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