Bone-In Ribeye Steak
Bone-in ribeye steak has a special place in many hearts—a tender cut with rich marbling that melts in your mouth. There’s something about the way the juices flow as you slice through it, revealing that perfect medium-rare pink. The aroma of a sizzling steak on the grill can make anyone’s mouth water, reminding you that some culinary experiences are simply worth indulging in.
This is not just any steak; it’s a centerpiece meal that speaks of celebration and comfort. Whether you’re looking to impress your friends at a weekend barbecue or wanting to add a touch of luxury to a weeknight dinner, the bone-in ribeye steak shines through. Easy to prepare, it takes minimal effort yet delivers maximum flavor, making it a go-to dish for both novice cooks and seasoned chefs. Why not treat yourself and explore the art of grilling or baking one of the best steaks around?
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Bone-In Ribeye Steak
- Storing & Reheating
- Chef’s Helpful Tips
- Recipe FAQs
- Bone-In Ribeye Steak
Why You’ll Love This Recipe
- Simple & Quick: Prepping and cooking this steak takes just 23 minutes—perfect for a last-minute dinner.
- Irresistible Flavor: Rich and juicy, the marbling creates an explosion of flavor with every bite.
- Eye-Catching Appeal: Its impressive appearance makes it a guaranteed showstopper for gatherings.
- Flexible Serving: Enjoy it as a family meal, for a cozy date night, or as a special treat anytime.
- Beginner-Friendly: Following simple steps ensures success, even if you’re new to cooking steak.
Ingredients You’ll Need
- 1 to 1 ½ pounds bone-in ribeye steak: This cut is known for its tenderness and flavor, thanks to the marbled fat. Choose a steak that’s about 1-inch thick for optimal cooking.
- ½ teaspoon kosher salt: This enhances the natural flavors of the meat; kosher salt dissolves easily and helps in creating a great crust.
- ¼ teaspoon black pepper, freshly ground: Freshly ground pepper adds a punch of flavor without overpowering the steak’s taste.
- 2 teaspoons canola oil: A neutral oil with a high smoke point, ideal for searing the steak without burning.
How to Make Bone-In Ribeye Steak
- Prep the Steak: Pat the 1 to 1 ½ pounds bone-in ribeye steak dry with paper towels. This step is crucial as it helps achieve that beautiful crust. Season both sides generously with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Heat the Grill: Place a cast-iron pan on one side of a clean, well-oiled gas grill. Turn the grill on high, close the lid, and let it preheat until it reaches 500 degrees F.
- Sear the Steak: Once the grill is hot, place the seasoned steak on the grill grate opposite the cast-iron pan. Close the lid and sear each side for 2 minutes until you see a nice, brown crust forming.
- Move the Steak: Carefully add the canola oil to the cast-iron pan and then transfer the seared steak into it. Close the grill lid and cook the steak to your desired level of doneness—about 4-6 minutes for medium-rare.
- Let it Rest: After cooking, transfer the steak to a cutting board. Allow it to rest for at least 5 minutes, which will help the juices redistribute throughout the meat.
- (Oven Method) Prep for Baking: Preheat your oven to 350 degrees F. Pat the steak dry again and season both sides with salt and pepper.
- Sear in the Pan: Heat a medium cast-iron pan over high heat, adding canola oil once it’s hot. Sear the steak for 2 minutes on each side until golden brown.
- Baste and Bake: To enhance the flavor, baste the steak by spooning hot juices over the top. Then, place the cast-iron pan into the preheated oven and cook to your preferred doneness.
- Rest and Serve: Just like in the grilling method, resting for 5 minutes is key before slicing and serving your beautifully cooked steak.
Storing & Reheating
To store leftover bone-in ribeye steak, let it cool to room temperature and wrap it tightly in foil or place it in an airtight container. It can be stored at room temperature for about 1 hour and should be refrigerated for up to 3 days. If you wish to keep it longer, consider freezing it in an airtight container for up to 3 months. When reheating, use an oven at 250 degrees F, wrapped in foil, for around 10-15 minutes. Keep in mind that reheating may result in a change in texture, but you can revert some of that juiciness with a quick sear in the hot pan.
Chef’s Helpful Tips
- Avoid overcooking the steak by using a meat thermometer—aim for 130-135 degrees F for medium-rare.
- Let your steak reach room temperature before cooking for a more even cook throughout.
- If your steak is particularly thick, you may need to adjust cooking times to ensure it’s perfectly done.
- Experiment with additional seasonings or marinades, like garlic powder or rosemary, for a twist on flavors.
- Remember to rest the steak for optimal juiciness—this step cannot be skipped!
As you venture into crafting your own bone-in ribeye steak, you’ll discover just how enjoyable and rewarding the process can be. The real magic lies in savoring that first bite, where the rich flavor and tender texture transport you to a world of culinary bliss.
Recipe FAQs
Can I cook a bone-in ribeye steak on a charcoal grill?
What’s the best way to know when my steak is done?
Can I use other oils for searing?
How do I enhance the flavor even more?
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Bone-In Ribeye Steak
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Description
This bone-in ribeye steak is a delightful choice for a quick and savory dinner. Featuring a beautifully seared exterior and a succulent interior, it’s seasoned simply with kosher salt and freshly ground black pepper for a burst of flavor. Perfect for any meat lover craving a homemade meal.
Ingredients
- 1 to 1 ½ pounds bone-in ribeye steak, about 1-inch thick
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- 2 teaspoons canola oil, or other neutral oil with a high smoke point
Instructions
- Pat the steak dry and generously season both sides with kosher salt and black pepper.
- Heat a cast-iron pan on one clean and well-oiled section of a gas grill, closing the lid to preheat.
- Once the grill hits 500 degrees F, place the seasoned ribeye on the opposite side of the pan.
- With the lid closed, sear the steak for 2 minutes on each side until a rich brown crust forms.
- Transfer the seared steak to the cast-iron pan with the oil. Close the grill lid and continue to cook it until reaching your desired doneness.
- Allow the steak to rest for 5 minutes on a cutting board before slicing and serving.
Notes
Let the steak rest after cooking to enhance juiciness.
Adjust cooking time based on your preference for doneness.
Consider using a meat thermometer for precise results.
Nutrition
- Serving Size: 1 steak
- Calories: 813
- Sugar: 0g
- Sodium: 586mg
- Fat: 60g
- Saturated Fat: 24g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 71g
- Cholesterol: 174mg
