Bone In Ribeye
These mouthwatering Bone In Ribeye steaks are perfectly seared to tender, juicy perfection and flavored with rosemary and fresh cracked pepper.
Ingredients
- 2 bone in ribeye steaks at room temperature
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons butter
- 4 sprigs fresh rosemary
Instructions
- Pat steaks dry. Salt both sides with salt and black pepper.
- Heat a large cast iron pan over medium-high heat for at least 3-4 minutes.
- Add butter and steaks to the skillet. Sear for 4 minutes per side. Do not touch the steaks so they properly sear.
- Flip steaks using a spatula or tongs. Sear for an additional 4 minutes.
- While steaks are searing, add rosemary to the pan. Spoon rosemary and butter over the steaks.
- Use a food thermometer to check the steak’s internal temperature. Sear until the internal temperature is 125-130F. When steak reaches this temperature, transfer steaks to a plate and let rest for 15-20 minutes before slicing and serving. Top with rosemary and serve.
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