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

2. browning. Use paper towels and dry thoroughly.

3. Season Generously
   Coat both sides with kosher

salt
and black pepper. Don’t be shy — thick

steaks
need proper seasoning.

Herbs & Spices
Pro Tip:
For even deeper flavor, salt the

steak
and let it rest uncovered in the refrigerator for 4–24 hours. This is called dry brining and enhances flavor and crust formation.

Method 1: Pan-Seared + Oven Finished (Professional Steakhouse Method)
This method gives you maximum crust with perfect interior doneness.

Step 1: Sear
Preheat oven to 400°F (200°C).
Heat a cast iron skillet over high heat for 3–5 minutes.
Add oil.
Place steak in the pan and DO NOT move it for 3–4 minutes.
You want a deep golden-brown crust. This is the Maillard reaction — the chemical process responsible for steakhouse flavor.

Ranges, Cooktops & Ovens

Step 2: Flip and Baste
Flip the steak.
Cook another 3 minutes.
Add butter,