Sheet-Pan Ribeye (Low Oven + High Broiler)

Name: Sheet-Pan Ribeye (Low Oven + High Broiler)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: American
Ingredients: 2 thick-cut ribeye steaks (about 1 1/2–2 inches thick, 12–18 oz each); 1 1/2 tsp kosher salt (about 3/4 tsp per steak; more if very large); 1 tsp freshly ground black pepper (optional); 1–2 tsp neutral oil (avocado/canola/grapeseed) or olive oil (optional, for browning)

Sean Hirata

This is the simplest no-thermometer way to cook ribeyes using only an oven broiler and a sheet pan. A low oven gently warms the steaks through so the doneness is even, then a ripping-hot broiler builds a deep, steakhouse-style crust in minutes. It’s forgiving, fast at the end, and ideal when you don’t want to babysit a stovetop sear. Expect juicy, evenly pink slices with charred, savory edges.

steak
broiler
sheet pan
low and slow
weeknight

1 hr 20 min total · 5 min prep · 1 hr cook · 15 min rest

Serves 2

860 kcal · 62g protein · 0g carbs · 68g fat total

Sheet pan · Tongs

Ingredients

2 thick-cut ribeye steaks (about 1 1/2–2 inches thick, 12–18 oz each)
1 1/2 tsp kosher salt (about 3/4 tsp per steak; more if very large)
1 tsp freshly ground black pepper (optional)
1–2 tsp neutral oil (avocado/canola/grapeseed) or olive oil (optional, for browning)

Instructions

Prep

Heat the oven to 250°F / 120°C.

Pat the ribeyes very dry with paper towels (dry surface = better crust). Set them on a bare sheet pan.

Season all over with the salt (and pepper if using).

Low oven (gentle cook-through)

Bake until the exterior looks duller and slightly browned and the center feels warm and springy when pressed.

- Timing guide (from fridge-cold):

- 1 1/2–2 inch steaks: 35–55 minutes

- 2+ inch steaks: 50–75 minutes

2. Doneness cue before broiling

- Medium-rare target: center feels soft-springy, not squishy.

- Medium target: center feels noticeably firmer.

Rest + preheat broiler

Remove the pan from the oven and rest the steaks 10 minutes (this reduces steaming under the broiler).

Turn the broiler to HIGH. Move an oven rack near the top so the steaks will sit about 4–6 inches from the broiler element.

Lightly rub the steaks with a thin film of oil (optional but helps browning).

Broil for crust (watch closely)

Broil until the first side is deep brown with a few charred freckles, 2–4 minutes.

Flip and broil the second side 1–3 minutes.

Optional: stand each steak on its fat cap with tongs and broil 30–60 seconds to crisp the edge.

Quick doneness check (no thermometer)

1. If you’re unsure, make a small slit into the very center of one steak

- Medium-rare: warm red center

- Medium: warm pink center

If it’s under, return to the broiler in 30–60 second bursts per side (broilers can overshoot fast).

Rest + serve

Rest 5 minutes, then slice and serve.

Tip: For less smoke, keep the oven door closed while broiling (open only to flip), and run your vent fan.

Notes

Thickness matters most. If your ribeyes are closer to 1 inch, start checking in the oven at 20–25 minutes and reduce broil time to avoid overcooking. Pepper can darken under the broiler; you can add it after slicing if you prefer. Smoke control: crack a window and run the hood; a small amount of smoke is normal when broiling steak.

Storage: Refrigerate leftovers up to 3 days. Reheat gently (250°F oven) until just warm, or slice cold for steak salad/sandwiches.