Bone In Ribeye Steak Recipe
by Sommer Collier — last updated on Apr 10, 2026 
My bone-in ribeye steak recipe is my favorite way to make a juicy, flavorful steak. I season the ribeye simply, then grill it over high heat until it’s perfectly seared on the outside and melt-in-your-mouth tender on the inside. This foolproof recipe delivers a rich, delicious steak every time.
In my humble opinion, there’s really nothing quite like a juicy and absolutely delicious steak. This bone in ribeye steak recipe is by far my favorite way to make steak, and it’s just as good, if not better, than the version you get at a fancy steakhouse. Every bite is perfectly marbled and tender, and that’s all thanks to two cooking techniques I’m sharing with you today. Whether you choose to simply grill or reverse-sear your ribeye, you’ll end up with a beautifully crusted piece of meat that’s topped off with a thick piece of butter. Don’t forget to use my best steak seasoning recipe for some added flavors! Trust me, when I say this is a meal that is sure to impress.
Doe – ⭐⭐⭐⭐⭐ A very delicious steak! We were all surprised by how tender they were. We served ours with mashed potatoes and roasted carrots. Yummy!
Table of Contents
Sommer’s Recipe Highlights
Steakhouse-Quality at Home – I love a good steak, but wow is it expensive to enjoy it at a steakhouse! That’s one of the main reasons why I love this recipe. You get incredible steakhouse-quality flavors right at home, which means your wallet is also spared.
Tender and Juicy – Cooking a ribeye steak on the bone not only gives it tons of visual appeal, it also protects the beef nearest the bone, so it is ultra tender and packed with flavor.
Pairs with Everything – This ribeye literally pairs with everything. I love to add it to a simple green salad, onto a grain bowl, or enjoy it the classic way, with a plump baked potato and cognac cream sauce for steak!
Key Ingredients and Tips
- Bone-in ribeye steaks – This is the essential ingredient here. Make sure that your steak is uniform in size and that you’ve brought it to room temperature before cooking. I recommend using steaks that are closer to 1 ½ inches thick.
- Best steak seasoning – This is my own seasoning blend that I make with a blend of sea salt and black pepper, brown sugar, ancho chile powder, dried thyme, onion, garlic powder, and other pantry staple spices. You can also simply season it with salt and pepper.
- Butter – I prefer unsalted butter, so you have more control over the seasoning.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Season – To get started, I rub the steak seasoning all over each piece of ribeye.
Simple cook – Now, if I’m using the simple cook method to make these steaks, I start off by heating up a cast-iron skillet on high heat. Then, I throw on the steak and cook it for about 4-6 minutes per side since I like my steak medium rare. I prefer to use a meat thermometer to make sure that it’s cooked to where I like it. Once the thermometer reads between 130 and 135 degrees Fahrenheit, I remove them from the skillet and let them rest for a couple of minutes before slicing them.
Reverse sear – If I’m going to reverse sear these, I start off by preheating the oven or smoker to 190 degrees Fahrenheit. Then, I pop the steaks in for about 55 minutes.
Sizzle – I remove the steaks and add them to a very hot grill, and sear them for about a minute per side to get that crusty caramelization.
Butter them up – Before serving, I add a thick pat of butter on top, and then I let them rest.
Recipe Variations
- Herbs – I like to add some fresh thyme or rosemary on top for added herby flavors.
- Blue cheese – Sprinkle some crumbled blue cheese on top for an even richer version of these.
- Garlic – Brush some fresh garlic or roasted garlic over the steak for a savory finish.
Serving Suggestions
There are so, so many ways to serve up these deliciously tender and juicy bone-in steaks! From toppings to sides, here are my favorites:
- Top them off with some cowboy butter (with some kick!) or whipped honey butter made with fresh herbs.
- Serve them with these crispy sweet potato fries, duchess potatoes, mashed potatoes, or some crispy ribbon fries.
- Pair this steak with some greens like this steakhouse salad, caesar salad, or a blue cheese wedge salad.
Storing
Let the steak cool and store it in an airtight container in the fridge for 3-4 days. To reheat the steak, warm it up in a skillet over low heat.
Frequently Asked Questions
Ribeyes have a good bit of fat, so be careful if cooking them on the grill, as melting fat can cause flare-ups.
Let the seared steaks rest for a full 5 minutes before slicing. This time is crucial for the juices to “settle down” from the heat and redistribute throughout the meat.
You should slice against the grain whenever cutting beef. The up-and-down lines running through the steak are the grain, like a piece of wood. Slicing in the opposite direction cuts the meat’s fine fibers, making the ribeyes ultra tender.
Both methods are easy and great for cooking steaks that are fork-tender. I like to reverse-sear rib-eye steak to really enhance the taste of the beef. This method combines using the oven and stovetop by cooking in the oven at a low temperature for an hour. Then, sear the beef in a hot pan.
That’s the beauty of ribeyes… There is no need to do anything extra to make these fatty, juicy cuts of beef perfectly tender. Just season, cook, and enjoy!
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More of the Best Beef Recipes
Bone In Ribeye Steak Recipe
Ingredients
- 2-4 bone in ribeye steaks
- 2-4 tablespoons Steak seasoning Try our homemade Best Steak Seasoning recipe!
- 2-4 tablespoons butter optional
Instructions
- Mix the homemade seasoning blend and rub it over the steak on all sides.
- SIMPLE COOK: Preheat the grill (or cast-iron skillet) to high heat. Once the grill (or pan) is at 450-500°F, grill (or sear) the steaks for 4-6 minutes for medium-rare. Use a meat thermometer to check the internal temperature so it's between 130 and 135°F. Allow the steaks to rest for at least 5 minutes before slicing.
- REVERSE SEAR: For reverse seared steaks, preheat the oven (or a smoker) to 190°F. Place the steaks in the oven (or on the smoker) for 55 minutes.
- Near the end of the cooking time, preheat the grill (or a cast-iron skillet) to high heat, 450-500°F. Once hot, grill (or sear) the steaks for 1 minute per side to create caramelization.
- Top each steak with a pat of butter and allow it to rest for at least 5 minutes before cutting.
Making steak has never been my strong suit, so I was pleasantly pleased by how simple it was! My steaks were cooked to perfection as well. Without a doubt, I will cook these again.
A very delicious steak! We were all surprised by how tender they were. We served ours with mashed potatoes and roasted carrots. Yummy!
I tried the reverse sear method from this recipe and was surprised how easy it was! I used a meat thermometer to check the temperature and the steaks were cooked just how we like them.
I’ve never been good at making steak, but was pleasantly surprised at how easy this was! And my steaks were cooked perfectly. I’ll definitely make these again.