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The Best Oven Broiled Ribeye Steaks with Mushrooms Recipe – delicious 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 delicious 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 perfect 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!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
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 perfect 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 perfect 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 delicious 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. Just 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!
Tips and Tricks Prepare a Ribeye Steak
Use a little oil or butter. To keep the steak from sticking, swirl a bit of oil through the pan. Be sure to 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 very high heat, very 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, 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 really 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 very hot pan – I 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 – be sure to 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. I 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.
What to serve with Oven Baked Steaks
We love serving our perfect soft buttery dinner rolls with these steaks – or jalapeño cheddar rolls if your staying keto – as well as air fried broccoli, Roasted Cauliflower with Cilantro Cashew Pesto, The Best French Onion Soup Ever, The Best Easy Broiled Lobster Tails, or Brown Sugar Bacon Wrapped Scallops!
Try low carb recipes like The Best Baked Garlic Pork Tenderloin, One Pot Garlic Butter Chicken Thighs and Mushrooms, One Pot Irish Whiskey Glazed Salmon Recipe, Sheet Pan Lemon Garlic Salmon and Asparagus, Easy Cajun Whole Roasted Chicken, and 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 Ghee, Roasted Green Bean Salad, Perfect Sauteed Mushrooms, Roasted Parmesan Asparagus, French Onion Soup, No Knead Rolls, or Orzo Pasta Salad Recipe.
You can find the rest of our side dishes here.
Try these other delicious beef recipes:
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Best Oven Broiled Ribeye Steaks with Mushrooms Recipe
Equipment
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
Instructions
- 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.
- 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.
- 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.
- Just 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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Broiled Ribeye and Mushroom FAQs
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
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
Ribeye steak can be stored in the refrigerator in an airtight container in the refrigerator for up to four days.
Oh My Goodness, did I see that you have a recipe for oven cooked ribs!!!!! These steaks are exactly what I need. I passed over buying some the other day because I didn’t want to fire up the grill. I will definitely try this recipe and the mushrooms are the perfect compliment (and maybe a few onions and peppers).
I learned a lot about basic cooking of red meat. Thank you for those tips on how to sear and not boil. My husband will appreciate it too:)
I read your recipe for ribeye steaks and I’m gonna be doing as you said. However, I do have 1 issue with your recipe. When speaking of adding oil to the pan, you suggested peanut or canola. Peanut is fine, however canola oil is NOT a cooking oil. If heated the chemical structure of the canola oil changes into a compound equal to liquid plastic!! Please, please, dont ever suggest canola oil to ever be used to cook. Its more for salad dressings, etc. You have people who follow your advice, your site can be a powerful tool, please be wise and careful with it. Please don’t have people eating liquid plastic! If your unsure whether this is true, please look it up. Thank you for your great recipes and the time you take to post em!
Thank you for every single detail here !
Girl, I’ve learned my lesson. I’m never visiting your site unless I have the ingredients on hand to make your ridiculously delicious recipe!!
OMG you gave me a twinge of heart failure – I couldn’t see the whole comment and I was like “oh no she wont visit again!!!” lol…. :*