Bone-in Ribeye Recipe

Remove the 20-ounce bone-in ribeye from the refrigerator and let it sit on a plate, uncovered, at room temperature for 45–60 minutes. This brings the internal temperature closer to room temp for more even cooking.

Pat the steak thoroughly dry with paper towels—moisture prevents good searing.

Season both sides and the edges generously with the kosher salt and freshly ground black pepper. Press the seasoning lightly into the meat so it adheres.

Preheat

Preheat your oven to 400°F (200°C). Place a cast-iron skillet or oven-safe heavy pan on the stovetop and heat it over high until very hot, about 5 minutes.

Add the neutral oil (2 tbs) to the hot skillet—swirl to coat. The oil should shimmer and be just below smoking.

Carefully lay the ribeye in the skillet, presentation side down first. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Using tongs, flip and sear the other face for 2–3 minutes.

Sear the steak on its fatty edge for 30–60 seconds to render some fat and crisp the edge. Use tongs to hold the steak upright.

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the skillet. When the butter has melted and foams, tilt the pan slightly and spoon (baste) the melted butter over the top of the steak repeatedly for 30–60 seconds to add flavor and help form the crust.

Transfer the skillet to the preheated oven to finish cooking. Roast until the internal temperature reaches your desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 20-oz bone-in ribeye, plan on 5–10 minutes in the oven depending on thickness and starting temperature. Use an instant-read thermometer inserted into the thickest part, avoiding the bone.

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and let rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking to finish.

While the steak rests, spoon any pan juices from the skillet into the cutting board or a small spoon. If desired, place the skillet back on low heat, swirl in a splash of water or a tablespoon of butter to deglaze, then spoon that over the steak.

Slice the steak against the grain into 1/4- to 1/2-inch slices. Arrange on a platter, sprinkle with coarse finishing salt to taste and the optional chopped parsley for color. Serve immediately.