45d Bone-in Ribeye Recipe

Bring to room temperature

Remove the 45-day bone-in ribeye from the refrigerator and leave it uncovered on a rack or plate for 45–60 minutes until it reaches near room temperature. Pat the surface dry thoroughly with paper towels to remove moisture—this promotes a good sear.

Season

Generously season both sides and the edges of the steak with kosher salt (about 2 tablespoons total) and freshly ground black pepper (about 1 tablespoon). For best results, apply half the salt 45–60 minutes before cooking and the rest immediately before searing if you want a deeper cure; otherwise season just prior to cooking.

Preheat pan and oil

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it heat for 5 minutes until very hot. Add 2 tablespoons neutral oil and swirl until shimmering and just beginning to smoke.

Sear the steak

Carefully place the ribeye into the hot skillet, bone side toward the center if it helps fit. Sear undisturbed for 2½–3 minutes to form a deep brown crust. Flip and sear the other side for 2½–3 minutes. Use tongs to hold and sear the fat cap/edges for 30–60 seconds so the fat renders and browns. Adjust times slightly depending on thickness; total searing time should create a dark crust without burning.

Finish with butter and aromatics

Reduce heat to medium. Add the 3 tablespoons unsalted butter, smashed garlic cloves, and herb sprigs to the pan next to the steak. Once butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter, garlic, and herb-infused oil over the top of the steak continuously for 1½–2 minutes. Baste while monitoring internal temperature with an instant-read thermometer.

Cook to temperature

For medium-rare, continue cooking and basting until the internal temperature reaches 125–128°F (52–53°C). For medium, target 135°F (57°C). Because this is a thick, bone-in steak, you may need 3–6 additional minutes after initial sear depending on thickness—use the thermometer for accuracy.

Rest

Transfer the ribeye to a cutting board and tent loosely with foil. Let rest for 8–12 minutes. During resting, carryover cooking will raise the internal temp by ~5°F (3°C). Resting redistributes juices and lets the meat relax.

While basting in the pan (see steps above), spoon the melted butter over the steak so the garlic and herbs flavor the surface. If desired, remove herbs and garlic before slicing to avoid large bits. Reserve the pan juices and strained melted butter to spoon over the sliced steak.

Optional: skim any excessive fat from the pan juices, spoon a tablespoon over resting steak, then sprinkle a small pinch of flaky sea salt just before serving to enhance flavor.

Slice the ribeye against the grain into 1/4–1/2 inch thick slices, cutting from the meat portion toward the bone. Arrange on a warm plate, spoon any reserved butter/herb juices over the slices, and serve immediately with optional steak sauce or chimichurri on the side.