BEEF RIB STEAK RECIPE OVEN RECIPES

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OVEN BAKED RIB EYE STEAK | JUST A PINCH RECIPES



Oven Baked Rib Eye Steak | Just A Pinch Recipes image

At most of the restaurants that I worked at we always finished out steaks in the oven. We’d use the grill to get those nice looking grill marks, and then stick it, pan and all into the oven at a set temperature. With the constant temperature, you were always assured of a perfectly done steak, every time. This recipe uses a rib eye steak, which I think gives you the best combination of good marbling, tenderness, and flavor; although feel free to experiment with other cuts. Thickness of the steak; however, is very important… a minimum of one inch. Well, you ready… Let’s get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Beef

Prep Time 40 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 7

1 pound(s) rib eye steak, 1 inch thick, get one from your butcher
1-2 teaspoon(s) steak spices, more on this later
- black pepper, freshly ground, to taste
- kosher salt, to taste
3 tablespoon(s) olive oil, extra virgin, divided
2 tablespoon(s) sweet butter, unsalted
10 ounce(s) white button mushrooms, cleaned, and stems removed

Steps:

  • Chef’s Note: Although I am recommending a rib eye steak, the photos for the recipe use a KC Strip. This in no way changes the recipe, but it does illustrate that you can try different cuts of beef. The reason I recommend the rib eye, is that in my experimentation (so far), I find it the best cut to use for this technique, with the KC coming in a close second.
  • Chef's Tip: When working with steaks on the grill, a pan, or in the oven, the one indispensable tool to have is a good set of tongs.
  • Thinly slice the mushrooms.
  • Add the mushrooms to a bowl; combine with 2 tablespoons of the olive oil, and salt and pepper, to taste. Reserve.
  • Pat the steak dry with a few paper towels.
  • Place the steak on a plate or baking sheet, and rub one side with one half of the remaining tablespoon of olive oil, and then sprinkle with the salt, pepper, and any additional spices you might want to add.
  • Turn the steak over, and repeat on the other side.
  • Chef’s Note: The olive oil, salt and pepper, are not the only spices you can add to a steak. Some of my favorite additions are: paprika granulated garlic granulated onion crushed coriander dill crushed red pepper flakes To name just a few.
  • Chef’s Tip: If you’re adding a bunch of spices, do what I do. Mix them together in a small prep bowl, and sprinkle them on all at once.
  • Allow the steak to sit out until it reaches room temperature. If it was originally in the refrigerator, this could take 30 to 45 minutes.
  • Chef’s Note: The more uniform the temperature of the steak, the more evenly it will cook.
  • Place a rack in the middle position, and preheat the oven to 410f (210c).
  • Chef’s Tip: The pan will be up to heat when a drop of water dances around the pan, and quickly evaporates.
  • Add the mushrooms, and sauté for about two minutes.
  • Push the mushrooms to either side of the pan, and place the steak in the middle.
  • Allow the steak to cook in the pan, for 3 to 4 minutes.
  • Chef’s Note: You should not, for any reason, move that steak in these first minutes of cooking. Stir the mushrooms but DO NOT move the steak. As it sits and sears, it’s developing an excellent crust.
  • Flip the steak over, and then take off the fire.
  • Quickly move the mushrooms to the top of the steak, and then add the two tablespoons of butter.
  • Add the pan to the preheated oven, and then cook until reaching desired doneness.
  • Chef’s Note: For a 1-inch thick steak, in a 410f (210c) oven, the cooking times go as follows: Very Rare 4-5 minutes
 Rare 5-6 minutes
 Medium Rare 6-8 minutes
 Medium 7-10 minutes
 Well done… Not in my Kitchen (you’re on your own)
  • Use an oven glove to remove the pan from the oven, and allow the steak to rest for five minutes (outside the pan), before cutting. Be careful, that pan and that handle are super hot.
  • Chef’s Note: Resting a steak, allows the juices that moved toward the center of the steak to redistribute. If you cut into the steak too soon, all the juices will spill out onto your cutting board, and I HATE it when that happens.
  • Serve with some good mash potatoes, and/or veggie of choice. Enjoy
  • Keep the faith, and keep cooking.

OVEN ROASTED RIB-EYE STEAK RECIPE - FOOD.COM



Oven Roasted Rib-Eye Steak Recipe - Food.com image

We like our steak well done and this method makes them really soft..this comes out great for rare temp also.. Use thinner steaks for well and thicker ones for rare or medium

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 7

2 beef rib eye steaks
steak seasoning, McCormick Steakhouse Grinder
2 tablespoons olive oil
2 pinches rosemary
2 pinches thyme
1/2 cup beef broth
2 tablespoons butter

Steps:

  • Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
  • Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
  • Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.

Nutrition Facts : Calories 225.6, FatContent 25.2, SaturatedFatContent 9.2, CholesterolContent 30.5, SodiumContent 324.9, CarbohydrateContent 0.1, FiberContent 0, SugarContent 0, ProteinContent 0.8

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