Do you want to cook a Bone-In Ribeye steak at home that tastes just like it does in a fancy restaurant? This recipe is the best way to cook a steak like a Chef.
As a Chef's wife I have been lucky to eat delicious steaks at home that are seared on the outside and juicy and flavorful on the inside, at just the perfect level of doneness.
In this blog post I will share with you a step-by-step guide to making restaurant worthy steaks at home. What better cut to impress your loved ones with than a bone in ribeye steak?
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On the blog I have also shared my recipe for Filet Mignon which you will find here. You may also love my recipe for Chef's mashed potatoes, Rosemary Garlic Roasted potatoes or French Green Beans (haricots verts).
You will find a complete list of Steak Side Dishes here.
In North America it is more popular to grill steaks over a gas grill or charcoal grill, however I find that you can better master the cooking temperature using a skillet, first to sear and then to finish in the oven - just like they do in restaurants.
This Ribeye recipe is great for special occasions like Father's Day, Memorial Day or the 4th of July.
Ribeye Steak Recipe
Ingredients
- 2 20z Bone in Ribeye Steaks about 1 inch thick (The Ribeye steaks pictured are Angus Bone in Ribeye from D'Artagnan
- 1 tbsp of Flaky salt (sel de camargue is my favorite. Kosher salt aslo works well)
- 2 tbsp of olive oil
- 4 tbsp of unsalted butter
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 4 cloves of garlic (leave the peel on but make a small incision along the length of each clove to allow the flavor to escape)
Instructions
Cooking time: 13-15 minutes
Resting time : 10 minutes
Leave your steaks on the counter for a half hour before you begin cooking so that they are at room temperature. For best results, pat the meat down with a paper towel - a dry steak gives the best sear.
Pre-heat your oven to 350 degrees Fahrenheit. You want your oven to be fully heated before using it.
If you have an oven-safe skillet (stainless steal or cast iron pan) that is large enough to fit both steaks that is great - if not use two skillets at the same time to make two steaks.
Season your steaks with flaky sea salt on both sides. ( I don't recommend using black pepper to season as it will burn in the pan - it is better to add the pepper before serving if you so wish)
Skillet
Drizzle the olive oil into your hot skillet over medium-high heat. Make sure the skillet is fully hot before adding the steaks.
Gently place the steaks in the skillet. Leave untouched for 3-4 minutes to give a good sear.
Using an offset spatula, gently scrape the steak from the bottom of the pan and flip it over.
Add in the garlic cloves and fresh herbs to the pan.
Now its time to add in the secret ingredient restaurants use to make their steaks taste amazing: butter. Don't be shy, it is worth it!
Once the butter begins to brown we are going to baste the steaks.
To baste the steaks simply tip the pan slightly so that the butter pools to one side on the bottom of the pan and then spoon the melted butter back on to the top of the steak. Do this rapidly for about a minute so each steak gets a nice butter bath.
After about 3-4 minutes with the reverse side of the steak down, remove the skillet from the heat and place it on the middle rack of the hot oven.
Oven
If your skillet is not oven-safe (for example if it has a rubber handle), transfer the steaks to a baking sheet, making sure to put the garlic, rosemary and thyme back onto the top of each steak.
Allow to cook in the oven for about 5 minutes for a medium rare steak. Do not place aluminum foil over the steak in the oven , you do not want to steam the steak.
Rest
Remove from the oven and let rest on the counter for 10 minutes. This is when the magic happens.
Serve!
*If you are using a thinner steak reduce the searing time to about 2 minutes each side. This recipe includes general guidelines, however steak sizes vary greatly. Keep an eye to not overcook your steak.
This technique of skillet, oven, resting also works beautifully with a New York Strip steak, T-bone steak or prime rib. I love bone-in steaks as they have so much flavor.
How to check steak doneness
The most surefire way to check for a steak's doneness is with a meat thermometer. That being said, we rarely use the meat thermometer at home as my husband hates when I poke holes in the steak when cooking (it lets the juices escape - also why I don't recommend using a fork to turn your steaks).
I often use the test I first learned when I was working as a server in a steak house during University. Press your first finger to the pad of your thumb on the same hand. The feel of your first finger on the pad of your thumb is how a rare steak feels. Middle finger to the pad is how medium rare feels. Fourth finger is medium, pinky finger is medium well. Try it! You will be surprised how accurate it is.
Cooking steaks is so much easier than you think, when you have the right technique.
Common mistakes when cooking steaks
- Don't skip drying the meat - it is key to getting a good sear. If you have too much moisture on the steak it will literally boil the meat - not tasty.
- Make sure the skillet is really hot when you add the steak. Once you set the steak in the pan, leave it alone. Don't move it until it is time to flip it over.
- Never, ever, use the spatula to press down on the steak - you will squeeze all the juices out of it. For a well done steak just increase the cooking time.
- Don't skip the resting time. Steaks should always rest 5-10 minutes to become really juicy.
How to serve steak
I like to serve my steaks whole on the plate, half the enjoyment of eating steak is cutting into it, in my opinion. You also want to leave all the juices intact until the last possible moment.
When serving an expertly cooked, high quality, flavorful steak, you really don't need lots of additional sauces. The garlic and fresh herbs add a delicious flavor. I will often just sprinkle a little more flaky salt on to the top of the steak when serving.
Mustard is a classic French accompaniment to steak (Dijon mustard, bien sûr)
Steak Side Dishes
Here are some delicious side dishes to enjoy with your steak:
Sautéed Haricots Verts (French Green Beans)
Rosemary Garlic Roasted Potatoes
Roasted Plum, Goat Cheese & Lemon Thyme Salad Recipe
Tomato Burrata Salad with Basil and Orange Zest
How to tell a great steak
Here are some tips for buying your steak.
Quality is key - Bone in Ribeye steaks can be expensive but the taste is worth it. If you don't have a quality butcher shop near you , you can easily order online at D'Artagnan. They carry the highest quality of Angus and Wagyu Ribeye Steaks.
Look for good marbling, which means the fat content is evenly distributed.
Wagyu is an extremely tender type of beef - it almost melts like butter.
The Ribeye Steak is also known as a cowboy steak or a tomahawk steak
Why do I leave the peel on the garlic?
Leaving the peel on allows for the garlic to steam inside the peel and become soft and delicious! I love spreading the confit garlic on my steak.
What to do with leftover steak?
Store the steak in an airtight container in the fridge for 3-4 days.
How to reheat a steak?
Never, ever reheat a steak in the microwave. It literally steams the steak and you end up with boiled meat. Not good. I like to thinly slice the leftover steak and quickly reheat it in a hot pan with some olive oil. The steak slices can be eaten as is or turned into a seared steak salad or even steak tacos!
Other Le Chef's Wife Recipes You will Enjoy:
Simple Roast Rack of Lamb and Potatoes
Lemon Thyme French Roast Chicken (Poulet Rôti)
Roasted pork tenderloin with apples and sage
Mediterranean Branzino Filet Recipe with Vierge Sauce
Let me know if you are cooking any of my recipes, I love to hear from you!
Bon Appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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Bone in Ribeye Steak Recipe
- Prep Time: 10
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-4
- Category: Mains
- Method: skillet
- Cuisine: French, American
Description
Tips for cooking a Bone-In Ribeye steak at home that tastes like it does in a fancy restaurant. This recipe is the best way to cook a steak like a Chef.
Ingredients
- 2 20z Bone in Ribeye Steaks about 1 inch thick
- 1 tbsp of Flaky salt (sel de camargue is my favorite. Kosher salt aslo works well)
- 2 tbsp of olive oil
- 4 tbsp of unsalted butter
- 2 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 4 cloves of garlic (leave the peel on but make a small incision along the length of each clove to allow the flavor to escape)
Instructions
Cooking time: 13-15 minutes
Resting time : 10 minutes
- Leave your steaks on the counter for a half hour before you begin cooking so that they are at room temperature. For best results, pat the meat down with a paper towel - a dry steak gives the best sear.
- Pre-heat your oven to 350 degrees Fahrenheit. You want your oven to be fully heated before using it.
- If you have an oven-safe skillet (stainless steal or cast iron pan) that is large enough to fit both steaks that is great - if not use two skillets at the same time to make two steaks.
- Season your steaks with flaky sea salt on both sides. ( I don't recommend using black pepper to season as it will burn in the pan - it is better to add the pepper before serving if you so wish)
- Drizzle the olive oil into your hot skillet over medium-high heat
- Gently place your steaks in the skillet. Leave untouched for 3-4 minutes to give a good sear.
- Using an offset spatula, gently scrape the steak from the bottom of the pan and flip it over.
- Add in the garlic cloves and fresh herbs to the pan.
- Now its time to add in the secret ingredient restaurants use to make their steaks taste amazing: butter. Don't be shy, it is worth it!
- Once the butter begins to brown we are going to baste the steaks.
- To baste the steaks simply tip the pan slightly so that the butter pools to one side on the bottom of the pan and then spoon the melted butter back on to the top of the steak. Do this rapidly for about a minute so each steak gets a nice butter bath.
- After about 3-4 minutes with the reverse side of the steak down, remove the skillet from the heat and place it on the middle rack of the hot oven
- If your skillet is not oven -safe (for example if it has a rubber handle), feel free to transfer the steaks to a baking sheet, making sure to put the garlic, rosemary and thyme back onto the top of each steak.
- Allow to cook in the oven for about 5 minutes for a medium rare steak. Do not place aluminum foil over the steak in the oven , you do not want to steam the steak.
- Remove from the oven and let rest on the counter for 10 minutes. This is when the magic happens.
- Serve!
- *If you are using a thinner steak reduce the searing time to about 2 minutes each side. This recipe includes general guidelines, however steak sizes vary greatly. Keep an eye to not overcook your steak.
This technique of skillet, oven, resting also works beautifully with a New York Strip steak, T-bone steak or prime rib. I love bone-in steaks as they have so much flavor.
Notes
How to check steak doneness
The most surefire way to check for a steak's doneness is with a meat thermometer. That being said, we rarely use the meat thermometer at home as my husband hates when I poke holes in the steak when cooking (it lets the juices escape - also why I don't recommend using a fork to turn your steaks)
I often use the test I first learned when I was working as a server in a steak house during University. Press your first finger to the pad of your thumb on the same hand. The feel of your first finger on the pad of your thumb is how a rare steak feels. Middle finger to the pad is how medium rare feels. Fourth finger is medium, pinky finger is medium well. Try it! You will be surprised how accurate it is.
Cooking steaks is so much easier than you think, when you have the right technique.
Common mistakes when cooking steaks
-
- Don't skip drying the meat - it is key to getting a good sear. If you have too much moisture on the steak it will literally boil the meat - not tasty.
-
- Make sure the skillet is really hot when you add the steak. Once you set the steak in the pan, leave it alone. Don't move it until it is time to flip it over.
-
- Never, ever, use the spatula to press down on the steak - you will squeeze all the juices out of it. For a well done steak just increase the cooking time.
-
- Don't skip the resting time. Steaks should always rest 5-10 minutes to become really juicy.
How to serve steak
I like to serve my steaks whole on the plate, half the enjoyment of eating steak is cutting into it, in my opinion. You also want to leave all the juices intact until the last possible moment.
When serving an expertly cooked, high quality, flavorful steak, you really don't need lots of additional sauces. The garlic and fresh herbs add a delicious flavor. I will often just sprinkle a little more flaky salt on to the top of the steak when serving.
Mustard is a classic French accompaniment to steak (Dijon mustard, bien sûr
R March says
I followed this recipe, prepped the 2, 1 1/2 inch steaks as instructed. The steaks turned out absolutely wonderful except one thing. I used Kosher salt instead because that is what I had. I know it is a strong salt and made our steaks more salty then we like. I will do this recipe again but just maybe 2 or 3 pinches per side. Just wanted to warn others as the salt can be a little over the top a bit. My wife believes salt makes the meat tough, I disagree, I believe it's the cut and cook time. Thank you Anina Belle
E Wagner says
Great recipe- thank you!
I too prefer steak on the medium rare side so went with Troy Berber's cook time suggestions and it came out stellar.
Troy Berber says
Thanks for the recipe,
After perfectly following the directions; I can confidently say that the times and temps are set for a higher “medium” done final steak.
I strongly recommend 2-2.5 minutes per side on scolding cast iron, and 6-8 minutes at 350 middle rack for a perfectly medium rare about or just over 1” thick -bone in- ribeye.
Thanks again for a delicious recipe. Cheers.
Joseph says
I no longer remember where or when I heard about the thumb-pad test for doneness, but I've shared it countless times across the counter at my butcher store.
lechefswife says
I love that that resonated with you! I was actually laughing at myself when I wrote it but it works! How wonderful you have a butcher store. Bon appétit!