Cooking a ribeye steak can be a daunting task, especially when it comes to achieving the perfect level of doneness. One popular method for cooking ribeye is to sear it in a hot pan and then finish it off in the oven. But how long should you cook a ribeye in the oven after searing? In this article, we’ll explore the best techniques for cooking a ribeye in the oven after searing, including cooking times, temperatures, and tips for achieving the perfect level of doneness.
Understanding the Basics of Cooking a Ribeye
Before we dive into the specifics of cooking a ribeye in the oven after searing, it’s essential to understand the basics of cooking a ribeye. A ribeye steak is a cut of beef that comes from the rib section of the cow. It’s known for its rich flavor, tender texture, and generous marbling, which makes it a popular choice among steak lovers.
When cooking a ribeye, it’s essential to consider the level of doneness you prefer. The most common levels of doneness for steak are:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium-rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-well: 150°F – 155°F (66°C – 68°C)
- Well-done: 160°F – 170°F (71°C – 77°C)
Why Searing is Important
Searing a ribeye steak is an essential step in the cooking process. Searing creates a crust on the outside of the steak, which helps to lock in the juices and flavors. It also adds texture and flavor to the steak.
To sear a ribeye, heat a skillet or oven-safe pan over high heat. Add a small amount of oil to the pan and swirl it around to coat the bottom. Place the ribeye steak in the pan and sear for 2-3 minutes per side, depending on the thickness of the steak.
Cooking a Ribeye in the Oven After Searing
After searing the ribeye, it’s time to finish it off in the oven. The oven heat will help to cook the steak to the desired level of doneness.
The cooking time for a ribeye in the oven will depend on the thickness of the steak and the level of doneness you prefer. Here are some general guidelines for cooking a ribeye in the oven after searing:
- Rare: 5-7 minutes
- Medium-rare: 7-9 minutes
- Medium: 9-11 minutes
- Medium-well: 11-13 minutes
- Well-done: 13-15 minutes
It’s essential to use a meat thermometer to check the internal temperature of the steak. The internal temperature will give you a more accurate reading of the level of doneness than the cooking time.
Factors that Affect Cooking Time
There are several factors that can affect the cooking time of a ribeye in the oven after searing. These include:
- Thickness of the steak: Thicker steaks will take longer to cook than thinner steaks.
- Level of doneness: Cooking the steak to a higher level of doneness will require more time in the oven.
- Oven temperature: Cooking the steak at a higher oven temperature will reduce the cooking time.
- Type of pan: Cooking the steak in a pan with a heavy bottom will help to distribute the heat evenly and reduce the cooking time.
Using a Cast Iron Skillet
A cast iron skillet is an excellent choice for cooking a ribeye in the oven after searing. Cast iron skillets retain heat well and can distribute it evenly, which helps to cook the steak consistently.
To cook a ribeye in a cast iron skillet, preheat the oven to 400°F (200°C). Sear the steak in the skillet over high heat for 2-3 minutes per side. Then, transfer the skillet to the oven and cook for 5-15 minutes, depending on the level of doneness you prefer.
Tips for Achieving the Perfect Level of Doneness
Achieving the perfect level of doneness can be challenging, but there are several tips that can help. Here are a few:
- Use a meat thermometer: A meat thermometer is the most accurate way to check the internal temperature of the steak.
- Don’t press down on the steak: Pressing down on the steak with your spatula can squeeze out the juices and make the steak tough.
- Let the steak rest: Letting the steak rest for a few minutes after cooking will help the juices to redistribute and the steak to retain its tenderness.
Common Mistakes to Avoid
There are several common mistakes to avoid when cooking a ribeye in the oven after searing. These include:
- Overcooking the steak: Overcooking the steak can make it tough and dry.
- Undercooking the steak: Undercooking the steak can make it raw and unappetizing.
- Not using a meat thermometer: Not using a meat thermometer can make it difficult to achieve the perfect level of doneness.
How to Check the Internal Temperature
Checking the internal temperature of the steak is the most accurate way to determine the level of doneness. To check the internal temperature, insert a meat thermometer into the thickest part of the steak, avoiding any fat or bone.
Here are the internal temperatures for each level of doneness:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium-rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-well: 150°F – 155°F (66°C – 68°C)
- Well-done: 160°F – 170°F (71°C – 77°C)
Conclusion
Cooking a ribeye in the oven after searing is a great way to achieve the perfect level of doneness. By following the guidelines outlined in this article, you can cook a delicious and tender ribeye steak that’s sure to impress your family and friends. Remember to use a meat thermometer to check the internal temperature of the steak, and don’t be afraid to experiment with different levels of doneness to find your perfect steak.
| Level of Doneness | Internal Temperature | Cooking Time |
|---|---|---|
| Rare | 120°F – 130°F (49°C – 54°C) | 5-7 minutes |
| Medium-rare | 130°F – 135°F (54°C – 57°C) | 7-9 minutes |
| Medium | 140°F – 145°F (60°C – 63°C) | 9-11 minutes |
| Medium-well | 150°F – 155°F (66°C – 68°C) | 11-13 minutes |
| Well-done | 160°F – 170°F (71°C – 77°C) | 13-15 minutes |
By following these guidelines and tips, you’ll be well on your way to cooking the perfect ribeye steak. Happy cooking!
What is the ideal temperature for oven cooking a ribeye after searing?
The ideal temperature for oven cooking a ribeye after searing is between 300°F (150°C) and 325°F (165°C). This temperature range allows for even cooking and helps to prevent the outside from burning before the inside reaches the desired level of doneness.
It’s essential to note that the temperature may vary depending on the thickness of the steak and personal preference. If you prefer your steak more well-done, you may need to increase the temperature to 350°F (175°C) or higher. However, be cautious not to overcook the steak, as it can become dry and tough.
How long should I sear a ribeye before oven cooking?
The searing time for a ribeye before oven cooking depends on the thickness of the steak and the heat level of your stovetop. As a general rule, sear the steak for 2-3 minutes per side for a 1-1.5 inch (2.5-3.8 cm) thick steak. This will create a nice crust on the outside while locking in the juices.
It’s crucial to not over-sear the steak, as this can lead to a burnt exterior before the inside is cooked to your liking. Use a thermometer to check the internal temperature of the steak, and adjust the searing time accordingly. If you prefer a more intense crust, you can sear the steak for an additional minute or until it reaches your desired level of browning.
What type of pan is best for searing a ribeye before oven cooking?
A cast-iron or stainless steel pan is ideal for searing a ribeye before oven cooking. These pans retain heat well and can achieve a high temperature, which is necessary for creating a nice crust on the steak.
Avoid using non-stick pans, as they can’t handle high heat and may not produce the desired crust. Additionally, make sure the pan is hot before adding the steak, as this will help to create a nice sear. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready.
How do I ensure even cooking when oven cooking a ribeye after searing?
To ensure even cooking when oven cooking a ribeye after searing, make sure to use a meat thermometer to check the internal temperature of the steak. This will help you to avoid overcooking or undercooking the steak.
Additionally, use a cast-iron or stainless steel pan that can be transferred from the stovetop to the oven. This will help to distribute the heat evenly and cook the steak consistently. You can also rotate the steak halfway through the cooking time to ensure even cooking.
Can I oven cook a ribeye after searing without a thermometer?
While it’s possible to oven cook a ribeye after searing without a thermometer, it’s not recommended. A thermometer ensures that the steak is cooked to a safe internal temperature, which is essential for food safety.
Without a thermometer, you may end up overcooking or undercooking the steak, which can lead to a less-than-desirable texture and flavor. If you don’t have a thermometer, you can use the finger test to check the doneness of the steak. However, this method is not as accurate as using a thermometer.
How do I prevent the ribeye from drying out when oven cooking after searing?
To prevent the ribeye from drying out when oven cooking after searing, make sure to not overcook the steak. Use a thermometer to check the internal temperature, and remove the steak from the oven when it reaches your desired level of doneness.
Additionally, use a pan with a small amount of oil or butter to help keep the steak moist. You can also cover the pan with foil to prevent the steak from drying out. However, be cautious not to cover the pan too tightly, as this can lead to a steamed steak instead of a nicely browned one.
Can I oven cook a frozen ribeye after searing?
It’s not recommended to oven cook a frozen ribeye after searing. Frozen steaks can be challenging to cook evenly, and the searing process may not produce the desired crust.
Additionally, frozen steaks may contain more moisture than fresh steaks, which can lead to a less-desirable texture and flavor. If you need to cook a frozen ribeye, it’s best to thaw it first and then cook it according to your desired method. However, if you’re short on time, you can cook a frozen ribeye in the oven, but make sure to adjust the cooking time and temperature accordingly.