Cooking a thin ribeye steak in the oven can be done quickly and easily. Here's a simple method you can follow:
Preheat your oven to a high temperature, around 450°F (230°C). The high heat will help sear the steak quickly.
Take your thin ribeye steak out of the refrigerator and allow it to come to room temperature. This ensures more even cooking.
Pat the steak dry with paper towels to remove any excess moisture. Season both sides of the steak generously with salt, pepper, and any other desired seasonings.
Place a cast iron skillet or oven-safe skillet on the stovetop over high heat. Add a small amount of oil with a high smoke point, such as vegetable or canola oil, and heat it until it's shimmering.
Carefully place the ribeye steak in the hot skillet and let it sear for about 1-2 minutes per side. This will give it a nice brown crust.
Transfer the skillet with the steak to the preheated oven. If your skillet is not oven-safe, you can transfer the steak to a baking sheet lined with a wire rack.
Cook the steak in the oven for an additional 3-5 minutes, depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Once the steak reaches your desired doneness, remove it from the oven and transfer it to a cutting board. Allow the steak to rest for a few minutes to let the juices redistribute.
Slice the ribeye steak against the grain and serve it immediately.
Remember, cooking times may vary depending on the thickness of your steak and your oven's characteristics, so it's essential to keep an eye on it and use a meat thermometer to ensure it's cooked to your liking.