Herman’s Cut Bone-in Rib Eye Recipe

Directions

1. 1

   Preparing the Steak

   Remove the bone-in rib eye steak from the refrigerator and let it sit at room temperature for about 1 hour before cooking.

2. 2

   Seasoning

   Season both sides of the steak generously with kosher salt and black pepper. Rub the olive oil all over the steak, ensuring even coverage.

3. 3

   Searing the Steak

   Heat a large cast-iron skillet or grill pan over high heat until very hot. Add the steak to the pan and sear for 4-5 minutes on one side without moving it.

4. 4

   Flipping the Steak

   Flip the steak and cook for an additional 4-5 minutes. Add the butter, garlic cloves, and rosemary to the pan.

5. 5

   Basting

   Using a spoon, baste the steak with the melted butter and juices in the pan for another 2-3 minutes.

6. 6

   Checking Doneness

   Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C).

7. 7

   Resting

   Remove the steak from the skillet and let it rest for 10 minutes before slicing.

8. 8

   Serving

   Slice the steak against the grain and serve with the pan juices drizzled on top.