Preparation

• Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat oven to 450℉. Pat both sides of the steak dry with a paper towel.
  2 Bone-in Ribeye Steaks
• Brush ½ tablespoon olive and generously season both sides of the steak with Spade L Ranch Beef seasoning.
  3 T Olive Oil, 2 T Spade L Ranch Beef Seasoning

Cooking

• Heat a Frying pan: In a Frying pan or cast-iron skillet, heat 1 T of olive oil on medium-high heat until it’s very hot. 1 T Extra virgin olive oil
• Sear the Steak: Place the steak in the skillet and sear for 2-3 minutes on each side until a nice crust forms. Don't forget the sides of the steak
• Transfer to Oven: After searing, transfer the skillet directly to the preheated oven 
• Cook to Desired Doneness: Cook the steak in the oven for about 5-10 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature. See Notes for quick rundown of our recommended internal temperatures for different levels of doneness:
• Remove From Oven and add Parsley Butter: Add 2 T Butter, 1 tsp Dried Parsley, 1 tsp Dried Rosemary
• Resting: 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: Keep an eye on the steak as it cooks, and remember that it will continue to cook slightly while resting. 

Use Tongs: When handling the steak, use tongs instead of a fork to avoid piercing the meat and losing juices.

Enjoy your perfectly cooked bone-in ribeye steak!