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Seared bone-in rib steak on a white cutting board

Pan-Seared Bone-In Rib Steak

Main dishes

Pan-seared bone-in rib steak: meat brought to room temperature for an hour, seared in butter, flipped every 5 minutes and rested 15 minutes.

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A beautiful bone-in rib steak, seared and set on the cutting board before slicing: the cut of August 11.

The secret comes down to three steps: take the meat out an hour ahead and pat it dry, cook it in a very hot heavy-bottomed skillet, turning it every 5 minutes, then let it rest for 15 minutes under a sheet of foil.

Allow about 30 minutes of cooking for rare, 35 to 40 minutes for medium.

Ingredients and directions

  • Prep time5 min
  • Cook time30 min
  • Resting1 hr 15 min
  • Total1 hr 50 min
  • DifficultyMedium
  • Cooking methodPan-seared

Ingredients

4 servings

Directions

  1. Take the meat out of the refrigerator an hour ahead and pat it dry with paper towels.
  2. Heat a heavy-bottomed skillet over high heat with the butter.
  3. Sear the steak on both sides, then keep cooking, turning it every 5 minutes: about 30 minutes for rare, 35 to 40 minutes for medium.
  4. Let rest for 15 minutes under a sheet of foil.
  5. Season with salt and pepper and cut into 2 to 3 cm slices.

Equipment

  • Heavy-bottomed skillet
  • Tongs
  • Aluminum foil
  • Cutting board

Before you start

Ingredients

  • 1 bone-in rib steak (1.2 to 1.6 kg)
  • 1 knob butter
  • Salt and pepper

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