How to Cook Bone-In Ribeye
Bone-In Ribeye will forever be a mouth-watering steak choice, filled with tenderness and flavor. Ribeye steak with the bone-in can be prepared with a variety of different methods. The best way to cook Bone-In Ribeye steak is on the grill, but pan-searing and preparing your steak in the oven are also great choices. Additionally, there are several other methods like reverse searing, smoking, or even cooking your Bone-In Ribeye with a sous vide machine. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Follow the instructions below and use a meat thermometer to cook your Bone-In Ribeye to perfection!
How to Cook Bone-In Ribeye on the Grill
Grilling Bone-In Ribeye is a great way to bring out the rich flavor and ultimate tenderness of this cut of meat. When determining how to grill Bone-In Ribeye steak, consider which of these two grilling approaches you want to take:
- Charcoal Grilling
- Gas Grilling
For each method, you will want to make sure your steak is completely thawed. Bring the Bone-In Ribeye to room temperature by removing it from the refrigerator about 30–40 minutes before grilling. The best steak selections that are cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.
Bone-In Ribeye on a Charcoal Grill
Preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then, move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Bone-In Ribeye on a Gas Grill
Preheat your grill on high. Sear both sides for 1–2 minutes, then, reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare Bone-In Ribeye, grill for 10–12 minutes for a 1-inch steak, and 13–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer and the Measuring Doneness Chart below.
- Prior to serving, add a Kansas City Steak Finishing Butter for an additional flavor boost.
How to Cook Bone-In Ribeye in the Oven
Bone-In Ribeye in the oven is a tried and true cooking method. Enjoy a flavor-filled steak in only a few easy steps. Just as in the grilling method, be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning.
Set your oven to “broil” and preheat for 10 minutes.
Once you have seasoned your steaks to taste, cook Bone-In Ribeye steak in the oven to your desired cook time:
- Place steaks on the rack of a broiler pan. Position the broiler pan in the oven so that the surface of the beef is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below.
- For the perfect medium-rare Bone-In Ribeye in the oven (recommended), broil for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer and measure the internal temperature of the steak.
How to Cook Bone-In Ribeye on the Stove
Pan-seared Bone-In Ribeye is a method that delivers excellent results. Cooking your steak in a pan on the stovetop will give your steak a rich golden-brown color and enhanced flavor.
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
Here is how to pan-sear your Bone-In Ribeye on the stove to medium-rare temperature:
- Heat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
- For the perfect medium-rare Bone-In Ribeye steak, sear in a skillet for 13–15 minutes for a 1-inch steak, and 15–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature of your Bone-In Ribeye to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
Similar to using a non-stick skillet, Bone-In Ribeye steak in a cast iron skillet provides a flavor-packed meal with a deep brown crust and crispy finish that is unparalleled. Follow the same set of directions as you would if cooking Bone-In Ribeye on the stove in a non-stick skillet.
Specialty Bone-In Ribeye Cooking Methods
Feeling adventurous and want to try a slightly different method for dinner? Choose a specialty method for cooking Bone-In Ribeye steak. No matter which specialty method you choose, your steak should be completely thawed in the refrigerator for at least 24 hours. Remove the Bone-In Ribeye from the refrigerator approximately 30–40 minutes before cooking to bring it to room temperature. Prior to cooking, season your steaks as desired using Kansas City Steak Original Steak Seasoning.
For perfect doneness, we recommend using a meat thermometer.
Take the cooking process a step further with the professional reverse sear method.
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. View our Measuring Doneness Chart and Cooking Times Chart, below.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1 minute on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
The use of a sous vide machine for your Bone-In Ribeye is an easy way to ensure you don’t over or undercook your steak. Sous vide uses a low-heat, long-time cooking process which allows for an evenly cooked Bone-In Ribeye from end to end and guarantees every bite is as tender and juicy as the first.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
Follow these directions to cook your Bone-In Ribeye sous vide:
Prepare It
- Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness.
- Rare: 122°F
- Medium-Rare: 129°F
- Medium: 135°F
- Medium-Well: 145°F
- All our steaks arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
- After thawing, bringing to room temperature, seasoning, and preheating the sous vide; you're ready to start cooking.
Cook It
- Make sure the water bath has fully reached the desired temperature for cooking before adding in the steak.
- Place the packaged steak in the water bath and allow it to cook for the recommended amount of time, based on your desired degree of doneness.
- Rare: 45 minutes (1-inch steak) and 1–2½ hours (1½ inch steak)
- Medium-Rare: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium: 45 minutes (1-inch steak) and 1–4 hours (1½ inch steak)
- Medium-Well: 45 minutes (1-inch steak) and 1–3 hours (1½ inch steak)
- Once your steaks are finished cooking, remove them from the sous vide and take them out of the packaging.
- Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen). A hot skillet delivers the best sear.
- Lightly coat the bottom of your skillet with high smoke point oil such as avocado oil, canola oil, or grapeseed oil. Place your steaks on the skillet and sear for approximately 2 minutes on each side. Sear until the steaks reach the final desired internal temperature, according to the Measuring Doneness Chart below.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat used in sous vide does not draw the juices of the meat to the surface so additional resting time is not needed.
- We recommend adding an additional savory flavor by topping your Bone-In Ribeye with Kansas City Steak Finishing Butter (even if you added butter during the sous vide).
Smoked Bone-In Ribeye provides exceptional flavor, one that is unique to the smoker. Smoking time varies greatly depending on the cut of meat, thickness of the cut, quality of smoker, smoke and smoke retention, wind, etc. It is best to use a meat thermometer and base doneness off internal temperature.
Note: Steaks cooked under 130°F should not be cooked longer than 2½ hours at a time due to food safety concerns.
To begin, fire up your smoker and preheat it to 225°F.
- Place your well-seasoned steak onto the grates of your smoker, close the lid, and smoke the meat until the steaks reach about 10°F below the desired internal doneness temperature (see recommendations, on our Measuring Doneness Chart below.)
- You can check for smoking doneness by internal temperature. Temperatures are as follows:
- Rare: 115°F
- Medium-Rare: 125°F
- Medium: 135°F
- Medium-Well: 145°F
- Next, preheat a skillet over high heat (this can be done on a grill or in your kitchen). Once hot, lightly coat the bottom of your skillet with a high smoke point oil such as avocado oil, canola oil, or grapeseed oil.
- Place the steaks in the skillet and sear them for approximately 2 minutes on each side. Cook until the steaks reach approximately 5°F less than your final desired internal temperature.
- Remove steaks from the skillet and allow them to rest for 5 minutes, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking").
- Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the final degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
- Prior to serving, expand upon the delicious taste by topping with Kansas City Steak Finishing Butters for full flavor.
Cooking Times for Bone-In Ribeye
Select a cooking method for your Bone-In Ribeye and follow the recommended cooking times for the best results. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness Chart, below.
Measuring Doneness for Bone-In Ribeye
Remove when your steaks are 5°F less than the temperatures listed.
The centers will continue to warm as they rest.
Bone-In Ribeye Recipes
Looking for a specific recipe, marinade, seasoning or rub for Bone-In Ribeye? Check out our most popular Ribeye Recipes below or click Ribeye Steak Recipes to view our recipe library.