How to Broil Ribeye Steak in the Oven

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Start to Finish: 20 to 30 minutes
Servings: 1
Difficulty: Beginner

A ribeye steak with its generous marbling is a tender cut of beef -- ideal for broiling. The heat of the broiler gives the steak a browned, crunchy exterior, and sears the meat through and through. Be careful not to overcook, though, or you'll end up with a tasteless, dry piece of meat.

Tip

  • Buy steaks with fat marbling around the edges for best flavor. Dry-aged steaks tend to have more flavor, too.

Step 1: Heat the Broiler

Set the broiler to high and allow it to warm up for about 10 minutes. Position the rack of the oven so that the pan will be approximately 3 to 4 inches away from the heat source.

Tip

  • If you have an electric oven, leave the oven door slightly ajar while broiling. Gas ovens do not need to be left slightly open.

Step 2: Prepare the Meat

Place the steak on a greased or foil-lined broiling pan. You do not need to bring the steak up to room temperature before cooking. Massage in a light coating of oil and season with salt and pepper or any spice rub that you desire.

Tip

  • If you're broiling a marinated ribeye, wipe any visible bits of marinade, herbs, onion or garlic away before cooking or these may burn.

Step 3: Broil

Place the steak in the oven and broil for the appropriate amount of time. A 3/4-inch boneless steak needs about 8 to 10 minutes while a 1-inch thick one needs 14 to 18 minutes. If you're broiling bone-in, a 1-inch steak needs 13 to 17 minutes. Go for the longer time if you want a more well-done piece of meat. Turn the meat once about halfway during the cooking process. Use a meat thermometer to ensure the steak reaches at least 145 degrees Fahrenheit internally.

Tip

  • Use tongs for turning, instead of a fork, so you don't penetrate the steak and allow juices to flow away during cooking.

Step 4: Allow to Rest

After removing the steak from the oven, let it rest about 5 to 10 minutes. This allows the juices to settle within the meat so they don't spew out the moment you cut it, leaving you with a tough, dry steak. Season with additional salt and pepper if desired. Slice just before serving.

Stove to Oven Option

Sometimes broiling doesn't create the amount of crunch in the exterior that you desire. With a little extra preparation you can achieve it, though.

Heat a tablespoon of vegetable oil in a cast-iron skillet over high heat. When the oil is smoking, lay the seasoned steak in the pan and cook for a minute or two each side. Place the steak, pan and all, in the broiler oven, and finish cooking as per the times above. You may need to adjust the distance of the racks from the heat source if the steak starts to brown too much.

Tip

  • You'll know it's time to flip the steak when it loosens from the bottom of the pan.

References

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