Butcher's Cut Bone-in Ribeye 20oz Recipe

Time45m

Serves2

Make Butcher's Cut Bone-in Ribeye 20oz Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep the Steak
Remove the bone-in ribeye steak from the refrigerator and let it come to room temperature for about 30-60 minutes before cooking. This ensures even cooking.
2
Season the Steak
Generously season both sides of the ribeye steak with Kosher salt and black pepper. Ensure the seasoning covers the entire surface of the meat.

3
Preheat the Pan
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for about 5 minutes until it is hot.
4
Add Olive Oil
Add the olive oil to the hot skillet. Swirl to coat the bottom of the pan.
5
Sear the Steak
Carefully place the seasoned ribeye steak in the skillet. Sear for about 4-5 minutes on one side without moving it, until a beautiful crust forms.
6
Flip the Steak
Using tongs, flip the ribeye steak and sear the other side for another 4-5 minutes.
7
Add Optional Ingredients
If using, add the fresh rosemary and smashed garlic cloves to the skillet during the last minute of cooking for added flavor.
8
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C). Adjust cooking time as needed for preferred doneness.

9
Rest the Steak
Once cooked to your liking, remove the ribeye from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
10
Slice and Serve
After resting, slice the steak against the grain and serve it on a warm plate. Enjoy your perfectly cooked butcher's cut ribeye!