The Secret To Cooking The Perfect Ribeye Steak Bone-in In The Oven – Revealed!
What To Know
- The marbling, or the white flecks of fat within the meat, will help to keep the steak moist and tender as it cooks.
- To achieve a flavorful crust and lock in the juices, sear the steak in a hot skillet before roasting it in the oven.
- Place the steak in the skillet and sear for 2-3 minutes per side, or until a golden-brown crust forms.
Are you ready to elevate your steak game? Look no further than the bone-in ribeye, a succulent and flavorful cut that can be easily cooked to perfection in the comfort of your own kitchen. This comprehensive guide will walk you through every step of the process, ensuring that your steak turns out mouthwatering and juicy every time.
Choosing the Perfect Cut
The key to a great steak starts with selecting the right cut. For a bone-in ribeye, look for a steak that is at least 1-1/2 inches thick and has a good amount of marbling. The marbling, or the white flecks of fat within the meat, will help to keep the steak moist and tender as it cooks.
Seasoning the Steak
Once you have your steak, it’s time to season it. Seasoning the steak liberally with salt and pepper is essential for enhancing its flavor. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs, if desired.
Searing the Steak
To achieve a flavorful crust and lock in the juices, sear the steak in a hot skillet before roasting it in the oven. Heat a large skillet over high heat and add a little oil. Place the steak in the skillet and sear for 2-3 minutes per side, or until a golden-brown crust forms.
Roasting the Steak
After searing the steak, transfer it to a baking sheet and roast it in a preheated oven at 400°F (200°C). The roasting time will vary depending on the thickness of the steak and your desired level of doneness. For a medium-rare steak, roast for 15-18 minutes, or until the internal temperature reaches 135°F (57°C) when measured with a meat thermometer.
Resting the Steak
Once the steak is cooked to your desired doneness, remove it from the oven and let it rest for 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Slicing and Serving
Slice the steak against the grain to make it easier to chew. Serve the steak immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Tips for Cooking a Bone-In Ribeye Steak in the Oven
- Use a high-quality steak for the best flavor and tenderness.
- Season the steak liberally with salt and pepper before cooking.
- Sear the steak in a hot skillet to create a flavorful crust.
- Roast the steak in a preheated oven at 400°F (200°C).
- Use a meat thermometer to check the internal temperature of the steak to ensure it is cooked to your desired doneness.
- Let the steak rest for 10-15 minutes before slicing and serving to allow the juices to redistribute.
Final Note: The Art of Cooking a Bone-In Ribeye Steak
Cooking a bone-in ribeye steak in the oven is a culinary skill that can be mastered with practice. By following these step-by-step instructions and incorporating the tips provided, you can create a mouthwatering and memorable steak that will impress your family and friends.
What People Want to Know
Q: What is the best way to season a bone-in ribeye steak?
A: Season the steak liberally with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs, if desired.
Q: How long should I sear the steak before roasting it?
A: Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.
Q: What is the ideal internal temperature for a medium-rare bone-in ribeye steak?
A: The ideal internal temperature for a medium-rare bone-in ribeye steak is 135°F (57°C) when measured with a meat thermometer.