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ribeye bone steak

ribeye bone steak

This detailed guide explores everything you need to know about ribeye bone steak, from selecting the best cuts and understanding marbling to mastering grilling and pan-searing techniques. Learn how to prepare, season, and cook this premium steak for juicy, restaurant-quality results right at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 2 bone-in ribeye steaks 1–1.5 inches thick
  • Kosher salt for dry brining
  • Freshly ground black pepper
  • Garlic powder optional
For Stone House Seasoning (optional)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
For Butter Basting
  • 2 tablespoons butter clarified or cultured
  • Fresh herbs rosemary, thyme, or parsley

Equipment

  • Grill or charcoal grill
  • Cast-iron skillet
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Sharp carving knife
  • Cutting board

Method
 

  1. Dry Brine (Optional but Recommended):
    Generously salt both sides of the steak.
    Place uncovered in the refrigerator for 1–24 hours.
  2. Bring to Room Temperature:
    Remove the steak from the fridge 30–45 minutes before cooking.
  3. Season the Steak:
    Pat dry, then season with black pepper and optional garlic powder.
  4. Grilling Method:
    Preheat grill to 400–450°F and create a two-zone fire.
    Grill for 4–5 minutes per side for medium-rare.
    Flip using tongs (do not pierce the meat).
    Rest for 5–10 minutes before serving.
  5. Pan-Searing Method:
    Preheat a cast-iron skillet over medium-high heat until hot.
    Sear steak 4–5 minutes per side.
    Add butter and herbs, then baste for 1–2 minutes.
    Remove from heat and rest 5–10 minutes under foil.
  6. Serve:
    Slice against the grain.
    Garnish with herbs or compound butter.

Notes

  • Thicker steaks (1.5–2 inches) hold moisture better and cook more evenly.
  • Always rest the steak to allow juices to redistribute.
  • Use a thermometer for precision. Remove steak 5°F before target temperature.
  • Compound butters with rosemary, thyme, or garlic add extra richness.
  • Avoid over-seasoning, let the steak’s natural flavor shine.