# How to Cook a Delicious Bone-In Ribeye Steak
## Selecting the Best Bone-In Ribeye
When purchasing a bone-in ribeye steak, look for cuts that have a good amount of marbling, as this adds flavor and juiciness to the meat. Opt for steaks that are around 1.5 to 2 inches thick to ensure even cooking. The bone-in ribeye should have a rich reddish color and minimal connective tissue. The bone adds flavor and helps insulate the meat during the cooking process, resulting in a juicy and flavorful steak.
## Preparing Your Bone-In Ribeye
Before cooking the bone-in ribeye steak, let it sit at room temperature for about 30 minutes to ensure even cooking. Season the steak liberally with salt and pepper or your favorite seasoning blend. You can also marinate the steak for added flavor, but a quality cut of ribeye doesn’t necessarily need a marination.
## Cooking Methods for a Perfect Bone-In Ribeye
### 1. Grilling:
Preheat your grill to medium-high heat. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare doneness. Use a meat thermometer to check for doneness; the internal temperature should reach 130-135°F.
### 2. Pan Searing:
Heat a cast-iron skillet over high heat until it’s smoking hot. Add some cooking oil, then carefully place the steak in the hot skillet. Sear each side for about 3-4 minutes before finishing in a preheated oven at 400°F until the desired doneness is reached.
### 3. Oven Roasting:
Preheat your oven to 400°F. Place the seasoned bone-in ribeye on a baking sheet and roast for about 15-20 minutes, depending on the thickness of the steak and desired doneness. Remember to let the steak rest after cooking for the juices to redistribute, resulting in a moist and tender steak.
## Checking Doneness and Resting
Using a meat thermometer, you can check the steak’s internal temperature to determine its doneness. For medium-rare, aim for 130-135°F, medium is 135-145°F, and medium-well is 145-155°F. After cooking, let the bone-in ribeye rest for about 5-10 minutes before slicing into it to allow the juices to redistribute.
## Serving Your Bone-In Ribeye
When slicing the bone-in ribeye steak, cut against the grain into thick slices to ensure tenderness. Serve the steak with your favorite sides like roasted potatoes, steamed vegetables, or a crisp salad. Enjoy your flavorful and succulent bone-in ribeye!
—
### Additional Q&A:
### Q: What is the best way to determine the doneness of a bone-in ribeye without a meat thermometer?
A: You can use the touch method to check the doneness of a bone-in ribeye steak. By pressing the center of the steak with your finger and comparing the firmness to different parts of your hand, you can estimate the doneness. A rare steak will feel soft like the fleshy base of your thumb, a medium-rare steak will feel slightly firmer like the base of your thumb when you make a fist, a medium steak will feel similar to the base of your thumb with moderate resistance, and a well-done steak will feel firm like your forehead.
### Q: Can I sous vide a bone-in ribeye before finishing it on a grill or in a pan?
A: Yes, sous vide cooking is a fantastic method for preparing a bone-in ribeye steak. Simply season the steak, vacuum-seal it, and cook it in a temperature-controlled water bath until it reaches the desired internal temperature. Finish it by searing it on a hot grill or in a pan to develop a flavorful crust.
### Q: What are some recommended marinades for enhancing the flavor of a bone-in ribeye steak?
A: Some popular marinade options for bone-in ribeye steaks include a simple blend of olive oil, garlic, rosemary, and balsamic vinegar, a soy sauce-based marinade with ginger and brown sugar for an Asian-inspired flavor, or a Mexican-inspired marinade with lime juice, cilantro, and cumin for a zesty kick.