Bone-In Beef Rib-Eye (Cote de Boeuf)

While I can go for weeks without any substantial serving of red meat, sometimes it is the only thing I want – and when I want it,  I want it to be great. A single bone rib eye steak weighs about 3 pounds, serves four and don’t worry about the bone you can’t fully consume. That bone adds flavor, and just as important….makes the most marvelous treat to gnaw on (I’m afraid there may be some argument about who gets it!)  As a former restaurant owner and sous-chef of a fine-dining steak house I can share this with you: cooking a great bone-in steak more than 1/2 inch thick  indoors  requires a two-step cooking process. Simply put, first you sear it and then you bake it. 

Preparation:

• 1  3 to 3.5 pound bone-in rib eye steak, room temperature
• Salt and pepper
• A cast iron or other heavy high-sided oven-proof skillet
• A pre-heated 350 degree oven

Very generously season both sides of the steak with kosher salt and freshly ground pepper before putting in the heated skillet. A large cast iron skillet is your best friend for this – it has the weight and composition to heat up, hold that heat and give the steak a perfect crust. A well-seasoned cast iron pan doesn’t need any added oil, the proteins will release the meat easily when it is properly seared.  

Heat the skillet to medium-high, but not to the smoking point, and place the rib steak on it. There will be some smoking as the fat renders, so it’s a good time to turn on the fan! It will take a few minutes to sear the first side – check occasionally by lifting one edge with your tongs and peeking for a deep dark color – but in no way charred or burnt. 

When it is deeply browned, flip and repeat.  Then take care of the sides by holding the steak with the tongs and allowing the fat/bone/meats on the sides to brown. When all is seared, it’s time to put the steak in a 350 degree oven.  If you are using cast iron, the pan can go straight in.  If you are not using an oven-proof pan, transfer to a broiling pan.

For rare steak, let the internal temperature reach 135 degrees.  Well-done  (I won’t judge) will have an internal temperature of  180 degrees.  If you’ve been cooking for awhile and know the feel of how you like your steak, just push it with your finger (away from the bone).  For a three pound thick steak like this, it will take about 15 to 20  minutes. 

As always, it’s critical to let the steak rest for 10 minutes for the juices to adjust and not pour out when you cut it. 

How to slice:

For some inexplicable reason, I like to cut across-the-grain slices from the steak until I reach the bone – then remove the bone. You can shortcut this by removing the bone first – then you will have an entire steak to cut across the grain tip-to-toe. 

And that bone – I think it is my favorite part, though as the cook I am always willing for someone else to have it (A.K.A Rob)  There’s alot of good stuff here, to the point that I find myself thinking a steak that comes without a bone is seriously lacking something!

That’s it, a georgeous feast of special occasion steak.