Delicious oven-roasted ribeye steak (from marbled beef fillet). Super simple preparation method with searing and finishing at low heat in the oven.
Recipe for ribeye steak (oven-roasted)
Delicious oven-roasted ribeye steak (from marbled beef fillet).
Super simple preparation with searing and finishing at low heat in the oven.
My brother-in-law was in awe when I carved it, so everyone was happy.
I served the steak with French fries and Béarnaise sauce.
You can buy delicious beef from our sponsor Mr. Beef here.
Servings: servings
Ribeye steak (oven-roasted)
Delicious oven-roasted ribeye steak (from marbled beef fillet). Super simple preparation method with searing and finishing at low heat in the oven.
Equipment
- Oven
- Frying Pan
- Meat Thermometer
- Ovenproof dish
- Cutting Board
- Chef'S Knife
Ingredients
- 2 kg Prime rib fillet "Ribeye fillet" from Rema 1000. Smaller steaks can easily be prepared in exactly the same way
- Salt and Pepper
- Oil for the cooking
Instructions
- Start by preheating the oven to 100 degrees Celsius (212 degrees Fahrenheit) conventional.
- Turn on the pan at full heat and add a little neutral oil to the pan when it is hot.
- Season the meat with salt and pepper on both sides.
- Sear the meat on all sides. It should just get color and then be turned.
- Once the meat is seared, place it in an ovenproof dish.
- Place the meat in the oven and insert a thermometer into the side of the meat, so it is approximately positioned in the middle of the meat.
- You decide how you want the meat based on the following table with core temperature:Rare: 52-54 degrees Celsius (126-129 degrees Fahrenheit)Medium rare: 54-56 degrees Celsius (129-133 degrees Fahrenheit)Medium well: 56-58 degrees Celsius (133-136 degrees Fahrenheit)Well done: 58-60 degrees Celsius (136-140 degrees Fahrenheit)
- I took mine out of the oven after an hour and a half, where it had reached 58 degrees Celsius (136 degrees Fahrenheit).
- Let it rest uncovered for 10-15 minutes before cutting the meat into thin slices.
- Enjoy.
Notes
