I’m frequently asked how to cook thick bone in ribeye steak. A well prepared, bone-in ribeye steak is one of my favorite things in the entire universe. It’s juicy, tender and loaded with flavor. This dish will accentuate its taste softly with garlic, thyme, and butter, without overpowering it.
The thick bone in ribeye steak is grilled medium-rare and exquisitely tender utilizing the simple yet effective reverse sear technique. This dish, served with a delightful, simple garlic-herb butter, is superior than the restaurant! There’s also a guide to cooking steak at various temperatures.
I’ve enjoyed great steaks in my house that are seared on the surface and juicy and tasty on the inside, cooked to perfection.
In this blog article, I’ll show you how to cook thick bone in ribeye steak in one easy step by step method. What better way to wow your family and friends than with a bone-in ribeye steak?
Tips For How to Cook Thick Bone In Ribeye Steak
Let it rest! When beef cooks, it tightens up. This drives all of the liquids to the steak’s outer edges. You need it to let go and bring all of the liquids back to the center, ensuring that they are equally dispersed. Thus, allow your meat to rest for approximately 10 minutes before slicing into it, otherwise all of those beautiful juices may pour over the platter.
You want to take it out of the oven/pan/BBQ/however you’re preparing it when the internal temperature is around 7 to 10 degrees Beneath what you want in terms of rare, medium, and well done. This is due to the fact that the inner temperature will continue to rise throughout the resting period.
Click to Print Temperature Chart
What Makes This Thick Bone In Ribeye Steak So Good
The reverse-sear technique is the greatest way to prepare ribeye thick bone in ribeye steak i have ever found. Absolutely down, no questions asked, the final story. This low and slow cooking approach consistently produces beautiful, evenly-cooked, juicy, delicate steaks with a little crunchy edge.
Are thick bone in ribeye steak superior to steaks with the rib bone removed? “Better” is an issue of taste, but there’s no point saying bone-in steaks aren’t delicious. The bone imparts so much flavor as well as moisture to the beef. They take a bit more time for them to cook than boneless steaks, but believe me, it is well worth it.
It’s simple to prepare, it looks nice and tastes delicious. That means it’s ideal for special events such as anniversaries, date evenings, birthdays, and Valentine’s Day. Everything you’ll need for this dish can be found in your supermarket ! I prefer one stop shopping. It is important to me, and when I’m preparing my week’s dinners, I usually favor dishes that don’t require me to go around town grabbing one item here and one there.
Pro Tips for the Thick Bone In Ribeye Steak
- When grilling thick bone in ribeye steaks, always use tongs. Tongs will not penetrate the meat, therefore none of the juices will leak.
- There’s just a few degrees difference between each meat temperatures, thus I strongly advise you to use an a meat thermometer with a probe to measure . Leave-in type probe thermometers are ideal since they provide an ongoing view of your ribeyes’ interior temperature through the preparation procedure. However, some meat thermometers are not the leave-in style, so double-check which one you’ve chosen before popping it into the oven.
- The ribeye will be ready for eating as soon as they are finished in the pan since they rest immediately after being cooked in the oven. Keep it in mind as you prepare your sides!
- The longer the bone-in ribeye steaks sit in the salt and pepper dry rub before cooking, the more delicious they will be. 30 minutes is the very minimum; preferably, let them to stand for at least 2 hours. Be sure to consider that extended standing time into your strategy. How to Cook a Thick Bone in Ribeye Steak!
FAQ For the Thick Bone in Ribeye Steak
Q: What is the best way to season a thick bone in ribeye steak?
A: The best way to season a thick bone-in ribeye steak is generously with kosher salt and freshly ground black pepper. Keep it simple to let the natural flavors of the meat shine through.
Q: How should I prepare a thick bone-in ribeye steak before cooking?
A: Before cooking a thick bone-in ribeye steak, make sure to take it out of the refrigerator and let it come to room temperature for about 30 minutes. This allows for more even cooking.
Q: What is the recommended cooking method for a thick bone-in ribeye steak?
A: The recommended cooking method for a thick bone-in ribeye steak is to sear it in a hot cast-iron skillet or grill to get a nice crust on the outside, then finish cooking it in the oven to your desired level of doneness.
Q: How can I tell when a thick bone-in ribeye steak is done cooking?
A: The best way to tell if a thick bone-in ribeye steak is done cooking is by using a meat thermometer. For medium-rare, the internal temperature should be around 130-135°F (54-57°C).
Q: Should I let a thick bone-in ribeye steak rest before serving?
A: Absolutely! Letting a thick bone-in ribeye steak rest for about 5-10 minutes before slicing and serving allows the juices to redistribute, resulting in a juicier and more flavorful steak.
Other Beef Recipes to Try
Oven Roasted Center Cut Filet Mignon
Cast Iron Pan Seared Fillet Mignon
Campfire Cast Iron Eye of Ribeye Recipe
How to Cook Thick Bone in Ribeye Steak
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 4 lb beef steaks 1 1/4-pound bone-in rib eye steaks
- 1 tsp Kosher salt
- 1 tsp black pepper Freshly ground
- 2 tbsp canola oil
- 4 tbsp butter unsalted 4
- 3 cloves garlic minced
- 1 rosemary sprig
Video
Instructions
- Collect the items you need.
- Season the rib eye steaks evenly with salt and freshly ground pepper. Allow the meat to remain at its room temperature for 30 minutes.
- In a big cast-iron skillet, warm the canola oil until it shimmers. Sauté the steaks over a high temperature for approximately five minutes or until they are crispy on the bottom.
- Flip the steaks over and add the butter, thyme, garlic, and rosemary to the pan. Cook the steaks over high heat for 5 to 7 minutes longer, brushing with melted butter, garlic, and herbs.
- Move the steaks to a chopping board and let them rest for 10 minutes. Take the steaks off the bone, then cut them across the grain and serve.
Nutrition
