Hey guys, I just bought 4 really nice Rib Eyes and I’m lame and have no grill. I dont feel like pan frying (yes I can be that lazy).
If I were to bake it, how long? What temp? Covered? Not covered? Theres 4 of em, about 1 to 1.25 inches thick, like 10-12oz each. No convection in my oven, just a plain old oven.
Do you have a sous vide? If not, you need to get one. 
Then you can check out this category:
https://www.ketogenicforums.com/c/food/sous-vide
Normally, you’d reverse sear them, meaning cook them at a low temp until near done, then briefly sear them in a pan. Since you don’t want to do that, you can broil them on each side for maybe 5 minutes, take out, flip, put back for another 5 minutes.
I do not have this!! I took a quick gander (I’m at work), is it like an immersion circulator? Would you recommend it more than a pressure cooker?
That’s what it is.
Well, I would because I’m the laziest of lazy keto. 
We cooked some yesterday. Put them in all by myself, and seared them too. 
This is the model I have:
Thanks, Bob!!! I’ve never tried the reverse sear, but I hear it’s great. Normz I’d sear first, then bake off. I’m just time crunched for the next few days after work, so I wanted to skip a step. Thanks for the response!
I know Bob was actually answering your question, but you still should get a sous vide. 
I like it because it’s small!! I got some pretty tight space going on.
I actually agree with Darren. I haven’t cooked a steak in my grills (yes, multiple grills) or in an oven in a long, long time. I just use the same Anova Darren uses and sous vide my steaks, then either sear on a pan or under the broiler. I miss the smokey flavor of my charcoal grill, but I could never get the timing right and either under-cooked or over-cooked some or all of the steaks.
I have never done the reverse sear, but that’s supposed to be a good way to cook.
I think I am a bit more lazy than you. Although in the oven you can get four on a sheet you still have the sheet to clean and also the oven at some point. Me I would go for the skillet and cook two at a time if room was a problem.
Sous Vide is in my near future but there will still be a skillet for the sear. Unless you get one of those funky torch thingies. Does anybody know if they are infra-red or propane? I don’t even know what they are called but I saw one on a sous vide YouTube channel.
We have a propane torch, but I much rather prefer the pan sear! The propane torch just doesn’t cut it.
Now, I’ve never heard of an infra-red one, but if you’ve got a pan handy, why bother? I mean, what’s a fire-alarm setting, smoked-filled kitchen compared to a good sear?
I’ll admit I’m struggling to see how pan frying could be seen as hard work 
Add fat to pan, heat.
Add steak to pan, wait a few mins, flip steak over, wait a few mins, remove steak from pan and place on plate to eat… it’s so quick and easy.
It’s not hard, just in a time crunch. Matter of time, not joules. AKA throwing something in the oven and doing things inbetween rather than standing around while 4 steaks cook in a pan.
Ah! That’s exactly why you need a Sous Vide!
Put it in, and whether you cook for two hours or six, the water stays a consistent temperature, and cooks the food evenly.
I usually just put them in and make a mental note of when I want to get them out.
Done! Drops The Mic 
Well it looks like I have another item to add to my list of things I need, which totals 394 things. I used to see them use this all the time on Iron Chef. I like it its more or less just a heated wand rather than a whole bulky setup. You can just use a regular old pot, right?
I still do this while pan frying lol
But my latest thing is steak in my air fryer. Mmmmmm
I have an African Grey who flies around, so just leaving pans unattended while I’m in another room is no bueno for me.
I think I am with you on this. I have a killer (almost commercial) hood so smoke isn’t a issue but a torch is one more thing to have and store. My favorite is to take a cast iron skillet an get it scalding hot in the oven first. Place it on top on high and which the steak scream when it hits.
Ten mins max, I can handle that despite my strict schedule but whatever suits you best.
Does it really matter why Im pan frying or not pan frying it? Lol I mean Im the recipie section asking for bake times and to make a convo starter and see what people say. I guess being critiqued on wanting to bake it is a convo as well, but not one I care bout having to defend myself on lol.
I wanna bake it because I wanna bake it. Simple. My own reasons are more than good enough for me, but thanks for the remimder that pan seering is easy 
To anyone who answered the question or offered up product endorsements, much appreciated!