Usda Prime Bone-in Ribeye Recipe
Certified USDA Prime 22 Oz, Bone In Cowboy Cut!
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Ingredients
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Steak
Aromatics & Basting
Finishing (optional)
Method
Steak
- 1
Bring to temp
Remove the 22 oz bone-in ribeye from the refrigerator and place it on a tray. Pat dry thoroughly with paper towels. Let the steak rest at room temperature for 45–60 minutes to take the chill off (this promotes even cooking).
- 2
Season
Generously season all surfaces of the steak with the 2 tbs kosher salt, pressing the salt into the meat. Grind or sprinkle the 1 tbs black pepper evenly over both sides and the edges. Make sure the bone side and exposed fat cap are seasoned as well.
- 3
Preheat pan and oven
Position an oven rack in the center and preheat oven to 375°F (190°C). Heat a heavy-bottomed cast-iron skillet over high heat until very hot (2–4 minutes). Add 2 tbs neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.
- 4
Sear
Carefully place the ribeye in the hot skillet, meat-side down, away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Turn and sear the opposite meat side for 2.5 minutes. Sear the fat cap and edges for 30–60 seconds to render and brown.
- 5
Transfer to oven
After initial sear, transfer the skillet (or move the steak to an oven-safe pan) into the preheated oven to finish cooking. Roast until the internal temperature reaches your target: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium (use an instant-read thermometer inserted into the thickest part, not touching bone). For a 22 oz, 1.25–1.75 inch thick cowboy ribeye, expect 6–12 minutes in the oven depending on thickness and desired doneness.
Aromatics & Basting
- 6
Prepare aromatics
While the steak is searing in the skillet, place 4 tbs unsalted butter, crushed garlic cloves, rosemary and thyme in a small heatproof bowl near the stove so they're ready for basting when the steak is returned to the stovetop.
- 7
Baste during sear and after oven
Return the skillet to medium-high heat after oven roasting (or keep on stovetop if it never left). Add the butter and let it melt and foam. Tilt the pan slightly and use a large spoon to baste the steak repeatedly with the melted butter infused with garlic and herbs, for 1–2 minutes. Continuously spoon melted butter over the top surface; this builds flavor and helps form an even crust.
- 8
Finishing (optional)
- 9
Slice and season
Un-tent the steak and, using a sharp carving knife, slice the ribeye against the grain into 3/4–1 inch thick slices. Sprinkle lightly with 1 tsp flaky finishing salt and 1/2 tsp freshly ground black pepper to taste. Serve immediately.