Bone-In Ribeye Steak Recipe

Ribeye steak on a cutting board. Half of the meat has been cut into slices, showing the medium rare inside.

5 stars (4 reviews)

This easy recipe shows you foolproof steps and best tips for cooking steaks on the stovetop, or how to reverse sear ribeye steaks low and slow so they're melt-in-your-mouth tender, juicy, and flavorful!

Prep Time5

Cook Time10

Total Time15

Course: Main, Main Course

Cuisine: American

Servings: - 4 servings

Calories: 583kcal

Author: Sommer Collier

Equipment

1 cast iron skillet

Ingredients

2-4 bone in ribeye steaks
2-4 tablespoons Steak seasoning Try our homemade Best Steak Seasoning recipe!
2-4 tablespoons butter optional

US Customary - Metric

Instructions

Mix the homemade seasoning blend and rub it over the steak on all sides.
SIMPLE COOK: Preheat the grill (or cast-iron skillet) to high heat. Once the grill (or pan) is at 450-500°F, grill (or sear) the steaks for 4-6 minutes for medium-rare. Use a meat thermometer to check the internal temperature so it's between 130 and 135°F. Allow the steaks to rest for at least 5 minutes before slicing.
REVERSE SEAR: For reverse seared steaks, preheat the oven (or a smoker) to 190°F. Place the steaks in the oven (or on the smoker) for 55 minutes.
Near the end of the cooking time, preheat the grill (or a cast-iron skillet) to high heat, 450-500°F. Once hot, grill (or sear) the steaks for 1 minute per side to create caramelization.
Top each steak with a pat of butter and allow it to rest for at least 5 minutes before cutting.

Notes

Make sure to pick steaks that are at least 1 inch thick, but we prefer a steak that is closer to 1 ½ inches thick.

Leftover steak will keep well for up to 3 days in an airtight container in the refrigerator.

Nutrition