These delicious, tender rib eye steaks are made in the oven and topped with an easy mushroom and onion topping. It’s fast and easy to cook rib eye steaks in the oven by searing it in the cast iron skillet first and then finishing it off in the oven. Mushroom and onion topping is a perfect buttery addition to the steaks.
RIB EYE STEAKS
Rib eye steaks are one of the most popular cuts of steak out there. It’s juicy, tender, and full of flavor so why wouldn’t it be a favorite?
What makes rib eye steaks so juicy and flavorful is the generous amount of marbling throughout. Marbling is the thin layers or streaks of fat that runs all thought the lean parts of meat. These streaks of fat is what makes cooked steaks juicy and flavorful by infusing the lean meat with fats.
Rib eye steaks come from the primal rib area located right under the front ribs portion. The ever-so-popular prime rib comes from this area and rib eye steaks are simply prime rib sliced into steaks. Rib eye steaks can come with bone or without bone.
These steaks are beautiful grilled, smoked, or cooked on the stove/oven. For the best tasting rib eye steaks, try to pick out the cuts with more even and fine marbling throughout.
HOW TO COOK RIB EYE STEAKS
Prepare Rib Eye Steaks
Before cooking the steak, you need to give it time to warm up to about room temperature. Cold meat seizes when quickly introduced to high heat so for the best texture, let the steaks rest and warm up on the cutting board for 15-30 minutes before cooking.
Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
Cooking Mushrooms and Onions
Preheat a well seasoned cast iron skillet over medium heat and add butter. Once butter is mostly melted, add sliced onions and cook until onions start to brown. Press in garlic, saute until fragrant, and add mushrooms to the pan. Cook vegetables for a few minutes.
Pour in mushroom stock and season with salt, pepper, and thyme. Cook until mushrooms soften and then take everything out of the skillet. Wipe the skillet down with a paper towel to get rid of any small pieces left behind.
Cooking Rib Eye Steaks
Preheat the oven to 450°.
Preheat cast iron skillet over medium-high heat and add a little bit of butter. Spread butter all over the pan and place the steaks in the hot skillet. Sear steaks for 30-45 seconds on each side.
Spread mushrooms and onions mixture over the steaks and transfer the skillet into the oven. Bake until the steaks reach your desired temperature. Depending on the steak thickness and temperature wanted, it could take between 5 and 15 minutes.
You can use a leave it thermometer to take the temperature of the steak but make sure to slide it through the side of the steak, towards the middle. If leave in thermometer is not available, take the temperature with a regular meat thermometer.
STEAK TEMPERATURES
125°-130° = Rare
135°-140° = Medium-rare
145°-150° = Medium
150°-155° = Medium-well
160°-165° = Well
WHAT TO SERVE WITH RIB EYE STEAKS
Mashed Potatoes is a classic side dish that compliments any steak perfectly.
Roasted Potatoes is another great side dish for a classic steak and potatoes dinner.
Green Beans will add a fresh, crisp touch to potatoes and steak.
For some more vegetable options, try Balsamic Roasted Carrots and Simple Roasted Cauliflower.
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Rib Eye Steaks with Mushrooms and Onions
Ingredients
Mushrooms and Onions
- 1 Vidalia onion sliced thin
- 3 garlic cloves pressed
- 8 oz baby bella mushrooms quartered
- 3 tbsp butter
- 1/2 cup mushroom stock (substitute beef stock of needed)
- 1 tsp dried thyme
- salt
- fresh cracked black pepper
Rib Eye Steaks
- 20 oz rib eye steaks select any size of steak desired
- salt
- fresh cracked black pepper
- 1/2-1 tbsp butter
Instructions
Prepare the steaks:
- Let the steaks rest and warm up on the cutting board for 15-30 minutes before cooking.
- Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
Mushrooms and Onions:
- Preheat a well seasoned cast iron skillet over medium heat and add butter. Once butter is mostly melted, add sliced onions and cook until onions start to brown.
- Press in garlic and saute until fragrant. Add mushrooms to the pan and cook vegetables for a few minutes.
- Pour in mushroom stock and season with salt, pepper, and thyme. Cook until mushrooms soften, take everything out of the skillet and set it aside.
- Wipe the skillet down with a paper towel to get rid of any small pieces left behind.
Cooking Rib Eye Steaks:
- Preheat the oven to 450°.
- Preheat the skillet over medium-high heat and add a little bit of butter. Spread butter all over the pan and place the steaks in the hot skillet. Sear steaks for 30-45 seconds on each side.
- Spread mushrooms and onions mixture over the steaks and place the skillet in the oven. Bake until the steaks reach your desired temperature. Depending on the steak thickness and temperature wanted, it could take between 5 and 15 minutes.
- You can use a leave-in thermometer to take temperature of the steak but make sure to slide it through the side of the steak, towards the middle. (If leave in thermometer is not available, take the temperature with a regular meat thermometer but make sure to take the steak out of the oven and close the oven door while taking the temperature.)
Notes
Nutrition
Thomas Fanoele says
Tried your recipe this evening. I would give it 6 stars if it allowed it! I did some substitutions . Used sirloin and white mushrooms and alittle beef boullion for the liquid.other than that,followed recipe to the letter. It was excellent! Im a big time steak eater aand had different recipes for just about every kind of steak there is and this rates one of the best I ever had. Ill bet a rib eye would be even better or achuck eyesteak. Have you ever had a chuck eye? You dont here about them very often. They call em poor mans ribeye. Or delmonico much cheaper than ribeye,but almost just as good. Next time ill use ribeye. That amount of liquid you used was just perfect! I wasnt sure if it would be too thin. But no, came out of the oven just right. I could go on and on. Ill just say who needs a steakhouse or a grill when you got this! Will make this again and again. Thank you for agreat recipe!! Later Tom
vivian says
making these tonight I grandchild doesn’t like mushrooms or steak so he will just have salad potatoes and broccoli so far looks good
LyubaB says
Hi, Vivian! I hope you liked it!