Bone-In Ribeye Steak
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My bone in ribeye steak is perfectly tender and juicy, loaded with savory richness in every bite with only 4 ingredients! I finish this steak recipe on the grill or in the oven after giving it a nice sear to lock in all of the moisture and flavor!
Table of Contents
My Favorite Way to Make a Cowboy Steak
Whenever my kids Leah and Connor have a big game or sports tournament coming up, I make bone in ribeye steak the night before! This hearty steak dinner not only has an incredible taste, but also gives them all the energy that they need.
There are so many great ways to prepare steak, but in my opinion, bone in ribeye turns out best cooked on the grill or in the oven. The fat melts beautifully under the heat, and all of the moisture and juices are locked in after searing.
Looking for more steak recipes? Try my grilled sirloin steak, slow cooker flank steak, round steak, or air fryer New York strip steak next! And for another delicious ribeye recipe, check out my air fryer ribeye steak!
Cowboy Ribeye Steak Ingredients
- Ribeye steak – Ribeye is known for its rich marbling and tenderness. I use bone in ribeye steak that’s about 1 inch thick.
- Salt – Kosher salt works best for this recipe, drawing the moisture to the surface, then infusing it back into the meat.
- Black pepper – Adds subtle, peppery warmth to each bite. I highly recommend using freshly ground pepper. It makes a huge difference!
- Neutral oil – Oil helps the seasoning stick and creates a beautiful sear. Avocado oil is my go-to, but feel free to use any neutral oil with a high smoke point.
How to Cook Bone In Ribeye Steak
On the grill/on the stove
STEP ONE: Pat the steak dry and season both sides with salt and pepper.
STEP TWO: Place a cast-iron pan on one clean, well-oiled side of a gas grill. Heat the grill to high and close the lid.
STEP THREE: Once the grill reaches 500 degrees F, place the ribeye on a grill grate opposite the cast-iron pan.
STEP FOUR: With the lid closed, sear each side for 2 minutes until browned.
STEP FIVE: Add oil and the seared steak to the cast-iron pan. Close the lid and cook the steak to desired doneness.
STEP SIX: Rest the cooked steak for 5 minutes on a cutting board before slicing and serving.
In the oven
STEP ONE: While the oven preheats to 350 degrees F, pat the steak dry and season both sides with salt and pepper.
STEP TWO: Heat a medium-sized cast-iron pan over high heat and add oil once hot.
STEP THREE: Add the steak to the pan and sear each side for 2 minutes until nicely browned.
STEP FOUR: Next, baste the steak, spooning the juices over the meat.
STEP FIVE: Place the cast-iron pan in the oven and cook the steak to desired doneness.
STEP SIX: Let the steak rest for 5 minutes, then slice and serve!
Recipe Tips
- Before cooking, let the cowboy steak sit at room temperature for 45 minutes. This helps it cook evenly and stay extra tender once cooked.
- If I don’t have a cast-iron pan handy, I’ll use a disposable foil pan on the grill. For the oven, it’s best to sear in a heavy skillet, then transfer the steak to a preheated baking sheet.
- An instant-read thermometer makes it easy to check if the steaks are done, especially since they can vary in thickness. I always pull them a little early since the meat will finish cooking as it rests.
- Slice the steak against the grain to get the juiciest and most tender pieces.
Variations and Substitutions
- If bone in ribeye steak is unavailable, boneless ribeye can be used instead. Just keep in mind that bone-in steak takes longer to cook, so the cooking time will need to be adjusted.
- For warm, smoky depth, season the meat with a sprinkle of smoked paprika.
- To give this recipe a spicy twist, add a pinch of cayenne pepper to each side before searing.
- Fresh rosemary and garlic are my two favorite ingredients to use when I’m craving a bold, earthy taste. It’s best to add these after searing so they don’t burn.
What to Serve with a Cowboy Steak
Compound butter is a must for any kind of steak! My classic steak butter with herbs and garlic adds rich, savory notes to the meal, and my recipe for cowboy butter brings smoky and spicy hints into every bite. When it comes to sides, I love pairing steak with corn on the cob, a loaded air fryer baked potato, roasted carrots and asparagus, or garlic green beans.
Bone in Ribeye Steak FAQs
How should I store leftover ribeye bone steak?
Leftover steak can be stored in an airtight container and kept in the refrigerator for up to 3 days. If I need to store it any longer, I’ll wrap the meat tightly in plastic, transfer it to a freezer-safe bag, then freeze it for up to 4 months.
How do I reheat leftovers without drying it out?
My go-to method for reheating cowboy ribeye steak is in the oven at a low temperature of 250 degrees F. I like to lay the meat out on a wire rack on top of a baking sheet and pop it into the oven. It’s usually warmed through in about 20 minutes and is still so juicy and flavorful!
Why bone in ribeye over boneless?
Bone-in cooks a touch slower and the marbling near the bone carries more flavor than the same area on a boneless cut. You get a richer, juicier bite right next to the bone.
More Dinner Recipes
- Boneless prime rib
- Meatballs and gravy
- Philly cheesesteak sliders
- Tri tip in the oven
- London broil on the grill
- Oven baked bone-in pork chops
Bone in Ribeye Steak (Grill or Oven!)
Equipment
Ingredients
- 1 to 1 ½ pounds bone-in ribeye steak, about 1-inch thick
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper, freshly ground
- 2 teaspoons canola oil, or other neutral oil with a high smoke point
Instructions
On the grill/on the stove
- Pat the steak dry and season both sides with salt and pepper.
- Place a cast-iron pan on one clean, well-oiled side of a gas grill. Heat the grill to high and close the lid.
- Once the grill reaches 500 degrees F, place the ribeye on a grill grate opposite the cast-iron pan.
- With the lid closed, sear each side for 2 minutes until browned.
- Add oil and the seared steak to the cast-iron pan. Close the lid and cook the steak to desired doneness.
- Rest the cooked steak for 5 minutes on a cutting board before slicing and serving.
In the oven
- While the oven preheats to 350 degrees F, pat the steak dry and season both sides with salt and pepper.
- Heat a medium-sized cast-iron pan over high heat and add oil once hot.
- Add the steak to the pan and sear each side for 2 minutes until nicely browned.
- Next, baste the steak, spooning the juices over the meat.
- Place the cast-iron pan in the oven and cook the steak to desired doneness.
- Let the steak rest for 5 minutes, then slice and serve!
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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