Bone – In Usda Prime Ribeye Recipe
Make Bone – In Usda Prime Ribeye Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
For pan and finishing
To serve (optional)
Method
Preparation
- 1
Bring steak to room temperature
Remove the ribeye from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly on all sides with paper towels to remove moisture — a dry surface gives better browning.
- 2
Season
Generously season both sides and the exposed bone with kosher salt and freshly ground black pepper. If using, lightly sprinkle garlic powder. Press seasoning into the meat so it adheres. Let rest uncovered for 15 minutes after seasoning to allow the salt to begin penetrating.
Searing and oven
- 3
- 4
Add oil and sear
Add the neutral oil to the hot pan and swirl to coat. Carefully place the ribeye in the skillet, laying it away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges (fat cap and bone-facing edge) by holding the steak with tongs and pressing each edge into the pan for 30–45 seconds each to render fat and color the exterior.
- 5
Add aromatics and baste
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the melted butter and aromatics over the top of the steak for 1–2 minutes. This adds flavor and helps build the crust.
- 6
Finish in the oven
Transfer the skillet to the preheated oven to finish cooking. For a bone-in ribeye about 1.25–1.5 lb, roast 5–8 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), 8–10 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone, to check doneness. Remember the steak will rise about 5°F (3°C) while resting.
Resting and serving
- 7
Rest the steak
Carefully remove the skillet from the oven and transfer the ribeye to a cutting board. Tent loosely with foil and allow to rest for 8–12 minutes. Resting lets juices redistribute, producing a tender, juicy steak.
- 8
Finish and slice
While resting, spoon any accumulated butter and pan juices over the steak once or twice. If desired, sprinkle coarse finishing salt to taste. Slice the steak against the grain into thick slices, being mindful of the bone; you can serve slices with the bone on the platter or carve meat off the bone for individual portions. Serve with lemon wedges on the side if you like a hint of brightness.
