Prime Bone-in Ribeye "double R Ranch" Recipe

Bring to room temperature

Remove the 18 oz dry-aged bone-in ribeye from the refrigerator at least 60 minutes before cooking (up to 90 minutes for best results). Pat the steak dry with paper towels on all surfaces to remove excess moisture—this helps achieve a good crust.

Season

Generously season both sides and the edges of the steak with kosher salt (about 1½ tablespoons total) and freshly ground black pepper. Press the seasoning gently into the meat so it adheres. For dry-aged beef you can be confident with bold seasoning.

Preheat oven and pan

Preheat your oven to 400°F (205°C). Place a heavy cast-iron skillet or ovenproof stainless steel pan over high heat for 5 minutes until very hot. Add 2 tablespoons neutral oil and let it heat until shimmering but not smoking.

Sear the steak

Carefully place the steak presentation-side down (fat-cap/large surface) into the pan. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. Use tongs to sear the exposed edges (fat cap) for 30–60 seconds to render and brown the fat.

Baste and finish in oven

Reduce heat to medium slightly. Add 2 tablespoons unsalted butter, crushed garlic cloves, 3 thyme sprigs, and 1 rosemary sprig to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) for 30–45 seconds. Transfer the pan to the preheated oven to finish cooking: roast 4–7 minutes for medium-rare (target internal temperature 125–128°F / 52–53°C). For medium aim for 135°F (57°C). Use an instant-read thermometer inserted into the thickest part without touching bone.

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Resting lets juices redistribute and allows carryover cooking to reach final temperature (about +5°F).

Slice and finish

Slice the ribeye against the grain into ½-inch thick slices. Sprinkle a pinch of flaky sea salt to finish each slice, and optionally top with a pat of compound herb butter or spoon warm pan sauce over the steaks before serving.

While the steak rests, place the skillet back on medium heat. Carefully pour off most of the fat, leaving about 1 tablespoon and any browned bits. Add ¼ cup red wine or ½ cup beef stock (if using), scraping up browned bits with a wooden spoon. Reduce by half, then swirl in 1–2 tablespoons cold unsalted butter off the heat to finish and thicken the sauce. Season to taste and spoon over sliced steak.