Bone In Ribeye Steak Recipe

There’s something undeniably magical about taking a perfectly marbled ribeye steak, a sprinkle of coarse sea salt, and some freshly cracked black pepper, and transforming it into a sizzling, mouthwatering masterpiece in your own kitchen. Let’s dive into the art of crafting a steak that’s not just cooked—it’s an experience.

My favorite thing to prepare in the kitchen is a delicious ribeye steak with the bone still in it. When it comes to seasoning, I keep it very simple, using only coarse sea salt and freshly ground black pepper.

I sear the steak in a mix of vegetable oil and unsalted butter, getting the two together up to their smoke point before adding the steak to the pan. My go-to aromatics are smashed garlic cloves and fresh thyme; if I’m feeling fancy (or just want to impress dinner guests), I’ll throw in some fresh rosemary.

Fresh, delicious, and very much the opposite of low-carb, my ribeye is a 16-20 oz kitchen indulgence.

Bone In Ribeye Steak Recipe Ingredients

• Bone-in ribeye steak: A rich source of protein and essential vitamins, it boasts marbling for flavorful, tender meat.
• Coarse sea salt: Enhances flavor through seasoning, naturally low in sodium compared to refined salt.
• Freshly ground black pepper: Adds subtle heat and depth; contains antioxidants and digestive benefits.
• Unsalted butter: Provides creamy richness; source of fat-soluble vitamins like A and D.
• Garlic: Offers robust aroma; known for antibacterial properties and cardiovascular benefits.

Bone In Ribeye Steak Recipe Ingredient Quantities

• 1 bone-in ribeye steak (about 1.5 inches thick, approximately 16-20 oz)
• Coarse sea salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 2-3 cloves garlic, smashed
• 2-3 sprigs fresh thyme
• Optional: 1 sprig fresh rosemary

How to Make this Bone In Ribeye Steak Recipe

1. Take the ribeye steak out of the fridge roughly 30-45 minutes before you plan to cook it. You want it to be at room temperature (not counting the “rib” room that it’s just come from). That is very important for even cooking.

More often than not, steaks are cooked from frozen or at fridge-cold temperatures. Both of these factors can lead to an uneven cook. To ensure even cooking, remove any moisture from the surface of the steak with paper towels.

2. Season both sides of the steak generously with coarse sea salt and freshly ground black pepper.

3. Heat your oven to 400°F (200°C).

4. Preheat a large cast-iron pan over high heat until super hot. Add the vegetable oil and swirl it around to coat the pan.

5. Diligently set the steak into the heated skillet, searing it for approximately 2-3 minutes on each side, or until a crust has formed.

6. Lower the heat to medium-high and put in the skillet room-temperature unsalted butter, garlic cloves that have been smashed and are still whole, and fresh thyme (and optional rosemary, if you like).

7. Slope the skillet and use a spoon to bathe the steak in melted butter and aromatics for about 1-2 minutes.

8. Move the skillet to the oven that has been preheated and let it sit in there for an extra 4-7 minutes, depending on how cooked you want your food. If you want it medium rare, take it out when the food’s internal temperature reaches about 130°F/54°C.

9. Remove the skillet from the oven and transfer the steak to a cutting board. Tent it loosely with foil and let it rest for 5 to 10 minutes to allow the juices to redistribute, as this ensures the juiciest steak.

10. Slice the steak crosswise and serve with garlic and herbs from the pan, if you like. Love it!

Bone In Ribeye Steak Recipe Equipment Needed

1. Paper towels
2. Measuring spoons
3. Cast-iron skillet
4. Oven
5. Tongs
6. Spoon
7. Cutting board
8. Aluminum foil
9. Meat thermometer

FAQ

• Q: What is the best way to cook a bone-in ribeye steak?A: The best cooking method for steak is a combination of stovetop searing and oven roasting. This method produces a perfect crust and juicy center.
• Q: How long should I cook the ribeye steak?A: To achieve medium-rare, you need to sear for 3-4 minutes on each side and then roast in the oven, preheated to 400°F, for 5-7 minutes.
• Q: Why use coarse sea salt and freshly ground pepper?Coarse sea salt and pepper that has just been ground boost the natural flavors of the steak and create a taste-filled outer layer.
• Q: Can I use a different oil instead of vegetable oil?A: Alternatives can include oils with high smoke points such as canola or grapeseed oil.
• Q: Why add butter, garlic, and herbs?Basting the steak with butter, garlic, and fresh herbs builds richness and layers of flavor.
• Q: How should I let the steak rest after cooking?Allow the steak 5-10 minutes of rest time to redistribute the juices before severing. Juices will migrate toward the center of the steak while it’s cooking, so this will allow them to spread out for an even distribution throughout the cut before you slice into it.
• Q: Is rosemary necessary?Optional rosemary , aromatic flavor; can use thyme alone if preferred.

Bone In Ribeye Steak Recipe Substitutions and Variations

Olive oil or canola oil can be used to replace vegetable oil, and they will impart a different flavor.
There is a flavor of nuttiness that comes through in the ingredient of ghee or clarified butter. When you substitute unsalted butter with ghee or clarified butter, you obtain that nutty taste in your final baked goods.
In a pinch, a more subtle garlic flavor can be achieved by substituting garlic powder for fresh garlic.
Dried thyme can be used in place of fresh thyme, using about one-third of the amount of fresh thyme called for. The conversion is really quite simple: if the recipe calls for one tablespoon of fresh thyme, you would use one teaspoon of dried thyme in its place.

Pro Tips

1. Dry Brine for Extra Flavor: For enhanced flavor and juiciness, consider dry brining the steak. Season it with salt and let it rest uncovered in the fridge for several hours or overnight. This allows the salt to penetrate deeper into the meat.