Ingredients

The following ingredients have 3 Servings
  • 2 pounds bone-in ribeye steak (2 to 2.5 pounds, 1.5 to 2inches thick)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil (or peanut oil)
  • 4 tablespoons unsalted butter (you can also use ghee or clarified butter)
  • 3-4 whole garlic cloves (peeled)
  • 2-3 sprigs of rosemary

Instruction

  • Preheat the oven to 225 degrees F.
  • Sprinkle the salt and pepper on all sides of the steak.
  • Place the seasoned steak on a wire rack over a rimmed baking sheet. 
  • Then, place the pan in the oven. Roast the ribeye until the internal temperature reaches 105 degrees F. for rare, 115 degrees F. for medium-rare, and 125 degrees F. for medium. This will take one to two hours for a two-pound bone-in ribeye at 225 degrees F. The steak will not be done; it will finish cooking in the skillet.
  • Heat a large cast-iron skillet over medium-high heat about five minutes before you think your steak will be done. When the skillet is hot, add the oil. 
  • When the oil starts shimmering, add the ribeye and sear on the first side for one to two minutes. Next, add the butter, garlic cloves, and rosemary sprigs, and flip the ribeye over. Sear on the second side for one to two minutes while continuously spooning the butter over it. 
  • Use tongs and sear the edges by setting the ribeye on its side and on the top for about one minute to sear the ribeye cap or spinalis. 
  • Remove the steak from the pan. Cover it loosely with aluminum foil and let it rest for 10 minutes. Carryover cooking will continue to increase the internal temperature. Final internal temperatures are approximately 120 degrees F. for rare, 130 degrees for medium-rare, and 135 degrees for medium.
  • Before serving, use a sharp knife to cut the bone away, and cut the ribeye into slices. Spoon the butter mixture over the slices and serve immediately.