Bone-in Ribeye 24 Oz. (american Wagyu) Recipe

Directions

1. 1

   Preparation

   Remove the bone-in ribeye from the refrigerator and allow it to come to room temperature for about 30-45 minutes before cooking.

2. 2

   Seasoning

   Generously season both sides of the ribeye with kosher salt and freshly ground black pepper. Press the seasoning into the meat for better adherence.

3. 3

   Searing

   In a large cast-iron skillet, heat olive oil over medium-high heat until shimmering. Carefully place the ribeye in the skillet and sear for 4-5 minutes on one side until a nice crust forms.

4. 4

   Flipping

   Flip the ribeye and add the garlic cloves, fresh rosemary, and butter to the skillet. Cook for another 4-5 minutes, basting the meat with the melted butter.

5. 5

   Checking Doneness

   Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Remove from heat once the desired temperature is reached.

6. 6

   Resting

   Transfer the ribeye to a cutting board and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.

7. 7

   Serving

   Slice against the grain and serve with your choice of sides.