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Juicy Baked Bone-In Ribeye Steak on a platter with herbed butter.

Juicy Baked Bone-In Ribeye Steak

Cooked in the oven - so easy and so delicious!
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Prep Time:30 minutes
Cook Time:15 minutes
Resting Time:5 minutes
Total Time:45 minutes
Servings: 4 People
Author: Samantha

Equipment

Ingredients

  • 1 Bone-in Ribeye Steak 1-inch steak
  • 1 tablespoon Spade L Ranch Beef Seasoning
  • 2 tablespoons Olive Oil 1 for steak and reserve 1 for the frying pan
  • 1 tablespoon Butter
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried parsley

Instructions

Dry Brining

  • A bone-in ribeye steak being dry brined with a generous coating of sea salt on a half-sheet pan with a grate
    Season the steak generously on both sides with sea salt. Once seasoned, place the steak uncovered on a baking rack to allow airflow on both sides for at least 1 hour and up to 2 days, letting the salt work its magic.

Preparation

  • Bone-in ribeye steak being patted dry with paper towels to remove moisture after dry brining, ready for seasoning
    Remove the steak from the refrigerator. Before seasoning, pat both sides dry with a paper towel to remove moisture (there should be very little). Preheat the oven to 450℉.
    1 Bone-in Ribeye Steak
  • A bone-in ribeye steak on a sheet pan with a grate, seasoned with cold-pressed olive oil, pepper, Spade L Ranch seasoning.
    Brush ½ tablespoon of olive oil over both sides of the steak, then season with Spade L Ranch Beef seasoning.
    2 tablespoons Olive Oil, 1 tablespoon Spade L Ranch Beef Seasoning

Cooking

  • A bone-in ribeye steak sizzling in a HexClad frying pan on the stove, with a Yummly Smart Thermometer inserted to ensure perfect cooking temp.
    Heat a Frying Pan. In a frying pan or cast-iron skillet, heat 1 tablespoon of olive oil over medium-high heat until it’s very hot.
    Sear the Steak. Place the steak in the skillet and sear for 2-3 minutes per side, until a nice crust forms. Don't forget the sides.
    • Use Tongs. When handling the steak, use tongs rather than a fork to avoid piercing the meat and losing juices.
  • Bone-in ribeye steak cooked in a pan and then placed in the oven to finish cooking.
    Transfer to Oven. After searing, transfer the skillet directly to the preheated oven.
    Cook to Desired Doneness. Cook the steak in the oven for 5- 10 minutes, depending on your desired level of doneness.
    • See the Notes section for a quick rundown of our recommended internal temperatures for different levels of doneness:
  • A single cooked bone-in ribeye steak on a white decorative cutting board cut into thin slices.
    Remove From Oven and add Parsley-Rosemary Butter. Add 1 tablespoon of butter and 1/2 teaspoon each of dried parsley and rosemary.
    Let it Rest. Once the steak reaches your desired temperature, remove it from the oven and let it rest for 10 to 20 minutes. This allows the juices to redistribute throughout the meat, keeping it juicy.
    Slice and Serve. After resting, slice the steak against the grain and serve.
    • Avoid Overcooking. Watch the steak as it cooks, and remember it will continue to cook slightly while resting.

Notes

This recipe is great for hosting guests because it comes together with little effort - just double the recipe for four!
I recommend medium-rare for the perfect steak. Remember, the steak will continue to cook during the rest period.
  • Rare | 120°F 
  • Medium Rare | 130°F 
  • Medium | 140°F 
  • Medium Well | 150°F 
  • Well Done | 160°F