Easy Bone In Ribeye Steak Recipe
How to Cook a Bone-In Ribeye Steak – This easy recipe shows you foolproof steps and best tips for cooking steaks on the stovetop, or reverse sear ribeye steaks, low and slow, so they’re perfectly melt-in-your-mouth tender and flavorful!
Why We Love This Bone In Ribeye Steak Recipe
Everybody has their favorite cut of steak. In my opinion, there’s nothing more deeply beefy, decadent, and juicy as a ribeye steak. Specifically, a Bone In Ribeye Steak!
Cooking a ribeye steak on the bone not only gives it tons of visual appeal, it also protects the beef nearest the bone so it is ultra tender and packed with flavor.
We are going to share our two favorite methods of cooking today: You can simply grill or sear a bone in ribeye in a cast iron pan. However, our preferred method is a reverse sear!
This easy bone in ribeye recipe also includes the best seasoning for a ribeye – our Best Steak Seasoning. It’s simple to make at home and can be stored in the pantry along with other spice blends.
Ingredients You Need
- Bone-in ribeye steaks – uniform in size, brought to room temperature before cooking (sometimes called Tomahawk Steak)
- Best Steak Seasoning – an irresistible blend of sea salt and black pepper, brown sugar, ancho chile powder, dried thyme, onion, and garlic powder, and other pantry staple spices
- Butter – I prefer unsalted butter, so you have more control over the seasoning
Pro Tip: 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.
How to Cook Ribeye Steak
Now I’ll show you how to cook bone-in ribeyes one of two ways: Seared in a skillet or the grill, or reverse seared by first cooking in the oven and then finishing on the stovetop.
I prefer to reverse sear my steaks for the most accurate level of doneness and melt-in-your-mouth tenderness. But this method does take a good bit longer… Cooking in a skillet takes less than 10 minutes, whereas reverse searing will take about 1 hour.
However you choose to cook your ribeyes, both methods start with rubbing the seasoning blend evenly over the steak on all sides.
Option #1 to Cook a Ribeye – Sear on the Stovetop or Grill
- After seasoning the steaks, 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 in the hot pan for 4-6 minutes for medium-rare. Add a minute or two to the cook time if you prefer a medium steak.
- Use a meat thermometer to check the internal temperature so that it’s between 130 and 135°F. Allow the steaks to rest on a cutting board for at least 5 minutes before slicing.
Option #2 to Cook a Bone-In Steak – Reverse Sear
For reverse-seared steaks, start by preheating the oven (or a smoker) to 190°F.
Place the seasoned steaks on a rimmed baking sheet, and cook in the oven (or on the smoker) for 55 minutes. Check for your desired doneness after 50 minutes. Again, use a meat thermometer to check the internal temperature so that it’s at least 130°F.
Pro Tip: This method is similar to sous vide cooking, without the need for extra gadgets.
Get the Complete (Printable) Bone-In Ribeye Steak Recipe Below. Enjoy!
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.
Top Tips for Cooking Steaks on the Stovetop
- Choose 1 to 1 1/2-inch steaks that are uniform in thickness. You want bone-in cuts that have a nice, even bit of rich marbling throughout.
- Take the steaks out of the fridge and let them come to room temperature for at least 30 minutes before you start cooking. This will help them cook more evenly and keep the meat super tender.
- Ribeyes have a good bit of fat, so be careful if cooking them on the grill, as melting fat can cause flair-ups.
- Let the seared steaks rest for a full 5 minutes before slicing. This time is crucial for the juices to “settle down” from the heat and redistribute throughout the meat.
- You should slice against the grain whenever cutting beef. The up and down lines that run through the steak are the grain, like a piece of wood. Slicing in the opposite direction cuts the fine fibers of the meat, making the ribeyes ultra tender.
Serving Suggestions
Top the seared steaks with a generous pat of unsalted butter, Cowboy Butter (with some kick!) or Compound Butter made with fresh herbs. For some serious PIZZAZ consider adding homemade pickled veggies, chimichurri sauce, roasted tomatoes, or any of these Best Steak Toppings!
As far as sides go, I love combining meaty grilled or reverse sear ribeye steaks with crispy and tender Sweet Potato Fries, like shown here. They’re also fabulous with Instant Pot Sweet Potatoes, which are similar to russet Baked Potatoes but with a – well – sweet twist!
And, of course, you can’t go wrong with any of these other side dishes to make a classic meat and potatoes pairing everyone will love:
- Roasted Russet Potatoes
- Air Fryer Potato Wedges
- Crispy Ribbon Fries
- Cheesy Scalloped Potatoes Au Gratin
- Mashed Potatoes
- Duchess Potatoes
- Twice Baked Sweet Potatoes
- Scalloped Sweet Potatoes
Balance all of this beefy, starch-a-riffic goodness with a refreshing and flavorful salad on the table. Try any of these steakhouse-style favorites:
Frequently Asked Questions
Both methods are easy and great for cooking steaks that are fork-tender. I like to reverse sear rib eye steak to really enhance the taste of the beef. This method combines using the oven and stovetop by cooking in the oven at a low temperature for an hour. Then, sear the beef in a hot pan.
That’s the beauty of ribeyes… There is no need to do anything extra to make these fatty, juicy cuts of beef perfectly tender. Just season, cook, and enjoy!
Leftover steak will keep well for up to 3 days in an airtight container in the refrigerator.
Looking for More of the Best Beef Recipes? Be Sure to Try:
- Bavette Steak (Flap Steak)
- Porterhouse Steaks with Compound Butter
- Steak au Poivre Recipe with Cognac Cream
- London Broil Marinade
- Skillet Steak Bites with Mushrooms
Bone-In Ribeye Steak Recipe
Ingredients
- 2-4 bone in ribeye steaks
- 2-4 tablespoons Steak seasoning Try our homemade Best Steak Seasoning recipe!
- 2-4 tablespoons butter optional
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.
Making steak has never been my strong suit, so I was pleasantly pleased by how simple it was! My steaks were cooked to perfection as well. Without a doubt, I will cook these again.
A very delicious steak! We were all surprised by how tender they were. We served ours with mashed potatoes and roasted carrots. Yummy!
I tried the reverse sear method from this recipe and was surprised how easy it was! I used a meat thermometer to check the temperature and the steaks were cooked just how we like them.
I’ve never been good at making steak, but was pleasantly surprised at how easy this was! And my steaks were cooked perfectly. I’ll definitely make these again.