Bone-in Usda Prime Ribeye Recipe
Make Bone-in Usda Prime Ribeye Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Finishing Butter & Aromatics
Cooking Oil
Optional Rest & Serve
Method
Beef Preparation
- 1
Bring to room temperature
Remove the bone-in ribeye from the refrigerator and unwrap. Pat the steak very dry with paper towels. Let sit uncovered at room temperature for 45–60 minutes so it reaches roughly room temperature (this promotes even cooking).
- 2
Season
Generously season both sides and the exposed fat and bone with the kosher salt and freshly ground black pepper. Press the seasonings into the meat so they adhere.
Searing and Oven Finish (Pan-to-Oven Method)
- 3
Preheat oven and pan
Preheat the oven to 425°F (220°C). Place a heavy oven-safe skillet (cast iron recommended) in the oven as it heats so the pan is hot when you start searing.
- 4
Sear the steak
When the oven and pan are preheated (about 10–15 minutes), carefully remove the hot pan from the oven and place it on a burner over medium-high heat. Add the high-smoke-point oil and swirl to coat. Immediately add the ribeye, presentation-side down (the side you’ll serve up), then sear 2–3 minutes without moving to develop a deep brown crust. Flip and sear the other side 2 minutes. If the fat cap or bone side needs color, tilt the steak and render the fat against the pan briefly (30–60 seconds).
- 5
- 6
Finish to desired doneness
Roast in the oven until the internal temperature reaches your target: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 1.25–1.75 inch thick bone-in ribeye this typically takes 6–10 minutes; thicker cuts may take longer. Use an instant-read thermometer inserted into the thickest part of the meat, avoiding bone, for accuracy.
Resting and Finishing
- 7
Rest
Carefully remove the skillet from the oven and transfer the ribeye to a cutting board. Spoon some of the melted butter and aromatics over the top, then tent the steak loosely with foil. Let rest for 10–15 minutes. Resting redistributes juices and allows carryover cooking (the internal temp will rise ~5°F/3°C).
- 8
Slice and finish
Slice the steak against the grain into 1/4–1/2-inch thick slices, cutting from the bone. Sprinkle with flaky sea salt to taste and the chopped fresh parsley. Serve with any reserved pan juices or butter spooned over the slices.
