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How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 14 references cited in this article, which can be found at the bottom of the page. This article has been viewed 77,499 times. Ribeyes are a flavorful cut of meat due to the marbling of fat.
To cook a ribeye well in the oven, you first must get it ready. Searing is also key for creating a nice crust on the steak, which you can do solely using the oven or using a combination of the oven and the stove. To top it off, you can add ingredients to your steak at various points to up the flavor profile. Buy a thicker cut of meat.
Thicker cuts are easier to cook at home than thinner cuts. If you can’t eat a whole thick-cut steak by yourself, divide it up once it’s cooked. Also, picking one with a bone adds more flavor to the final dish. Better cuts of ribeye will have fat marbled throughout the steaks in thin ribbons and small dots. To sear a steak properly, the outside needs to be dry.