There’s something truly satisfying about sinking your teeth into a perfectly cooked bone in ribeye. The rich marbling combined with the subtle flavors from the bone creates a juicy, tender steak experience that’s hard to beat. Whether you’re preparing a casual dinner or aiming to impress at a special occasion, this bone in ribeye will deliver every time.
With minimal prep and quick cook times, this recipe ensures you get maximum flavor with minimal fuss. The combination of garlic, rosemary, and thyme infused butter elevates the steak without overpowering its natural beefy taste.
- Juicy, tender ribeye enriched with savory herb butter for depth of flavor.
- Quick preparation and cooking—ready in under 30 minutes.
- Perfect sear from using a hot heavy duty skillet that locks in juices.
- Simple ingredients and steps make it approachable for any home cook.
Ingredients
- Bone In Ribeye Steaks: Two 1 ¼ inch thick, approximately 18-ounce ribeye steaks, allowing for even cooking and optimal juiciness.
- Kosher Salt: 2 teaspoons to season and enhance the natural beef flavor perfectly without overpowering.
- Black Pepper: ½ teaspoon freshly ground, used sparingly to avoid burning during high heat searing.
- Olive Oil: 2 tablespoons to coat the skillet and promote a beautiful, golden crust on the steak.
- Garlic Clove: 1 large clove, slightly smashed, to infuse subtle aromatic notes into the butter and meat.
- Fresh Rosemary: One 4-5 inch sprig, adding a fragrant, earthy herbal accent to the steak.
- Fresh Thyme: Three 6-7 inch sprigs, contributing delicate herbal tones that complement the beef.
- Unsalted Butter: ¼ cup to baste steaks, enriching flavor and maintaining moisture during cooking.
- Optional Butter Pat: For finishing, adds extra richness and a glossy finish to the steak.
- Fresh Chopped Parsley: For garnish, introducing a fresh pop of color and mild herbaceous flavor.
Instructions
- Bring Steaks to Room Temperature
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Uncover the bone in ribeye steaks and let them sit at room temperature for 20-30 minutes. This step ensures the steaks cook evenly by avoiding cold centers that can lead to uneven doneness.
- Season Steaks Evenly
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Pat the steaks dry with paper towels to maximize sear quality. Then season both sides of each steak with kosher salt and black pepper, applying about ½ teaspoon salt and ⅛ teaspoon pepper on each side to balance flavor without overwhelming the beef.
- Heat Skillet and Add Oil
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Preheat a 12-inch heavy duty skillet over medium-high heat until very hot. Add olive oil and swirl to coat the bottom. A properly heated skillet is crucial to achieve the signature golden crust on the ribeye.
- Sear First Side of Steaks
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Place steaks in the hot skillet and let them cook undisturbed for 3-4 minutes. This stillness allows the Maillard reaction to occur, creating that delicious, richly flavored seared crust.
- Flip Steaks and Add Aromatics
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Turn steaks over and immediately add smashed garlic, rosemary sprig, thyme sprigs, and unsalted butter to the pan. Position herbs and garlic so they are surrounded by melting butter to infuse the meat with herbaceous richness.
- Baste and Cook to Medium-Rare
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Cook the second side for 3-4 minutes, or until the internal temperature reaches 130°-133°F for medium-rare. Continuously spoon the melted butter over the steaks to maintain moisture and impart extra flavor.
- Rest Steaks Before Serving
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Remove steaks from heat and transfer to a plate. Rest for 5-8 minutes allowing juices to redistribute, which results in a juicy and tender bite. Keep steaks out of the hot skillet to avoid further cooking from residual heat.
- Optional Finishing Touches
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Add a pat of butter on each steak and sprinkle with fresh chopped parsley for enhanced richness and appealing presentation. Serve immediately for the best experience.
- Ideal ribeye thickness ranges between 1 to 1 ½ inches. Thicker cuts need increased cook times to reach desired doneness.
- For medium or medium-well steaks, adjust cooking time and internal temperature accordingly.
- If bone in ribeyes are unavailable, boneless ribeyes can be used with similar method, just mind thickness and weight differences.
- Avoid excessive black pepper before searing as it can char at high heat; add more after cooking if desired.
- Using cast iron or heavy-duty aluminum skillet ensures effective heat retention and the best sear.
- Do not rest steaks in the hot skillet to prevent further unintended cooking.
Storage Tips
Store leftover cooked ribeye steaks in an airtight container in the refrigerator for up to 3 days. To maintain juiciness, reheat gently in a low oven or on the stovetop with a bit of butter.
Serving Suggestions
Pair your bone in ribeye with classic sides like garlic mashed potatoes, roasted vegetables, or a fresh green salad. A robust red wine such as Cabernet Sauvignon or Malbec perfectly complements the steak’s rich flavor.
- Patting steaks dry is essential to achieve a deep brown, flavorful crust during searing.
- Basting with herb-infused butter throughout the cooking adds layers of flavor and moistness.
- Resting the steaks away from residual heat balances internal temperature and optimizes juiciness.
FAQs
- Can I cook bone in ribeye on a grill instead?
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Yes, grilling works well. Use high heat and similar timing, and baste with herb butter after flipping to retain moisture.
- How do I know when the steak is medium-rare?
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Use a meat thermometer to check for an internal temperature between 130° and 133°F or monitor firmness using finger test methods.
- What if I like my steak more well done?
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Increase cooking time by 1-2 minutes per side and aim for temperatures around 135°-140°F for medium or 145°-150°F for medium-well.
- Why is resting steak important?
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Resting allows muscle fibers to relax and redistribute juices so the steak remains juicy rather than drying out when cut.
- Can I prepare this recipe with boneless ribeye?
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Absolutely. Use steaks about 1 ¼ inches thick and adjust cooking times slightly to accommodate the absence of bone.
- What are good alternatives to rosemary and thyme?
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Herbs like oregano, sage, or tarragon can be substituted based on your flavor preferences.
Bone In Ribeye Steak
Equipment
- 1 skillet 12 inch heavy-duty skillet recommended
Ingredients
- 2 bone in ribeye steaks 1 1/4 inch thick (about 18 ounces each), room temperature
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large garlic clove slightly smashed
- 1 sprig fresh rosemary 4-5 inches
- 3 sprigs fresh thyme 6-7 inches
- 1/4 cup unsalted butter
- Optional: pat of butter for topping
- Optional: fresh chopped parsley for garnish
Instructions
- Let ribeye steaks sit uncovered at room temperature for 20 to 30 minutes to ensure even cooking.
- Pat steaks dry thoroughly with a paper towel to prepare for searing.
- Season each side of the steaks evenly with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper.
- Heat the skillet over medium-high heat until very hot, then add olive oil to coat the bottom.
- Place steaks in skillet and sear without moving for 3 to 4 minutes to develop a golden crust.
- Flip steaks, add smashed garlic, rosemary, thyme, and butter to the skillet ensuring herbs and garlic are coated.
- Cook the second side for 3 to 4 minutes while spooning melted butter over the steaks for flavor and moisture.
- Remove steaks from heat when internal temperature reaches 130°-133°F for medium-rare doneness.
- Let steaks rest on a plate for 5 to 8 minutes to allow juices to redistribute and temperature to rise slightly.
- Before serving, add an optional pat of butter and sprinkle with fresh chopped parsley for enhanced flavor and presentation.
Notes
- Use steaks up to 1.5 inches thick; thicker steaks require longer cooking times.
- Adjust cook time for preferred doneness: medium (135°-140°F) or medium-well (145°-150°F).
- Boneless ribeye can be used with similar thickness but may vary in weight.
- Limit black pepper before searing to avoid burning; add more after cooking if desired.
- Cast iron or heavy-duty aluminum skillets give the best sear and heat retention.
- Removing steaks from heat completely ensures true medium-rare; resting in hot skillet continues cooking.
- Herbs mildly flavor the butter; adjust herb type and quantity to taste.
