Bone-in Ribeye Recipe
Make Bone-in Ribeye Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing
Method
Steak
- 1
Bring to temperature
Remove the bone-in ribeye from the refrigerator and let it sit, uncovered, at room temperature for 45–60 minutes. Pat the steak dry on all sides with paper towels.
- 2
Season
Rub the steak all over with vegetable oil. Combine kosher salt, freshly ground black pepper, and garlic powder in a small bowl and evenly sprinkle all over the steak, pressing lightly so the rub adheres. Make sure to season the edges and the bone area.
- 3
Preheat pan / grill
If using a heavy cast-iron skillet: place it on the stove and heat over medium-high for 6–8 minutes until very hot and just beginning to smoke. If grilling: preheat to high (500–550°F / 260–290°C) with one side for direct high heat and an optional cooler side for finishing.
- 4
Sear
Add 1 tablespoon vegetable oil to the hot skillet and swirl to coat. Carefully place the ribeye in the skillet, laying it away from you. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. If the ribeye is very thick (2 inches or more) or has uneven thickness, sear the edges for 30–60 seconds each while holding with tongs.
Finishing
- 5
Baste
Reduce heat to medium. Add the 2 tablespoons unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary sprig to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak continuously for 1.5–3 minutes while monitoring internal temperature. For medium-rare, aim for 125–128°F (52–53°C); for medium, 135°F (57°C). If the steak needs more time to reach the desired temperature, move the skillet to a 375°F oven (or transfer the steak to the cooler side of the grill) and roast for 3–8 minutes depending on thickness.
- 6
Rest
Transfer the steak to a cutting board and spoon any pan juices and melted butter over it. Tent loosely with foil and let rest for 8–12 minutes so juices redistribute and carryover cooking finishes to target temperature (about +5–8°F).
- 7
