Juicy Bone-In Rib Steaks with a Savory Crust

Tender, juicy bone in rib steaks with a perfectly seasoned, browned crust, and the savory flavor of the bone adding extra deliciousness.

We’ll season these premium bone-in cuts with the best steak spices, sear them in a hot cast iron skillet to lock in the flavor, and then finish them to your preferred level of doneness. These seasoned and seared bone-in rib steaks are easy enough for any day of the week, but so good they’re perfect for special occasions!

Rib Steak VS Ribeye

“Rib steak” and “ribeye” are often used interchangeably, but there’s a difference: a ribeye is usually boneless, prized for its marbling and flavor. The Rib Steak, on the other hand, has the bone still attached, which can add flavor and moisture during cooking! Technically all rib steaks are ribeyes, but not all ribeyes are rib steaks…. Recipes calling for ribeye can usually use either cut, but bone-in rib steaks can need slightly longer cooking times.

The rich, beefy flavor and tender texture of these steaks make them so versatile when serving. Classic pairings like creamy mashed potatoes and gravy perfectly complement the richness of the ribeye, while roasted asparagus, or roasted butternut squash add a touch of sweetness and balance.

Why It Works

Pan-frying alone causes uneven cooking, and grilling can be difficult to control. Baking alone doesn’t produce that tasty crust that searing creates. But the sear-and-bake method combines the benefits of both, giving you a flavorful crust and a perfectly cooked, juicy steak!

The sear-and-bake method is perfect for cooking rib steaks because it combines two cooking techniques. Searing the steak in a hot pan, ideally cast iron, creates a flavorful, browned crust. This browning, called the “Maillard reaction”, develops rich, savory tastes on the steak’s crust. Plus, that high heat seals in the steak’s juices!

After seasoning and searing a beautiful crust, we move the steak to the oven to finish cooking. The oven’s consistent, moderate heat allows the steak to cook evenly to your desired doneness without overcooking the outside! This prevents the steak from drying out for a juicy, tender interior. Using a meat thermometer in the oven allows for precise control over the final internal temperature, guaranteeing the steak is cooked exactly as you like it!

Rib Steak Tips

Pat the Steaks Dry: Before seasoning, pat the steaks dry with paper towels. This helps the seasoning adhere better and promotes browning.

Hot Skillet: Make sure your skillet is very hot before adding the steaks. This will ensure a good sear and prevent the steaks from sticking.

Don’t Overcrowd the Pan: Sear the steaks one at a time (if necessary) to ensure even browning. Overcrowding the pan will lower the temperature and result in a less desirable sear.

Searing Smoke: Use a good hood vent, this will create smoke. If your skillet starts to smoke excessively, reduce the heat slightly.

Use a Meat Thermometer! A meat thermometer is your best friend when cooking steaks. It takes the guesswork out of determining doneness.

Herbs: You can add aromatics like garlic cloves, sprigs of rosemary, or thyme to the skillet while searing for added flavor. Just be careful not to burn them.

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