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Ribeyes are a flavorful cut of meat due to the marbling of fat. To cook a ribeye well in the oven, you first must get it ready. Searing is also key for creating a nice crust on the steak, which you can do solely using the oven or using a combination of the oven and the stove. To top it off, you can add ingredients to your steak at various points to up the flavor profile. Buy a thicker cut of meat. Thicker cuts are easier to cook at home than thinner cuts.
If you can’t eat a whole thick-cut steak by yourself, divide it up once it’s cooked. Also, picking one with a bone adds more flavor to the final dish. Better cuts of ribeye will have fat marbled throughout the steaks in thin ribbons and small dots. To sear a steak properly, the outside needs to be dry. Pat it off thoroughly with paper towels. The dry surface will lead to better cooking.