How to Broil a Ribeye Steak for the perfect result every time! This easy broiled ribeye steak recipe is a great method for cooking steak no matter the weather or day of the week!
While we’re all about perfect grilled steaks in my household, sometimes snowy or rainy weather is less inspiring for firing up the grill and BBQing in the cold.
So for all those times you want a delicious steak and you find cooking it in the oven to be the most convenient method, this easy broiled steak recipe is here for your juicy beef needs.
With a few simple steps, you’ll end up with a mouth-watering delicious steak every time.
The two key factors that ensure you end up with a juicy steak with an amazing crust on the outside are:
1.) buying thicker steaks that are about 2 inches thick or wider.
2.) using a meat thermometer to ensure you end up with the right level of doneness.
We’ll dive into all of the details in this post so that you have all the information you need in order to achieve a perfect steak.
If you prefer grilled steak, make my BBQ Ribeye Steak recipe for perfect grilled ribeye steaks.
Ingredients for Ribeye Steak:
Boneless Ribeye Steaks or Bone-In Ribeye Steaks: For the best results, choose steaks that are 2 inches thick or slightly thicker.
Thick steaks work best under circumstances where you can’t get the cooking element hot enough to get a very quick sear without overcooking the center of the steak.
Because we’re broiling in the oven, we are working with a limited temperature range. Thick steaks ensure you have enough time to get a good sear while still achieving the perfect cook on the inside.
Prefer using a different kind of steak? Any of your favorite steaks work here. Just remember the cooking time needs to be adjusted based on the thickness of the steak.
Bone-in ribeye steak requires slightly more time (about 1 to 2 minutes per side) longer than boneless ribeye steak.
Seasonings: Sea salt, black pepper, and garlic powder are all you need for an amazing steak.
The simple combination of kosher salt and pepper is enough but I like adding garlic powder or onion powder for some extra umami flavor.
If you like to marinate steaks, use my Best Steak Marinade. If you go this route, be sure to pat off the marinade before broiling to get rid of any extra moisture.
How to Broil Ribeye Steak:
Remove the ribeye from its packaging and pat both sides dry with paper towels to remove any excess moisture. Sprinkle both sides of each steak with sea salt, black pepper, and garlic powder.
If you have the time, keep the steaks on a plate or baking sheet in the refrigerator for at least 15 minutes to chill them and allow the salt to penetrate deeper into the meat to tenderize it.
When you’re ready to broil the steaks, turn out High Broil setting of your oven on. Allow the oven to heat up for 5 to 10 minutes.
You want the top oven element to be very hot in order to ensure the steaks get a nice sear on the outside.
Move a wire rack to the shelf that is second or third from the top. Don’t use the top shelf, because fat can splatter and hit the heating element, which can cause an oven fire.
Remove the steaks from the refrigerator and place them on a large baking sheet or a broiler pan if they aren’t already.
Place steaks on the oven rack that’s close to the top of the oven broiler. For thick steaks that are around 2 inches thick, broil 5-7 minutes per side for medium rare.
Bone-in ribeye steaks may require slightly longer, about 6-8 minutes per side for medium-rare. Broil 7 to 8 minutes per side for medium doneness, and 8 to 10 minutes per side for well-done.
If you’re going for well-done, move the steaks lower in the oven so that the outside of the steak doesn’t burn.
For thin steaks that are 1 to 1.5 inches thick, broil for 4 to 5 minutes per side for medium rare, and 5 to 7 minutes per side for medium doneness.
To ensure you get the perfect level of doneness, insert a digital thermometer into the thickest part of the steak to check the internal temperature.
Transfer the steaks to a cutting board or to individual plates to allow the meat to rest for at least 5-10 minutes before serving.
If you enjoy making homemade compound butter with fresh herbs or dried herbs, feel free to do so and serve a pat on top of the steak.
Store leftover steak in an airtight container in the refrigerator for up to 5 days. I love using leftover steak in my Steak Salad with Berries Avocado and Goddess Dressing.
Final Cooking Temperatures for Steak:
- Rare: 115-120 degrees Fahrenheit
- Medium Rare: 125-130 degrees Fahrenheit
- Medium: 135-140 degrees Fahrenheit
- Medium Well: 145-150 degrees Fahrenheit
- Well Done: 150-155 degrees Fahrenheit
Tips For The Best Broiled Steaks:
Tip #1: Use thick steak. Regardless of the type of steak you use, try to get steaks that are 2 inches thick or even slightly thicker. This ensures the outside of the steak will get a nice sear while the inside will still remain tender and juicy.
Thinner steaks can be more difficult to get a perfect medium-rare steak with a golden brown crust.
Tip #2: Make sure the steaks are very cold before you put them in the oven. This will ensure the inside takes longer to heat up as the outside sears, which will result in juicy steaks.
Tip #3: Use a meat thermometer. The fate of the steak is in your hands, my friend! If you are looking for a specific level of doneness (medium-rare, medium, etc.), a meat thermometer is very helpful because it ensures you land on the correct internal temperature. If you are experienced at cooking steaks, you can use the poke test and get by just fine.
How Long To Broil A Steak:
The exact cooking time it takes to cook a steak depends on several factors.
First and foremost, the thickness of the steak and the weight of the steak is the most important factor that determines how long it takes to cook.
Secondly, the temperature of the steak going into the oven matters. Steaks at room temperature require slightly less time than cold steaks.
In addition the temperature of your high broil setting makes a difference too. High broil is between 500 and 550 degrees Fahrenheit.
If your oven tends toward the lower end, the steak will take slightly longer to cook than if it tends toward the higher end. In addition, the length of time you allow your oven to preheat plays a role.
If you preheat for only a few minutes, there’s a strong change it won’t reach its highest temperature. Therefore allowing the oven to preheat for about 5 to 10 minutes ensures the oven will be sizzling hot to get that incredible golden brown sear.
To summarize, perfectly broiled ribeye steak takes 5-10 minutes per side under the oven broiler, depending on the size of the steak, and your desired doneness.
Can I Make Steak in a Hot Skillet?:
Making a great steak in a cast-iron skillet is always a marvelous option too.
Feel free to prepare this recipe in a cast iron pan, using the same cooking times. If you go this route, you will also need a small amount of a high smoke point oil like avocado oil or canola oil.
Remember, the best way to cook a steak is the method you decide works best for you.
What to Serve With Steak:
What are the best side dishes to serve with steak? Here are some classics.
Mashed Potatoes: Make your favorite go-to mashed potatoes recipe or try my Caramelized Onion Roasted Garlic Buttermilk Mashed Potatoes.
Rice Pilaf: Any kind of rice pairs nicely with steak, but I like Rice Pilaf the best.
Roasted Vegetables: Roast up a medley of vegetables, as in my Garlic Herb Roasted Vegetables recipe.
Side Salad: Any type of salad goes great with steak! My two personal favorites are The Best Broccoli Salad and Blueberry Avocado Sunflower Seed Salad.
Bread: From crusty baguette to dinner rolls, bread is always a great option. I like my Gluten-Free Hawaiian Rolls or my Gluten-Free Cornbread.
If you’re a steak lover and you’re looking for more tutorials on how to prepare perfect meat, also try out these reader favorites:
More Beef Recipes:
- BBQ Tri Tip
- How to Cook Brisket in the Oven
- The Best Roast Tri Tip
- Salisbury Steak
- Garlic Butter Prime Rib
- Beef Tenderloin
Using this step-by-step guide, you’ll end up with perfect ribeye steak with your desired doneness each and every time.
The next time you’re craving beef for dinner, whip up this quick and easy steak recipe!
Broiled Ribeye Steak
Equipment
Ingredients
- 2 to 4 ribeye steaks bone-in or boneless
- sea salt
- black pepper
- garlic powder
Instructions
- Remove the ribeye from its packaging and pat both sides dry with paper towels to remove any excess moisture. Sprinkle both sides of each steak with sea salt, black pepper, and garlic powder. If you have the time, keep the steaks on a plate or baking sheet in the refrigerator for at least 15 minutes to chill them and allow the salt to penetrate deeper into the meat to tenderize it.
- When you’re ready to broil the steaks, turn the High Broil setting of your oven on. Allow the oven to heat up for 5 to 10 minutes. You want the top oven element to be very hot in order to ensure the steaks get a nice sear on the outside. Move a wire rack to the shelf that is second or third from the top. Don’t use the top shelf, because fat can splatter and hit the heating element, which can cause an oven fire.
- Remove the steaks from the refrigerator and place them on a large baking sheet or a broiler pan if they aren’t already.
- Place steaks on the oven rack that’s close to the top of the oven broiler. For thick steaks that are around 2 inches thick, broil 5-7 minutes per side for medium rare. Bone-in ribeye steaks may require slightly longer, about 6-8 minutes per side for medium-rare. Broil 7 to 8 minutes per side for medium doneness, and 8 to 10 minutes per side for well-done.
- If you’re going for well-done, move the steaks lower in the oven so that the outside of the steak doesn’t burn.
- For thin steaks that are 1 to 1.5 inches thick, broil for 4 to 5 minutes per side for medium rare, and 5 to 7 minutes per side for medium doneness.
- To ensure you get the perfect level of doneness, insert a digital thermometer into the thickest part of the steak to check the internal temperature.
- Transfer the steaks to a cutting board or to individual plates to allow the meat to rest for at least 5-10 minutes before serving.
Nutrition
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