Bone-in Ribeye Steak (Côte de Boeuf)

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Learn how to cook a bone-in ribeye steak, also known as cowboy steak or côte de boeuf, using the foolproof reverse sear method.

Prep Time5

Cook Time47

Total Time52

Course: Main Course

Keyword: Bone-In Ribeye Steak Recipe

Servings:

Calories: 1226kcal

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

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.

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

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

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: