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Slow Cooked Ribeye Steak in Oven

Important Notice: Every steak is unique, and cooking times can vary based on many factors, such as the exact size, thickness, and starting temperature of the meat. It’s strongly recommended to use a meat thermometer to monitor the steak’s internal temperature during cooking. This will help ensure that your steak is cooked to your preferred level of doneness.

Ingredients:

  1. Ribeye steak(s), of your preferred size
  2. Kosher salt
  3. Butter

Instructions:

    1. Remove the ribeye steak from the refrigerator about an hour before cooking to allow it to come to room temperature. This will help the steak cook more evenly.

    2. Preheat your oven to 200 degrees Fahrenheit (93 degrees Celsius).

    3. Season the steak generously on all sides with kosher salt.

    4. Place the steak on a wire rack set in a rimmed baking sheet. This allows air to circulate around the steak for more even cooking.

    5. Cook the steak in the preheated oven. The general rule of thumb for slow-cooking steak at this temperature is about 40 to 60 minutes per inch of thickness. For example, a 1.5-inch thick steak would need approximately 1 hour and 30 minutes to 2 hours of cooking time.

    6. To ensure that your steak is cooked to your desired doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135 degrees Fahrenheit (54-57 degrees Celsius). For medium, aim for 140-145 degrees Fahrenheit (60-63 degrees Celsius).

    7. In the last few minutes of cooking, place a pat of butter on top of the steak. The butter will melt and baste the steak, adding richness.

    8. Once the steak is done to your liking, remove it from the oven and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, making it more flavorful and juicy.

    9. Slice the steak against the grain, and serve with your favorite sides.

    Enjoy your slow-cooked ribeye steak!

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About the author call_made

James Miller

Hey, I'm James, podcaster, entrepreneur.

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