Broiled rib eye steak is a richly marbled beef steak cooked close to a very hot oven broiler, then rested before serving. A dry surface, simple seasoning, and a thermometer help create a browned exterior and juicy center without needing a grill.
Ingredients
- 2 boneless rib eye steaks, 1 to 1¼ inches (2.5 to 3 cm) thick, about 12 ounces (340 g) each
- 1 tablespoon (15 ml) neutral high-heat oil, such as canola or avocado oil
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (14 g) unsalted butter, optional, for serving
- 1 small garlic clove, finely grated or crushed, optional, for mixing with the butter
- 1 teaspoon (1 g) chopped fresh rosemary or thyme, optional, for mixing with the butter
Instructions
- Take the chill off and prepare the steaks. Remove the steaks from the refrigerator about 20 minutes before cooking; do not leave raw meat at room temperature longer than 2 hours. Pat both sides thoroughly dry with paper towels. Trim any loose pieces of fat, but leave the marbling and a thin fat edge in place.
- Preheat the broiler. Set an oven rack so the top of the steak will sit about 4 to 6 inches (10 to 15 cm) from the broiler element. Turn the broiler to high and preheat for at least 5 minutes. Check the oven manual if you are unsure which rack position is safe for broiling. Place a broiler-safe pan or rimmed baking sheet under the broiler to heat for a few minutes. Avoid glass cookware, which can break under a broiler’s direct heat.
- Season. Rub the steaks on both sides with the oil, then season evenly with the salt and pepper. If using a broiler pan, arrange the steaks so they are not touching. Keep the oven door open only as much as your oven manual recommends; some models require the door to remain slightly ajar while broiling.
- Broil the first side. Carefully pull out the hot pan, place the steaks on it, and return it to the rack. Broil for about 5 to 6 minutes, watching closely. Broilers vary considerably, so begin checking early. If the surface is getting dark before the steak is nearly cooked, move the pan one rack lower.
- Turn and check the second side. Use tongs to turn each steak, then broil for another 4 to 6 minutes. Insert an instant-read thermometer sideways into the thickest part, avoiding bone and large pockets of fat. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum internal temperature for whole cuts of beef. For that result, remove the steak at 145°F (63°C) and rest it for at least 3 minutes; do not rely on color alone. For personal doneness preferences below that temperature, understand that they are below the USDA safe minimum.
- Rest and serve. Transfer the steaks to a clean plate or cutting board and rest for 3 to 5 minutes. Resting also completes the required 3-minute safety rest. If desired, stir the butter with the garlic and herbs and add a little to each steak while it rests. Slice across the grain, or serve the steaks whole.
Tips
- Choose evenly thick steaks. A 1- to 1¼-inch (2.5- to 3-cm) steak cooks more evenly than a very thin one. Bone-in steaks work too, but the bone can make thermometer placement and cooking less even; check the thickest meat, not the bone.
- Dry meat browns better. Moisture on the surface delays browning. Pat the steaks dry immediately before oiling and seasoning. If the steaks are especially wet, leave them uncovered in the refrigerator for a few hours first, then cook promptly.
- Control flare-ups and smoke. Trim excessive external fat and make sure the oven’s broiler pan is clean. If fat smokes heavily or flames appear, switch off the broiler and carefully move the pan away until it settles. Never leave the broiler unattended.
- Use a thermometer, not a fixed time alone. Broiler strength, rack distance, steak thickness, and starting temperature all change timing. Avoid cutting into the steak repeatedly; a quick thermometer check gives a more reliable reading and keeps the juices in.
Serving Suggestions
Serve the steak with baked or roasted potatoes, crisp green beans, sautéed mushrooms, or a simple salad dressed with vinaigrette. Spoon any resting juices over the sliced meat. A squeeze of lemon or a small spoonful of prepared horseradish can balance the steak’s richness; offer sauces on the side so the browned crust remains prominent.
Variations
For a peppery crust, increase the black pepper to 1 teaspoon (2 g), pressing it gently onto the oiled surface. For a simple herb finish, use thyme or rosemary in the optional butter; dried herbs are more concentrated, so use about ¼ teaspoon (0.5 g) instead of 1 teaspoon fresh. For a steakhouse-style seasoning, add ½ teaspoon (2 g) garlic powder to the salt and pepper. Avoid sugary marinades under the broiler because they can scorch before the steak cooks through.
Storage and Reheating
Refrigerate leftover steak within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it well wrapped for about 2 to 3 months for best quality, then thaw in the refrigerator. Do not leave cooked steak at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
For the best texture, slice the cold steak thinly and reheat it briefly in a covered skillet with a teaspoon (5 ml) of water or broth, just until hot. You can also serve leftovers cold in a salad or sandwich. If reheating a portion as leftovers, heat it to 165°F (74°C), as recommended for leftovers; repeated reheating can dry the meat, so warm only what you plan to eat.
Frequently Asked Questions
How long does rib eye take to broil?
For steaks about 1 to 1¼ inches (2.5 to 3 cm) thick, expect roughly 9 to 12 minutes total, turning once. This is an estimate, not a doneness guarantee: broilers and steak thickness vary, so use an instant-read thermometer and follow the safe-temperature guidance above.
Should I leave the oven door open when broiling?
Follow the instructions for your particular oven. Some ovens require the door to stay slightly ajar for broiling; others are designed to broil with the door closed. Do not assume one setting applies to every model.
Do I need to flip a steak under the broiler?
Yes. Turning it once helps both sides cook and brown more evenly. Use tongs rather than a fork so you do not pierce the meat unnecessarily.
Can I broil a frozen rib eye?
Thaw it first in the refrigerator for more even cooking and safer temperature checks. Cooking from frozen makes the outside more likely to overcook before the center reaches the appropriate temperature.
Can I broil rib eye in a cast-iron skillet?
Use cast iron only if the skillet is oven-safe at broiler temperatures and its handle is also safe. Preheat it carefully, use oven mitts, and remember that the handle stays hot after the pan leaves the oven.
Why is my steak smoky?
Fat dripping onto a very hot pan or excessive fat close to the broiler can create smoke. Trim large dangling fat, keep the pan clean, use the rack position recommended for your oven, and ventilate the kitchen. If smoke becomes heavy, turn off the broiler before handling the pan.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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