Ribeye Bone- with Garlic-Herb Butter

Using the simple but excellent reverse sear process, this delectable bone-in ribeye is cooked medium-rare and exquisitely soft.

This recipe is better than the restaurant since it comes with a delightful, uncomplicated garlic-herb butter. There’s also a guide to grilling steaks at different temperatures.

Why Is This Recipe So Delicious?

• The finest technique to prepare ribeyes is to reverse-sear them. End of tale. Hands-down, period, no questions asked. Every time you use this low-and-slow method, you’ll receive a perfectly cooked, juicy, tender steak with a slightly crunchy edge.
• Is there a difference between bone-in and boneless steaks? Better is a matter of taste, but there’s no denying that bone-in steaks are delicious. The bone infuses the meat with taste and moisture. They take a little longer to cook than boneless steaks, but believe me when I say it’s well worth the wait.
• It’s simple to put together, but it looks and tastes fantastic. It’s therefore ideal for special occasions such as anniversaries, date evenings, festivities, and Valentine’s Day. Even the garlic herb butter will take your breath away!
• Sprouts Farmers Market has everything you’ll need for this dish! One-stop shopping is a huge deal in my book, and when I’m preparing my weekly menus, I usually prioritize dishes that don’t require me to run all over town picking up one ingredient after another.

Important Ingredients For Ribeye Bone

Ribeyes with Bones — Keep in mind that any ribeye thinner than 1 inch will not work well with the reverse-sear method, so keep that in mind when selecting your steaks.

Sprouts Farmers Market is where I acquire my bone-in ribeyes. In their Butcher Shop, they always have wonderful, high-quality pieces of meat, and their bone-in ribeyes are no exception.

They’re made from heritage-breed cattle bred in the United States, with no extra hormones.

On a wooden table, full bone-in ribeye with garlic-herb butter and whole roasted potatoes, surrounded by red roses and a red napkin

How Do I Get the Perfect Steak Temperature?

It all comes down to time! You should read the temperature of the meat instead of setting a timer or guessing based on how they appear.

The secret is to take your bone-in ribeyes out of the oven before they reach your desired temperature, as they will continue to cook while resting and then in the cast-iron skillet.

• The final temperature for rare steaks should be between 120° and 125° Fahrenheit. When the internal temperature of the steaks reaches 110°F, remove them from the oven.
• Steaks cooked medium rare, like the ones in this recipe, should reach a temperature of 130°-135°F. When the internal temperature of the steaks reaches 120°F, remove them from the oven.
• A final temperature of 140° to 145° Fahrenheit is ideal for medium steaks. When the internal temperature of the steaks reaches 130°F, remove them from the oven.
• Medium well steaks should be cooked to a temperature of between 150° and 155° Fahrenheit. When the internal temperature of the steaks reaches 140°F, remove them from the oven.
• Steaks cooked to perfection… First, could you please cook them a little less? Please? Well-done steaks can be harsh and dry, and I couldn’t allow you put yourself through that! If you’re really determined, you should strive for a final temperature of 160° to 175° Fahrenheit. When the internal temperature of the steaks reaches 155°F, remove them from the oven.

Chef’s Advice

• When cooking bone-in ribeyes, always use tongs to handle them. Because tongs will not penetrate the meat, no juices will escape.
• Because the temperature differences between the meats are only a few degrees, I strongly advise you to use an internal meat thermometer with a probe. Leave-in style probe thermometers are wonderful since they give you a live feed of your ribeyes’ internal temperature while they cook. However, not all meat thermometers are leave-in style, so double-check yours before putting it in the oven.
• The ribeyes will be ready to eat as soon as they come out of the oven since they rest shortly after. Remember that when you’re making your sides!
• The more time you leave the bone-in ribeye in the salt and pepper dry rub, the more flavorful it will be. The basic minimum is 30 minutes; preferably, you should leave them out for at least 2 hours. When planning this recipe, remember to account for the extended standing time!

Ribeye Bone-In with Garlic-Herb Butter

Using the simple but excellent reverse sear process, this delectable bone-in ribeye is cooked medium-rare and exquisitely soft.

This recipe is better than the restaurant since it comes with a delightful, uncomplicated garlic-herb butter. There’s also a guide to grilling steaks at different temperatures.

Ingredients For Ribeye Bone

For the Steaks

• 2 bone-in ribeyes about 1″ to 1 ½” thick
• salt to taste
• reshly cracked black pepper to taste

For the Garlic-Herb Butter

• ½ cup unsalted butter softened
• 2 tablespoons fresh parsley roughly chopped
• 2 tablespoons fresh herbs of choice chopped, see Notes
• 1-1½ teaspoons garlic roughly chopped
• 2 tablespoons shallot roughly chopped
• 1 tablespoons fresh lemon juice
• ½ teaspoon salt
• ½ teaspoon freshly cracked black pepper to taste

Equipment

• Wire baking rack
• Baking sheet
• Food processor
• Plastic wrap
• Meat thermometer
• Skillet
• Tongs

Instructions

1. Season both sides of the steaks with salt and pepper. Allow to cool for at least 30 minutes, but preferably a couple of hours, on a wire rack over a baking sheet. If you’re going to let it out for more than an hour, put it in the fridge for 30 minutes before cooking.
   On a wire rack, seasoned ribeyes
2. Make the garlic-herb compound butter while the ribeyes are resting. In a food processor, combine all ingredients and pulse until smooth. Place the mixture on plastic wrap and form it into a log shape. Refrigerate until hard.
3. Preheat the oven to 250 degrees F. Insert an internal meat thermometer with probe into the oven with the baking sheet with steaks.
4. Cook medium-rare steaks for 35-40 minutes, or until internal temperature hits 120° Fahrenheit. Larger or thicker steaks will take longer to reach temperature, so an internal meat thermometer with probe is highly recommended. Alternative temperatures are listed in the Notes.
5. When the internal temperature hits 120 degrees Fahrenheit, remove it from the oven. While the steaks are resting, preheat a cast-iron skillet over high heat for 5 minutes.
6. Dry the steaks and lay them in a heated skillet. Cook for 45 seconds before flipping. Place a pat of garlic-herb compound butter on top of the ribeye (about 1 tablespoon per steak). Cook for another 45 seconds, then flip the steaks a few times until they are a rich brown color, about 20-40 seconds total. Shortly press the ribeyes on the cast-iron skillet’s sides until they are no longer red or pink.
7. Remove the pan from the heat and top with additional garlic-herb compound butter.
   In a cast-iron skillet, sear two ribeyes.

Notes

• Any fresh herbs will suffice for the garlic-herb butter. I usually use tarragon, oregano, or thyme, but use any herbs you like!

Rare Alternative Temperatures

• | 120°-125°F is the target temperature. When the internal temperature hits 110°F, take it out of the oven.
• Medium Rare | 130°-135°F target temperature When the internal temperature hits 120°F, take it out of the oven.
• 140°-145°F is the target temperature. When the internal temperature hits 130°F, take it out of the oven.
• Medium 150°-155°F is the target temperature. When the internal temperature hits 140°F, take it out of the oven.
• Well done | 160°-175°F target temperature When the internal temperature hits 155°F, take it out of the oven.

This recipe makes 2 whole ribeyes, or around 4 servings. The nutritional data indicated are for one serving, or half of a ribeye. Depending on the size of your ribeyes, your personal serving may vary. The macros may differ slightly based on the ingredient brands utilized.

Nutrition Information

Serving: 1serving, Calories: 456kcal, Carbohydrates: 4g, Protein: 24g, Fat: 39g, Saturated Fat: 22g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 357mg, Potassium: 455mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1043IU, Vitamin C: 7mg, Calcium: 63mg, Iron: 3mg, Net Carbs: 3g