Bone-in Rib Eye Steaks

We like to marinade ours in a bourbon-based marinade before cooking. Your tastes may vary.

  • 2 bone-in rib-eye steaks, 1 to 1 ½ inches thick
  • 2 tablespoons olive oil
  • Kosher salt and pepper to taste
  • 4 tablespoons butter
  • 4 fresh thyme sprigs
  1. Rub the steaks on both sides with olive oil.
  2. Preheat stovetop grill pan over medium-high heat.
  3. Put the steaks on the plate, cover with plastic wrap and let stand at room temperature for 30 minutes to 1 hour. Season the steaks with salt and pepper.
  4. Arrange the steaks in the pan and cook for 5 to 7 minutes.
  5. Turn the steaks over and top each steak with 2 tablespoons of butter and 2 thyme sprigs, letting the butter melt over the steaks.
  6. Cook, basting the steaks with the melted butter, for an additional 5 to 7 minutes more for medium-rare, or until done to your liking.
  7. Transfer the steaks to a platter and discard the thyme sprigs. Cover loosely with aluminum foil and let rest for 5 minutes before serving. Serves 2 to 4.


Ready in: 40 Min

Kitchen tools you'll need for Bone-in Rib Eye Steaks:
Mixing Bowls, Oval Platters, Skillets

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