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Bone-In Ribeye

Bone-In Ribeye Steak Recipe (Steakhouse-Style Perfection)

Learn how to cook a juicy, tender bone-in ribeye steak with a beautifully seared crust at home. This beginner-friendly steakhouse-style recipe uses simple ingredients and easy techniques to deliver restaurant-quality results every time.
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Prep Time 10 minutes
Cook Time 12 minutes
Rest 10 minutes
Servings: 2 Course
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 bone-in ribeye steak 1.5–2 inches thick (about 1.5 lbs)
  • 2 tbsp avocado oil or another high smoke-point oil
  • 2 tsp coarse kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp unsalted butter
  • 2 garlic cloves smashed
  • 2-3 sprigs fresh thyme or rosemary

Method
 

  1. Remove the steak from the fridge 30-45 minutes before cooking; pat completely dry with paper towels.
  2. Preheat the oven to 400°F (204°C).
  3. Season both sides generously with salt and pepper.
  4. Heat oil in an oven-safe skillet over high heat until shimmering.
  5. Sear the steak 2-3 minutes per side, undisturbed, until a deep brown crust forms.
  6. Add butter, garlic, and herbs to the pan; tilt the pan and spoon the melted butter over the steak for 1 minute.
  7. Transfer the skillet to the oven and cook 6-8 minutes for medium-rare (internal temp 130-135°F).
  8. Remove, tent loosely with foil, and rest for 5-10 minutes before slicing against the grain.

Notes

  • For medium doneness, aim for 140-145°F internal temperature.
  • Always pull the steak 5°F before your target temp — it continues cooking while it rests (this is called carryover cooking).
  • Leftovers keep well for 3 days in the fridge; slice thin for steak sandwiches or salads.