Skillet-Roasted Bone-In Rib-Eye

  • Level: Easy
  • Total: 6 hr 35 min (includes marinating and resting times)
  • Active: 20 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

One 48-ounce, 2-bone, rib-eye steak

4 tablespoons extra-virgin olive oil, plus more for drizzling

5 sprigs fresh rosemary

3 cloves garlic, smashed

2 sprigs fresh thyme

Kosher salt

Flaked sea salt, for sprinkling

Directions

  1. Rub the steak all over with 1 tablespoon olive oil, 2 sprigs rosemary, 1 clove garlic and 1 sprig thyme. Cover and refrigerate for at least 4 hours and up to 8 hours.
  2. Let the steak stand at room temperature for 1 hour before cooking. 
  3. Preheat the oven to 250 degrees F. 
  4. Heat a medium cast-iron pan over high heat. Season the steak all over with kosher salt. Add the remaining 3 tablespoons olive oil to the pan and immediately place the steak in the pan. Cook, undisturbed, until a nice dark crust forms, 3 to 4 minutes. Flip the steak over and sear the other side. Transfer the steak to a plate. Remove the pan from the heat and let cool slightly, about 3 minutes. 
  5. Put the remaining 3 sprigs rosemary, 2 cloves garlic and 1 sprig thyme into the pan and place the steak on top of the herbs. Transfer to the oven and cook, flipping the steak every 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reads 120 degrees F for medium rare, about 1 hour. Let rest for 15 minutes on a cutting board. 
  6. To carve, run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into 1/2-inch slices. Place the meat next to the bone on a large plate, sprinkle with sea salt and drizzle with olive oil.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pan-Seared Rib-Eye

Grilled Rib-Eyes with Peperonata

Drummond Grilled Rib-Eyes

Rib-Eye Steak with Caponata

Four-Alarm Rib-eye Chili

Rib-Eye Marinated in Garlic, Chiles and Oregano