Continuing on my journey of cooking through the popular steakhouse cuts of beef every steak lover should know. I’ve tackled the tenderloin, T-bone, and now onto the ribeye. The pan-seared bone-in ribeye steak has loads of flavor. The ribeye, also known as the delmonico or cowboy steak, tends to be a fattier cut with marbling throughout. The fat contributes to the flavor and juiciness, making it the most flavorful cut of beef I’ve prepared so far. Always buy bone-in ribeye—the bone adds flavor and contains the juices when cooking.
The blue cheese compound butter is easy to prepare and out of this world. Garlic, butter, and crumbled blue cheese melted together for the perfect steak finish. It really is phenomenal.
How to Pan-Sear Ribeye Steak
I’ve said it once so I’ll say it again. The only way to prepare steak is in a cast iron skillet. The secret lies in combining pan searing with an oven finish. This gives your steak a caramelized outside with a juicy tender inside. The oven is better at providing indirect heat while searing gives you the grilled and slightly charred edge. The other major advantage is you can cook within flavors such as garlic, butter, or fresh herbs. You can’t do this on a grill.
Pan sear ribeye steak for 2 minutes per side on the stove top in a cast iron skillet on high heat with butter and immediately transfer to preheated oven at 415°. I typically bake about 6 minutes for medium rare.
Today, you are the steak expert. Pan searing is the easiest and most consistent way to prepare steak. If you stick to cook times and temperature your steak will always come out perfect.
- 1 20 ounce bone-in ribeye steak
- 1 tablespoon fresh rosemary, removed from sprig
- 2 tablespoon extra virgin olive oil
- 2 tablespoons butter
- salt and pepper to taste
Blue Cheese Butter:
- ½ stick butter
- 2 tablespoons crumbled blue cheese
- 1 tablespoon minced garlic
- For the blue cheese butter: Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Using a fork, mash in and combine blue cheese and garlic until fully mixed. Spoon the butter onto tin foil, doing your best to reshape it to resemble a stick of butter. Roll and place in the refrigerator for about 10 minutes and remove 5 minutes before serving.
- For the ribeye: Preheat the oven to 415.° Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.
- Add the olive oil and plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become hot first. Place the ribeye face down and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Add rosemary and then transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 20-24 ounce bone-in ribeye. Drizzle ribeye with melted rosemary butter from the skillet. This is to add rosemary flavor to the steak. Transfer ribeye from the skillet and set on a plate, top with a slice of blue cheese butter and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F