Bone In Striploin Recipe

Remove the steak from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat the steak very dry with paper towels (moisture prevents good sear).

Season both sides and the exposed bone generously with kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres. Let sit while you preheat equipment.

Preheat oven and skillet

Position an oven rack in the center and preheat oven to 400°F (200°C). Place a heavy cast-iron skillet or ovenproof stainless steel pan over high heat until smoking hot, about 5–7 minutes. Add 1 tablespoon oil and swirl to coat.

Sear the steak

Place the striploin fat-side down and then meat-side onto the hot skillet. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2½ minutes. Also quickly sear the edges and the bone for 30–45 seconds each to render fat and develop color.

Add butter and aromatics

Reduce heat to medium-high. Add the butter, garlic cloves, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the top of the steak repeatedly for 30–45 seconds to build flavor and color.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches the following: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 2–2.5 in thick Kansas City cut expect 8–12 minutes; start checking with an instant-read thermometer at 6 minutes.

Carefully remove the skillet from the oven (use oven mitts) and transfer the steak to a cutting board. Spoon a little of the pan butter and aromatics over the steak. Tent loosely with foil and let rest 10–15 minutes; carryover cooking will raise temperature a few degrees and juices will redistribute.

After resting, if desired, sprinkle a pinch of coarse finishing salt over the cut surface. Slice against the grain into 3/4-inch slices, including the bone with each slice if serving bone-in portions.

Arrange slices on a warm platter, pour any collected juices from the cutting board or reserved pan butter over the meat, and serve immediately. Offer extra salt and freshly ground pepper at the table.