How to Cook Bone-In Beef Rib Steak – A Step-by-Step Guide

Bone-in rib steakalso known as cowboy steakis a hearty and flavorful cut taken from the rib section. It offers the richbeefy taste of a ribeye steak with the added benefit of extra flavor from the bone and rib meat.

Follow this simple guide to learn how to cook the perfect bone-in rib steak at home with various methods.

Ingredients

• 1-2 bone-in rib steaks1-1.5 inches thick
• Salt and pepper or steak seasoning
• Butteroilor beef tallow for searing
• Fresh herbs like rosemary or thyme (optional)
• Kansas City Steak House Marinade (optional)

Advantages of Bone-In

Cooking bone-in rib steak provides some advantages over boneless:

• More robust beef flavor from the bone marrowfatand connective tissue.

• The bone protects the meat during cookingkeeping it extra juicy and tender.

• Impressive presentation with the big beautiful bone.

• Satisfying to pick up and eat by the bone.

Prepare the Steak

• Purchase thick steaks between 1-1.5 inches for the best results.

• Let steak sit at room temperature for 30 minutes before cooking.

• Season liberally with saltpepperherbsseasoning blendsor marinades.

• Coat both sides of the steak evenly. Press seasonings into the meat.

Cook Bone-In Rib Steak on the Stove

Stovetop cooking allows you to closely monitor doneness:

• Heat a heavy cast iron or stainless steel skillet over medium high heat until very hot.

• Add just enough oil to coat the pan bottom and sear steaks 2-4 minutes per side until well browned.

• For medium-rarecook a 1 inch steak 13-15 minutes total. Cook a 1.5 inch steak 15-17 minutes total.

• Flip the steaks once halfway through cooking.

• Insert a meat thermometer into the thickest part and cook until it reaches 130°F for medium-rare doneness.

• Let rest 5 minutes before slicing. The temperature will rise another 5°F.

Cook Bone-In Rib Steak in the Oven

The oven’s dryambient heat evenly cooks the whole steak:

• Preheat oven to 450°F. Heat a cast iron or oven-safe skillet at the same time.

• Add just enough oil to coat the preheated skillet. Sear steak 2 minutes on each side.

• Transfer skillet to oven and roast until thermometer reads 130°F for medium-rare doneness.

• For a 1 inch steakbake 12-14 minutes. For a 1.5 inch steakbake 14-16 minutes.

• Rest 5 minutes before serving.

Grill Bone-In Rib Steak

Grilling over hot coals or gas imparts delicious charred flavor:

• Prepare medium-hot fire in a charcoal grill or preheat gas grill to medium high heatabout 400°F.

• Grill steaks 4-5 minutes per side with grill lid closed.

• Check periodically with a meat thermometer until it reaches 130°F for medium-rare.

• Let steak rest 5 minutes off heat before eating.

Bone-In Rib Steak Doneness Temps

• Rare: 120-125°F
• Medium rare: 130-135°F
• Medium: 140-145°F
• Medium well: 150-155°F
• Well done: 160°F+

Use an instant read thermometer to test doneness. Insert into the thickest part of the steakaway from the bone.

Hand Test for Doneness

No thermometer? Use the finger touch test:

• Rare: Steak feels soft and spongy like a relaxed hand.
• Medium-rare: Feels relaxed hand with slight resistance.
• Medium: Firmness of bent fingers.
• Medium-well: Firmness of straight fingers.
• Well-done: Solid palm.

Resting

Always let bone-in rib steaks rest 5 minutes after cooking:

• Resting allows juices to redistribute through the meat.

• Less juice will be lost when slicing the steak.

• The internal temperature will rise slightly.

• Loosely tent steak with foil while resting.

Serving Suggestions

• Slice into individual portions by cutting across the grain.

• Serve with compound buttersteak sauceor chimichurri on top.

• Pair with roasted potatoesgrilled veggiesor a fresh salad.

Master these simple steps for cooking flawless bone-in rib steak. The bone adds incredible richness and depth of flavor you just can’t get with boneless ribeye.