Master the Art of Cooking Bone-In Ribeye on the Stove
If you’re a meat lover, there’s nothing quite like sinking your teeth into a juicy and flavorful bone-in ribeye steak. While grilling may be the traditional method of cooking this delectable cut, did you know that you can achieve equally delicious results right on your stovetop? In this guide, we’ll show you how to elevate your cooking skills and prepare a mouthwatering bone-in ribeye steak on the stove.
What You’ll Need:
- 1 bone-in ribeye steak (1-1.5 inches thick)
- Sea salt and freshly ground black pepper
- 1 tablespoon of high smoke point oil (such as avocado oil or canola oil)
- 2 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- A few sprigs of fresh herbs (rosemary, thyme, or parsley), optional
Step-by-Step Instructions:
- Remove the bone-in ribeye from the refrigerator and let it come to room temperature for about 30 minutes. This will ensure even cooking.
- Generously season both sides of the steak with sea salt and freshly ground black pepper. You can also add any additional seasoning or dry rub of your choice.
- Place a cast-iron skillet or a heavy-bottomed skillet over medium-high heat on the stove. Let the pan heat up for a few minutes.
- Add the high smoke point oil to the hot skillet and swirl it around to coat the bottom.
- Carefully place the seasoned bone-in ribeye steak onto the hot skillet. Sear it for about 4-5 minutes on one side, without moving it around. This will create a nice crust.
- Flip the steak using tongs or a spatula and sear it for an additional 4-5 minutes on the other side. Adjust the cooking time depending on your desired level of doneness:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F+
- During the last minute of cooking, add the butter, minced garlic, and fresh herbs (if using) to the skillet. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics.
- Remove the cooked bone-in ribeye from the skillet and transfer it to a cutting board. Let the steak rest for a few minutes to allow the juices to redistribute.
- Slice the ribeye steak against the grain into thick, juicy slices.
- Serve your perfectly cooked bone-in ribeye steak with your favorite side dishes and enjoy!
Now that you know how to cook a bone-in ribeye on the stove, you can impress your friends and family with a restaurant-quality meal right at home. With a few simple steps and the right technique, you’ll have a succulent and mouthwatering steak that will leave everyone asking for seconds. Happy cooking!
Want to share your tips and tricks for cooking the perfect bone-in ribeye on the stove? Join the discussion in the Cooking Techniques forum and let’s talk about how to achieve that ideal sear and doneness.
FAQ:
Can I cook a bone-in ribeye on the stove?
Absolutely! Cooking a bone-in ribeye on the stove is a fantastic way to enjoy this flavorful cut of meat. With a few simple steps, you can achieve a delicious and juicy steak right in your own kitchen.
What is the ideal cooking temperature for a bone-in ribeye on the stove?
For a bone-in ribeye on the stove, it is recommended to cook the steak at medium-high heat. This allows for a nice sear on the outside while ensuring that the inside cooks to perfection.
Should I season the ribeye before cooking it on the stove?
Yes, seasoning the ribeye before cooking is crucial for enhancing its flavor. Generously season the steak with salt, pepper, and any other desired spices or herbs. Let the ribeye sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
How long should I cook a bone-in ribeye on the stove?
Cooking time for a bone-in ribeye on the stove can vary depending on the desired level of doneness and the thickness of the steak. As a general guideline, a 1-inch thick ribeye will take about 4-6 minutes per side for medium-rare. Adjust the cooking time accordingly based on your preferences.
Do I need to use oil or butter when cooking a bone-in ribeye on the stove?
Yes, using oil or butter is essential to prevent the steak from sticking to the pan and to enhance its flavor. Heat a tablespoon of oil or melt some butter in a skillet over medium-high heat before adding the ribeye.
How do I know when the bone-in ribeye is cooked to my desired doneness?
The best way to determine the doneness of a bone-in ribeye is by using an instant-read meat thermometer. For medium-rare, the internal temperature should read around 130°F (54°C), while medium should be around 140°F (60°C). Remember to insert the thermometer into the thickest part of the steak for an accurate reading.
Should I let the bone-in ribeye rest before serving?
Absolutely! Allowing the ribeye to rest for about 5-10 minutes after cooking is crucial. This helps the juices distribute evenly throughout the steak, resulting in a more tender and flavorful eating experience. Cover the ribeye with foil during the resting period.
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