired doneness. For a steak approximately 1 inch thick, broil for 4 minutes per side; a steak 2 inches thick may take closer to 8 minutes per side. Push down on the center of the meat with your finger to test for doneness. If the meat pushes down with no resistance, it is considered rare. Medium will be slightly resistant and well done will be firm. Use a meat thermometer for more accuracy. Insert it into the thickest part of the ribeye steak. Temperatures should read 145 degrees Fahrenheit for medium rare and 160 degrees Fahrenheit for well done.

5. Turn off the broiler and remove the ribeye steaks from the oven when the desired doneness is reached. Place the steaks on serving plates and let them rest for a few minutes to let the inner juices settle and disperse evenly inside of the meat before cutting. Serve and enjoy.

Tips & Warnings

• For food safety, do not eat steak cooked to less than 145 degrees Fahrenheit.

References

• The Kitchn; How To Cook a Steak in the Oven; Faith Durand; Feb. 8, 2011
• Lindauer Family Farms: How to Broil Premium Steaks