How to Cook Bone-in Ribeye Steak on the Stove: A Complete Guide
Selecting the Perfect Bone-in Ribeye Steak
When cooking a delicious bone-in ribeye steak on the stove, the first step is selecting the right cut of meat. Look for well-marbled ribeye steaks with a thick bone attached for extra flavor. Choose a steak that is at least 1.5 inches thick to ensure a juicy and tender final result. Bringing the steak to room temperature before cooking will help ensure even cooking throughout.
Preparing and Seasoning the Steak
Seasoning is key to elevating the flavors of your bone-in ribeye steak. Generously season both sides of the steak with kosher salt, freshly ground black pepper, and any desired herbs or spices. You can also create a simple marinade with olive oil, garlic, and fresh rosemary for added depth of flavor. Let the steak rest with the seasoning for at least 30 minutes to allow the flavors to penetrate the meat.
Cooking the Ribeye Steaks to Perfection
To cook bone-in ribeye steak on the stove, start by preheating a cast-iron skillet over high heat. Once the skillet is hot, carefully place the seasoned ribeye steak into the pan. Sear the steak on one side without moving it for about 4-5 minutes to develop a golden crust. Flip the steak and continue cooking to your desired level of doneness. Use a meat thermometer to ensure the steak reaches an internal temperature of your preference.
Related Questions:
1. What is the best way to achieve a perfect sear on a bone-in ribeye steak?
To achieve a perfect sear on your ribeye steak, make sure your skillet is hot before adding the steak. Pat the steak dry with paper towels to remove any excess moisture, which can inhibit browning. Avoid overcrowding the pan, as this can cause steaming instead of searing. Allow the steak to develop a nice crust on one side before flipping.
2. How do I know when the bone-in ribeye steak is cooked to my desired doneness?
The best way to gauge the doneness of your steak is by using a meat thermometer. For a rare steak, aim for an internal temperature of 120-125°F. Medium-rare is around 130-135°F, medium is 140-145°F, and well-done is 160°F and above. Remember that the steak will continue to cook as it rests, so remove it from the pan slightly below your desired temperature.
3. Are there any additional tips to enhance the flavor of bone-in ribeye steak cooked on the stove?
One additional tip to enhance the flavor of your ribeye steak is to baste it with butter and aromatics like garlic and thyme during cooking. This will infuse the steak with rich, savory flavors and add moisture to keep it juicy. You can also finish the steak with a sprinkle of flaky sea salt for a final touch of seasoning.
Outbound Resource Links:
1. Jess Pryles: How to Cook a Steak with Fire like a Boss
2. Weber: The Benefits of Marinating
3. Food Network: How to Cook Steak