Rib steak, also known as bone-in ribeye, is a premium cut of beef that is prized for its rich marbling and robust flavor. This steak is a favorite among meat lovers for its tenderness and juiciness. Whether grilled, pan-seared, or oven-roasted, rib steak delivers a restaurant-quality dining experience right at home. With a simple seasoning of salt, pepper, and herbs, this steak becomes a show-stopping centerpiece for any meal. Pair it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete and satisfying dish.
Ingredients:
- 1 bone-in rib steak (about 1.5–2 inches thick)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- 2 tablespoons unsalted butter
Optional:
- 1 teaspoon smoked paprika (for added flavor)
- 1 teaspoon garlic powder (for seasoning)
Instructions:
- Prepare the Steak:
- Remove the rib steak from the refrigerator and let it come to room temperature for about 30–45 minutes. This ensures even cooking.
- Pat the steak dry with paper towels to remove excess moisture. Season generously on both sides with kosher salt, black pepper, and optional seasonings like smoked paprika or garlic powder.
- Preheat the Cooking Surface:
- If grilling, preheat your grill to high heat (about 450–500°F). For pan-searing, heat a cast-iron skillet over medium-high heat until it is smoking hot.
- Sear the Steak:
- Drizzle olive oil onto the hot grill or skillet. Place the rib steak on the cooking surface and sear for 2–3 minutes on each side to develop a golden-brown crust. Avoid moving the steak during this time to ensure proper searing.
- Add Aromatics:
- Reduce the heat to medium. Add the smashed garlic cloves, fresh rosemary or thyme, and unsalted butter to the skillet or grill. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter and aromatics. This step enhances the flavor and keeps the steak moist.
- Cook to Desired Doneness:
- Continue cooking the steak, flipping occasionally, until it reaches your preferred level of doneness. Use a meat thermometer to check the internal temperature:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well-done: 160°F and above
- Rest the Steak:
- Transfer the cooked rib steak to a cutting board and let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy steak.
- Serve:
- Slice the rib steak against the grain for maximum tenderness. Serve with your favorite sides and garnish with additional fresh herbs if desired.
This rib steak recipe is a celebration of simplicity and quality ingredients. The combination of a perfectly seared crust, tender interior, and aromatic butter basting creates a steak that is both indulgent and satisfying. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this rib steak recipe is sure to impress. Enjoy every bite!