PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

Try my go-to recipe for a killer pan-seared bone-in ribeye that’s perfect for any special occasion. What I love most is how it gets that rich, crispy crust on the outside while staying perfectly medium-rare inside. It’s surprisingly easy to make, and with the step-by-step instructions, extra tips, and photos, you’ll nail it every time.

A bone-in ribeye is just a ribeye with the bone still attached, but that bone makes the steak look a lot more impressive. The bone doesn’t change the flavor, but makes the steak look like something straight out of a steakhouse, making it a perfect cut for special meals. My recipe is all about bringing out the best in this cut – flavor, tender texture, and a beautifully browned crust, all while keeping the inside juicy and flavorful.

pan seared bonein ribeye steak medium rare doneness vertical view

The Ingredients 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
2 tablespoons unsalted butter (about 28 g)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

Note

To get that perfect crust without overcooking the inside, choose a bone-in ribeye that’s at least 1.5 inches (3.8 cm) thick, or even better, 2 inches (5.1 cm). Thicker cuts give you more time to build that beautiful crust before the inside reaches your target doneness, which is especially important when you’re searing over high heat in a pan. Thinner steaks, like those around 1 inch (2.5 cm) thick, cook too fast, leaving little time for a proper crust to form, and they’re much easier to overcook on intense heat.

How to Pan Sear Bone-in Ribeye – Step by Step Photos

*Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and bone-in ribeye*

Step 1: Prepare the Bone-in Ribeye

First, grab some paper towels and pat the bone-in ribeye dry. Then, depending on how much time you have, go with one of these two salting methods:

Option 1: Salt both sides of the bone-in ribeye steak and place it on a rack in the fridge with space around it for air to circulate. Let it sit for 4–6 hours or overnight. The outside will dry out nicely, which will help you get that perfect sear. Just remember to take the steak out of the fridge at least 30 minutes before cooking. This is my go-to method for pan-searing a bone-in ribeye.
Option 2: Short on time? Just salt the bone-in ribeye steak and let it rest at room temperature for 45 to 60 minutes. It’s not quite as effective as the first method, but it still adds flavor and improves the texture.

Note

The key to a great crust is starting with a dry bone-in ribeye. Moisture is the enemy of crust formation. Once you salt the steak, you’ll notice tiny droplets forming on the surface. That’s the salt pulling out water. Then something cool happens: the salt dissolves in that moisture and slowly gets pulled back into the meat.

After a couple of minutes, you’ll notice the top of the steak looks wet. That’s normal. But you need to wait around 45 to 60 minutes, or longer, for the steak to reabsorb most of that salty liquid. That’s why I recommend salting it and leaving it in the fridge for 4 to 6 hours, or even overnight. As long as you haven’t overdone the salt, the surface will dry out nicely after a few hours.

Now, one downside of dry brining: the longer the steak sits salted in the fridge, the thicker the gray band forms just under the crust. It’s most noticeable after an overnight rest. If you want the benefits of dry brining without that thicker gray band, keep the salted steak in the fridge for no more than 4 to 6 hours. I’m fine with the gray band because I know it’s not a sign of overcooking, just something that happens with dry brining. It still tastes juicy and tender. But if you’re not a fan of that look, reduce the brine time to 4–6 hours.

If you skip the waiting and cook the steak while it’s still wet from salting, don’t expect much crust or flavor. Give the salt some time to do its job; trust me, it’s worth it.

*Bone in ribeye steak, 24 hours after salting*

Step 2: Preheat the Pan

Turn the burner to medium-high and heat your pan for 2–3 minutes. Add a tablespoon of refined avocado oil or any high-smoke-point oil and give it another minute. By then, the skillet should be hot, around 400–450°F (204–232°C). That’s the ideal temperature range for getting a great sear on a bone-in ribeye.

While the pan is heating, get your steak ready to cook. Pat it dry with a paper towel, then season both sides with finely ground black pepper.

Note

To safely pan-sear a bone-in ribeye over high heat, you need the right pan and oil. Cast iron or carbon steel pans are perfect for this. A solid stainless steel pan works fine too. For oil, I’m a big fan of refined avocado oil, just double-check the label to make sure it’s not the unrefined kind. I’ve listed a few other good alternatives in the table below:

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

*Bone in ribeye steak seasoned with ground black pepper*

*Cast iron skillet heated to 453°F (233.8°C)*

Step 3: Place the Bone-in Ribeye in the Pan

Place the seasoned bone-in ribeye onto a hot pan. Press it down gently with your hand or tongs to ensure it’s making even contact with the surface. Flip the steak every 30 seconds, cooking it until the internal temperature reaches about 90°F (32°C). Once it does, reduce the heat to medium low and move on to the next step.

Note

Every steak cooks a little differently. For example, my bone-in ribeye, about 1.5 inches (3.8 cm) thick, typically reaches 90°F (32°C) in around 4 minutes, but there are so many factors that can change that, like how thick the steak is, what pan you use, and how hot you’re cooking. That’s why guessing just isn’t worth the risk. If you want consistent, spot-on results, use a meat thermometer. An instant-read thermometer takes out all the guesswork and helps you avoid an underdone or overcooked steak. They’re inexpensive, easy to use, and one of the best tools you can keep in your kitchen. If you don’t have one yet, go get one.

*Bone in ribeye steak seared in a cast iron skillet with butter, rosemary, and garlic.*

Step 4: Add the Herbs, Garlic, and Butter

Next, add butter, garlic, and rosemary or thyme sprigs to the pan. Once the butter melts, tilt the pan slightly to let the melted butter, garlic, and herbs pool at the bottom edge. Place the bone-in ribeye in the center of the pan and use a spoon to baste it with the butter mixture for about 30 seconds. Flip the steak and repeat the basting on the other side. If you’d rather skip the basting, just let the steak sit in the melted butter and flip it every 30 seconds. It’ll turn out almost the same. While doing this, 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 target temperature. Don’t forget to turn off the burner once the steak is out of the pan.

Note

Butter needs the right moment. Once your bone-in ribeye steak reaches 90°F (32°C), that’s the right moment to add the butter. If you add it earlier, there’s a good chance it’ll burn before the steak is even close to done. With a smoke point of just 300°F (149°C), butter burns quickly over high heat. The key is to add it near the end of cooking.

For perfect doneness, take the steak off the heat when it’s about 20–25°F (11–14°C) below your target temperature. So, if you’re going for medium-rare (130–135°F or 54–57°C), remove your bone-in ribeye from the pan when it reaches about 110–115°F (43–46°C). It might seem early, but the internal temperature will continue to rise by about 20–25°F (11–14°C) as the steak rests, thanks to carryover cooking. For more details, check the FAQs section.

*Baste the bone in ribeye steak with melted butter*

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, carryover heat continues to cook the steak, usually increasing its internal temperature by another 20 to 25°F (11 to 14°C). That final bit of cooking is exactly what takes the steak to perfect doneness, so give it the time it needs.

Once the bone-in ribeye has had a few minutes to rest, go ahead and slice it the way you like; it’ll be incredibly tender. Just don’t forget to reheat the butter, rosemary, and garlic left in the pan, and spoon it over the sliced steak right before serving – that simple step takes the bone-in ribeye’s flavor to a whole new level.

Note

Slicing the steak right after it comes off the pan stops carryover cooking, which can leave it slightly underdone. The only time it makes sense to slice it immediately is if it’s already reached your target doneness and you’re trying to keep it from overcooking.

*Pan-seared bone in ribeye steak; medium-rare doneness*

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, that means removing the bone-in ribeye steak at around 110-115°F (43-46°C). As it rests for 5–7, the temperature will rise to 130-135°F/54-57°C, reaching that perfect medium-rare doneness.

Below is a temperature chart for pan-seared bone-in ribeye, so you’ll know exactly when to remove it from the pan based on how you like your steak cooked:

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking bone-in ribeye in a pan.

I have a real-life example for you: Look at the first photo. That’s a 1.75-inch (about 4.4 cm) thick bone-in ribeye I seared at around 450°F (232°C). I removed 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!

Now imagine if I had removed the steak from the pan at 130°F (54°C), like most steak doneness charts suggest. What do you think would happen? It would’ve kept climbing and likely ended up around 150°F (65.5°C) after resting, way past medium-rare. But remember, this kind of big jump in temperature typically happens when you’re cooking over high heat. If you’re curious about the science behind it, I highly recommend reading more on carryover cooking over at Amazing Ribs.