Bone-in Ribeye Steak Recipe

Bring to room temperature

Remove the 20 oz bone-in ribeye from the refrigerator and place on a plate. Pat dry thoroughly with paper towels. Let sit at room temperature for 30–45 minutes to ensure even cooking.

While the steak comes to temperature, combine kosher salt, black pepper, and garlic powder in a small bowl. Rub the steak all over with olive oil, then season both sides and the exposed bone generously with the salt–pepper–garlic mixture, pressing the seasoning into the meat.

Preheat oven

Preheat your oven to 400°F (205°C). Place a cast-iron skillet or ovenproof heavy skillet in the oven while it preheats so it becomes very hot.

Sear the steak

Carefully remove the hot skillet from the oven and transfer it to a burner set to medium-high. Add 1 tablespoon olive oil and swirl to coat. When the oil is shimmering and just starting to smoke, place the ribeye steak in the skillet, presentation side down (fat cap toward the hottest side). Sear without moving for 2.5–3 minutes until a deep golden-brown crust forms.

Sear opposite side and edges

Flip the steak and sear the other side for 2.5–3 minutes. Use tongs to hold and sear the fat cap and the exposed bone for 30–60 seconds to render some fat and develop color.

Finish in the oven with butter and aromatics

Reduce heat under the skillet briefly if smoke is excessive, then add the butter, crushed garlic cloves, thyme sprigs, and rosemary to the skillet. As the butter melts, tilt the pan slightly and spoon (baste) the melted butter and aromatics over the top of the steak for 30 seconds. Transfer the skillet to the preheated oven and roast until the internal temperature reaches your target: 120–125°F for rare, 125–130°F for medium-rare, or 135°F for medium. For a 20 oz bone-in ribeye, plan approximately 5–8 minutes in the oven for medium-rare, but rely on a probe thermometer for accuracy.

Remove the skillet from the oven and transfer the steak to a cutting board. Spoon any butter and aromatics over the steak. Tent loosely with aluminum foil and let rest for 8–10 minutes to allow juices to redistribute and carryover cooking to finish.

After resting, sprinkle coarse sea salt or finishing salt evenly over the steak to taste. Slice against the grain (where applicable) and serve with the reserved pan juices and an optional lemon wedge on the side.