22oz Bone In Ribeye – Gf Recipe

Remove the 22 oz bone-in ribeye from the refrigerator at least 45–60 minutes before cooking so it comes to room temperature. Pat the steak very dry with paper towels — dryness is essential for a good sear.

Season both sides and the exposed bone generously with kosher salt (about 2 tbsp total) and freshly ground black pepper. Press the seasoning into the meat so it adheres. Let rest on a rack for the remaining time at room temperature.

Preheat oven and prepare pan

Preheat oven to 275°F (135°C). Place a wire rack on a rimmed baking sheet and set aside for the initial low-and-slow warm-through step.

Slow roast to internal temperature

Place the seasoned ribeye on the wire rack and insert a probe thermometer if available. Roast in the oven until internal temperature reaches about 110–115°F (43–46°C) for medium-rare target after sear (this will take roughly 25–40 minutes depending on thickness). Remove from oven and let rest for 5–10 minutes while you prepare to sear. Keeping the steak warm ensures even finishing.

Heat the skillet

Meanwhile, heat a large heavy skillet (cast-iron preferred) over high heat until very hot — about 5 minutes. Add 2 tsp neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.

Sear the steak

Place the steak in the skillet, pressing slightly so the bone and meat make full contact. Sear without moving for 90–120 seconds until a deep brown crust forms. Flip and sear the other side for 90–120 seconds. Also sear the edges/between fat cap and meat for 30–60 seconds, using tongs to hold the steak upright.

Baste with butter and aromatics

Reduce heat to medium-high. Add 3 tbsp unsalted butter, smashed garlic, rosemary and thyme to the skillet. As the butter foams, tilt the pan and continually spoon (baste) the melted butter and aromatics over the top of the steak for 60–90 seconds. This builds flavor and a glossy finish.

Final internal temperature check

Check internal temperature: for medium-rare aim for 125–128°F (52–53°C) after resting; for medium aim for 135°F (57°C). If the steak needs a few more degrees, place it back on the oven rack for 2–4 minutes or continue a brief sear, checking frequently to avoid overcooking.

Transfer the steak to a cutting board and spoon some of the basting butter and aromatics over it. Tent loosely with foil and rest for 8–12 minutes (important: resting allows juices to redistribute). Internal temp will rise a few degrees during this time.

Slice the ribeye against the grain into 1/4–1/2-inch slices. Arrange on a warmed platter, sprinkle with a pinch of sea salt flakes and chopped parsley, and serve with lemon wedges on the side if desired.

Serve immediately while warm. Recommended doneness: medium-rare to medium for best tenderness and juiciness.