Bone-in Ribeye Recipe

Bring to room temperature

Remove the bone-in ribeye from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels. Allowing the steak to come closer to room temperature promotes even cooking.

Season

Lightly brush both sides and the exposed bone with the neutral oil. Evenly coat both sides of the steak and the edges with kosher salt (about 1 1/2 tablespoons total), the coarsely ground black pepper, and the garlic powder. Press the seasonings gently into the surface so they adhere.

Preheat pan

Place a heavy cast-iron skillet (or stainless-steel) over high heat and heat until smoking hot, about 5 minutes. You want the pan very hot to get a good crust.

Sear steak

Add 1–2 teaspoons of the high-smoke-point oil to the hot pan and swirl to coat. Carefully place the ribeye into the skillet, fat/bone side nearest your hand to avoid splatter. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Using tongs, flip and sear the other side for 2–3 minutes. Also sear the edges/side of the steak for 30–60 seconds to render fat.

Finish by basting (for 1–1.5 inch steaks) or oven-roast (for thicker steaks)

For steaks about 1–1.5 inches thick: reduce heat to medium. Add the butter, crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted herbed butter for 2–4 minutes, flipping once, until the internal temperature reaches desired doneness (see temperatures below). For thicker steaks (2 inches or more): after searing both sides, transfer the skillet to a preheated 400°F / 205°C oven and roast for 4–10 minutes, depending on thickness and desired doneness. For the final 2–4 minutes in the oven you can add the butter and herbs and baste once out of the oven or keep in to melt and flavor.

Target internal temperatures

Use an instant-read thermometer inserted into the thickest part, away from the bone. Approximate targets: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). The steak will rise 3–5°F while resting.

Transfer the steak to a warm cutting board or plate and tent loosely with foil. Rest for 8–12 minutes (longer for thicker steaks) to allow juices to redistribute.

While resting, spoon any pan juices and melted butter over the steak once or twice. Sprinkle the finished steak very lightly with coarse sea salt (about 1/2 teaspoon) and, if desired, a small pinch of chopped fresh parsley for color.

Slice against the grain, taking care around the bone. Serve with remaining pan juices spooned over slices.