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Beef rib steak bone

Beef rib steak bone

A detailed guide on selecting, preparing, and cooking a bone-in ribeye steak using professional techniques such as reverse searing, cast-iron searing, proper seasoning, temperature control, and compound butter for enhanced flavor. Includes tools, doneness guide, and serving ideas.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, Steakhouse
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 beef rib steak bone bone-in ribeye, 1–1.5 inches thick
  • Kosher salt
  • Freshly ground black pepper
For Garlic-Herb Butter
  • Unsalted butter softened
  • Fresh herbs parsley, thyme, rosemary
  • Minced garlic
  • Finely chopped shallots
  • Fresh lemon juice
  • Salt and black pepper

Equipment

  • Cast-iron skillet
  • Meat thermometer
  • Long-handled tongs
  • Heavy-duty cutting board
  • Kitchen timer
  • Wire rack

Method
 

  1. Season the Steak: Generously season ribeye with kosher salt and pepper. Optional: dry brine in fridge 1–3 days.
  2. Prepare for Cooking: Pat dry. Place steak on a wire rack. Preheat oven to 250°F (121°C).
  3. Reverse Sear Step: Cook steak until internal temperature is 10–15°F below your target doneness.
  4. Rest the Steak: Let it rest 5–10 minutes.
  5. Sear in Cast Iron: Heat skillet until smoking. Add a little oil, then sear steak 1–2 minutes per side.
  6. Optional Butter Baste: Add butter, herbs, and garlic during final minute and spoon over steak.
  7. Serve: Rest briefly, slice, and top with garlic-herb butter.

Notes

  • one-in steaks retain more moisture and develop deeper flavor.
  • Use a thermometer for perfect doneness.
  • Resting is essential for juicy results.
  • Reverse sear is ideal for thick cuts (1–1.5 inches).
  • Compound butter can be prepared in advance and frozen.
  • Pat steak dry before searing for the best crust.