We all want to know how to cook the perfect steak indoors. There's nothing better than slicing into a perfectly cooked ribeye with a crispy, caramelized crust and a juicy, tender center. The good news? You can achieve steakhouse-quality results right from your kitchen using nothing more than a cast iron skillet and your oven.
This method starts by creating a flavorful crust in a screaming hot skillet before finishing the steak in the oven for perfectly even doneness. A final pat of butter and a short rest under foil locks in every bit of flavor, giving you a steak that's rich, buttery, and cooked exactly the way you like it.
At Ninjacue, we believe the best recipes are simple, reliable, and packed with flavor-and this indoor steak method is one you'll come back to again and again.
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Why I Love This Recipe
- Steakhouse-quality results at home
- Perfect for any weather-no grill required
- Ready in under an hour
- Easy enough for weeknights, impressive enough for date night
Choosing the Right Steak
For the best results, use:
- A thick bone-in ribeye (1-2 inches)
- USDA Choice or Prime beef
- Plenty of marbling throughout the steak
*The thick cut gives you plenty of time to develop an incredible crust while still achieving the perfect internal temperature.
Ingredients
- Ribeye steak
- Kosher salt
- Avocado oil
- Fresh cracked black pepper
- Unsalted butter
See recipe card for quantities.
Instructions
Step 1: Season
Remove the steak from the refrigerator about 30 minutes before cooking.
Pat it completely dry with paper towels.
Season generously on all sides with kosher salt and freshly cracked black pepper.
Step 2: Sear the Steak
Heat a cast iron skillet over high heat until it's smoking hot. Add a tablespoon of avocado oil.
Carefully place the steak in the skillet and sear for 2-3 minutes per side, until a deep golden-brown crust forms. Don't forget the edges.
Step 3: Finish in the Oven
Transfer the entire skillet to a 400 °F preheated oven. Continue cooking the steak until it reaches your desired doneness. (Aprox 10-15 minutes but time will vary depending on thickness of steak. See below for chart)
Step 4: Rest
Transfer the steak to a cutting board and add pats of butter on top.
Loosely tent with aluminum foil and let it rest for 10-15 minutes before slicing.
Step 5: Slice & Serve
Slice against the grain and spoon any melted butter and resting juices over the top before serving.
Steak Temperature
| Doneness | Remove from Oven |
|---|---|
| Rare | 120°F |
| Medium Rare | 125°F |
| Medium | 135°F |
| Medium Well | 145°F |
Pro Tips
- Pat the steak dry before seasoning to create the best crust.
- Use a cast iron skillet for superior heat retention.
- Don't move the steak while it's searing.
- Always cook using a meat thermometer instead of relying on time alone.
- Let the steak rest before slicing to keep it juicy.
Frequently Asked Questions
Why finish the steak in the oven?
The oven gently brings the steak to the perfect internal temperature after the crust has formed, resulting in a beautifully cooked interior without overcooking the outside or burning it.
Do I need cast iron?
A cast iron skillet is ideal because it holds heat exceptionally well and creates the best sear, but a heavy oven-safe stainless steel skillet will also work.
Can I use another cut of steak?
Absolutely! This method works well with:
Thick-cut Sirloin
New York Strip
Filet Mignon
Porterhouse
T-Bone
Final Bite.
A perfectly cooked steak doesn't require a grill-it just requires the right technique. By building a rich crust in a hot cast iron skillet, finishing the steak in the oven, and letting it rest under foil with a pat of butter, you'll end up with a tender, juicy ribeye that's worthy of any steakhouse.
Once you master this method, you'll have the confidence to cook an incredible steak indoors any night of the week.
Related
Looking for other recipes like this? Try these:
How to Cook the Perfect Steak Indoors (Cast Iron & Oven Method)
Learn how to cook the perfect steak indoors using a cast iron skillet and oven. This bone-in ribeye recipe delivers a crispy crust, juicy center, and steakhouse-quality flavor with simple salt, pepper, and butter.
- Total Time: 40 minutes
- Yield: 2-4
Ingredients
- 1 (2-inch thick) bone-in ribeye steak
- 1 tablespoon avocado oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons butter
Instructions
- Remove the steak from the refrigerator 30 minutes before cooking.
- Preheat the oven to 400°F.
- Pat the steak completely dry.
- Season generously on all sides with kosher salt and black pepper.
- Heat a cast iron skillet over high heat until smoking hot. Add avocado oil.
- Sear the steak for 2-3 minutes per side, including the fat cap, until a deep golden crust forms.
- Transfer the skillet to the oven.
- Cook until the steak reaches your preferred internal temperature:
- Rare: 120°F
- Medium Rare: 125°F
- Medium: 135°F
- Medium Well: 145°F
- Remove the steak from the skillet and place it on a cutting board.
- Top with butter and loosely cover with foil and let rest for 10-15 minutes.
- Slice against the grain and spoon the melted butter and juices over the steak before serving.
Notes
- A digital meat thermometer is the key to perfectly cooked steak.
- The steak will continue to rise about 5°F - 10°F while resting. (Depending on thickness)
- Resting with butter and foil creates an extra-rich, juicy finish.
- For additional flavor, baste the steak with garlic and fresh herbs during the final minute of searing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Griddle or pan searing
- Cuisine: American
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