Bone in Ribeye Steak (Grill or Oven!)
My bone in ribeye steak comes out tender, juicy, and crusted on the outside whether I cook it on the grill or in the oven. Just salt, pepper, oil, and 18 minutes for a steakhouse dinner at home.
Servings: 2 servings
Calories: 748kcal
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
Calories: 748kcal | Carbohydrates: 0.2g | Protein: 68g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 208mg | Sodium: 758mg | Potassium: 915mg | Fiber: 0.1g | Vitamin A: 52IU | Calcium: 25mg | Iron: 6mg