Vaquero Bon-in Rib Chop Recipe

Bring to room temperature

Remove the 22 oz bone-in ribeye from the refrigerator 45–60 minutes before cooking and leave uncovered on a tray. Pat dry with paper towels to remove surface moisture.

Trim any excessive silver skin or loose fat if present, leaving a good fat cap for flavor. Score the fat cap lightly in a crosshatch pattern with a sharp knife (do not cut into the meat).

Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, ground cumin and brown sugar in a small bowl. Mix thoroughly so spices are evenly distributed.

Season the steak generously on all sides with about three-quarters of the rub, pressing the mixture into the meat so it adheres; reserve the remaining rub for later if you like a stronger crust. Make sure to season the exposed bone and fat cap as well.

Preheat: If using a heavy cast-iron skillet, place it on the stovetop and preheat over high heat until very hot (about 5–7 minutes). If grilling, preheat grill to high (direct heat 500–600°F / 260–320°C) and clean grates.

Add 1 tsp neutral oil to the skillet and swirl to coat. When the oil shimmers and just begins to smoke, carefully place the steak in the pan, fat side away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms.

Flip the steak and sear the other side for 2.5–3 minutes to develop an even crust. If your steak is very thick and you want more even cooking, sear the edges and the fat cap for 30–60 seconds each by using tongs to hold the steak on its sides.

If finishing in the oven: transfer the skillet to a preheated 400°F (200°C) oven and roast until the internal temperature reaches 125–128°F (52–53°C) for medium-rare, about 6–10 minutes depending on thickness. If using only the stovetop, reduce heat to medium-low, add butter, garlic and herbs (see next step) and baste while cooking to desired temperature. If grilling, move steak to indirect heat after searing and close the lid until internal temp reaches target.

Two minutes before the steak reaches the target temp, add the 2 tbs unsalted butter, smashed garlic and thyme/rosemary to the skillet. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 1–2 minutes to infuse flavor and encourage color.

Remove the steak from heat when it reaches 125–128°F (52–53°C) for medium-rare, 130°F (54°C) for medium. Remember the temperature will rise 3–5°F during resting.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute. Resting time is important with a large 22 oz cut.

While resting, spoon any butter and pan juices over the steak once or twice. Just before serving, sprinkle with a little coarse finishing salt and the optional chopped parsley.

Slice the steak against the grain in 1/4-inch to 1/2-inch slices and serve immediately. Provide any reserved rub or pan jus at the table.