Lulu’s Simple Oven-to-Pan Boneless Ribeye Steaks
Our Ribeye Steaks (and Ribeye Tomahawk Chops) can handle stovetop searing and grilling, but if you want a particularly tender, delectable experience, we suggest taking it a bit slower…
Preparation
Bring Ribeye Steaks to room temperature.
Preheat oven to 200 degrees (our ancient farm ovens are dodgy, so make sure you’ve confirmed your oven can handle a consistent low temperature before attempting this recipe).
Rub steaks with a bit of olive oil and season liberally with salt and pepper. Place on a small rack in a rimmed baking sheet (line the baking sheet with foil for easier clean up).
Cook at 200 degrees for 30 minutes.
Heat a tablespoon of oil in a skillet or sauté pan over medium high heat until shimmering but not smoking.
Pat steaks dry with a paper towel, then sear for 1-2 minutes per side. If not yet to your desired doneness, lower stovetop heat to a low flame and continue to cook for an additional 1-2 minutes, flipping frequently.
Remove from heat, let sit for 5-10 minutes, and slice to serve.