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How To Cook Ribeye Roast At Low Temperature In Oven

Last time I explained the idea behind low temperature cooking method for ribeye roast and shared a couple of simple tricks you could use to improve your cooking.

But the post didn’t include a step-by-step guide on how to cook ribeye roast at low temperature in oven…why don’t we go through it now?

Let’s steakeat! 😉



How To Cook Ribeye Roast At Low Temperature In Oven

For the sake of simplicity I am not going to use any specific recipe – no marinades this time. I am just going to guide you through the process of cooking fairly large piece of red meat so that you will love it at the end.

You will however need flaked (or Kosher) salt and that’s a must.


1. Room temperature. As I mentioned last time, removing the roast from fridge in advance is very helpful – it will save you a good bit of time when it comes to the actual oven cooking. Depending on the size and room temperature, my roasts can spend anywhere between 40 minutes and 3 hours outside. This is the amount of time they need to get to the room temperature.

2. Remove the fat. Ribeye roasts tend to be covered with a nice fat layer unless you got your piece from a butcher who took care of it. Removing fat is really simple – grab it with your fingers and start cutting it away with a sharp knife pulling away from the roast at the same time. See how it goes and adjust your cutting intensity since you don’t want any meat gone with it! 🙂 Try to remove as much fat from the surface as possible.

3. Heat up the oven. I tend to use 130C (266F) setting and find it ideal for what I am looking for: tenderness & flavor as fast as possible. If I have ‘all the time in the world’, I use 100C(212F) or even 90C(194F) setting, but they do take a good while.

4. Season with salt. Flaked salt is a must, because, unlike standard table salt, it is absorbed inside meat at much higher rate. As a result we get a nice, thick ribeye roast which is also thoroughly salted. Now, why don’t we use salt earlier? The reason is that low temperature method takes more time and if we salt the roast well in advance, we are risking to spoil it – salt will deteriorate the surface.

How much salt to add to steak? Flaked/Kosher salt should be used liberally and that’s generally more than you think is enough. However, if cooking first time, don’t go overboard either. Also note that only limited amount of salt will penetrate inside the roast no matter how much you will put on the surface – the more is not better then.

5. Roast in the oven. Use an oven pan or heat-resistant tableware for baking roasts in oven. Put the timer for 30 minutes.

6. Check the temperature. Not only I recommend, I insist you use meat thermometer to check the temperature inside – ribeye is not a cheap steak to spoil! 😉 See what’s the temperature inside the roast – what level of doneness are you looking for? I am a medium-rare fan, so you won’t see me going beyond 52C(126F). After 30 minutes, when I check the temperature, it might be around half of what I am looking for, so I would turn the roast upside down to help even cooking and set the timer for another 20 minutes. I would then check the temperature again.


Sidenote for Medium-Well & Well-Done Fans

Low heat temperature method for cooking ribeye roasts is ideal for when it comes to medium-well and well-done levels of doneness. Because it raises the temperature really slowly, you are guaranteed to enjoy a juicier and more tender steak. It will take more time though, but here is a little trick you could use. After the first 30 minutes, increase the temperature by 20-30C (68-86F) – it will speed up cooking without any loss of flavor or juiciness.


7. Remove from oven. Once the temperature inside is few degrees away from what you are looking for, take the roast out. A tiny amount of residual heat will go inside and add another few degrees. Let the roast rest covered with a few layers of tin foil to hold the heat inside for a bit longer.

8. Heat up the skillet. Have you noticed that the roast you took out from the oven looks grey and isn’t really appetizing? This is what we need searing for – to get that surface browning organized. Heat up the skillet and wait till it starts smoking a bit. There is no need to add extra oil (ribeye is fatty by definition) or salt – we have already done it. Once the skillet starts smoking a tiny bit, put the roast inside and sear each side for a minute or until the browning is like what you are looking for. You can try using meat tongs, but they are probably too small for that. I usually hold the roast with my hands and have the stopwatch running right beside me – I know when to change sides. 🙂

9. Rest again. Done searing? I hope you like what you see! Now use the same layers of tin foil to cover the roast and rest it again for 5-10 minutes. Cut it across the grain and…enjoy!


Now that you know how to cook ribeye roast at low temperature in oven, please share this article!

Comment and questions are very welcome right below. Thank you. 🙂


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Low Temperature Method For Cooking Ribeye Roast: How Does It Work

low-temperature-method-for-cooking-ribeye-roastThe best way to not fully enjoy a piece of quality meat like ribeye is to dry it our while cooking and, what’s worse, overcook it completely. Unfortunately this is exactly what happens in the kitchens, I am pretty sure, around the world. So, what’s the solution there?

The answer is in the headline – low temperature cooking method also known as ‘low and slow’.


Low Temperature Method For Cooking Ribeye Roast Explained

The idea behind this simple technique is to not exceed the maximum oven temperature. Please note that the low temperature gap lies within 90-140C (190-280F) and it’s up to you to decide whether you want your roast cooked a bit faster or a bit slower. Of course, the slower the better from the flavor standpoint, but the difference is hardly significant. Especially with a fatty and tender cut like ribeye.

I use 130C (260F) setting and find it the most practical – steaks get cooked quicker without much tenderness/flavor lost.

Now, because the temperature is so low, we wont be getting any Maillard reaction (aka browning) on the surface. This is why I always sear the roast after I am done cooking in the oven. The reason I use this sequence is totally spurious, but it works for me. After numerous trials I noticed that browning occurs much easier this way. I explain it by the fact that the roast is already hot at 130C (when I take it out from the oven) and hot skillet doesn’t waist its heat and gets right into ‘business’ of searing the surface. You can find more details about this method here. Use this sequence and check it out yourself!


Rib Eye Roast Cooking Time When Using Low Temperature Method

How long will it take to prepare entire roast that way? As you can guess – much longer than if you used high temperature method, but…it’s totally worth it!

Because low heat cooking takes more time, I always try to ‘help’ my oven in some way and remove thicker cuts of meat out fr0m the fridge as much as 2 hours before I start cooking. This simple technique helps two things. First, it brings down the cooking time. Second, it helps to keep steaks even more tender, because the temperature increase is even less dramatic (oven only needs to add only 110C if your room temperature is 20C to get 130C as opposed to 126C when the roast has only just left the fridge at 4C).

To figure out when the roast is ready I always use my instant-read meat thermometer. It’s very precise and helps me to avoid guesswork, because I am terrible at it! 🙂

However if you still haven’t bought yours (but on the way to buying it 😉 ), this estimate on cooking times is a good starting point.


Ready to start cooking? Proceed to the step-by-step guide on low temperature method for cooking ribeye roast.

Have a question? Please leave it below.

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Cooking Time For Rib Eye Steak

image via Flickr: numb3r
image via Flickr: numb3r

How long does it take to prepare a ribeye steak?

Of course it all depends on things like thickness, temperature used, cooking method and level of doneness you are aiming for… That’s why it is SO tricky to actually give a valid prediction that works.

Having that in mind, I came up with 4 tables that will help you get started and make necessary changes as you become more experienced!

All of them take 2 things into account: thickness (in inches) and level of doneness. So they are really easy to use, once you know how thick the cut is and what doneness level you are looking for.

The numbers in the boxes are “minutes per side“. So, for example, if it says “5.5″, it means “5 and a half minutes per side” and then, after you flip, it’s another 5 minutes 30 seconds.

This is applies to every cooking method except for oven-roasting at 400F, where you won’t need to flip or turn the steak, so the numbers in the boxes are the total times.

Please also note that these cooking times are still estimates and you should probably consider them as reference points. But they are really good to start with!

To your steak success! 🙂



How Long To Grill A Rib Eye For


* So, if you are wondering, how long to grill a 1/2 inch ribeye, the answer is in your first column, depending on the level of doneness you are looking for.


How Long To Broil A Ribeye For



How Long To Pan-Fry Ribeyehow-long-does-it-take-to-pan-fry-steak-on-stove-top-in-skillet


How Long To Bake Ribeye At 400F


Please see the original steak cooking times article for more details.