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Beef Rib Steak Bone In

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What Is The Most Flavorful Cut Of Steak

Ted the Butcher: Beef – Bone-In & Boneless Rib Steaks

What is best about the steak is that it comes out of a rib joint, meaning that the meat is sliced from above the bone. This cuts down on waste and makes the cooking process easier. Another benefit of this cut is how it tastes. When cooked, there is a rich, smoky flavor that comes through. Youll notice that this steak will always be moist and tender.

Ingredients Youll Need For This Recipe

  • Steak. It all starts with the steak! I like to purchase 1 ¼ to 1 1/2-inch bone-in rib eye steaks with good marbling for this recipe. The marbling with produce a tender, juicy ribeye steak with lots of flavor. If you do not see them readily available in the meat case of your super market, you can ask the butcher to cut them for you. I generally call ahead if Im planning to serve these for a special occasion.
  • Stone House Seasoning. This is my homemade blend of seasoning that I began making as our house seasoning when we first married. Since our last name is Stone, we just call it Stone House Seasoning. It is a blend of salt, pepper, and garlic that is at just the right proportions to enhance so many dishes! We love it on beef, chicken, fish, pasta, and vegetables! It is our go-to for sure!
  • Rosemary. The fresh rosemary adds so much flavor to these steaks! I generally keep rosemary year round in my herb garden and love that it is usually available in the grocery store. However, if you do not have fresh rosemary, simply leave it out. Your steaks will still be delicious, but I do encourage you to try it next time!
  • Butter. I love to use unsalted butter to cook my skillet steaks. The drizzle over the top for serving makes these homemade steaks restaurant quality for certain!
  • Olive oil. The olive oil adds moisture to your steak as it cooks while helping to ensure a beautiful sear.

Prime Rib Verses Ribeye: Cooking Differences

Is ribeye the same as prime rib for cookings sake? It can be, but it depends on the way in which the ribeye and prime rib are cut.

Rib eye is generally cooked like a steak. That means you can grill it or pan-fry it to your hearts content, and itll be just as delicious and full of beefy flavour no matter what you do. A few minutes on high temperature in a cast-iron skillet and seasoned with a little salt and pepper gives the eye a gorgeous, crispy sear and just the right seasoning. The marbling cooks down through the process to keep the cut tender and juicy.

A roast is different, though. Youll want to make sure your roast is completely thawed and seasoned before attempting to roast it in the oven or grill it. Steak University offers easy instructions for roasting or grilling a prime rib roast.

As we mentioned in the previous section, you have a lot of options for cooking both ribeye and prime rib, but the prime rib as a roast has virtually innumerable options. One of the best ways to do it is to season it with salt and pepper and slow-roast it in the oven with low heat until its close to coming to temperature. Then, boost the heat for the last few minutes to sear the outside. Itll cook thoroughly without getting dry while turning the outside crispy.

You can also cook prime rib sous vide, on the grill, in a crockpot or instant pot, or broil it with some au jus.

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A Perfect Steak Every Time

  • This recipe ensures a perfectly juicy ribeye steak every time!
  • Steaks can be cooked in the oven or on the grill.
  • A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.
  • This is a foundation recipe and truly, anyone can make great steaks.
  • Ive included my favorite tips below to make a restaurant-worthy steak !

Can You Smoke A Sous Vided Ribeye Steak Top


The other day I was asked by someone who had a 2 to 3 inch thick piece of ribeye if they could smoke it. Smoking it is how they traditionally cook it. And the answer is yes. Sous vide and smoke work amazing together.

I go into a lot more details about smoking when I talk about sous vide brisket, sous vide pork shoulder, and sous vide ribs, but it also works really well for sous vide ribeye steak.

What I prefer to do is I will fully sous vide the ribeye. You can do this with any cut of steak. I’ll sous vide it first, and then fully chill it down. At this point, I will put it on the smoker or on the grill and I will smoke it back up to below the temperature that I sous vided it at.

I like 130°F for my ribeye. So, I will sous vide it to 130°F and make sure it’s heated all the way through. Next, I’ll fully chill it down, using the three-step chilling method.

Then I will put it on the smoker and reheat it up to normally about 120°F , 125°F . It doesn’t have to be exact at this point because it’s already cooked through. When I pull it off the smoker, I have a great smoky, perfectly cooked sous vide ribeye steak to enjoy.

Also Check: How To Grill Sirloin Steak

How To Cook Prime Rib

Prime rib leads to the best cooking results when it has a long time to cook. Therefore, putting it in the oven or on the grill at a low temperature tends to bring out its best flavors and texture. In other words, youll want to give this delicious cut plenty of time to do its thing. This isnt a quick weeknight meal, but it could be perfect for weekends when you have more time to care for it.

To cook a prime rib, start by preheating the oven to 450. Youll want to start the oven at a high temperature just to get a crisp sear on the outside of the rib roast.

Now, season the roast on all sides with salt and pepper. Be generous! You want plenty of seasoning on the outside so that every bite of the sliced prime rib roast has some flavor. You can also add a little garlic powder, thyme, or rosemary if desired.

Place the roast in a cooking dish and set it in the oven. Roast for about 30 minutes or until a golden-brown crust forms on all sides. Then, reduce the oven temperature to 350.

The roast should now cook for about 15 minutes per pound, so about 1 ½ to 2 hours for an average prime rib roast. Medium rare is the best cook for this roast, but you can use our guide to steak temperatures to determine what temperature your steak thermometer should reach for your desired level of doneness.

Remove the roast from the oven and tent it with foil. Allow to rest for 15-20 minutes to allow the meat to reabsorb the juices that escaped during the cooking process. Then, slice and enjoy!

More Amazing Steak Night Recipes

Categories:Beef Recipes, Dinner, For Two, GC Original

Well, Hey, Yall.

Whether youre mastering that pellet smoker, smoking on a gas grill, a live fire master, or looking for a weeknight oven-baked dinner idea, weve here to help satiate your craving.

We believe eating well doesnt mean cutting out meat. Its all about good flavors, clean food, and playing with your meat. Here you will find hundreds of savory recipes, guides, reviews, and a little snarky banter from quick and easy meals, to low and slow cooks. We are challenging the idea that food is complicated and inspiring all cooks to dive it.

Because playing with food should be delicious and fun.

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Is Beef Rib Steak Tender

Beef rib steaks are very tough, which means they should always be cut before cooking. This will ensure that they are cooked evenly and tender. Barbequed or grilled meat is usually served medium rare, while grilled or broiled meat tends to be served rare.

What’s The Best Way To Sear A Ribeye Steak Top

How to Cook a Bone-in Beef Rib Steak on a Stovetop Cast Iron Grill

So what’s the best way to sear a ribeye after you have sous vided it? I use a slightly different method for ribeye most of the time than I do for other steaks. I chill a ribeye even longer than normal.

Most steaks after the sous vide time is completed, I’ll let sit on the counter for 10 to 15 minutes to cool a little bit. Or even put the unopened sous vide bag in some cold tap water for a few minutes and that gives me a little bit longer sear.

But for a sous vided ribeye steak I do that even longer. Often, I’ll fully chill it in an ice bath until I can put it in the refrigerator. Then I can pull it out at a later time and reheat it using one of the traditional cooking methods, either using a cast iron pan or putting it on the grill.

Heating the ribeye from that cold temperature allows me to really develop an amazing crust on it without overcooking it. I already know the middle of the steak has been cooked to 130°F , so I’m not worried about having to raise the middle temperature up that much.

I can focus on getting a good crust and once I’ve done that, the inside’s warm and that’s all I really care about.

But searing it this way renders a lot of the fat, adds a better crust and provides a lot more flavor to the sous vide ribeye steak than it does if you just do a 30 second sear on each side, straight from the sous vide machine.

This allows the thicker steaks to fully heat up all the way through on the inside so I can still focus on the outside crust.

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How Long To Cook Steak On The Grill

The exact ribeye grill time will vary slightly depending on thick it is, whether its boneless or bone-in, and so forth. But when cooking this 24-ounce bone-in ribeye, we first grilled it over high heat for 10 minutes per side before moving it to a cooler part of the grill and cooking it for another 20 to 25 minutes.

What Is The Time And Temperature To Sous Vide A Ribeye Steaktop

The best way to dive into this question is to first look at what temperature to use and then address the timing for sous viding a ribeye steak.

The temperature is going to be whatever steak like temperature you prefer. For a ribeye, I prefer doing around 130°F , 131°F which is at the low end of medium rare doneness scale.

The general range is the same for all steaks. About 120°F to 130°F rare, 130°F to 135°F or 138°F for medium rare. Between 138°F to 145°F for a medium and above that, you’re looking at well done.

I recommend not going above 150°F , 154°F because at that point you really start to lose a lot of moisture. So, there’s a cutoff line around 154°F , below that you have a well done steak, but it’s still has some juiciness to it. However, above that, you squeeze out a lot more of the moisture just by crossing that threshold.

For ribeye cuts of steak, one thing some people like to do is cook it at a higher temperature than they cook other steaks at. So if they like medium rare and they might normally do 130°F , they might do 135°F for ribeye. We’re not talking a drastic increase, but a little bit higher to render just a little more of its fat.

As for timing, it’s all about heating it through or pasteurizing it. Heating it through all depends on the thickness of the meat. It’s normally about 1 hour per inch of thickness, but you can get the specifics at Sous Vide Cooking Times by Thickness, they’ll get you down to the minute.

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How Long Do You Pan Fry A 2 Inch Steak

Sear it for three minutes per side, without turning it. Then cook it again for two minutes less per minute for low heat or three to four minutes more for high heat. Let the meat rest for about five minutes after cooking. Serve it hot. If you prefer, you may serve it cold. You can also cook the same steak in two pans, one for each side. This will allow you to cook both sides at the exact same time. To cook in one pan, place the bottom pan on top of a stove burner and turn the heat to medium high. When the temperature reaches about 400 degrees, turn off the burner.

Skillet Rib Eye Steaks Recipe


Dinner 54 mins

This post may contain affiliate links. Please read my disclosure policy.

These delicious Skillet Rib Eye Steaks are butter-basted and will remind you of those at your favorite steak house! This recipe makes the best rib eye steak and is so easy to make at home!

If you love steak, and I mean goooood steak, then I cant even begin to tell you how much my family loves this rib eye steak recipe! These steaks taste like were sitting at the table of one of the finest steak houses for a luxurious meal.

But, heres the deal.

This skillet ribeye steak recipe is a cinch to make with just a few steps that make for an absolutely scrumptious steak every time!

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Whats The Best Steak For Grilling

While not inexpensive, a ribeye steaks flavor is worth the price. Always choose a bone-in steak. The bone adds flavor to the meat, and a thicker steak will always produce a meatier, more tender and flavorful steak. Sometimes hell choose an aged steak, sometimes a prime. Either way, its more about HOW he cooks than WHAT he cooks.

What Is Beef Rib Steak Bone In

Also known called as Bone in Rib eye cowgirl ribeye rib steaks, bone inf, frenchee. simply seasoned and grilled. butcher note. if french ed, refers to cowboy steak. The term bone in refers specifically to those steakhouses that serve rib eye steamed in bone broth. This is a popular dish in Japan and Korea. Some restaurants in America offer this dish as well.

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Are Bone In Rib Steaks Good

Bones in rib eye steaks are good pan-seared bone in ribs is great roast pork shoulder is delicious chicken breast and leg roasts are delicious, lamb shanks are tasty, turkey meatloaves are yummy, bacon wrapped ham is yum, poultry cutlets are delish, salmon cakes are scrumptious, lobster rolls are delectable, grilled cheese sandwiches are divine, duck legs are fantastic, fish fillets look amazing, lobsters are awesome, grilling cheese sandwich is scrummiest, trout is best, chicken breasts are perfect, tuna is the best fish, crab cakes taste like heaven, baked chicken is wonderful, pheasant is really good! The bone beef rib eyes are tender and juicy, while the roast meats are moist and flavorful. You can broil the bones in oven as well.

How To Cook A Ribeye Steak

How to grill Cowboy Rib Steaks | Recipe

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

Whoa. Just whoa.

Say hello to the most beautiful ribeye you have ever laid your eyes on. Perfectly crusted with foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs.

It is truly a thing of beauty.

So skip the expensive steakhouse this Valentines Day. Skip the lines and the crowded tables. This ribeye has your name written ALL OVER IT.

All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet.

And with a few simple tips, like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak to well done, youll have absolutely no problems topping that steakhouse down the street.

Serve with wine. Serve with potatoes. Serve with salad. Serve with lobster. Or serve alone.

It is all good.

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Shorten Cook Times Using Delta T Cooking Top

One other thing to consider is using what’s called Delta T cooking. This really comes into play if you have a thicker piece of meat, something that’s 2 inches, 3 inches thick. At that thickness, you’re talking 6 to 7 hours or more to heat the meat all the way through. Using Delta T cooking would shorten the time needed significantly.

For this technique, you set your water bath at 2 to 3 degrees higher than you want your core temperature of the food to end up at. So if you like your steaks at 131°F , then that’s what you want it to be. You instead set your water bath to 133°F , 134°F .

This small change in temperature will shave about 30 to 40% off your cook time. It’s amazing. That’s because those last 2 degrees seem to really take forever when you’re heating your food. That’s 30% of the cooking time is spent getting the temperature up the last 2 degrees.

So if you set your bath a little bit higher, especially if for something like ribeye, you’re never going to be able to tell the difference between those temperatures, and it’s going to shave off a lot of your cooking time.

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