If you’re wondering how to cook a bone-in ribeye, you’re in for a treat! I consider bone-in ribeye one of the most delicious cuts of meat. Its rich flavor and tenderness make it a favorite among steak lovers, including myself. There is something special about cooking a steak on the bone that adds depth to flavor, making it a delightful dish for any occasion.
With some simple preparation and careful cooking, you can achieve a perfectly cooked ribeye that will wow your family and friends. Join me as I share my tips and techniques for cooking a bone-in ribeye that results in a juicy and flavorful steak every time.
What is a Bone-in Ribeye?
A bone-in ribeye, sometimes called a cowboy steak, comes from the rib section of the cow. This cut includes a rib bone, which not only adds flavor but also helps to keep the meat juicy while cooking. The marbling of fat around the meat makes it tender and flavorful, perfect for grilling, pan-searing, or even sous vide cooking.
Choosing the Right Ribeye
When I shop for a bone-in ribeye, I look for a few things to ensure I get the best quality:
- Marbling: The lines of fat running through the meat are a sign of tenderness. The more marbling, the juicier the steak will be.
- Color: Fresh ribeye should have a bright red color. Avoid cuts that look brown or discolored.
- Thickness: A good ribeye is usually at least 1.5 inches thick. Thicker steaks allow for better cooking control.
How to Cook a Bone-in Ribeye
Before cooking a bone-in ribeye, you’ll want to make some preparations:
- Seasoning: Simple is best. I often use salt and pepper, but you can also try garlic powder or your favorite steak rub.
- Temperature: Let the steak come to room temperature for about 30 minutes before cooking. This helps it cook evenly.
Cooking Methods
There are several methods for cooking a bone-in ribeye. Here are the three most popular ones that I enjoy:
Grilling
Grilling gives the steak a lovely smoky flavor. Here’s how I do it:
- Preheat the grill to high heat.
- Season the steak generously with salt and pepper.
- Place the steak on the grill and sear for about 4-5 minutes on each side for medium-rare.
- Move the steak to a cooler part of the grill and close the lid. Cook for an additional 5-7 minutes until it reaches your desired doneness.
Pan-Searing
Pan-searing is another fantastic method to achieve a nice crust. Here’s my pan-searing method:
- Preheat an oven-safe skillet over medium-high heat.
- Add a tablespoon of oil to the pan.
- Season the ribeye and place it in the pan. Sear for 4-5 minutes.
- Flip the steak and transfer the skillet to a preheated oven at 400°F for about 10 minutes until your steak reaches the desired temperature.
Sous Vide
For a perfectly cooked steak, sous vide is a method I recommend:
- Season the ribeye and vacuum-seal it in a bag.
- Set the sous vide machine to your desired temperature (130°F for medium-rare).
- Cook for 1-2 hours.
- Finish by searing the steak on a hot grill or skillet for about 1 minute per side.
Checking for Doneness
The best way to check the doneness of a ribeye is by using a meat thermometer:
- Rare: 120°F to 125°F
- Medium Rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium Well: 150°F to 155°F
- Well Done: 160°F and above
When the steak reaches your preferred temperature, remove it from the heat.
Resting the Steak
After cooking, it’s vital to let the steak rest for at least 10 minutes. This allows the juices to redistribute throughout the meat. If you cut into it too soon, those tasty juices will run out, leaving you with a dry steak.
Serving Suggestions
Bone-in ribeye is fantastic on its own, but I love serving it with something complementary:
- Sides: Roasted vegetables, mashed potatoes, or a fresh salad pair perfectly.
- Sauces: A simple chimichurri, garlic butter, or your favorite steak sauce can elevate the dish to a new level.
Storing Bone-in Ribeye
If you happen to have any leftovers, I recommend storing them properly:
- Place cooled steak in an airtight container and refrigerate for up to 3 days.
- For longer storage, wrap it in plastic wrap and place it in the freezer. It will last for up to 3 months.
Reheating Ribeye
When it comes time to reheat your leftover ribeye, I prefer doing it gently to avoid drying it out:
- Preheat your oven to 250°F.
- Place the ribeye on a baking sheet and cover it with foil.
- Heat for about 15-20 minutes or until warmed through.
Enjoy a Bone-in Ribeye
Cooking a bone-in ribeye might seem intimidating at first, but with a bit of practice and some simple techniques, you can create a delicious and impressive meal. Whether you choose to grill, pan-sear, or sous vide, the key is to customize the seasoning to your taste and monitor the doneness carefully. I hope you find joy in cooking this wonderful cut of meat, just as I do every time I prepare it. Enjoy your culinary adventure!