Perfect Bone-In Ribeye Steak (Restaurant-Quality at Home)

1. equals flavor. As the steak cooks, the intramuscular fat melts and bastes the meat from the inside, creating a juicy, buttery texture.

2. The Bone Adds Depth
   The bone helps retain moisture and acts as a heat conductor, allowing the meat around it to cook evenly and stay tender.

3. Perfect for High-Heat Cooking
   Because of its fat content, ribeye performs beautifully when seared at high temperatures. It forms a crispy, caramelized crust while remaining juicy inside.

Ingredients
1 thick-cut bone-in ribeye (2–2.5 inches thick, about 2–3 lbs)
Kosher salt (generous amount)
Freshly ground black pepper
2 tablespoons unsalted butter
2 garlic cloves, smashed
Fresh rosemary or thyme
1 tablespoon high smoke-point oil (avocado or olive oil)
Step 1: Preparing the Steak (Critical for Success)

1. Bring to Room Temperature
   Remove the steak from the refrigerator 45–60 minutes before cooking. Cold meat cooks unevenly.

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2. Pat Completely Dry
   Moisture prevents