Learning how to broil ribeye steak in oven is a fantastic skill for any home cook. It’s a simple method that delivers a fantastic sear and juicy interior, and this guide will walk you through every step.
Broiling is like using an upside-down grill. The intense top heat cooks the steak quickly, creating a beautiful crust. You don’t need any special equipment, just your oven’s broiler and a good pan. It’s perfect for any time of year, especially when you can’t grill outside.
This technique is faster than baking and gives you more control than pan-searing alone. With a few tips, you can make a steak that rivals any restaurant. Let’s get started with what you’ll need.
How To Broil Ribeye Steak In Oven
This is the core method for a perfect broiled ribeye. Follow these steps closely for the best results every single time.
Essential Tools and Ingredients
You only need a few simple things. Having them ready before you start is key.
- A Ribeye Steak: Aim for 1 to 1.5 inches thick. Thinner steaks will cook to fast under the broiler.
- A Broiler-Safe Pan: A cast-iron skillet or a heavy-duty rimmed baking sheet is ideal. Avoid glass or non-stick pans under high broiler heat.
- Oil with a High Smoke Point: Avocado, grapeseed, or refined olive oil are great choices.
- Kosher Salt and Freshly Ground Black Pepper: The fundamental seasonings.
- Oven Mitts and Tongs: For safety and handling the hot pan.
- An Instant-Read Thermometer: This is non-negotiable for perfect doneness.
Step-by-Step Broiling Instructions
1. Prepare the Steak and Oven
Take the steak out of the refrigerator about 30-40 minutes before cooking. Letting it come closer to room temperature promotes even cooking.
Pat the steak completely dry with paper towels. Moisture is the enemy of a good sear. Drizzle a little oil on both sides and rub it in, then generously season with salt and pepper.
While the steak rests, adjust your oven rack. For a 1-inch steak, place the rack so the top of the steak will be about 3-4 inches from the broiler element. For thicker steaks, move it down to 4-5 inches. Preheat your broiler on high for at least 5-10 minutes. The pan should get screaming hot.
2. Broil the First Side
Carefully place the seasoned steak on the hot, dry pan. Using a dry pan helps with browning. Slide the pan under the broiler.
Broil for 4-6 minutes for the first side. The exact time depends on your broiler’s power and the steak’s thickness. You’re looking for a deep, browned crust and some charred edges.
3. Flip and Finish
Using tongs, flip the steak. It should release easily if a crust has formed. Broil the second side for 3-6 minutes more. This side usually cooks a bit faster.
Start checking the temperature early. Insert the instant-read thermometer into the thickest part of the steak, avoiding the fat cap.
4. Check Temperature and Rest
Remove the steak when it’s 5°F below your target temperature. The steak will continue to cook as it rests (carryover cooking).
- Rare: 120-125°F (remove at 115°F)
- Medium Rare: 130-135°F (remove at 125°F)
- Medium: 140-145°F (remove at 135°F)
Transfer the steak to a cutting board or warm plate. Let it rest, loosely tented with foil, for at least 5-8 minutes. This allows the juices to redistribute throughout the meat. Slicing immediately will cause all the flavorful juices to run out onto the board.
Pro Tips for the Best Results
A few extra steps can make a huge difference in flavor and texture. Don’t skip these if you want an exceptional steak.
Choosing the Right Ribeye
Look for steaks with good marbling—those white streaks of fat within the muscle. This fat melts during cooking, basting the steak from the inside and keeping it juicy. Bone-in ribeyes can have even more flavor, but they may take a minute or two longer to cook.
The Importance of Drying and Seasoning
This might be the most important tip. A wet steak will steam instead of sear. Always pat it thoroughly dry. For seasoning, don’t be shy with the salt. It draws out a little moisture initially, which then gets reabsorbed, seasoning the meat deeply.
Preheating the Pan is Crucial
A hot pan starts the searing process the instant the steak hits the surface. If the pan is not hot enough, the steak will stew in its own juices. Give your broiler and pan plenty of time to preheat.
Why Resting is Non-Negotiable
Resting is not a suggestion; it’s a requirement. The muscle fibers tighten during cooking and push out juices. Resting lets them relax, so the juices stay in the meat when you cut it. You’ll be amazed at how much more tender and juicy a rested steak is.
Common Mistakes to Avoid
Even small errors can affect your steak. Here’s what to watch out for.
- Using a Cold Steak: This leads to an overcooked exterior and a cold, undercooked center.
- Not Drying the Surface: You’ll get a gray, steamed steak instead of a seared one.
- Wrong Oven Rack Position: Too close and the outside burns; too far and you won’t get a good crust.
- Skipping the Thermometer: Guessing doneness is a recipe for disappointment. Always use a thermometer.
- Skipping the Rest: Cutting right away wastes all the good juices you worked hard to create.
- Using a Flimsy Pan: Thin baking sheets can warp under high broiler heat, causing uneven cooking.
Flavor Variations and Additions
Once you’ve mastered the basic method, you can experiment with different flavors. Try these simple ideas.
Compound Butter
Place a pat of flavored butter on the hot steak just after it rests. It melts into a delicious sauce. Mix softened butter with minced garlic, fresh herbs like rosemary or thyme, and a pinch of salt.
Dry Rubs
Before oiling, coat the steak in a dry rub. A simple one is equal parts garlic powder, onion powder, and smoked paprika. Coffee-based rubs also work surprisingly well with ribeye’s richness.
Finishing Sauces
While the steak rests, you can make a quick pan sauce. Remove the steak from the pan, add a splash of red wine or beef broth to the hot pan, scrape up the browned bits, and reduce slightly. Swirl in a tablespoon of cold butter at the end for richness.
Serving Suggestions
A great steak deserves great sides. Here are some classic and simple pairings.
- Potatoes: Creamy mashed potatoes, crispy roasted potatoes, or a simple baked potato.
- Vegetables: Sautéed mushrooms, roasted asparagus, a crisp green salad, or creamed spinach.
- Starches: A crusty loaf of bread to soak up juices or a simple rice pilaf.
For a drink, a bold red wine like a Cabernet Sauvignon or a Malbec complements the fat and char perfectly. A cold beer is also a excellent choice.
Cleaning and Safety Tips
Broiling involves very high heat, so safety is paramount. Always use dry oven mitts, as damp ones can transmit heat. Be careful when opening the oven door, as a rush of hot air can escape.
Let the broiler pan cool completely before trying to clean it. For cast iron, scrub with coarse salt and a little water, then re-oil. For baking sheets, a paste of baking soda and water can help lift any stubborn, burnt-on residue.
FAQ Section
How long do you broil a ribeye steak?
For a 1-inch thick ribeye, total broil time is usually 7-12 minutes (4-6 minutes per side for medium-rare). Always use a meat thermometer for accuracy, as broiler intensities vary widely.
Should you flip a steak when broiling?
Yes, absolutely. You should flip the steak once during cooking. This ensures both sides get that direct, high heat for a proper crust and even doneness.
Do you leave the oven door open when broiling?
It depends on your oven. Most electric ovens recommend broiling with the door slightly ajar to prevent overheating. Most gas ovens are designed to broil with the door closed. Always check your owner’s manual for the correct and safe method for your specific appliance.
Can you broil a frozen ribeye steak?
It’s not recommended. Broiling a frozen steak will result in a severely overcooked exterior before the interior thaws and cooks. For best results, always thaw your steak completely in the refrigerator first and pat it very dry.
What’s the difference between broiling and baking a steak?
Baking uses surrounding, indirect heat at a lower temperature (like 400°F) to cook the steak through more slowly. Broiling uses direct, intense radiant heat from the top element to sear and cook quickly, similar to grilling.
Why is my broiled steak tough?
Toughness usually comes from overcooking. Using a thermometer prevents this. Also, not resting the steak or cutting against the grain can make it seem tougher. Always slice your ribeye perpendicular to the long muscle fibers for the most tender bite.
Broiling is a reliable, year-round cooking method for ribeye steak. The key takeaways are simple: dry the steak, season well, preheat everything, use a thermometer, and let it rest. With a little practice, you’ll be able to make a perfect steak on demand. It’s a technique that serves you well for everything from a quick weeknight dinner to impressing guests. Remember, the best tool you have is your instant-read thermometer—it takes the guesswork out and guarantees a steak cooked exactly to your liking every single time.