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
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- 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.
- 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.
- 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.
- Baste the Bone-in Ribeye: 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.
- Monitor Steak’s Internal Temperature: While basting, 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.
- Let the Steak 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.
- Serve the Pan-Seared Bone-in Ribeye: 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.
Notes
