Bone-in Ribeye Recipe
Seared to perfection, topped with beef tallow.
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Ingredients
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Main Ingredients
Optional Herbs and Seasonings
Method
Preparation
Bring Steak to Room Temperature
Remove the bone-in ribeye steak from the refrigerator and let it sit at room temperature for about 30-60 minutes. This helps in even cooking.
Season the Steak
Generously season both sides of the steak with salt and black pepper. If using, crush the garlic cloves slightly and set them aside.
Cooking
Heat the Pan
In a heavy skillet (preferably cast iron), heat the beef tallow over medium-high heat until it shimmers and is nearly smoking.
Flip and Add Aromatics
Flip the steak using tongs and add the crushed garlic cloves and rosemary sprigs to the pan. Sear for another 4-5 minutes for medium-rare, or adjust time for desired doneness.
Rest the Steak
Once cooked to your liking, remove the ribeye from the pan and let it rest on a cutting board for about 5-10 minutes before slicing.
Serving
Serve
Slice the ribeye against the grain and serve on a plate. Drizzle with any remaining beef tallow and juices from the pan for extra richness.