How To Make The Capital Grille’s Bone-In Ribeye Recipe
A juicy and flavorful bone-in ribeye steak with a perfect sear on the outside and tender center on the inside.
Serves:
Ingredients
- 4 bone-in ribeye steaks, 1 1/4 inch thick
- 2 tbsp canola oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 stick unsalted butter
- 4 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
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Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
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Preheat the oven to 400°F.
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Rub the steaks all over with canola oil and season both sides with kosher salt and black pepper.
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Heat a large cast-iron skillet or grill pan over high heat until it starts to smoke.
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Add the steaks to the skillet and cook for 2 minutes on each side.
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Add the butter, garlic, rosemary, and thyme to the pan. Once the butter has melted, spoon it over the steaks.
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Transfer the skillet to the oven and cook for 6-8 minutes for medium-rare doneness.
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Remove the skillet from the oven and let the steaks rest for 5 minutes.
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Serve the steaks with the butter and herbs from the pan.
Nutrition
- Calories : 846kcal
- Total Fat : 68g
- Saturated Fat : 27g
- Cholesterol : 210mg
- Sodium : 1303mg
- Total Carbohydrates : 1g
- Dietary Fiber : 0g
- Sugar : 0g
- Protein : 55g
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