Bone In Ribeye Steak
Juicy, flavorful bone-in ribeye steaks seared or grilled to your preferred doneness with a simple seasoning and optional butter finish.
Equipment
- Grill or cast-iron skillet
- Meat Thermometer
- Tongs
- oven (for reverse sear)
- Baking Sheet
Ingredients
- 2-4 bone-in ribeye steaks
- 2-4 tablespoons steak seasoning use homemade Best Steak Seasoning if desired
- 2-4 tablespoons butter optional, for topping
Instructions
- Pat steaks dry with paper towels and evenly rub the steak seasoning over all sides of each steak.
- For simple cook: preheat grill or cast-iron skillet to high heat (about 450–500°F). Once hot, grill or sear steaks 4–6 minutes per side for medium-rare, using a meat thermometer to reach 130–135°F internal temperature.
- For reverse sear: preheat oven or smoker to 190°F and place steaks on a baking sheet; cook about 55 minutes until near target temperature. Meanwhile preheat grill or cast-iron skillet to high (450–500°F).
- Finish reverse-seared steaks by grilling or searing 1 minute per side over high heat to develop a caramelized crust.
- Top each steak with a pat of butter if using, then let steaks rest at least 5 minutes before slicing and serving.
Notes
- Choose steaks at least 1 inch thick; 1½ inches is preferred.
- Rest steaks at least 5 minutes before slicing.
- Use a meat thermometer to ensure desired doneness.
- Butter is optional but adds richness when placed on hot steaks.
- Reverse sear method requires a low oven/smoker and a final high-heat sear.