30d Bone-in Ribeye Recipe
Make 30d Bone-in Ribeye Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing Butter & Aromatics
Resting & Serving
Method
Steak
- 1
Bring to temperature
Remove the bone-in ribeyes from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels. Bringing the steaks to near room temperature ensures even cooking.
- 2
Season
Generously season both sides and the edges of each steak with kosher salt (about 1 tablespoon per steak total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.
- 3
Preheat pan
Place a heavy cast-iron skillet or stainless steel pan over high heat and let it preheat for 6–8 minutes until very hot. The pan should be smoking faintly when ready. Meanwhile, add the neutral oil to a small bowl and keep nearby.
- 4
Sear steak
Add the oil to the hot skillet and swirl to coat. Carefully place the steaks in the pan, laying the meat away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Using tongs, flip and sear the other side 2.5–3 minutes. Sear the fat cap/edge for 30–45 seconds by holding the steak with tongs so the fat renders and browns.
- 5
Finish in oven (if needed)
If steaks are thicker than 1.25 inches or you prefer a doneness beyond rare, transfer the hot skillet to a preheated 400°F (204°C) oven after searing and roast for an additional 3–6 minutes until an instant-read thermometer reads your target temperature (see doneness guide below). For reference: 120–125°F rare, 130–135°F medium-rare, 140–145°F medium.
Finishing Butter & Aromatics
- 6
Add butter and aromatics
With the skillet back on medium heat (or immediately after removing from oven), add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steaks repeatedly for 1–2 minutes. This adds flavor and helps finish cooking gently.
- 7
Baste and monitor temperature
Continue basting while monitoring the internal temperature with an instant-read thermometer inserted into the thickest part away from the bone. Remove the steaks from the pan when they are 5°F (2–3°C) below your target, since they will carryover cook while resting.
Resting & Serving
- 8
Rest
Transfer the steaks to a cutting board and tent loosely with foil. Let rest for 8–10 minutes. Resting redistributes juices so the steak stays moist when sliced.
- 9