Bone In Ribeye

This bone in ribeye recipe is simple to prepare, delivering a juicy steak with rich marbling and a perfect sear. Ready in under 30 minutes, it’s ideal for everything from casual dinners to special occasions.

Prep Time5

Cook Time8

Total Time13

Course: Main Course

Cuisine: American

Keyword: bone in ribeye, bone in ribeye steak, rib eye steak, ribeye steak, ribeye steak recipe, ribeye steaks, ribeye steaks recipe, ribeye steaks recipes

Servings:

Calories: 803kcal

Ingredients

2 1 ¼ inch thick - approximately 18 ounces each bone in ribeye steaks, room temperature
2 teaspoons kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
1 large garlic clove approximately 1 inch, slightly smashed
1 fresh rosemary sprig approximately 4-5 inches long
3 fresh thyme sprigs approximately 6-7 inches long
¼ cup unsalted butter

Optional Garnish

Pat of butter
Fresh chopped parsley

Instructions

Allow the bone in ribeye steaks to sit, uncovered, at room temperature for 20 - 30 minutes to come to room temperature. This will help ensure even cooking for the steaks. Once the steaks reach room temperature, pat them dry really well with a paper towel to ensure they sear well in the skillet.
Season both sides of the bone in ribeye steaks with the kosher salt and black pepper. Each side, of each steak, should get ½ teaspoon kosher salt and ⅛ teaspoon black pepper.
Heat a large (12 inch) heavy duty skillet on medium-high heat. Once the skillet is very hot, add the olive oil to coat the bottom of the skillet. Place the seasoned bone in ribeye steaks into the hot skillet and do not move the steaks for 3-4 minutes on the first side. This will help give a beautiful golden sear to the steaks.
Flip the steaks to the second side, add the smashed garlic clove, rosemary sprig, thyme sprigs and unsalted butter to the skillet. Be sure that the garlic and herbs are covered with the butter as it melts.
Sear, and cook the bone in ribeye steaks on the second side for and additional 3-4 minutes, or until the internal temperature of each steak reaches 130°-133°F for medium-rare doneness. While the steaks are cooking on the second side, spoon the melted butter over the tops of each steak to flavor, and add moisture, the steaks.
Remove the bone in ribeye steaks from the heat, leaving the sprigs of herbs and garlic clove in the skillet, and place them onto a plate to allow them to rest for 5-8 minutes to allow the internal juices of the steaks to redistribute before slicing and serving. During this rest time, the internal temperature will continue to rise another 3-5 degrees for a perfect medium-rare doneness.
Before serving, you can add an additional pat of unsalted butter to the tops of each steak and a sprinkle of fresh chopped parsley for additional flavor and presentation of these bone in ribeye steaks.

Notes

You will want to make sure the thickness of your bone in ribeye steaks are no more than 1 ½ inches thick. Any thicker and you will need to increase the cook time on each side to reach your preferred level of doneness.
If you prefer your steaks cooked to a medium (135°-140°F), or medium-well (145°-150°F), then you will need to increase the cook time on each side until desired internal temperature is reached for each steak.
In some areas, or grocery stores, bone in ribeye steaks are only sold during holiday seasons. You can certainly apply this cooking method to a boneless ribeye steak. You will want to be mindful that the total weight of each steak may vary, however, you are looking for a steak thickness of approximately 1 ¼ inch thick.
Do not add too much black pepper to season the steaks before pan searing them as the black pepper can have a tendency to burn at that high of a cooking heat. You can always add more to the finished steaks if desired.
A cast iron, or heavy duty aluminum, skillet works best for this recipe and method of cooking steaks.
Remember that if you leave your seared, and cooked steaks, in the hot skillet to rest they will still continue to cook slightly from the residual heat from the heavy duty skillet. If you want the steaks to stay at a true medium-rare doneness, you will need to remove them completely from any heat source.
The garlic, rosemary and thyme flavor the butter mildly, but just enough to impart a wonderful flavor to the steaks as they cook. You can certainly adjust the types of herbs used, or the amount used, according to your preferences.

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