26 Oz Bone-in Ribeye Recipe

Bring steak to room temperature

Remove the 26 oz bone-in ribeye from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry very thoroughly with paper towels to remove any surface moisture.

Season

Generously season both sides and the exposed bone with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, pressing seasoning into the meat.

Preheat pan and oven

Preheat oven to 375°F (190°C). Heat a large cast-iron skillet or ovenproof heavy pan over high heat until very hot (about 5 minutes). Add 2 tablespoons neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear

Place the steak in the hot pan, fat side down if applicable, and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other long side 3–4 minutes. Sear the edges and the bone area by holding the steak with tongs for 30–60 seconds per edge to render fat and color the bone.

Baste and finish in oven

Reduce heat to medium. Add 2 tablespoons butter, smashed garlic cloves, and 2 sprigs thyme or rosemary to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes. Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, or 140–145°F for medium. For a 26 oz, 1.5–1.8" thick bone-in ribeye expect 8–14 minutes in the oven depending on starting temperature and oven—use an instant-read thermometer and begin checking at 8 minutes.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes to allow juices to redistribute. While resting, the internal temperature will rise ~5°F.

Slice and serve

Slice the steak against the grain into 1/4–1/2 inch slices or carve off the bone and present whole. Spoon chimichurri over part of the steak and serve horseradish cream on the side for guests to add as desired.

Combine 1 cup packed parsley, 1/4 cup cilantro (if using), 2 tablespoons oregano leaves, and 3 minced garlic cloves in a food processor. Pulse 6–8 times until herbs are finely chopped but not puréed.

Transfer chopped herbs to a bowl. Stir in 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning—add more salt, vinegar, or red pepper flakes to balance brightness and heat. Let rest at room temperature at least 15 minutes (or refrigerate up to 24 hours) to let flavors meld. Bring to room temp before serving.

In a small bowl combine 1/2 cup sour cream, 2 teaspoons prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk until smooth. Stir in 1 tablespoon finely chopped chives, if using. Taste and adjust heat with more horseradish or acidity with more lemon. Chill 10–15 minutes if time permits; serve chilled or at cool room temperature alongside the ribeye.