Prime Ribeye, Bone – In Recipe

Cooking Instructions

1. 1

   Preparing the Steak

   Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30-60 minutes before cooking. This helps it cook more evenly.

2. 2

   Seasoning the Steak

   Generously season both sides of the steak with salt and black pepper, pressing the seasonings into the meat to ensure they adhere well.

3. 3

   Preheating the Pan

   In a large cast-iron skillet or heavy-bottomed pan, add olive oil and heat over medium-high heat until the oil is shimmering but not smoking.

4. 4

   Searing the Steak

   Place the ribeye steak in the hot skillet, searing it for about 4-5 minutes on one side without moving it. This will create a nice crust.

5. 5

   Flipping the Steak

   Flip the steak using tongs and add garlic cloves, rosemary, and butter to the pan. Continue to cook for another 4-5 minutes for medium-rare doneness.

6. 6

   Basting the Steak

   As the steak cooks, use a spoon to baste it with the melted butter and pan juices, adding flavor and moisture.

7. 7

   Checking Doneness

   Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).

8. 8

   Resting the Steak

   Once the desired doneness is reached, remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes to allow the juices to redistribute.

9. 9

   Serving the Steak

   Slice the ribeye against the grain and serve it warm, drizzling any leftover pan juices over the top for added flavor.