Bone In Ribeye Recipe

Prepare the Steak

Remove the ribeye steak from the refrigerator and let it come to room temperature for at least 30 minutes before cooking.

Season the Steak

Generously season the ribeye steak on both sides with salt and black pepper, ensuring an even coating.

Heat the Pan

Heat a large cast-iron skillet or heavy pan over medium-high heat. Add olive oil and let it heat until shimmering.

Sear the Steak

Place the ribeye steak in the hot skillet. Sear for 4-5 minutes on one side without moving it, allowing a deep brown crust to form.

Add Aromatics

Flip the steak and add the garlic cloves and fresh rosemary to the pan. Cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.

Baste (Optional)

Optionally, add butter to the pan and spoon the melted butter over the steak while it cooks for extra flavor.

Check Doneness

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C).

Rest the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes on a cutting board, allowing the juices to redistribute.

Serve

Slice the ribeye against the grain and serve, optionally with a splash of red wine reduction or the pan juices drizzled over the top.