Bone In Ribeye
Servings: 4 servings (2 steaks)
Calories: 796cal
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
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.
Notes
- 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.
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
