Sep 06 2026
Restaurants›Donovan's Meatery›22oz Bone In Ribeye Recipe

22oz Bone In Ribeye Recipe

Inspired by Donovan's Meatery
Time1h 40m
Serves2

Make 22oz Bone In Ribeye Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Cooking fats & aromatics

Finishing (optional)

Method

Steak

  1. 1

    Bring to temperature

    Remove the 22 oz bone‑in ribeye from the refrigerator at least 45–60 minutes before cooking (longer if very cold). Leave loosely covered so it comes to near room temperature; this ensures more even cooking.

  2. 2

    Pat dry and season

    Pat the steak very dry with paper towels, pressing into the meat to remove surface moisture. Evenly coat both sides and edges with the kosher salt, then the black pepper and garlic powder. Press the seasonings gently into the meat so they adhere.

Searing & Oven Finish

  1. 3

    Preheat oven

    Preheat the oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron recommended) in the oven while it preheats so the pan is very hot when you begin searing.

  2. 4

    Heat skillet and oil

    Remove the hot skillet from the oven using oven mitts and place on the stovetop over high heat. Add the neutral oil to the hot skillet and swirl to coat. The oil should shimmer and be just at smoking point.

  3. 5

    Sear the steak

    Carefully lay the ribeye in the skillet away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. If the edges (fat cap) need browning, hold the steak with tongs and sear the edges 30–60 seconds each, rendering the fat.

  4. 6

    Baste with butter and aromatics

    Reduce heat to medium‑high. Add the butter, crushed garlic cloves, and herb sprigs to the skillet. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter for 1–2 minutes to infuse flavor and encourage even browning.

  5. 7

    Finish in the oven

    Transfer the skillet to the preheated oven. For a 1.5–2" thick 22 oz ribeye, roast until internal temperature reaches: 125°F (52°C) for medium‑rare, 130–135°F (54–57°C) for medium. This typically takes 6–10 minutes depending on thickness and starting temperature — check with an instant‑read thermometer inserted into the thickest part, not touching bone.

Resting & Serving

  1. 8

    Rest

    Carefully remove the skillet from the oven and transfer the ribeye to a cutting board. Tent loosely with foil and let rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking to finish.

  2. 9

    Finish and slice

    While resting, spoon any butter and juices from the skillet over the steak. Sprinkle flaky sea salt and chopped parsley if using. Slice the ribeye against the grain into thick slices, leaving the bone whole on the platter, and serve immediately.

More from Donovan's Meatery