90d Bone-in Ribeye Recipe
Make 90d Bone-in Ribeye Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & Cooking
Rest & Serve
Method
Steak
- 1
Bring to room temperature
Remove the 90d bone-in ribeye from the refrigerator and place on a wire rack set over a sheet pan. Pat dry thoroughly with paper towels. Let sit at room temperature for 45–60 minutes to ensure even cooking.
- 2
Season
Just before cooking, season both sides liberally with the kosher salt and freshly ground black pepper, pressing the salt and pepper into the meat so it adheres. Ensure the bone edge is seasoned as well.
Finishing & Cooking
- 3
Preheat pan and oven
Preheat oven to 400°F (200°C). Heat a large cast-iron skillet over high heat until very hot (3–5 minutes).
- 4
Sear
Add the neutral oil to the hot skillet and swirl to coat. Carefully place the ribeye in the pan, laying it away from you to avoid splatter. Sear undisturbed for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Sear the edges (fat cap and bone edge) by holding the steak with tongs for 30–45 seconds per edge, rendering and browning the fat.
- 5
Baste and oven finish
Reduce heat to medium. Add the butter, crushed garlic, thyme and rosemary to the pan. As the butter melts and flavors the fat, tilt the pan slightly and use a large spoon to continuously baste the steak with the melted butter and aromatics for 1–2 minutes. Transfer the skillet to the preheated oven to finish cooking: for medium-rare aim for a final internal temperature of 125–128°F (52–53°C) — this typically takes 4–8 minutes depending on thickness. Use an instant-read thermometer in the thickest part avoiding the bone to check doneness.
Rest & Serve
- 6
Rest
Carefully remove the skillet from the oven and transfer the ribeye to a cutting board. Tent loosely with foil and rest for 10–12 minutes. Resting allows juices to redistribute and the internal temperature to rise about 3–5°F.
- 7