Bone-in Ribeye Steak Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator at least 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels to remove moisture—this promotes a good sear.

Season

Lightly brush both sides of the steak with 1 tablespoon olive oil. Season generously on both sides and the edges with 2 tsp steak salt and 1 tsp freshly ground black pepper, pressing the salt into the meat so it adheres.

Preheat pan / oven

Preheat a heavy cast-iron skillet over high heat until just smoking (about 5–7 minutes). If finishing in the oven, preheat oven to 400°F (200°C).

Sear the steak

Add the steak to the dry, very hot skillet (or with 1 tsp oil if needed) and sear without moving for 2½–3 minutes until a deep brown crust develops. Flip and sear the other side 2½–3 minutes. Sear the edges for 30–45 seconds, using tongs to hold the steak upright, to render fat.

Baste and finish

Reduce heat to medium-high. Add 2 tbsp unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to baste the melted butter over the steak repeatedly for 1–2 minutes to flavor the crust. For a medium-rare finish, transfer the skillet to the preheated oven for 4–6 minutes, or continue on the stovetop and cook until the internal temperature reads 125–128°F (52–53°C). For medium, cook to 135°F (57°C).

Rest

Remove the steak to a cutting board and tent loosely with foil. Let rest 8–12 minutes (rest time allows juices to redistribute and will raise the internal temp ~5°F). While resting, spoon any pan juices into a small cup to finish sauce or to plate around steak.

Make reduction

Combine the minced shallot, 3 tbs white wine vinegar, 2 tbs dry white wine, and 1 tbs chopped tarragon in a small saucepan. Bring to a simmer over medium heat and reduce until about 1–2 tablespoons of liquid remain (3–5 minutes). Strain the liquid into a heatproof bowl and discard solids. Let the reduction cool slightly.

Prepare double-boiler

Place a heatproof bowl over (not touching) simmering water in a saucepan to create a double boiler. Ensure water is at a gentle simmer — not boiling — to avoid scrambling eggs.

Whisk egg yolks with reduction

Add the 3 egg yolks to the bowl with the warm reduction and whisk continuously until the mixture is pale and slightly thickened (about 2–3 minutes). The mixture should form ribbons when the whisk is lifted.

Emulsify with butter

Very slowly — drop by drop at first — whisk in the 6 tbs hot melted butter to the yolk mixture to create a stable emulsion. As it thickens, you can add the butter in a thin steady stream while whisking vigorously. If the sauce becomes too thick, whisk in 1 tsp warm water to loosen.

Finish seasoning

Remove from the heat and whisk in 1 tsp salt, 1 tsp lemon juice, the remaining 1 tbs chopped tarragon, and 1 tbs chopped chervil or parsley if using. Season to taste with white pepper or a pinch of cayenne. Keep sauce warm (off heat) until serving. If it cools too much, briefly rewarm over the double boiler while whisking.

Slice the rested ribeye against the grain into 3/4-inch slices or serve whole. Spoon a generous portion of warm béarnaise sauce over the steak or serve sauce on the side in a small ramekin.

If desired, sprinkle 1/2 tsp coarse finishing salt over the sliced steak and garnish with microgreens or chopped parsley. Serve immediately with pan juices drizzled around the plate.