| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 5 mins | 45 mins to 24 h | 10 mins | 1 to 24 hours |
Try out my go-to recipe for a killer pan-seared bone-in ribeye. What I love about this recipe is how it gives you that awesome crust while keeping the inside just right, medium-rare. It’s super easy to make, and you can get those same great results every time. Just make sure to follow the tips I’ve prepared below.
The Ingredients You’ll Need
To prepare a bone-in ribeye in a skillet on the stovetop, you’ll need:
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick Bone-in ribeye
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- ½ stick of unsalted butter (About 56.7 grams)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
The Tools You’ll Need
- Cast Iron Skillet
- Tongs
- Instant Read Thermometer
How to Pan Sear Bone-in Ribeye
Step 1: Prepare the Bone-in Ribeye
First, grab some paper towels and dry off the bone-in ribeye. This keeps the bone-in ribeye steak’s surface nice and dry. Then, based on your time, pick one of these salting methods.
- Option 1: Salt both sides of your bone-in ribeye steak, then place it on a rack in the fridge. Make sure there is space around it for air to circulate. Leave it there overnight. The bone-in ribeye steak’s surface will have dried out by the next day, making it perfect for searing. This is my favorite way to prep a bone-in ribeye steak for pan-searing.
- Option 2: Can’t wait until tomorrow? No problem. Just salt your bone-in ribeye and let it sit for about 45 to 60 minutes at room temperature, then pat it dry. It’s not quite the same as the overnight option, but it still boosts the bone-in ribeye steak’s flavor.
The key to a great crust is starting with a dry bone-in ribeye steak because moisture is a natural enemy of a good crust formation. After salting the steak, the salt draws moisture out to the steak surface, and you’ll see this as little droplets. What happens next is pretty cool: the salt dissolves in this moisture and then gets reabsorbed by the steak. After salting, wait for 2-3 minutes, and you’ll notice the top becoming moist. However, you must wait about 45-60 minutes, or even longer, for the steak to reabsorb most of the salty moisture. Therefore, I recommend leaving the salted steak in the fridge overnight. The steak surface will be completely dry the next day, as long as you haven’t gone wild with the salt.
If you skip waiting for the salt to be reabsorbed and start cooking while the bone-in ribeye steak is still pretty wet, you won’t get that great crust and flavor you aim for.
Step 2: Preheat the Cast-Iron Skillet
Turn your burner up to medium-high and grab your cast iron skillet. Let it heat for about 2-3 minutes, then add a tablespoon of refined avocado oil or any high smoke point oil and wait another minute. By now, your skillet should be hot, somewhere between 400°F (204°C) and 450°F (232°C) – it usually takes about 3-4 minutes to get there. Remember, that’s the sweet spot for searing bone-in ribeye steak.
While the skillet heats, season your bone-in ribeye steak. Rub both sides with finely ground black pepper.
Step 3: Place the Bone-in Ribeye in the Skillet
Place the seasoned bone-in ribeye steak on a hot skillet. Gently press it with your hand or tongs to ensure it makes even contact with the surface. Flip the bone-in ribeye steak every 30 seconds, cooking it until its internal temperature reaches about 90°F (32°C).
Next, add butter, garlic, and rosemary or thyme to the pan. As the butter melts, quickly sear the edges of the bone-in ribeye steak. Finally, turn the burner down to medium-low and move on to the next step.
Step 4: Baste the Bone-in Ribeye with Butter
Tilt the pans slightly to pool the melted butter, garlic, and thyme or rosemary near the bottom edge. Then, move the bone-in ribeye steak to the center of the pan. Use a spoon to baste the bone-in ribeye with the butter mixture for about 30 seconds. After that, flip the bone-in ribeye steak and repeat the basting process. Meanwhile, keep a close eye on the steak’s internal temperature.
Remove the bone-in ribeye from the pan when it’s about 20-25°F (11-14°C) below your desired temperature. For instance, if you aim for medium-rare (around 130-135°F/54-57°C), take the bone-in ribeye steak out at about 110-115°F (43-46°C). This is because carryover cooking will cause the steak’s temperature to rise by about 20-25°F (11-14°C) as it rests. For more details on this, please refer to the FAQ section.
Remember to turn off the burner once you remove the bone-in ribeye steak from the pan and let it rest before you slice it.
Step 5: Let the Pan-Seared Bone-In Ribeye Rest
After removing the bone-in ribeye steak from the pan, let it sit for 6 to 7 minutes. During this time, the steak will continue to cook due to carryover cooking, which can raise its internal temperature by as much as 20-25°F (11-14°C).
Once the bone-in ribeye steak has rested for at least 5 minutes, you can slice the bone-in ribeye any way you prefer – it will be very tender. Remember to reheat the leftover butter, rosemary, and garlic from the pan and spoon it over the bone-in ribeye steak just before you serve it.
Pan Seared Bone-in Ribeye FAQs
When’s the best time to remove a bone-in ribeye from the pan?
With carryover cooking in mind, the best time to remove a bone-in ribeye from the pan is when its internal temperature is 20-25°F (11-14°C) below your target temperature. For medium-rare, remove the bone-in ribeye steak at around 110-115°F (43-46°C). During the 5-7 minute resting period, the temperature will rise to 130-135°F/54-57°C, hitting that perfect medium-rare doneness.
I have a real-life example for you: Look at the first photo. That’s a 1.75-inch thick bone-in ribeye I seared at around 450°F (232°C). I pulled it from the pan when its internal temperature hit 109.8°F (43.2°C), let it rest for nearly 6-7 minutes, and guess what? After resting, the internal temperature increased to 132.1°F (55.6°C) – check out photo number 2 for proof. That’s over a 22°F (12.2°C) increase, all thanks to carryover cooking!
Imagine if I had taken this steak off the heat at 130°F (54°C), just following what the steak doneness chart suggests. What do you think would happen? It would shoot up to about 150°F (65.5°C) while resting. But remember, this kind of big jump in temperature usually happens when you’re cooking at high temperatures. If you’re curious about how this works, I recommend reading about carryover cooking on Amazing Ribs.
What is the best doneness for a bone-in ribeye steak?
Medium-rare is the best doneness for a bone-in ribeye. Here’s why: Ribeye’s got a lot of fat. When cold, this fat is waxy in texture. The fat starts to melt at around 130°F (54°C), so it’s best to cook the bone-in ribeye steak medium-rare, between 130°F (54°C) and 140°F (60°C). At this doneness, it’s super juicy, tender, and flavorful. Medium-rare is my go-to doneness for most steaks, especially a ribeye.
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Pan-Seared Bone-in Ribeye Recipe
- Prep Time: 5 minutes
- Rest Time: 24 hours
- Cook Time: 10 minutes
- Total Time: 24 hours 15 minutes
- Category: Main Course
- Cuisine: American
Description
This pan-seared, bone-in ribeye recipe is easy to make and requires just a few ingredients: butter, finely ground pepper, salt, garlic, and either rosemary or thyme.
Ingredients
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick Bone-in ribeye
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- ½ stick of unsalted butter (About 56.7 grams)
- 2–3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Bone-in Ribeye: Remove the bone-in ribeye steak from the fridge and pat dry. Then, depending on the desired results and time, choose one of these salting methods:
Option 1: Salt both sides and refrigerate on a rack overnight for a perfect crust and flavor. The next day, let the bone-in ribeye steak rest at room temperature for at least 30 minutes before cooking.
Option 2: Salt both sides and let it sit for 45-60 minutes at room temperature, then pat dry for a quicker option. It’s not quite the same as the overnight option, but it still boosts the bone-in ribeye steak’s flavor.
- Preheat the Cast-Iron Skillet: Heat a cast-iron skillet on medium-high for 2-3 minutes, then add a tablespoon of avocado oil (or any high smoke point oil) and heat for another minute. The skillet should reach 400°F-450°F (204-232°C). While it heats, season your bone-in ribeye steak with finely ground black pepper on both sides.
- Sear the Bone-in Ribeye Steak: Place the seasoned bone-in ribeye on a hot skillet, pressing gently for even contact. Flip every 30 seconds until it reaches about 90°F (32°C).
Next, add butter, garlic, rosemary, or thyme, and quickly sear the edges as the butter melts. Turn the burner down to medium-low and move to the next step.
- Baste with Butter: Tilt the pan to pool the butter, garlic, and herbs, then move the bone-in ribeye steak to the center. Baste the bone-in ribeye with the butter mixture for 30 seconds, flip, and repeat.
Monitor the bone-in ribeye steak’s internal temperature. Remove it from the pan when it’s 20-25°F (11-14°C) below your desired temperature. Turn off the burner and let the steak rest before slicing.
- Rest the Bone-in Ribeye Steak: After removing the bone-in ribeye steak from the pan, let it rest for 6 to 7 minutes. Once rested, slice the bone-in ribeye as you prefer. Reheat the leftover butter, rosemary, and garlic from the pan and spoon it over the bone-in ribeye steak before serving.