60d Bone-in Ribeye Recipe

Time1h 35m

Serves2

Make 60d Bone-in Ribeye Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Temper the steak
Remove the ribeye from refrigeration and let it rest on a rack at room temperature for 45–60 minutes. Pat thoroughly dry with paper towels just before seasoning.
2
Season
Generously season all surfaces of the ribeye with kosher salt, pressing lightly to adhere. Grind or sprinkle the coarsely ground black pepper evenly over both sides and the exposed fat and bone.
3
Score fat cap (if present)
If the fat cap is thick, make 1/4-inch shallow diagonal cuts about 1 inch apart across the fat to help render it and prevent curling. Do not cut into the meat.

4
Preheat pan and oven
Preheat oven to 375°F (190°C). Place a heavy cast-iron skillet or ovenproof stainless pan on the stovetop and heat over medium-high until very hot, about 4–6 minutes; pan should be shimmering but not smoking heavily.
5
Sear the steak
Add the neutral oil to the hot skillet and tilt to coat. Carefully lay the ribeye in the pan, presentation side down, pressing briefly to ensure full contact. Sear without moving until a deep brown crust forms, about 2.5–3 minutes. Using tongs, sear the opposite side for 2–3 minutes. Sear the exposed edges and the bone/fat cap for 30–60 seconds each to develop color.
6
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. Once the butter melts, tilt the pan slightly and spoon the foaming butter and aromatics over the top of the steak repeatedly (baste) for 30–60 seconds to impart flavor and build a glossy crust.
7
Finish in oven
Transfer the skillet to the preheated oven. Cook until the internal temperature reaches your desired doneness: 120–122°F (49–50°C) for rare, 126–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. For an 18–22 oz ribeye, expect roughly 6–10 minutes in the oven for medium-rare depending on thickness. Use an instant-read thermometer inserted into the center without touching bone.

8
Rest
Carefully remove the skillet from the oven and transfer the ribeye to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking to finish.
9
Slice and season
If serving sliced, remove the bone if preferred by cutting along the bone to separate meat, then slice the steak across the grain into 1/2-inch slices. Sprinkle with a light pinch of flaky sea salt if desired. Serve with any pan juices spooned over the slices.