Oven Broiled Ribeye Steaks, plus Mushrooms

The Best Oven Broiled Ribeye Steaks with Mushrooms Recipe – good steakhouse style ribeye steak right from the oven broiler! Learn how to cook steak in the oven with mushrooms for the best broiled steak recipe ever.

To get a good steakhouse style steak, you can use your stovetop and your broiler for a perfectly caramelized rib-eye steak that tastes like it came from your favorite swanky steak joint – and we're even cooking solid meaty mushrooms for a knockout side dish – right in the same pan for a truly one-pot steak and mushroom dinner that everyone will love!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Oven Broiled Ribeye Steaks With Mushrooms

Cooking a steak at home often means firing up the grill – but it doesn't have to! Since home kitchen ovens don't reach the ultra-high heat needed for restaurant quality steak, we're using the broiler on high and quickly pre-searing our steaks, as well as a secret trick to get the solid oven baked steaks that taste like they came from a steakhouse – right from your own kitchen.

See how to make Air Fryer Ribeye Steaks here.

Ribeye Steak and Mushroom Ingredients

First assemble the following ingredients:

• Ribeye steaks (2 16 oz) – Thick, well-marbled ribeye steaks deliver rich, juicy flavor and tender texture that makes this dish restaurant-quality at home.
• Peanut oil (1 tsp) – A small amount of peanut oil helps create a solid high-heat sear while adding a subtle, nutty depth.
• Celtic sea salt (½ tsp) – Mineral-rich Celtic sea salt enhances the natural beef flavor and helps create a good crust.
• Freshly cracked pepper (¼ tsp) – Freshly cracked pepper adds a bold, slightly spicy bite that balances the richness of the steak.
• Thyme sprigs (3-4) – Fresh thyme infuses the steak and mushrooms with an earthy, aromatic herb flavor.
• Garlic cloves (2) – Whole garlic cloves add a deep, savory richness as they roast and mellow alongside the steak.
• Cremini mushrooms (8 oz) – Cremini mushrooms bring a hearty, umami-packed flavor and tender texture that pairs perfectly with beef.
• Garlic herb butter (3 tbsp) – Garlic herb butter melts over the steak for a silky, flavorful finish that ties all the savory elements together.

Steps to Broil a Steak in the Oven

Prep. Preheat broiler to 500 degrees. Add heavy cast iron pan to oven to preheat. Remove steak from packaging and pat dry. Generously season steak with salt and pepper and let come to room temperature, about a half an hour. Prepare mushrooms right before cooking the steak – wipe clean with a paper towel, remove stems if desired, and then slice thinly.

Heat. When cast iron pan is scorching hot, using potholders, add oil to pan and give a quick swish around the pan. Carefully add steaks to pan, then mushrooms, and close oven.

Flip. After 4 minutes, flip steaks and stir mushrooms. Add garlic and thyme to pan. After another 4 minutes, check steaks for doneness. Keep flipping and stirring steaks and mushrooms until steaks are at your preferred doneness, depending on the thickness of your ribeye steaks.

Finish. before removing from oven, add pats of garlic her butter to the top of the steaks. Remove and let rest for at least 10 minutes before serving to lock in the steaks juices. Serve and enjoy!

Kitchen notes

Use a little oil or butter. To keep the steak from sticking, swirl a bit of oil through the pan. use a high-heat oil that won't smoke in the pan – peanut or canola oils are great choices, but you can also use lard, tallow, or clarified butter/ghee.

Let sear before flipping. Steaks are best when cooked at high heat, quickly – so the pan shouldn't be too crowded or they will release too much liquid, again, causing the steaks to boil instead of searing.

Keep heat high. Keep the oven door closed so the heat can stay very, high. Letting heat escape will make the steaks cook slowly – causing a tougher, rubbery texture. You want heat as high as possible.

Heat pan hot. Your pan should be so hot when you put the steak in it, it sears like it would on a stovetop. To do this, it should sit in a preheated oven for about 30 minutes. When you go to cook your steaks, use extreme caution with the hot pan – we often forget and try to grab a pan in the oven by the handle, which would cause major injury!

Let ribeye come to room temperature for at least 30 minutes before cooking. Cold ribeye steak won't caramelize and sear properly, room-temperature steak will have the most juicy, melt-in-your-mouth flavor and perfectly seared crust!

Pat steak dry with paper towel if there is any moisture from packaging. Moisture leftover from packaging is common unless you bought dry-aged steaks – pat steaks dry to get a perfectly seared crust so your steaks sear, not boil.

Salt and pepper steak generously before cooking. Salt is key.

Preheat pan in oven for at least 30 minutes to get a sautéed steak effect. We can't undersell the importance of heating your pan to be scaldingly hot before placing steaks in the pan – let it sit in the oven after it has come to 500 degrees for at least 30 minutes before cooking.

Serve it with

We love serving our solid soft buttery dinner rolls with these steaks – or jalapeño cheddar rolls if your staying keto – as well as air fried broccoliRoasted Cauliflower with Cilantro Cashew PestoThe Best French Onion Soup EverThe Best Easy Broiled Lobster Tailsor Brown Sugar Bacon Wrapped Scallops!

Try low carb recipes like The Best Baked Garlic Pork TenderloinOne Pot Garlic Butter Chicken Thighs and MushroomsOne Pot Irish Whiskey Glazed Salmon RecipeSheet Pan Lemon Garlic Salmon and AsparagusEasy Cajun Whole Roasted Chickenand The Best Oven Baked Ribs with a Crunchy Smoky Crust.

Some of our other favorite side dishes worth checking out Pan Fried Brussels Sprouts with GheeRoasted Green Bean Saladsolid Sauteed MushroomsRoasted Parmesan AsparagusFrench Onion SoupNo Knead Rolls, or Orzo Pasta Salad Recipe.

You can find the rest of our side dishes here.

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Broiled Ribeye and Mushroom FAQs

When is steak done?

For a medium rare steak, cook to 135 degrees internal temperature.
Rare – 125 degrees
Medium Rare – 135 degrees
Medium – 145 degrees
Medium Well – 155 degrees
Well – 165 degrees
all degrees Fahrenheit

How long to broil ribeye steak?

For a medium rare ribeye steak, broil for 12-15 minutes.
Rare – 10-12 minutes
Medium Rare – 12-15 minutes
Medium – 13-16 minutes
Medium Well – 15-17 minutes
Well – 16-18 minutes

How long does ribeye steak last?

Ribeye steak can be stored in the refrigerator in an airtight container in the refrigerator for up to four days.

Ingredients

• 2 16 oz ribeye steaks
• 1 tsp peanut oil
• ½ tsp celtic sea salt
• ¼ tsp freshly cracked pepper
• 3-4 thyme sprigs
• 2 garlic cloves, crushed
• 8 oz cremini mushrooms, sliced
• 3 tbsp garlic herb butter

Method

1. Preheat broiler to 500 degrees.
2. Add heavy cast iron pan to oven to preheat.
3. Remove steak from packaging and pat dry.
4. Generously season steak with salt and pepper and let come to room temperature, about a half an hour.
5. Prepare mushrooms right before cooking the steak – wipe clean with a paper towel, remove stems if desired, and then slice thinly.
6. When cast iron pan is scorching hot, using potholders, add oil to pan and give a quick swish around the pan.
7. Carefully add steaks to pan, then mushrooms, and close oven.
8. After 4 minutes, flip steaks and stir mushrooms. Add garlic and thyme to pan.
9. After another 4 minutes, check steaks for doneness. Keep flipping and stirring steaks and mushrooms until steaks are at your preferred doneness, depending on the thickness of your ribeye steaks.
10. before removing from oven, add pats of garlic her butter to the top of the steaks.
11. Remove and let rest for at least 10 minutes before serving to lock in the steaks juices.
12. Serve and enjoy!