bone in prime ribeye recipe

Written ByJenny Smyth Posted on
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The Best bone in prime ribeye recipe

I’ve always been a fan of a good prime ribeye, and when it comes to this bone-in prime ribeye recipe, I’m in heaven. The rich flavor and tender texture are absolute perfection.

I remember the first time I made this recipe for my family – my kids were skeptical at first, but after one bite, they were hooked. It’s become a staple in our household, and I love how it’s perfect for both special occasions and everyday meals.

One of the things I love about this recipe is that it’s surprisingly easy to make, despite its impressive presentation. The key is to let the meat cook slowly over low heat, which allows the natural juices to infuse into the meat and create that melt-in-your-mouth texture.

Plus, with just a few simple ingredients, you can elevate your meal from ordinary to extraordinary. I’ve tried this recipe with various seasonings and spices, but the classic combination of garlic and thyme is still my favorite.

It adds a depth of flavor that complements the richness of the meat perfectly. When you take a bite of this bone-in prime ribeye, you’ll understand why it’s a crowd-pleaser – it’s truly unforgettable.

Bone In Prime Ribeye Steak

4.9 from 1147 votes

A perfectly seared bone in prime ribeye steak with a rich, buttery crust and tender, juicy interior. This recipe uses a reverse sear method for consistent doneness from edge to center.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 2Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Steak

2 bone in prime ribeye steaks (about 1.5 inches thick)
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon vegetable oil

For Basting

2 tablespoons unsalted butter
2 sprigs fresh rosemary
2 cloves garlic, smashed

👨‍🍳Directions

1Remove steaks from refrigerator 30 minutes before cooking to allow them to come to room temperature.
2Pat steaks dry with paper towels, then season generously on all sides with kosher salt and black pepper.
3Preheat oven to 250°F.
4Place steaks on a wire rack set over a baking sheet and insert an instant read thermometer into the thickest part of one steak.
5Cook in the oven until the internal temperature reaches 115°F for medium rare, about 25 to 30 minutes.
6Remove steaks from oven and let rest for 5 minutes.
7Meanwhile, heat a cast iron skillet over high heat until smoking, then add vegetable oil and swirl to coat the pan surface.
8Place steaks in the hot skillet and sear for 1 minute 30 seconds per side, until a deep brown crust forms.
9Use tongs to hold the steaks on their edges to render the fat cap for 30 seconds per edge.
10Reduce heat to medium and add butter, rosemary sprigs, and smashed garlic cloves to the pan.
11Tilt the pan slightly and use a spoon to baste the steaks with the foaming butter for 1 minute, coating the surface evenly.
12Transfer steaks to a cutting board and let rest for 5 minutes.
13Slice against the bone into thick strips and serve immediately with the pan juices drizzled on top.

🔧Equipment

Cast iron skillet or heavy bottomed pan
Instant read thermometer
Tongs
Baking sheet with wire rack
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 20g❤️Cholesterol: 180mg🧂Sodium: 800mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 52g

📝Notes

For best results, use a meat thermometer to ensure accurate doneness. Letting the steak rest after both oven and sear steps is essential for retaining juices.

Watch Video Of How Bone In Prime Ribeye Steak Works

This bone in prime ribeye recipe is always a good idea for any occasion because it feels special but is straightforward to make. I serve it for Christmas dinner, Father’s Day, or just a nice weekend meal with the family.

The leftovers are great sliced cold on sandwiches or reheated gently in a skillet. For storage, wrap leftover steak tightly in plastic wrap or foil and keep it in the fridge for up to three days.

To reheat, place slices in a warm skillet with a little butter for about a minute per side. You can also serve it cold on a salad or with roasted vegetables for an easy lunch the next day.

This recipe works well for family gatherings because everyone loves a juicy steak and it always gets compliments.

❓ Frequently Asked Questions About Bone In Prime Ribeye Steak

Q: What type of meat should I use for this recipe?

A: For this recipe, you’ll want to use a high-quality bone-in prime ribeye roast. Look for one that’s at least 2 pounds and has a good marbling of fat throughout. This will ensure that the meat stays tender and juicy during cooking.

Q: How do I ensure that the meat cooks evenly?

A: To achieve even cooking, make sure to pat the meat dry with paper towels before seasoning it. This helps remove excess moisture and ensures that the seasonings stick to the meat better. You should also use a meat thermometer to check for internal temperatures – aim for 130°F for medium-rare or 150°F for medium.

Q: Can I make this recipe ahead of time?

A: While you can prep the ingredients ahead of time, it’s best to cook the prime ribeye fresh. If you’re short on time, you can prepare the seasoning mixture up to 24 hours in advance and store it in an airtight container.

Q: What if I don’t have any thyme on hand?

A: Thyme is an essential component of this recipe, but you can substitute it with other herbs like rosemary or oregano if needed. Keep in mind that these alternatives will change the flavor profile slightly.

Q: Can I cook this recipe in a slow cooker?

A: Yes, you can cook this recipe in a slow cooker! Simply brown the meat in a skillet before transferring it to the slow cooker with your desired seasonings. Cook on low for 8-10 hours or until tender.

Q: How do I reheat leftover prime ribeye?

A: To reheat leftover prime ribeye, place it in an oven preheated to 300°F (150°C). Use foil to cover the meat and reheat for about 15-20 minutes or until warmed through.

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