Master the art: your ultimate guide to cooking a bone-in ribeye steak in the oven

Indulge in the delectable experience of cooking a tender and flavorful ribeye steak bone-in in the comfort of your own kitchen. This step-by-step guide will empower you with the techniques and knowledge to create a restaurant-quality steak that will tantalize your taste buds.

Choosing the Perfect Ribeye Steak

The cornerstone of a great steak lies in selecting the finest cut. Look for a ribeye steak that is at least 1-inch thick, with generous marbling throughout. Prime or Choice grades indicate exceptional quality and tenderness.

Seasoning the Steak

Drawing out the steak’s inherent flavors begins with a skillful seasoning process. Generously salt and pepper the steak on all sides, allowing it to rest for at least an hour. This allows the seasonings to penetrate deeply, enhancing the flavor profile.

Searing for Perfection

Heat a cast-iron skillet or grill pan over high heat. Add a drizzle of oil and carefully place the steak in the pan. Sear for 2-3 minutes per side, or until a golden-brown crust forms. This crust will lock in the juices, creating a tantalizing exterior.

Transferring to the Oven

Once the steak is seared, transfer it to a wire rack placed on a baking sheet. This will allow air to circulate around the steak, promoting even cooking. Roast in a preheated oven at 400°F (200°C) for 10-15 minutes, or until the steak reaches your desired doneness.

Resting the Steak

Allowing the steak to rest for 5-10 minutes before carving is crucial. This allows the juices to redistribute, resulting in a more tender and juicy steak.

Carving and Serving

Slice the steak against the grain into thin strips. Arrange on a platter and garnish with fresh herbs, such as rosemary or thyme. Serve immediately with your favorite sides.

Additional Tips

• Use a meat thermometer to ensure the steak is cooked to your desired doneness.
• Don’t overcrowd the pan when searing. This will prevent the steak from searing properly.
• Let the steak come to room temperature before cooking. This will help ensure even cooking throughout.
• Season the steak generously. This will enhance the flavor and create a delicious crust.

Final Thoughts

Cooking a ribeye steak bone-in in the oven is a culinary endeavor that will impress even the most discerning palates. By following these simple steps, you can create a steak that is tender, juicy, and bursting with flavor. Whether you’re hosting a dinner party or simply craving a satisfying meal, this guide will empower you to cook a steak that will leave a lasting impression.

Common Questions and Answers

Q: What is the best way to season a ribeye steak?

A: Generously season the steak with salt and pepper on all sides, allowing it to rest for at least an hour before cooking.

Q: How long should I sear a ribeye steak?

A: Sear the steak for 2-3 minutes per side over high heat, or until a golden-brown crust forms.

Q: What is the ideal internal temperature for a medium-rare ribeye steak?

A: The ideal internal temperature for a medium-rare ribeye steak is 130-135°F (54-57°C).