Things You'll Need:
- ribeye steaks, up to 2 inches thick (marinated if desired)
- oven with broiler
- broiler pan or oven proof cooking dish
- tongs or turning fork
- aluminum foil (optional)
- meat thermometer (recommended)
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Step 1
Open your oven and adjust the cooking rack so that it sits approximately 5-6 inches beneath the broiling element. Preheat the broiler in your oven. Turn the broiler setting on high and let it heat up for approximately 5 minutes before you begin to broil the ribeye steaks. Doing this will ensure a consistent temperature and cooking time.
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Step 2
Prepare the cooking pan. A broiler pan is recommended, as it comes with a slotted cooking surface with a drip tray beneath it which will drain the fat away from the meat and heat source. Keeping the fat off of the surface helps to avoid flare ups while you broil the ribeye steaks. If using a broiling pan no preparation is necessary, but the bottom of the broiler pan can be lined in aluminum foil for easier clean up if desired.
If a broiler pan is not available, a glass cooking dish or other oven proof pan can be used. 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 1-2 inches should be sufficient. Again, the cooking pan can be lined with foil if desired. -
Step 3
Place the ribeye steaks onto the cooking pan and insert them into the oven. Keep the oven door slightly ajar while broiling. Cook 4-8 minutes then flip the steaks over using the cooking tongs or turning fork and cook the other side for 4-8 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.
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. A simple finger test can be done to determine when steak is ready. Push down on the center of the meat with your finger. If the meat pushes down with no resistance it is considered rare. Medium will be slightly resistant and well done will be firm. A meat thermometer can also be used. Insert thermometer into the thickest part of the ribeye steak. Temperatures should read 145 degrees fahrenheit for medium rare and 160 degrees fahrenheit for well done. For food safety it is not recommended to eat steak cooked under 145 degrees. -
Step 4
Turn off the broiler and remove the ribeye steaks from the oven when desired temperature is reached. Place steaks on serving plates and let stand for a few minutes to let the inner juices settle and disperse evenly inside of the meat before cutting. Serve and enjoy.
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Step 5
Be aware that perfecting the process to broil ribeye steaks may take some practice. Temperatures vary between broilers and the thickness of the steaks used will determine if shorter or longer cooking times are needed to reach the results you desire.
