Pan Seared Bone In Rib Eye

Beautiful marbling.

I’m not sure exactly what my last meal would be, but I am sure that it would include steak and red wine. So, last Friday after getting off work and officially starting my holiday break I decided to treat myself and headed to the market. My initial plan was to pick up filet mignon, but then a ridiculously good looking rib roast caught my eye and the plan changed. I had the butcher slice off one rib for me and headed home with this beautiful 32oz piece of meat.

The menu: Steak with a roasted head of garlic and a side of baked potato wedges and sauteed lemon garlic spinach (w/ chili flakes). The beverage of choice to wash it all down would be a bottle of Liano red wine (Sangiovese / Cabernet Sauvignon).

The Ingredients

You obviously don’t want to mess around too much with a piece of meat like this, so I kept it simple: Montreal steak spice, a bit of olive oil and garlic powder.

The Method

Seasoned and coming to room temperature.

1. Let the steak come to room temperature for at least an hour. I gave it about an hour and a half. This is such an important step if you want to cook a nice medium rare steak, and one that is often overlooked.

Tip: Season the steak (including the salt) at least 40 minutes before you plan to start cooking it. If you can’t, then do it only right before cooking it (i.e. you don’t want to season 20 minutes before). There are a lot of views re: how long in advance you should salt meat; after doing my research I’m now firmly in the “at least 40 minutes” camp, for the reasons that this guy takes the time to explain (you can’t argue with science).

2. Heat a cast iron pan on high heat. Add a bit of olive oil and a tablespoon of butter.

Searing to get that nice colour and crust.

3. Sear the steak for about 2 – 2.5 minutes on each side.

Tip: After searing, remove the steak from the pan, set it aside on a plate and clean and wipe dry the pan. This is an important step. Most of the recipes that I have read would have you just slide the pan straight into the oven after you are finished searing. I’m sure that can work too; but for whatever reason, whenever I have done that I have gotten tons of smoke, an oily steak, and an increased risk of burning.

5. Put the steak back into the clean cast iron pan and slide it into the oven to finish it off. Ovens vary, so cooking times will of course vary. I had mine on the convection roast setting at 390 and ended up giving it a total of 14 minutes. Pull it out and give it the poke test every now and then until it reaches your desired level of doneness.

Tip: Flip the steak once or twice while it is roasting in the oven or else one side will cook more than the other.

6. Let the steak rest 7-10 minutes. I didn’t tent with foil this time because my poke test told me that the meat didn’t need any more cooking.

The Result

The Complete Package - one of my best meals of the year.

Brilliant. The steak came out exactly as I had hoped it would - beautifully seared, slightly charred, juicy and full of flavour. The potato wedges and sauteed garlic spinach were excellent in their supporting roles, each roasted clove of garlic was delicious smeared over the meat and the Liano was delicious.

Perhaps I shouldn’t boast about my own meal, but this truly was the best steak I have ever eaten and one of my top meals of 2011. At $22, it’s not exactly a bargain steak, but when you consider how much a meal like this would cost you in a restaurant it was an absolute steal.

Note: A 32 oz steak is huge. I didn’t think that I’d actually finish the whole thing. I did though, and I promptly passed out about 30 minutes after (the bottle of red wine might have also had something to do with that). So if you plan a meal like this, make sure you allow at least a 24-36 hour recovery period.

Ready to eat!

Nice medium rare.
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19 Responses to Pan Seared Bone In Rib Eye

  1. Ula says:

    Wow. In many countries, assuming they eat the mammals, 32 ounces can feed a family of 6. Where was the lady in this decadence?

    • CCUinMTL says:

      Yes, it was a bit excessive. No doubt. But so good. The lady was not feeling well, so her dinner was a bowl of lipton chicken noodle soup (which I also made :) )

      Thanks for the comment.

    • PETA people eating tasty animals says:

      That is none of your damned business. Take your vegan tyranny, pack it in your micro-bus, and take it back to your smelly commune. and please take your patchouli soaked sarong with you.

      • CCUinMTL says:


        The comment you are replying to was made in jest, by someone who I know for a fact is not vegan (not that there’s anything wrong with that) and, in fact, enjoys a good quality steak. So, your rage is a bit misguided.

        In any case, thanks for reading.

  2. Pingback: French Onion Soup Recipe |

  3. Eirini Vourloumis says:

    Bone in is the only way to go. Good recipe I must copy! thanks

    • CCUinMTL says:


      I agree. I used to be obsessed with filets but lately am all about bone-in cuts. The coolness factor alone makes them worthwhile.

      Thanks for reading.

  4. Heather says:

    LOVE THIS! As a wife of a (Whole Foods Market) butcher, my heart soars when I see perfect marbling and spot-on preparation of such a wonderous cut!! Nicely done.

    I **highly** recommend Bosari for all meat prep. It’s our never-fail-go-to and once you use it, you’ll never let you cupboard go without it!

    • CCUinMTL says:


      It really was a great piece of meat… salivating now just reminiscing about it.

      Thanks for the recommendation and thanks for reading!

  5. Kailua Girl says:

    Isn’t Kenji wonderful?! His steak guide is one of his many science/food guides that are always no fail, and his articles and recipes are always interesting.
    Your steak looks delicious.

  6. John Hogan says:

    I use exactly the reverse method! I cook the steaks (straight from the frig) in a 275 degree oven on a rack inside a lipped cookie sheet for about 16 minutes for rare (95 degrees on the instant read).
    Then take them out and finish on my ribbed cst iron pan. This way I have better control as I like my steak rare and the mrs likes her med to med rare.
    I may try your menthod also.

  7. Wierdcobra says:

    I did this today and it came out wonderful. I was given 2 frozen ribeye bone-in steaks that were just over a pound each and since I had no clue how to cook a bone-in steak since I’ve never been a fan due to bone, I came across your directions looking for how to cook it without a grill. The only thing I did differently was I defrosted them in the microwave since they were frozen and only let them sit on the counter about 10 minutes after seasoning them. I was worried that they weren’t going to be awesome since I used the microwave and didn’t marinate long, but I was impressed and my husband asked if there was more, of course there wasn’t. Thanks for all the info.

  8. Cher says:

    this was delicious. It was simple and delicious. Only problem I had was I overcooked my meat=/. Maybe it was smaller than what you got?

  9. sophie seivers says:

    Thank you, this was delicious! I’ve only ever cooked steak on the BBQ and really wanted to learn the art of searing and putting in the oven – given it’s winter here in Australia and too cold to BBQ outside.
    Yum, yum, yum! I’m going to do this more often.

  10. Karen says:

    This is exactly what I have been looking for, and I’m going to try my own variation today (slight variation in side dishes is necessary due to what is available in the kitchen at the moment, and it’s too cold to go to the grocery store).
    Our family received a box of Allen Brothers’ bone-in rib eye steaks for Christmas. They arrived frozen, packed in dry ice. I didn’t open the box to look at the steaks. Everyone knows what a rib eye steak is, right? I popped it in the freezer, planning to cook the steaks for Christmas dinner. The box was labeled that the contents were (4) 16 oz. bone-in rib eye steaks. There was a catalog from Allen Brothers enclosed in the box, and the cost for these 4 steaks was $250!!! (That is two hundred fifty US dollars for 4 steaks!)
    As I said, everyone knows what a rib eye steak is, right? And I can cook a steak to die for. So, even though I was shocked that someone would pay that much for 4 steaks, I was eager to delight my family with a luscious meal for Christmas day.
    AND THEN I OPENED THE BOX!!! Inside I found individually wrapped mystery meat … each one about 4 inches in diameter and at least 4 inches thick. They were almost round, actually. I quickly closed the box, stuck them back in the freezer and came up with Plan B for Christmas dinner. There was no way that I was going to ruin that expensive gift on my grill.
    Today is the day … the steaks are thawed and sitting on the counter coming to room temperature as I type this. Your recipe sounds like it will work for my steaks, even though yours doesn’t look as thick as mine. But you have given me a great basic start, and I will adjust the cooking time.
    Thank you for posting your recipe and photos! Wish me luck … :)

    • CCUinMTL says:


      Those sound like some seriously impressive steaks!! Good luck!

      And thanks for reading.

      • Karen says:

        I just plated them, and they are divine! I varied a bit from your recipe and skipped the oven roasting. Pan seared in iron skillet, flipping often and searing all surfaces. Cooked about 20 minutes total. Thank you, thank you, thank you!!! I wish I could post a pic for you.

  11. Kay says:

    Hi & Thanks:

    Loved this! Just bought an Australian beef rib steak bone in and found your site…….soooo looking fwd to cooking AND EATING! Love your attitude and detail to a good dining experience.

    Kay from Katoomba, Australia

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