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Toaster Oven Ribeye Steak

A juicy ribeye with a caramelized crust, cooked entirely in your toaster oven using the broil setting. Simple seasoning, minimal cleanup, ready in under 20 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ribeye steak 1 inch thick, 10-12 oz
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp butter optional, for finishing

Method
 

  1. Remove ribeye from the fridge 20-30 minutes before cooking to bring it closer to room temperature.
  2. Preheat toaster oven to broil for 5 minutes.
  3. Pat the steak completely dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
  4. Place steak on the broiler pan or a wire rack set over a foil-lined baking pan. Position the rack so the top of the steak sits 3-4 inches from the broil element.
  5. Broil for 4-5 minutes on the first side until a deep brown crust forms.
  6. Flip and broil for 3-4 minutes for medium-rare (130°F internal) or 5 minutes for medium (140°F internal).
  7. Remove from the oven and let rest on a cutting board for 5 minutes before slicing. Top with butter if using.

Notes

Pull the steak 5°F before your target temperature -- it will continue cooking while it rests. A cheap instant-read thermometer or the leave in thermometer that comes with your toaster oven, makes this foolproof. If you have a broiler proof leave-in wireless thermometer, even better!
Don't skip the rest -- it's what keeps the juices in the steak.