Bone in Ribeye

An easy bone in ribeye recipe rubbed in flavorful spices and seasonings and topped with a pat of butter comes together quickly in around 25 minutes, start to finish.

Why this recipe works

We can show you how to cook bone in ribeye with perfectly juicy results every time. A simple seasoning rub, butter, and less than 25 minutes time is all it takes for steak-house quality results at home. 

There are so many ways to prepare this cut of beef, from smoked ribeye to cast iron ribeye to grilling and reverse searing, it really comes down to personal preference. In this recipe, we’ll use a bone-in ribeye which doesn’t add much as far as flavor goes, but it definitely helps keep the steak nice and juicy. The bone helps maintain the internal temperature of the ribeye leaving you with ultra-tender results – isn’t that what everyone looks for in a good steak?

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – You’ll need 2 1/2 pounds of bone-in ribeye steak for this recipe at about 1 inch thick each. I would suggest going with USDA Prime or Choice grade ribeye steaks. If you use a larger cut, keep an eye on the temperature for doneness. You can use this method with boneless ribeye as well, but again, keep an eye on the temperature as boneless cuts cook quicker than bone-in.

BUTTER – Regular unsalted butter or flavored buttered work well on steak.

SEASONING – Paprika, chili powder, onion powder, garlic salt, black pepper, and olive oil combine to create the flavorful rub. You can mix and match your spices and seasonings or opt for steak seasoning if preferred. 

How to Make Bone in Ribeye

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350 F.
2. To a small bowl, add half of the olive oil, the paprika, chili powder, garlic salt, and black pepper. Stir to combine.
3. Rub spice mixture all over both sides of both steaks.
4. Heat remaining olive oil in a skillet over high heat until shimmering. Add both steaks and sear well on both sides, ensuring a nice brown crust.
5. Turn heat down to medium and add half of the butter evenly over both steaks. Turn steaks over and spread remaining butter on the other side.
6. Transfer skillet to the oven (or, place steaks on a wire rack over a baking sheet) and cook for 5 minutes.
7. Transfer steaks to cutting board and tent with foil. Allow to rest for 5 minutes before serving.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve bone in ribeye with a side of rice, pasta, mashed or roasted potatoes, green beans, carrots, broccoli, or asparagus to name a few. A fresh dinner salad on the side is always a welcome addition! 

More Steak Recipes

• Air Fryer Steak
• Cast Iron Ribeye
• Smoked Ribeye Steak
• Reverse Sear Ribeye

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Bone In Ribeye

A simple seasoning rub, butter, and less than 25 minutes time is all it takes for steak-house quality bone in ribeye at home. 

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 4 servings (2 steaks)

23 minutes mins

Calories: 796

Author: Amanda Davis

Ingredients

• ▢ 2 ½ pounds bone in ribeye steak 2 steaks
• ▢ ¼ cup olive oil divided
• ▢ 2 teaspoons paprika
• ▢ 2 teaspoons chili powder
• ▢ 2 teaspoons onion powder
• ▢ ½ Tablespoon garlic salt
• ▢ 2 teaspoons black pepper
• ▢ 3 Tablespoons unsalted butter

Things You’ll Need

• ▢
  Large heavy bottomed skillet
• ▢
  Tongs
• ▢
  Wire cooling rack
• ▢
  Baking sheet

Before You Begin

• You’ll need 2 1/2 pounds of bone-in ribeye steak for this recipe at about 1 inch thick each. I would suggest going with USDA Prime or Choice grade ribeye steaks. If you use a larger cut, keep an eye on the temperature for doneness. You can use this method with boneless ribeye as well, but again, keep an eye on the temperature as boneless cuts cook quicker than bone-in.
• Regular unsalted butter or flavored buttered work well here.

Instructions

• Preheat oven to 350 F.
• To a small bowl, add half of the olive oil, the paprika, chili powder, garlic salt, and black pepper. Stir to combine.
• Rub spice mixture all over both sides of both steaks.
• Heat remaining olive oil in skillet over high heat until shimmering. Add both steaks and sear well on both sides, ensuring a nice brown crust.
• Turn heat down to medium and add half of the butter evenly over both steaks. Turn steaks over and spread remaining butter on the other side.
• Transfer skillet to the oven (or, place steaks on a wire rack over a baking sheet if your skillet isn't oven proof) and cook for 5 minutes.
• Transfer steaks to cutting board and tent with foil. Allow to rest for 5 minutes before serving.

Expert Tips & FAQs

• Note, the number of servings on this recipe is 4, rather than 2. There are 2 steaks, however, the USDA recommends 3-4 oz of steak per person, therefore our nutrition calculation is based on these numbers.
• Reheating – Reheat ribeye steak over low heat in the oven. Preheat to 250F, allowing the steak to rest on the counter as the oven reaches temp. Place the steak on a wire rack over a baking sheet and reheat for around 20 minutes or until warmed through. Reheating steak at a low temperature will help retain its juiciness. 
• Here’s the basic temperature chart when cooking bone-in ribeye. Use an instant-read thermometer in the thickest portion of the beef to accurately gauge the temperature. Keep in mind that the steak will continue to rise 5-10 degrees in temperature as it rests in the foil. Rare: 125F.
  Medium-Rare: 130-135F.
  Medium: 140-145F.
  Medium Well: 150-155F.

Nutrition

Serving: 1serving | Calories: 796cal | Carbohydrates: 2g | Protein: 58g | Fat: 62g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 1039mg | Potassium: 828mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1099IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 5mg

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