5 from 11 votes
delicious RIBEYE STEAK IN THE OVEN
SLOW ROASTED RIB EYE with ROASTED TOMATOES
Prep Time
5 mins
Cook Time
45 mins
searing
5 mins
Total Time
55 mins
 

Learn how to make the perfect rib eye steak cooked in the oven with compound butter and roasted tomatoes.

Course: Dinner, Main Course
Cuisine: American
Keyword: baked, grill, ribeye, steak
Servings: 4 servings
Author: Lena Gladstone
Ingredients
RIBEYE STEAK
  • 2 1" - 1/2" thick boneless rib eye steak
  • 12 sprigs thyme, 3 per side
  • 8 large cloves fresh garlic, peeled and smashed
  • generous amount of sea salt
  • 1/2 cup chimichurri sauce
ROASTED TOMATOES
  • 1 lb campari tomatoes
  • 1.5 tbsp olive oil
  • 1/2 tsp sea salt
Instructions
STEAK METHOD
  1. Preheat oven to 275°F. Season the steak with salt, smashed peeled garlic and a few sprigs of thyme per side. Lay the steak on a cooling rack that is on a cookie sheet. Bake in the oven in the middle rack for 45 minutes.

  2. Take the steak out and let it rest for 15 minutes.

  3. Heat a cast iron skillet or grill to high heat to get a nice sear on each side. Sear the steak for 3-7 minutes on each side, depending on how well you like your steak. I like to do it for 3 minutes on each side to render the fat a bit and get a nice sear. Add in the compound butter slices (recipe can be found here) and let it sit for a minute covered to let the butter melt.

  4. When you are ready to serve, slice the steak at a diagonal on a cutting board into desired thickness or leave it uncut. Drizzle with my fresh chimichurri sauce and add in the roasted tomatoes.

ROASTED TOMATOES METHOD
  1. Preheat oven to 450°F. 

  2. Add tomatoes to a baking dish or cast iron skillet. Drizzle with olive oil and season with sea salt.

  3. Bake for 25-35 minutes or until all tomatoes have burst out of their skins. 

  4. Let cool for about 5 minutes before eating.

Recipe Notes

TIP FOR STEAK :