Mastering the Perfect Bone-In Ribeye Steak: Pan-Seared to Juicy Perfection
Craving a restaurant-quality steak but prefer the comfort of your own kitchen? Look no further! This comprehensive guide reveals how to cook an incredibly tender and flavorful bone-in ribeye steak right at home. With a simple, aromatic spice rub, a generous pat of butter, and a total cooking time of around 25 minutes, you can achieve steakhouse results every single time. Get ready to impress your taste buds with a perfectly seared crust and a luxuriously juicy interior that melts in your mouth.
Why This Bone-In Ribeye Recipe Delivers Exceptional Results
Achieving a perfectly cooked bone-in ribeye doesn’t have to be intimidating. This recipe simplifies the process, guaranteeing succulent and tender results every time. The secret lies in a strategic two-step cooking method: a high-heat sear followed by a brief finish in the oven. This combination creates an irresistible, deeply browned crust while ensuring the interior reaches your desired doneness evenly and remains incredibly juicy.
While there are numerous ways to prepare this beloved cut of beef, from smoked ribeye to cast iron ribeye, grilling, and reverse searing, this specific pan-sear and oven-finish method offers a fantastic balance of speed, flavor, and texture, making it ideal for home cooks. The bone-in aspect, often debated for its flavor contribution, undeniably plays a crucial role in maintaining the steak’s moisture and tenderness. The bone acts as an insulator, helping to distribute heat more gradually and prevent the steak from drying out. This results in a consistently juicy steak with a more even cook from edge to center – precisely what every steak lover desires!
Furthermore, the simple yet robust seasoning rub penetrates the meat, creating a delicious flavor profile that complements the rich, marbled ribeye. Coupled with a quick butter baste, this recipe transforms an ordinary evening into an extraordinary culinary experience. It’s truly a steakhouse-quality meal made accessible in under 25 minutes, start to finish.
Essential Ingredients for Your Perfect Bone-In Ribeye
To craft this magnificent bone-in ribeye, you’ll need a handful of quality ingredients. All precise measurements, a full list of ingredients, and detailed instructions are conveniently available in the printable recipe card at the end of this post.
Ingredient Spotlight: Tips for Choosing and Substituting
Selecting the Best Beef for Your Ribeye
For this recipe, you’ll need two bone-in ribeye steaks, totaling about 2.5 pounds, with each steak approximately 1 inch thick. The quality of your beef significantly impacts the final result. We highly recommend opting for USDA Prime or Choice grade ribeye steaks. These grades indicate excellent marbling – the intramuscular fat that renders during cooking, contributing immensely to the steak’s tenderness and rich flavor. Look for steaks with even marbling throughout the red meat, as this signifies a juicier and more flavorful cut.
If you find a thicker cut, that’s perfectly fine, but remember to adjust your cooking time and rely on an instant-read thermometer for accurate doneness. This method also works beautifully for boneless ribeye; however, be aware that boneless cuts tend to cook faster due to the absence of the insulating bone. Always monitor the internal temperature closely to prevent overcooking.
The Role of Butter in Your Steak
Butter is more than just a topping here; it’s a flavor enhancer and a key component for achieving that coveted golden-brown crust. Regular unsalted butter works perfectly, allowing the natural beef flavor and spice rub to shine. For an extra layer of gourmet flavor, consider using a flavored butter (also known as compound butter) infused with herbs like rosemary, thyme, or crushed garlic. Adding butter during the final searing phase creates a rich, basting liquid that further moistens the steak and adds a glossy finish, truly elevating the dish.
Crafting the Perfect Seasoning Rub
Our flavorful rub combines paprika, chili powder, onion powder, garlic salt, black pepper, and a touch of olive oil. Each spice plays a vital role:
- Paprika: Adds a beautiful reddish hue and a subtle, sweet, peppery flavor.
- Chili Powder: Provides a mild warmth and earthy depth without being overly spicy.
- Onion Powder: Delivers a savory, aromatic foundation.
- Garlic Salt: A convenient blend that offers both garlic flavor and essential seasoning. If using garlic powder, remember to add extra salt.
- Black Pepper: Offers a sharp, pungent kick that complements the richness of the beef.
This blend creates a balanced profile that enhances, rather than overwhelms, the natural taste of the ribeye. Feel free to customize this rub to your preference. You can add a pinch of dried oregano, a touch of brown sugar for caramelization, or a dash of cayenne pepper for extra heat. Alternatively, if you have a favorite pre-made steak seasoning blend, that can also be used for a quick and easy option. The key is to ensure the steak is generously coated for maximum flavor penetration.
Olive Oil: Used both in the rub and for searing, olive oil helps the spices adhere to the steak and facilitates a beautiful crust. For searing, a high-smoke-point oil like avocado oil or grapeseed oil can also be used, especially if you plan on getting your skillet extremely hot.
Step-by-Step Guide: How to Cook Bone-In Ribeye to Perfection
These step-by-step photos and detailed instructions are designed to help you visualize each stage of this delicious recipe. For a convenient printable version with all exact measurements and instructions, simply Jump to Recipe at the bottom of this page.
- Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures it’s ready for the quick oven finish, allowing the steak to cook evenly after searing.
- Prepare the Flavorful Rub: In a small bowl, combine half of the olive oil with the paprika, chili powder, onion powder, garlic salt, and black pepper. Stir all the ingredients thoroughly until you have a well-mixed, paste-like seasoning blend. The olive oil helps create a wet rub, which adheres better to the steak and helps form a rich crust during searing.
- Season the Steaks Generously: Take your bone-in ribeye steaks and generously rub the prepared spice mixture all over both sides. Don’t forget to season the edges too! For best results, allow the seasoned steaks to rest at room temperature for about 20-30 minutes before cooking. This allows the seasoning to penetrate the meat and helps the steak cook more evenly. Patting the steaks dry with paper towels before seasoning is also crucial for a superior sear.
- Achieve the Perfect Sear: Heat the remaining olive oil in a heavy-bottomed skillet (cast iron works best for heat retention) over high heat until it begins to shimmer and lightly smoke. This high heat is crucial for developing the Maillard reaction, which creates that delicious, deeply browned crust. Carefully add both steaks to the hot skillet. Sear each side for 2-3 minutes, pressing down lightly to ensure full contact with the pan, until a beautiful, dark brown crust forms. Do not overcrowd the pan; cook one steak at a time if your skillet isn’t large enough for both without touching.
- Add Butter and Baste: Reduce the heat to medium. Add half of the butter evenly over both steaks, letting it melt and foam. Using tongs, carefully flip the steaks over. Spread the remaining butter on the newly flipped side. You can also tilt the pan and use a spoon to baste the steaks with the melted butter, continuously spooning it over the surface for extra flavor and moisture. This step adds a luxurious richness to your ribeye.
- Finish in the Oven: Carefully transfer the skillet (if it’s oven-safe) to the preheated oven. Alternatively, if your skillet isn’t oven-safe, transfer the seared steaks to a wire rack placed over a baking sheet. Cook for 5 minutes. This oven finish ensures the steak cooks through to your desired doneness without over-searing the exterior. For precise results, use an instant-read thermometer to check the internal temperature (see our temperature chart below).
- Rest for Juiciness: Once cooked to your liking, transfer the steaks to a clean cutting board. Tent them loosely with aluminum foil. This resting period is critical – allow the steaks to rest for at least 5 minutes before slicing and serving. Resting allows the juices, which have been driven to the center of the steak during cooking, to redistribute throughout the meat, resulting in an incredibly juicy and tender bite. Skipping this step often leads to dry, less flavorful steak.
Frequently Asked Questions & Expert Tips for Ribeye Perfection
Achieving your preferred doneness is key to a perfect steak. Use an instant-read thermometer inserted into the thickest part of the steak, avoiding the bone, to accurately gauge the temperature. Remember that the steak’s internal temperature will continue to rise by 5-10 degrees Fahrenheit as it rests, so remove it from the heat just before it reaches your target temperature.
- Rare: 125°F (52°C) – Cool red center.
- Medium-Rare: 130-135°F (54-57°C) – Warm red center. This is often considered the ideal doneness for ribeye.
- Medium: 140-145°F (60-63°C) – Warm pink center.
- Medium Well: 150-155°F (66-68°C) – Slightly pink center.
- Well Done: 160°F+ (71°C+) – Little to no pink. (Generally not recommended for ribeye due to potential dryness).
Reheating steak can be tricky, but it’s possible to maintain its juiciness with the right method. The best way to reheat ribeye steak is slowly in the oven. Preheat your oven to a low 250°F (120°C). While the oven preheats, let your leftover steak come to room temperature on the counter for about 15-20 minutes. Place the steak on a wire rack over a baking sheet (this allows for even heating) and reheat for approximately 20 minutes, or until it’s warmed through to your desired temperature. This low and slow method prevents the muscle fibers from contracting too quickly, preserving moisture.
Absolutely! This cooking method works beautifully for boneless ribeye steaks as well. However, since the bone acts as an insulator, boneless cuts will typically cook faster. It is even more crucial to keep a close eye on the internal temperature with a meat thermometer to ensure you don’t overcook it. Adjust your searing and oven finishing times accordingly, often reducing them slightly.
Additional Expert Tips:
- Room Temperature Steak: Always bring your steaks to room temperature for 30-60 minutes before cooking. This ensures a more even cook from edge to edge.
- Pat Dry: Before seasoning, thoroughly pat your steaks dry with paper towels. Excess moisture on the surface will steam the meat instead of searing it, preventing that gorgeous crust.
- Don’t Crowd the Pan: If cooking multiple steaks, ensure they have enough space in the skillet. Overcrowding lowers the pan’s temperature and can lead to steaming rather than searing. Cook in batches if necessary.
- Resting is Non-Negotiable: As mentioned, resting your steak is perhaps the most crucial step after cooking. It allows the muscle fibers to relax and reabsorb juices, making for a truly tender and moist steak.
- Slice Against the Grain: When serving, slice your ribeye against the grain (perpendicular to the direction of the muscle fibers). This shortens the fibers, making each bite more tender and easier to chew.
Elevate Your Meal: Delicious Serving Suggestions for Ribeye
A perfectly cooked bone-in ribeye is a showstopper on its own, but pairing it with the right side dishes can transform your meal into a gourmet experience. For a classic pairing, consider creamy mashed potatoes or crispy roasted potatoes that soak up all the delicious steak juices. Fluffy white rice or a rich pasta dish like garlic parmesan noodles also make excellent companions.
To balance the richness of the steak, a vibrant green vegetable is always a welcome addition. Think blanched green beans, tender sautéed broccoli, glazed carrots, or elegant sautéed asparagus with a squeeze of lemon. For a lighter touch, a fresh garden salad with a simple vinaigrette provides a refreshing contrast. Don’t forget a crusty bread to sop up any leftover pan juices. Consider a bold red wine, such as Cabernet Sauvignon or Merlot, to complement the robust flavors of the ribeye.
Explore More Steak Recipes
If you loved this bone-in ribeye recipe and are eager to expand your steak-cooking repertoire, check out these other fantastic methods for preparing delicious steaks:
- Air Fryer Steak: Quick and easy for a weeknight meal.
- Cast Iron Ribeye: Perfect for developing an unbeatable crust.
- Smoked Ribeye Steak: For those who love deep, smoky flavors.
- Reverse Sear Ribeye: A method for ultimate even cooking and perfect doneness.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Bone In Ribeye
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Course: Dinner
Cuisine: American
Ingredients
- 2 ½ pounds bone in ribeye steak (2 steaks, about 1 inch thick)
- ¼ cup olive oil (divided)
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- ½ Tablespoon garlic salt
- 2 teaspoons black pepper
- 3 Tablespoons unsalted butter
Equipment You’ll Need
-
Large heavy bottomed skillet (preferably cast iron)
-
Tongs
-
Wire cooling rack
-
Baking sheet
-
Instant-read thermometer
Before You Begin
- You’ll need 2 1/2 pounds of bone-in ribeye steak for this recipe, with each steak about 1 inch thick. For the best flavor and juiciness, opt for USDA Prime or Choice grade ribeye steaks with good marbling. If using a larger or thicker cut, keep a close eye on the internal temperature with a meat thermometer.
- This method also works well with boneless ribeye, but be aware that boneless cuts cook quicker than bone-in ones. Adjust cooking times and monitor temperature carefully.
- Regular unsalted butter is perfect for this recipe. For an extra layer of flavor, consider using flavored butter (compound butter) with herbs like rosemary or garlic.
- For optimal searing, ensure your steaks are patted thoroughly dry with paper towels before applying the rub.
- Let the seasoned steaks rest at room temperature for 20-30 minutes before cooking for a more even cook.
Instructions
-
Preheat oven to 350°F (175°C).
-
In a small bowl, combine half of the olive oil, paprika, chili powder, onion powder, garlic salt, and black pepper. Stir well to create a cohesive spice rub.
-
Generously rub the spice mixture all over both sides and edges of both ribeye steaks. Allow them to rest at room temperature for 20-30 minutes.
-
Heat the remaining olive oil in a heavy-bottomed skillet over high heat until it shimmers and just begins to smoke. Carefully add both steaks and sear for 2-3 minutes per side, ensuring a deep brown, crispy crust forms.
-
Reduce the heat to medium. Add half of the butter evenly over both steaks. Flip the steaks and spread the remaining butter on the other side, basting if desired.
-
Transfer the skillet to the preheated oven (if oven-safe). If not, place the steaks on a wire rack over a baking sheet. Cook for 5 minutes, or until desired internal temperature is reached (check with an instant-read thermometer).
-
Transfer steaks to a cutting board and tent loosely with foil. Allow to rest for 5-10 minutes before slicing against the grain and serving.
Expert Tips & FAQs
- Note, the number of servings on this recipe is 4, rather than 2. There are 2 steaks, however, the USDA recommends 3-4 oz of steak per person, therefore our nutrition calculation is based on these numbers.
- Reheating – Reheat ribeye steak over low heat in the oven. Preheat to 250°F (120°C), allowing the steak to rest on the counter as the oven reaches temp. Place the steak on a wire rack over a baking sheet and reheat for around 20 minutes or until warmed through. Reheating steak at a low temperature will help retain its juiciness.
- Here’s the basic temperature chart when cooking bone-in ribeye. Use an instant-read thermometer in the thickest portion of the beef to accurately gauge the temperature. Keep in mind that the steak will continue to rise 5-10 degrees in temperature as it rests in the foil.
Rare: 125°F (52°C).Medium-Rare: 130-135°F (54-57°C).
Medium: 140-145°F (60-63°C).
Medium Well: 150-155°F (66-68°C).
- Room Temperature Steak: Always bring your steaks to room temperature for 30-60 minutes before cooking for a more even cook.
- Pat Dry: Before seasoning, thoroughly pat your steaks dry with paper towels for a superior crust.
- Slice Against the Grain: For maximum tenderness, slice your cooked ribeye against the grain.
Nutrition
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.