[FULL GUIDE] How Long To Cook Bone In Ribeye In Oven

Cooking a bone-in ribeye in the oven can be a delicious and convenient option for those who want a flavorful and juicy steak without having to fire up the grill. The bone-in ribeye, with its marbling and tenderness, is a popular cut of beef that offers a rich, bold flavor. However, getting the cooking time and temperature just right is crucial to ensuring that the steak is cooked to perfection. In this comprehensive guide, we will explore the factors to consider when cooking bone-in ribeye in the oven, including selecting the best cut, preparing the steak, and determining the optimal cooking time and temperature for a mouthwatering result.

Quick Answer: How Long To Cook Bone-in Ribeye In The Oven

The cooking time for a bone-in ribeye steak in the oven can vary depending on the preferred level of doneness. As a general guideline, for a medium-rare bone-in ribeye, it should be cooked in the oven for approximately 15-20 minutes at 375°F (190°C). For medium doneness, aim for 20-25 minutes, and for well done, consider 30-35 minutes.

Choosing Bone-in Ribeye

When setting out to cook a bone-in ribeye in the oven, selecting a high-quality cut of meat is essential. Look for a ribeye steak with evenly distributed marbling, as this will contribute to the steak’s tenderness and flavor. The bone-in ribeye offers an added depth of flavor due to the bone marrow, resulting in a richer and more succulent steak. Additionally, opt for a steak that is at least 1.5 inches thick to ensure a juicy and tender outcome.

Preparing Bone-in Ribeye

  1. Seasoning: Prior to cooking, remove the steak from the refrigerator and allow it to sit at room temperature for 30-60 minutes. This will ensure more even cooking. While the steak is resting, generously season both sides with kosher salt and freshly ground black pepper. For added flavor, consider incorporating dried herbs or a steak rub of your choice.

  2. Searing: Preheat a cast-iron skillet on the stovetop over high heat. Once the skillet is hot, add a small amount of high-heat oil, such as canola or grapeseed oil, and carefully place the seasoned steak in the skillet. Sear each side for 2-3 minutes to develop a savory crust on the steak.

  3. Resting: After searing, remove the steak from the skillet and allow it to rest for a few minutes. This will help redistribute the juices, resulting in a moist and tender steak.

Oven Temperature For Cooking Bone-in Ribeye

The oven temperature plays a crucial role in achieving the desired level of doneness and texture for a bone-in ribeye steak. Here are the recommended oven temperatures and estimated cooking times for various levels of doneness:

  • Rare: Aim for an internal temperature of 125°F (52°C) after resting. Cook in the oven at 375°F (190°C) for approximately 12-15 minutes.

  • Medium-Rare: This level of doneness is often preferred for ribeye steaks, resulting in a warm red center. Cook in the oven at 375°F (190°C) for approximately 15-20 minutes, targeting an internal temperature of 135°F (57°C) after resting.

  • Medium: For a pink and slightly warm center, aim for an internal temperature of 145°F (63°C). Cook in the oven at 375°F (190°C) for 20-25 minutes.

  • Medium-Well: A steak cooked to medium-well will have a slightly pink center and is cooked through. Cook in the oven at 375°F (190°C) for 25-30 minutes, with an internal temperature of 150°F (66°C) after resting.

  • Well-Done: For a fully cooked steak with no pink, aim for an internal temperature of 160°F (71°C) after resting. Cook in the oven at 375°F (190°C) for 30-35 minutes.

It’s important to note that these cooking times and temperatures are estimates and may vary based on individual ovens and the specific thickness of the steak. To ensure precise results, use a meat thermometer to monitor the internal temperature of the steak.

Cooking a bone-in ribeye in the oven can result in a delectable and tender steak when executed with precision. Selecting a high-quality cut, properly seasoning and searing the steak, and monitoring the oven temperature are key elements in achieving the desired level of doneness. By following the guidelines outlined in this comprehensive guide, you can elevate your culinary skills and savor the mouthwatering taste of a perfectly cooked bone-in ribeye steak, right from your own kitchen.

Oven Cooking Time For Cooking Bone-in Ribeye

Cooking a bone-in ribeye in the oven can be a great option if you want to enjoy a juicy and flavorful steak without grilling. The oven provides a consistent heat source, ensuring that your meat cooks evenly. However, the cooking time can vary depending on various factors such as the thickness of the steak and your desired level of doneness.

The cooking time for bone-in ribeye in the oven will depend on the desired doneness, the thickness of the steak, and the temperature at which you cook it. Generally, bone-in ribeye steaks are thick cuts, ranging from 1.5 to 2 inches in thickness, and typically weigh around 16 ounces.

For a medium-rare bone-in ribeye steak, the approximate cooking time in the oven at a temperature of 400°F (200°C) would be:

  • Rare: 10-12 minutes
  • Medium Rare: 13-15 minutes
  • Medium: 15-17 minutes
  • Well Done: 18-20 minutes

It is important to note that these times are just guidelines, and the actual cooking time may vary depending on the oven’s accuracy and the thickness of the steak. To ensure doneness, it is recommended to use a meat thermometer to check the internal temperature of the steak. For medium-rare steak, the internal temperature should read around 135°F (57°C).

How To Cook Bone-in Ribeye In The Oven

To cook bone-in ribeye in the oven, follow these steps:

  1. Preheat your oven: Preheat the oven to 400°F (200°C). Preheating ensures that the oven is at the desired temperature before you start cooking.

  2. Season the steak: Before placing the steak in the oven, season it with your choice of spices or marinades. Rub the seasoning onto both sides of the steak, ensuring even coverage. You can use a mixture of salt, pepper, garlic powder, and herbs to enhance the flavor of the steak.

  3. Sear the steak: To develop a flavorful crust, you can choose to sear the steak on the stovetop before transferring it to the oven. Heat a skillet over high heat and add a small amount of oil. Sear the steak for about 2 minutes on each side until it develops a golden brown color.

  4. Transfer to the oven: Once the steak is seared, transfer it to a baking dish or a baking sheet lined with a wire rack. The wire rack elevates the steak, allowing the heat to circulate evenly.

  5. Cook in the oven: Place the baking dish with the steak in the preheated oven. Cook the steak for the recommended time based on your desired level of doneness, as mentioned earlier. Remember, these times are approximate, so it’s essential to use a meat thermometer to ensure the steak reaches your desired temperature.

  6. Rest the steak: Once the steak reaches the desired doneness, remove it from the oven and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.

  7. Serve and enjoy: After the resting period, slice the steak against the grain and serve it hot. You can garnish it with some freshly chopped herbs or a pat of butter to add extra richness.

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Cooking Techniques

  1. Reverse sear: The reverse sear technique involves cooking the steak at a low temperature in the oven first and then finishing it with a quick sear on high heat to develop a flavorful crust. This technique helps to evenly cook the steak and ensure a juicy and tender result. To use this method, preheat your oven to 250°F (120°C), and cook the steak for about 20-30 minutes or until the internal temperature reaches around 10-15 degrees below your desired doneness level. Then, sear the steak on high heat in a skillet for about 1-2 minutes per side to achieve a beautiful crust.

  2. Broiling: If you prefer a quicker cooking method, you can use the broiler setting in your oven. Preheat the oven to the broil setting and place the steak on a broiling pan or a wire rack. Keep the steak about 3-4 inches away from the broiler element. Cook it for about 4-6 minutes per side, flipping halfway through, until your desired level of doneness is reached. Be cautious while broiling, as the high heat can quickly overcook the steak.

  3. Low and slow: Another cooking technique is to cook the steak at a lower temperature for a longer period. Preheat your oven to 275°F (135°C) and cook the steak for about 25-30 minutes per inch of thickness. This method results in a more tender and evenly cooked steak but requires a bit more patience.

Do I Need To Use Foil

Using foil while cooking your bone-in ribeye in the oven is optional. Foil can help retain some of the steak’s natural juices and prevent them from evaporating, resulting in a moister steak. However, using foil can also inhibit browning and prevent the formation of a crust. If you prefer a well-browned exterior, it is recommended to cook the steak without foil.

If you choose to use foil, you can loosely tent it over the steak while it cooks. This allows the heat to circulate while still providing some protection to the steak’s surface. Keep in mind that using foil may increase the cooking time slightly, so it’s important to monitor the steak’s internal temperature regularly.

Cooking a bone-in ribeye in the oven is a convenient and delicious way to enjoy a tender and flavorful steak. The cooking time will depend on factors such as the steak’s thickness, desired level of doneness, and cooking technique. It is essential to use a meat thermometer to ensure the steak reaches your preferred temperature. Additionally, consider experimenting with different cooking techniques, such as reverse searing or broiling, to achieve different textures and flavors. Whether you choose to use foil or not, following these guidelines will help you cook a mouthwatering bone-in ribeye steak in the oven. Enjoy!

Cooking Times For Frozen Bone-in Ribeye

Cooking a bone-in ribeye in the oven is a fantastic way to achieve a delicious and tender steak every time. However, it is vital to know the correct cooking times and temperatures to ensure your ribeye is cooked to perfection.

If you plan to cook a frozen bone-in ribeye in the oven, there are a few key considerations. First and foremost, it is crucial to thaw the steak properly to ensure even cooking throughout. It is recommended to thaw the ribeye in the refrigerator for 24 to 48 hours before cooking. This slow thawing process allows the steak to defrost evenly, preserving its tenderness and flavor.

Once the ribeye is fully thawed, you can proceed with the cooking process. The cooking time for a frozen bone-in ribeye will be slightly longer than that of a thawed steak. Generally, you can expect to add around 50% to the total cooking time for a frozen steak. For example, if a thawed ribeye takes 15 minutes to cook, a frozen ribeye would require approximately 22 to 23 minutes.

It is essential to use a meat thermometer to ensure that the internal temperature of the ribeye reaches the desired level of doneness. For a frozen bone-in ribeye, aim for an internal temperature of 130°F (54°C) for medium-rare, 135°F (57°C) for medium, and 145°F (63°C) for medium-well. This will ensure the perfect balance of tenderness and flavor in your steak.

Adjusting Oven Temperature For Cooking Bone-in Ribeye

The oven temperature plays a crucial role in achieving a properly cooked bone-in ribeye. The recommended oven temperature for cooking a bone-in ribeye is 400°F (200°C). However, it is important to adjust the temperature based on personal preference and the thickness of the steak.

If you prefer a more well-done ribeye, you can increase the oven temperature to 425°F (218°C) for a slightly quicker cooking time. Conversely, if you prefer a rarer steak, you can decrease the oven temperature to 375°F (190°C) for a longer cooking time. It is important to note that adjusting the temperature will also impact the cooking time, so it is recommended to use a meat thermometer to ensure the steak reaches the desired level of doneness.

Adjusting Oven Cook Times For Cooking Bone-in Ribeye

The cooking time for a bone-in ribeye depends on several factors, including the desired level of doneness and the thickness of the steak. As a general guideline, you can estimate the cooking time based on the thickness of the ribeye.

For a 1-inch thick bone-in ribeye:

  • Rare: Cook for approximately 10 minutes for medium-rare doneness.
  • Medium-Rare: Cook for approximately 12 minutes.
  • Medium: Cook for approximately 14 minutes.
  • Medium-Well: Cook for approximately 16 to 18 minutes.

For a 1.5-inch thick bone-in ribeye:

  • Rare: Cook for approximately 14 minutes.
  • Medium-Rare: Cook for approximately 16 minutes.
  • Medium: Cook for approximately 18 minutes.
  • Medium-Well: Cook for approximately 20 to 22 minutes.

It is important to note that these are estimates, and using a meat thermometer is essential to ensure the ribeye is cooked to perfection. Insert the thermometer into the center of the steak, away from the bone, to get an accurate reading on the internal temperature. Remember that the steak will continue to cook slightly after it is removed from the oven, so it is advised to remove it from the oven when the internal temperature is a few degrees below the desired level of doneness.

Undercooking

Undercooking a bone-in ribeye can be a disappointing experience, as it can result in a chewy and tough steak. To avoid undercooking, it is crucial to use a meat thermometer and follow the recommended cooking times and temperatures. Additionally, allowing the steak to rest after cooking is essential as it allows the juices to redistribute and the internal temperature to rise slightly.

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If you accidentally undercook your bone-in ribeye, there are a few steps you can take to salvage the situation. One option is to finish cooking the steak on the stovetop. Heat a cast-iron skillet over high heat and sear the steak for a couple of minutes on each side until the desired doneness is achieved. This method will help to brown the exterior and add some additional charred flavor to the steak.

Another option is to return the undercooked steak to the oven for a few more minutes at a slightly higher temperature. Monitor the internal temperature closely using a meat thermometer to ensure that it reaches the desired level of doneness without overcooking.

Cooking a bone-in ribeye in the oven can yield a mouthwatering and tender steak if done correctly. Thawing the steak properly and adjusting the cooking times and oven temperature based on personal preference and the thickness of the steak are essential steps to achieve the perfect ribeye. By using a meat thermometer to monitor the internal temperature and avoiding undercooking, you can ensure a consistently delectable bone-in ribeye every time you cook. Enjoy your homemade restaurant-quality steak!

Overcooking

Bone-in ribeye is an exquisite cut of beef, and mastering the art of cooking it to perfection can take your dishes to an entirely new level. Whether you prefer your steak rare, medium, or well-done, cooking techniques play a crucial role in determining the final outcome. When cooking bone-in ribeye, it’s essential to consider various factors such as the thickness of the cut, the oven’s temperature, and the cooking time.

Cooking bone-in ribeye in the oven is a great way to achieve a juicy and tender steak. This method allows the steak to cook evenly without overcooking the edges. There are several factors to consider when cooking bone-in ribeye in the oven, such as the steak’s thickness, temperature, and cooking time. A few seconds too long can overcook the steak, leaving it dry and tough.

Overcooking is the most common mistake people make when cooking bone-in ribeye steak. Overcooking steak not only ruins the texture and flavor but can also lead to tougher and chewier meat, which can make even the best steak experience unpleasant. The key is to cook the steak for the time recommended in the recipe or until it reaches the desired doneness, checking its internal temperature regularly.

When Things Go Wrong

Sometimes, things can go wrong, even when you follow the recipe to the letter. For example, you might end up with an overcooked or undercooked steak, or it might lack the intense flavor you were hoping for. In such cases, there are a few tricks you can try to save your steak.

  • Undercooked steak: If your steak is undercooked, you can cook it a little longer. It’s best to use a meat thermometer to check the internal temperature until it reaches your desired doneness.

  • Overcooked steak: If your steak is overcooked, you can try to revive it by serving it with a sauce. A simple sauce made of butter, garlic, and herbs can add flavor and moisture to the steak, making it more enjoyable.

  • Flavorless steak: If your steak lacks flavor, you can try to marinate it before cooking. A marinade made of olive oil, balsamic vinegar, garlic, and herbs can infuse the meat with flavor and make it more enjoyable.

Tips For Cooking Bone-in Ribeye In Oven

  1. Start by taking the steak out of the refrigerator 30 minutes before cooking. This allows the steak to come to room temperature, which ensures even cooking.

  2. Preheat your oven to 450°F (232°C) or your preferred temperature based on the recipe.

  3. Season your steak with salt and pepper or any other seasoning of your choice. If you are using a marinade, pat the steak dry before seasoning to prevent it from steaming.

  4. Heat an oven-safe skillet over high heat. Add oil to the skillet and wait for it to get hot before adding your steak. Sear the steak for 2-3 minutes on each side or until a crust begins to form.

  5. Transfer the skillet to the preheated oven and cook the steak for the recommended time or until it reaches your desired doneness. A meat thermometer can help you monitor the internal temperature, which should be 130°F (55°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.

  6. Remove the skillet from the oven and let the steak rest for a few minutes before serving. Resting the steak allows the juices to redistribute, making the steak more tender and flavorful.

  7. Serve and enjoy!

Conclusion

Cooking bone-in ribeye in the oven can be daunting, but with the right technique and a little patience, you can achieve a juicy and flavorful steak every time. Remember to consider factors such as the steak’s thickness, temperature, and cooking time, and check the internal temperature with a meat thermometer to avoid overcooking. Don’t forget to let the steak rest before serving to enhance its flavor and texture. With these tips, you can prepare a delicious bone-in ribeye in the oven that will impress your family and friends.

FAQS

How Long Should I Cook A Bone-in Ribeye In The Oven At 350 Degrees?

The general rule of thumb is to cook a bone-in ribeye for 15 minutes per pound at 350 degrees. However, the cooking time may vary depending on the thickness of the steak and your desired level of doneness.

Can I Season The Ribeye Before Cooking It In The Oven?

Yes, it is recommended to season the ribeye with salt, pepper, and any other desired seasonings before cooking it in the oven. This will enhance the flavor of the steak.

Should I Cover The Ribeye With Foil While Cooking In The Oven?

It is not necessary to cover the ribeye with foil while cooking in the oven. However, if the top of the steak is browning too quickly, you can cover it loosely with foil to prevent it from burning.

How Can I Tell When The Ribeye Is Done Cooking?

The best way to determine the doneness of a ribeye is to use a meat thermometer. For medium-rare, the internal temperature should be 135 degrees Fahrenheit, for medium it should be 145 degrees, and for well-done it should be 160 degrees.

What Is The Resting Time For A Bone-in Ribeye After Cooking In The Oven?

It is recommended to let the bone-in ribeye rest for at least 10 minutes before slicing and serving. This will allow for the juices to redistribute and result in a juicier and more tender steak.