How to Cook a Thick Bone-In Ribeye Steak

Table of Contents

1. Introduction
2. Understanding the Bone-In Ribeye
3. Selecting the Perfect Bone-In Ribeye
4. Preparation for Cooking
5. Cooking Methods for Bone-In Ribeye
6. How to Check Doneness
7. Serving Suggestions
8. Conclusion
9. Frequently Asked Questions

Introduction

There's something undeniably captivating about the aroma of a perfectly cooked steak wafting through the kitchen. Imagine slicing into a thick, juicy bone-in ribeye steak, revealing a center so succulent it's practically melting on your palate. If this imagery makes your mouth water, you're in for a treat! Cooking a ribeye steak at home can elevate your culinary experience, whether it’s for a special occasion or simply to enjoy the delightful flavors of high-quality meat prepared just the way you like it.

Bone-in ribeye steak, often labeled the "king of steaks," boasts rich marbling and a robust flavor that can leave a lasting impression. This cut of beef comes from the rib section, and its distinct qualities make it a favorite among chefs and home cooks alike. It’s perfect for grilling but can also be cooked beautifully in a cast iron skillet or your oven.

In this blog post, you will learn how to cook a thick bone-in ribeye steak using various techniques, ensuring tender juiciness and maximum flavor. From preparation through to serving, we will guide you through every step of the process, covering essential tips, recommended cooking methods, and side dish pairings. By the end of this post, you’ll have all the information necessary to impress your family and friends with a steak that rivals that of any upscale restaurant.

Let’s dive into the art of cooking a thick bone-in ribeye steak!

Understanding the Bone-In Ribeye

Before we get into cooking techniques, it’s essential to understand why the bone-in ribeye is so special.

What is a Bone-In Ribeye?

The bone-in ribeye is a cut of beef that includes the rib bone, providing added flavor and moisture during cooking. The marbling—small flecks of fat within the muscle—contributes to its tenderness and juiciness. Most butcher shops will offer ribeye steaks with the bone left in or as boneless options; however, we believe the bone enhances the overall taste, making it a preferred choice.

Why Choose Bone-In Over Boneless?

When it comes to flavor, the bone acts as a thermal conductor, helping to cook the steak more evenly. Additionally, as the bone heats up, it releases flavorful juices into the surrounding meat, resulting in a richer and more complex flavor profile. The presence of the bone can also help retain moisture, preventing the steak from becoming dry during the cooking process.

Selecting the Perfect Bone-In Ribeye

Choosing the right steak is crucial for achieving an exceptional final product. Here are some tips to guide you:

Look for Quality

• Grade: Opt for USDA Prime or Choice beef, which will have better marbling and superior flavor and tenderness.
• Marbling: Seek steaks that display visible intramuscular fat (marbling), leading to a more flavorful and juicy steak.
• Thickness: A bone-in ribeye steak should ideally be about 1.5 to 2 inches thick to ensure a perfect cook throughout.

Shopping at Land and Sea Delivery

If you're looking for high-quality bone-in ribeye steaks, consider sourcing your meat from Land and Sea Delivery. They provide premium, locally-sourced meats directly to your door. You can explore their offerings, including their Beef Selection, to find the perfect cut for your culinary endeavor.

Preparation for Cooking

Proper preparation is key to ensuring your ribeye is cooked to perfection. Here's a step-by-step guide for getting your steak ready:

Bringing to Room Temperature

Allow your ribeye steak to sit at room temperature for about 30-45 minutes before cooking. This step helps the meat cook more evenly throughout.

Seasoning Your Steak

Keep it simple! A generous seasoning of flaky sea salt and freshly cracked black pepper will enhance the steak's natural flavors without overpowering it. If desired, you can also add garlic powder or other herbs, but we recommend keeping the seasoning minimalist to let the quality of the ribeye shine.

Drying the Surface

Use paper towels to pat the surface of the steak dry. A dry steak helps achieve a better sear, which is crucial for developing that restaurant-quality crust.

Cooking Methods for Bone-In Ribeye

Cooking a ribeye steak can be done in multiple ways, each with its own advantages. Let’s examine some popular methods to bring out the best in your thick bone-in ribeye.

1. Pan-Seared and Oven-Finished Method

One of the most reliable cooking techniques is a combination of pan-searing followed by oven-finishing. Here’s how to do it:

Ingredients Needed

• 1 thick bone-in ribeye steak
• Flaky sea salt
• Freshly cracked black pepper
• Olive oil or avocado oil
• 4-5 tbsp of unsalted butter
• Fresh herbs (thyme, rosemary)
• Whole garlic cloves

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Heat Your Skillet: In a cast iron skillet, heat a couple of tablespoons of oil over high heat. You want the skillet to be extremely hot before adding the steak.
3. Sear the Steak: Place the seasoned steak in the skillet, leaving it untouched for about 3-4 minutes to achieve a great crust.
4. Flip and Add Flavor: After the first side is beautifully seared, flip the steak over. Add the butter, fresh herbs, and garlic to the skillet. As the butter melts, spoon it over the steak for basting, which adds flavor and moisture.
5. Finish in the Oven: Move the skillet to your preheated oven and roast until desired doneness is reached. For medium-rare, check for an internal temperature of 130°F (54°C).
6. Resting: Once cooked, remove the steak from the oven and let it rest for 10 minutes. Resting allows juices to redistribute.

2. Reverse Sear Method

An increasingly popular technique, reverse searing involves cooking the steak in the oven first and then searing it on the stovetop.

Instructions

1. Oven Cooking: Preheat your oven to 275°F (135°C). Place the ribeye on a wire rack over a baking sheet. Cook until the internal temperature registers about 10 degrees lower than your target doneness.
2. Sear in the Skillet: After removing from the oven, heat a skillet over high heat. Sear the steak on both sides briefly (about 1-2 minutes), basting with butter if desired.
3. Rest and Serve: Let the steak rest before slicing and serving.

3. Grilling

Summer calls for outdoor grilling! This method creates a distinctive smoky flavor and beautiful grill marks.

Instructions

1. Preheat the Grill: Get your grill ready at high heat.
2. Sear the Steak: Place the steak on the hottest part of the grill for 3-4 minutes per side to create a nice crust.
3. Indirect Cooking: Move the steak to a cooler part of the grill to finish cooking to your desired doneness.

4. Sous Vide Cooking

For those with a sous vide machine, this method ensures precise temperature control.

Instructions

1. Seal the Steak: Vacuum seal your ribeye with salt, pepper, and optional herbs.
2. Sous Vide: Cook in a water bath at your desired temperature (e.g., 130°F for medium-rare) for 2-3 hours.
3. Sear: Remove from the bag, pat dry, and quickly sear in a hot skillet to develop a crust.

How to Check Doneness

While a meat thermometer is the most accurate way to check for doneness, there are also hand methods to gauge how cooked your steak is by touch.

Internal Temperature Guide

• Rare: 120°F (49°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-Well: 150°F (66°C)
• Well Done: 160°F (71°C)

Having this temperature knowledge allows you to tailor the steak to your guests' preferences!

Serving Suggestions

A beautifully cooked ribeye deserves to be served with equally delicious sides. Here are some perfect accompaniments:

Sides to Complement Your Steak

• Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make an irresistible pairing.
• Charred Asparagus: The smokiness of grilled asparagus balances the richness of the ribeye.
• Sautéed Mushrooms: Earthy and savory, mushrooms enhance the umami flavor of the beef.
• Simple Salad: A fresh salad with vinaigrette offers a refreshing contrast to the juicy meat.

Wine Pairings

Accompany your ribeye steak with a robust red wine such as Cabernet Sauvignon or Malbec, both of which stand up well to the richness of the steak.

Conclusion

Cooking a thick bone-in ribeye steak at home doesn’t have to be intimidating. With the right preparation, the ideal cooking method, and premium ingredients, you can create a meal that brings the flavors of fine dining into your kitchen. Remember, the star of the dish—the ribeye itself—will shine best when treated with the respect and attention it deserves.

Don't forget to explore Land and Sea Delivery’s Home Delivery Service to source the highest quality beef for your culinary adventures, and check out their shop for a variety of meat options!

We hope this guide empowers you to confidently cook the perfect thick bone-in ribeye steak, captivating family and friends alike with your culinary prowess.

Frequently Asked Questions

What’s the best way to cook a bone-in ribeye steak?

The best method is subjective and depends on personal preferences. Pan-searing followed by oven-finishing is a tried-and-true method. Reverse searing is also highly recommended for delivering a well-cooked steak.

How long do I need to cook a bone-in ribeye?

Cooking time varies with thickness and desired doneness. A 1.5-inch thick ribeye usually takes about 12-15 minutes total, including searing and oven roasting, but always rely on an internal meat thermometer for accuracy.

Where can I buy high-quality bone-in ribeye steaks?

You can find premium ribeye steaks at local butchers or grocery stores. Alternatively, consider online vendors like Land and Sea Delivery for convenience and quality.

What should I serve with a ribeye steak?

Classic accompaniments include garlic mashed potatoes, grilled asparagus, sautéed mushrooms, and a fresh salad, paired with a robust red wine for the perfect meal.

How can I ensure my steak is juicy and flavorful?

Start with high-quality meat, season adequately, and always allow the steak to rest for 5-10 minutes after cooking to let the juices redistribute before slicing.