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Bone In Ribeye

Bone In Ribeye Steak

This bone in ribeye steak offers a juicy, richly marbled cut with a perfect sear. Ready in under 30 minutes, it suits casual dinners and special occasions alike.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course dinner, meat
Cuisine American
Servings 2 people
Calories 803 kcal

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.