How to Cook The Perfect Bone-in Ribeye Steak
, Updated Oct 09, 2025
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Learn how to cook the perfect bone-in ribeye steak at home! Follow my easy method and tips for mouthwateringly juicy, tender and perfectly seared steak every time.
Few things say “special occasion dinner” like a bone-in ribeye steak. With its rich marbling, dramatic presentation and unbeatable flavor, this is an expensive cut of beef that deserves to be cooked properly.
Enter the reverse sear method: first gently cooking the steak in the air fryer or oven at low temperature, then finishing it in a smoking-hot cast iron skillet for that crave-worthy crust. The result? Juicy, evenly cooked steak with a caramelized exterior worthy of a steakhouse.
What’s a Bone-In Ribeye?
We are all familiar with ribeye steak, but what about bone-in ribeye? The clue is in the name, of course – it is simply ribeye steak with the bone in, cut from the rib section of the cow.
This thick-cut steak includes both the ribeye muscle – prized for its rich marbling, tenderness and flavor – and a short part of the rib bone. The bone helps retain moisture during cooking, adds flavor and makes for an impressive presentation. Bone-In Ribeye goes by few other names (which can be a bit confusing). They’re all variations of the same ribeye cut, just trimmed and presented differently. Let’s take a look!
- Cowboy Steak a.k.a cowboy ribeye: A thick-cut bone-in ribeye, with the rib bone “frenched” (cleaned for presentation).
- Côte de Boeuf – French for “rib of beef”, this is basically the same as a cowboy ribeye although the bone trim may be slightly different. This thick-cut steak, 2-3 inches or more, serves two.
- Tomahawk Steak: Bone-in ribeye with the bone french-trimmed and left extra long (like a tomahawk handle). Same cut, just with more bone — and more wow factor.
What Is the Reverse Sear Method?
The reverse sear flips the traditional steak-cooking method on its head – this technique is used by chefs especially when cooking thick, bone-in steaks . This two-step process is easy to replicate at home, whether you are using the grill or a pan and the oven (or air fryer).
Slow cook in the oven or air fryer at a low temperature until the steak is almost at your target internal temperature. This ensures even cooking from edge to center, avoiding the dreaded “grey band”.
Finish with a quick sear in a hot cast iron pan for the perfect golden-brown caramelized crust. Easy or what?
How to Cook The Perfect Bone-in Ribeye Steak
Just a handful of ingredients and the right technique and you too can make restaurant-worthy steak at home – just as tasty as at a fancy steakhouse! Apart from the steak you will need sea salt flakes, black pepper, oil, butter, garlic, shallots, rosemary and thyme.
Season the steak
- Take the steak out of the fridge and pat dry using paper towels. Season liberally with sea salt flakes or coarse kosher salt on both sides at least 45 minutes before cooking. The salt will draw moisture out of the steak but it will be reabsorbed during this time frame, distributing the salt through the meat = perfectly seasoned steak!
Cook in Air Fryer or Oven
- Take the steak out of the fridge and let it come to room temperature for 30-40 minutes. Preheat the oven or the air fryer to 200°F (95°C) and place the steak directly on the oven rack or the air fryer basket and cook for 40 minutes, turning over halfway through.
- Check the temperature with an instant read thermometer – you want to cook the steak until it reaches 131°F (55°C). You may need to cook for a bit longer depending on the thickness of your steak.
Sear and baste with butter
- Warm a large cast iron pan over high heat. Add a splash of canola oil and sear the steak for 2 minutes per side, undisturbed, turning to also sear the sides of the steak.
- Add the butter, crushed garlic, shallot and fresh herbs. Baste the steak with the butter once it starts foaming – tip the pan slightly and spoon the melted butter the steak to infuse it with flavor from the aromatics.
Rest, slice and serve
- Transfer the steak onto a cutting board and pour the pan juices into a measuring jug. Rest the steak for 5-10 minutes.
- Use a sharp knife to cut along the bone to separate it from the meat. Cut the steak against the grain into thick slices and serve drizzled with the pan juices, your favorite sides and a glass of red wine.
Recipe Notes and Tips
- Dry brine your steak – season generously with coarse salt and place on wire rack in the fridge, uncovered, for at least an hour or even overnight. The salt will draw out moisture from the steak and the resulting brine reabsorbs into the meat – perfect flavor and juiciness guaranteed! Dry brining also dries the surface of the meat which creates a better sear.
- Bring to room temp: Always take the meat out of the fridge for 30-45 minutes for even cooking. You don’t need to pat the steak dry before cooking if you are using the reverse sear method.
- Use a meat thermometer: bone-in ribeye, côte de boeuf whatever you want to call it, this is a pricy cut that you don’t want to get wrong! An instant read thermometer takes the guesswork out of cooking steak avoiding expensive mistakes and ensuring the meat is always to cooked to your preferred doneness.
How to Check Steak Doneness
The best way to check steak is with an instant-read thermometer. The recommended doneness for bone-in ribeye / cowboy steak is medium-rare.
| DONENESS | TEMPERATURE | LOOK & FEEL | NOTES |
|---|---|---|---|
| Rare | 120–125°F (49–52°C) | Bright red, very soft | Steakhouse-style “bleu”– juicy, cool in the middle |
| Medium-rare | 130–135°F (54-57°C) | Warm red center, soft with slight bounce | Recommended – tender, juicy, flavorful |
| Medium | 140–145°F (60–63°C) | Warm pink center, firmer | Slightly less juicy, still tender |
| Medium-Well | 150–155°F (66–68°C) | Mostly brown, faint pink, quite firm | Best for those who don’t like pink |
| Well-Done | 160°F+ (71°C+) | Fully brown, very firm | Least juicy — avoid for premium cuts |
Looking for more creative ways to cook your steaks? Try my creamy Steak Diane, tender Slow Cooker Braised Steak, or use your Air Fryer to make juicy Steak Bites, Ribeye Steak, Filet Mignon (Fillet Steak) or Prime Rib.
Whether you call it cowboy steak, côte de boeuf, or bone-in ribeye, this is a cut worth celebrating—and the reverse sear method ensures you’ll nail it every time. Perfect for holidays, dinner parties, or date nights at home, it’s steakhouse quality with none of the fuss. Please leave a comment and rating if you try this recipe, and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Bone-in Ribeye Steak (Côte de Boeuf)
Video
Equipment
Ingredients
- 1 x 27 oz (760g) bone in ribeye steak (côte de boeuf) at least 1 inch thick
- 1 tbsp sea salt flakes or coarse Kosher salt
- 2 tbsp canola oil (rapeseed oil)
- 4 tbsp unsalted butter
- 4 cloves garlic , peel on, crushed
- 1 shallot , sliced in half (optional)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- freshly ground black pepper , to serve
Instructions
Season the steak
- Take the steak out of the fridge and pat dry using paper towels. Season liberally with sea salt flakes or coarse kosher salt on both sides at least 45 minutes before cooking. The salt will draw moisture out of the steak but it will be reabsorbed during this time frame, distributing the salt through the meat = perfectly seasoned steak!1 x 27 oz (760g) bone in ribeye steak , 1 tbsp sea salt flakes
Cook in Air Fryer or Oven
- Take the steak out of the fridge and let it come to room temperature for 30-40 minutes. Preheat the oven or the air fryer to 200°F (95°C) and place the steak directly on the oven rack or the air fryer basket and cook for 40 minutes, turning over halfway through.
- Check the temperature with an instant read thermometer – you want to cook the steak until it reaches 131°F (55°C). You may need to cook for a bit longer depending on the thickness of your steak.
Sear and baste with butter
- Warm a large cast iron pan over high heat. Add a splash of oil and sear the steak for 2 minutes per side, undisturbed, turning to also sear the sides of the steak.2 tbsp canola oil
- Add the butter, crushed garlic, shallot and fresh herbs. Baste the steak with the butter once it starts foaming – tip the pan slightly and spoon the melted butter the steak to infuse it with flavor from the aromatics for about a minute.4 tbsp unsalted butter, 4 cloves garlic, 1 shallot, 2 sprigs fresh rosemary, 4 sprigs fresh thyme
Rest, slice and serve
- Transfer the steak onto a cutting board and pour the pan juices into a measuring jug. Rest the steak for 5-10 minutes.
- Use a sharp knife to cut along the bone to separate it from the meat. Cut the steak against the grain into thick slices, season with pepper and serve drizzled with the pan juices, your favorite sides and a glass of red wine.freshly ground black pepper
Notes
- Dry brine your steak – season generously with coarse salt and place on wire rack in the fridge, uncovered, for at least an hour or even overnight. The salt will draw out moisture from the steak and the resulting brine reabsorbs into the meat – perfect flavor and juiciness guaranteed! Dry brining also dries the surface of the meat which creates a better sear.
- Always take the meat out of the fridge for 30-45 minutes to bring to room temperature for even cooking. You don’t need to pat the steak dry before cooking if you are using the reverse sear method.
- Use a meat thermometer: Insert the probe deeply into the side of the steak avoiding the bone. Check the table for how to check for doneness:
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
