Bone - In Ribeye Recipe

Steak

1. 1

   Bring to temperature

   Remove the bone-in ribeye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature (internal temp roughly 55–60°F / 13–16°C). Pat the steak very dry with paper towels—moisture prevents good browning.

2. 2

   Season

   Generously season both sides and the edges of the steak with kosher salt and freshly ground black pepper. Press the seasonings into the meat so they adhere. Let rest for 10 minutes while you preheat your pan or grill.

3. 3

   Preheat pan or grill

   If using a cast-iron pan: place the pan over high heat and let it heat for 6–8 minutes until smoking-hot. If using a grill: preheat to high (450–550°F / 230–290°C) and oil the grates. Have a heavy-duty spatula or tongs and an instant-read thermometer ready.

4. 4

   Sear the steak

   Add 1–2 tablespoons neutral oil to the hot pan and swirl to coat. Place the ribeye in the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3½ minutes until a deep brown crust forms. Flip and sear the second side 2½–3½ minutes. For a grill, sear each side over the hottest zone for the same time period.

5. 5

   Render fat and sear edges

   If your ribeye has a thick fat cap, hold the steak upright with tongs and press the fat edge to the pan or grill for about 30–60 seconds, turning to render and crisp the fat evenly. Take care of flare-ups when using a grill.

6. 6

   Baste with butter and aromatics

   Reduce heat to medium (or move the steak to a cooler zone on the grill). Add 2 tablespoons butter, smashed garlic cloves and fresh thyme and rosemary to the pan. Tilt the pan slightly so butter pools and, using a large spoon, continuously baste the steak with the melted butter and aromatics for 1–2 minutes. Continue basting while monitoring internal temperature with an instant-read thermometer.

7. 7

   Finish to desired doneness

   Cook to target internal temperatures: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). Because of carryover cooking, remove the steak from heat about 5°F (3°C) below your target. If steak is very thick and needs more time, transfer the pan to a preheated 375°F (190°C) oven and roast until the desired temperature is reached.

8. 8

   Rest the steak

   Transfer the ribeye to a cutting board and tent loosely with foil. Let rest for 8–12 minutes. Resting allows juices to redistribute, giving a juicier steak.

9. 9

   Finish and serve

   After resting, brush the steak lightly with 1 teaspoon olive oil and, if desired, sprinkle flaky sea salt to taste. Slice against the grain (if applicable) or carve from the bone to serve. Spoon any accumulated juices from the cutting board over slices and serve immediately.

10. 10

    Safety and notes

    Use an instant-read thermometer for accuracy. Thick bone-in steaks benefit from the sear-then-oven method for even doneness. Adjust salt quantity for very large steaks or taste. Leftovers store refrigerated up to 3 days; reheat gently to avoid overcooking.