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Ingredients
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Beef
Finishing butter & aromatics
Cooking oil
Optional finishing
Method
Prep
Bring to room temperature
Remove the bone-in ribeye from the refrigerator 45–60 minutes before cooking so it reaches room temperature (about 60–70 minutes for very thick steaks). Pat the steak dry on all sides with paper towels.
Sear and roast (pan-to-oven method)
Preheat oven
Preheat oven to 400°F (205°C). Place a heavy oven-safe skillet (cast iron recommended) in the oven as it heats, or preheat a grill to medium-high with one side for direct high heat and one cooler side for finishing.
Heat pan and oil
Remove hot skillet from oven carefully and place on a burner over medium-high heat. Add 2 tablespoons neutral high-heat oil and let it shimmer but not smoke.
Sear steak
Carefully place the ribeye in the hot skillet, presentation side down first. Sear without moving for 2¾–3½ minutes until a deep brown crust forms. Using tongs, rotate and sear the second side for 2¾–3½ minutes. Sear the edges (rendering fat cap) by holding the steak with tongs and pressing the fat against the pan for 30–60 seconds per side until nicely browned.
Finish in oven
Transfer the skillet with the seared steak to the preheated oven. Roast until internal temperature reaches 125°F (51°C) for medium-rare or 130–135°F (54–57°C) for medium, about 6–12 minutes depending on thickness (use an instant-read thermometer inserted into the thickest part, not touching bone).
Finishing butter baste
Baste and aromatics
About 2–3 minutes before the steak reaches target temperature, remove skillet from oven and place over medium-low heat on the stovetop. Add 3 tablespoons unsalted butter, 3 crushed garlic cloves, 3 thyme sprigs, and 1 rosemary sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for 1–2 minutes. This adds flavor and a glossy finish.
Rest
Transfer the steak to a cutting board and spoon any pan juices and melted butter over it. Tent loosely with foil and let rest for 8–10 minutes so juices redistribute and carryover cooking raises the temperature a few degrees.