Bone-in Ribeye Recipe

Bring to room temperature

Remove the ribeye from the refrigerator and let sit, uncovered, on a rack or plate for 45–60 minutes until the internal temperature is around 55–60°F (cool room temp). Pat the steak dry thoroughly with paper towels to remove surface moisture.

Season

Generously season both sides and the edges of the ribeye with the kosher salt, pressing it into the meat. Sprinkle the coarsely ground black pepper, garlic powder, and onion powder evenly on both sides. Let rest for 5–10 minutes so the seasoning adheres.

Preheat pan or grill

If using a cast-iron skillet, place it on the stove over high heat and let it heat for 5–7 minutes until smoking hot. If using a grill, preheat to high (500–600°F) and clean the grates. Ensure you have good ventilation for the high heat.

Initial sear

Add the high-heat oil to the hot skillet and swirl. Place the ribeye in the skillet (or directly on the hottest part of the grill) fat-side down if applicable, and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges (fat cap) 1–2 minutes to render and brown.

Finish to desired doneness

For a 1.25–1.5-inch ribeye, after searing you can finish in a 400°F oven for 4–8 minutes (or move to a cooler zone on the grill) to reach: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Alternatively, continue cooking in the skillet on medium heat while basting (next step) and monitor with an instant-read thermometer. Aim for 5–8 minutes additional cooking depending on thickness and target temp.

Baste with butter

During the last 2–3 minutes of cooking, reduce heat to medium-low (or move skillet off direct flame briefly). Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steak with the melted butter and aromatics for 1–3 minutes. This adds flavor and helps finish the crust.

Rest

Transfer the ribeye to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (for 1.25–1.5-inch steak) so juices redistribute. During resting the internal temperature will rise about 5°F, so pull the steak from heat slightly under your target temperature.

Carve and season

Slice the ribeye against the grain into 1/4–1/2-inch slices or serve whole. Sprinkle flaky sea salt to taste. Serve with optional steak sauce or chimichurri and a lemon wedge on the side.

Enjoy: Plate the ribeye with desired sides. The result should be a deeply charred exterior, rich buttered flavor from basting, and a juicy interior with bold, irresistible char.