Bone-in ribeye steak is two 20-ounce steaks salted on both sides, seared in olive oil for 3 to 4 minutes per side, butter basted with rosemary, thyme and garlic, then finished in a 350F oven for about 5 minutes. Twenty-five minutes plus 10 minutes resting.
Leaving black pepper off the steak during searing is a tip most recipes ignore, and it comes from a Michelin-trained chef. Pepper burns at high heat and turns bitter against the crust, which is why the author says to add it only before serving. Salt alone during the sear, pepper at the table.
The garlic goes in with the peel still on, with just a small slit cut along the length of each clove. The skin protects the garlic from burning in the hot butter while letting the flavour steam out through the cut. Peel it first and it chars to nothing in under a minute at these temperatures.
Bone-In Ribeye Steak
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings10
minutes15
minutes720
kcalBone-in ribeye steaks seasoned with flaky salt, seared in olive oil, basted with browned butter, rosemary, thyme and garlic cloves in their skins, then finished in a 350F oven and rested for 10 minutes. No pepper until serving.
Ingredients
2 (20 oz) bone-in ribeye steaks, about 1 inch thick
1 tablespoon flaky salt
2 tablespoons olive oil
4 tablespoons unsalted butter
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 cloves garlic, peel left on, slit lengthwise
Directions
- Bring to room temperature:Leave the steaks on the counter for 30 minutes. Pat dry with paper towels. Season both sides with flaky salt only, no pepper.
- Sear the first side:Preheat the oven to 350F. Heat olive oil in an oven-safe skillet over medium-high heat. Place the steaks in and leave untouched for 3 to 4 minutes until a crust forms.
- Flip and baste:Flip with an offset spatula. Add the butter, garlic cloves and herb sprigs to the pan. Once the butter browns, tilt the pan and rapidly spoon the butter over the steaks for about 1 minute.
- Finish in the oven:After 3 to 4 minutes on the second side, transfer the skillet to the oven. Cook for about 5 minutes for medium rare. Do not cover with foil.
- Rest and serve:Remove to a plate and rest for 10 minutes. Serve whole, with a sprinkle of flaky salt and black pepper at the table.
FAQs
Why no black pepper during searing?
Pepper burns at the temperatures needed for a proper sear and turns bitter against the crust. Salt withstands high heat, pepper does not. Season with salt before cooking and add freshly ground pepper at the table, right before the first bite.
Why leave the peel on the garlic?
The skin protects the clove from burning in the hot butter while letting the flavour steam out through the slit you cut along its length. The garlic becomes soft and spreadable inside the peel, and you can squeeze it directly onto the steak when you eat. Peeled garlic would char and turn acrid in under a minute at this heat.
Why does the oven run at 350F instead of 400 or 500?
These are 20-ounce bone-in steaks, thicker and denser than a filet or a strip. A lower oven gives the centre more time to come up to temperature without overcooking the outer layer. A commenter who followed the original times found the steak landed at medium rather than medium rare, and suggested reducing the sear to 2 to 2.5 minutes per side for a rarer finish.
Can you press down on the steak with a spatula?
No, and the author is firm on this. Pressing squeezes the juices out of the meat and leaves you with a dry, flat steak. If you want it more done, increase the cooking time rather than compressing the meat. Use a fork for turning only if you do not have tongs or a spatula.
How do you reheat leftover ribeye?
Slice it thin and sear the slices quickly in a hot pan with olive oil. Never microwave a steak, since it steams the meat and turns the texture rubbery. Cold leftover slices work well on a steak salad or in tacos without any reheating at all.
