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Ah the rib steak, that majestic piece that always makes an impression when placed on the table! Have you ever wanted to impress without struggling for hours? Me, yes. And I assure you, it’s possible with a simple and effective oven method. Let me tell you how I do it, my way, without claiming to have the magic recipe from the start.
I admit, the secret often lies in the cooking, that stage that can turn the meat from “too tough” to “meltingly tender.” The first time I tried this thick rib, I placed it standing in my dish. Yes, you read that right, standing! It allows for fairly even cooking, you’ll see, it’s a trick I picked up and never let go.
Well, after that, the cooking time, let’s be honest, depends on the thickness and your oven (my oven can be a bit temperamental sometimes). But generally, you’re looking at a reasonable 8 to 10 minutes on each side if you want it rare, a bit longer otherwise.
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And even if you tell me “I prefer the pan,” keep in mind that the oven is also a super simple way to manage heat all around, without having to perform acrobatics to flip the meat. That’s the little intro, shall we dive into the recipe?
Essential ingredients for a successful oven-baked rib steak
- 1 rib steak about 1.2 kg, at least 6 cm thick for this little standing trick in the oven
- Coarse salt: I don’t skimp, salt is fundamental!
- Freshly ground pepper from the mill, better than industrial ground pepper, really
- Olive oil or unsalted butter depending on your mood (personally, I like the subtlety of the oil)
- Aromatic herbs: thyme, rosemary, it’s up to you here, but it adds that little extra soul
Favorite utensils for this meaty challenge
- A Dutch oven or an oven dish large and sturdy enough to hold the rib standing
- A kitchen brush to lightly oil the meat
- A metal tong more practical to handle than a fork (avoiding piercing)
- A good cooking thermometer, if like me, you like to master the cooking perfectly
Step-by-step home preparation: cooking the rib steak in the oven
First, take your rib steak out of the fridge about an hour before, so it’s at room temperature. It’s a detail I often forget, but honestly, it changes everything for the cooking. Then, I generously salted the meat, sometimes even the day before, it gives it a deep flavor.
Then, I brush olive oil over the entire surface, which helps create a nice crust. Next, I place it standing in my Dutch oven, with the herbs around (we don’t want to smother it either, right) and off to the oven preheated to 220°C.
At first, it will heat up strongly, you’ll hear the meat sizzle, that sound is delightful. 8 to 10 minutes later, I lower the oven to 180°C for gentler cooking. Here, you can check with the thermometer: 50°C for rare, 54-56°C for medium, it’s up to you.
No need to flip this beast, the fact that it’s standing ensures even cooking. Then I let it rest outside the oven for at least 10 minutes, and I swear, it’s just perfect, tender and juicy.
Tips and little homemade tricks
- If it’s really thick, keep it very straight, otherwise cooking will be more unpredictable.
- Use a thermometer, it avoids unpleasant surprises when serving.
- Resting is crucial. Leave it alone after cooking, this is when the juices reabsorb.
- No fork in the meat before cooking, it makes the juices escape.
Why choose oven cooking for rib steak? Tips and benefits
Honestly, this oven method is for me the simplest if you want a big piece cooked without hassle. No need to flip, no need for a huge pan, a hot oven does all the work. It became my plan B when I don’t have time to fuss.
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The standing trick, already mentioned, is a game changer, the uniformity it brings really simplifies life. And honestly, it’s like a little dance with the oven: watch it a bit, but stress-free.
And if you ever have a barbecue, I like to start on high heat to sear and finish quietly in the oven, but well, that’s another story, your turn to play.
Benefits in brief
- Even cooking thanks to the standing position
- Less handling, so less risk of losing juices
- Easy control with a thermometer
- Simple for beginners and effective for the experienced
