How to Cook the Perfect Bone-In Ribeye!
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Equipment needed:
- Cast Iron Skillet
Our recipe uses a cast iron skillet because it can be transferred from stove to oven and vice versa.
- Oven
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Ingredients:
- Olive Oil
- Coarse Salt & Pepper
We are steak purists, so we just use salt and a little pepper. However, you can add any herbs and seasonings you like.
- Gaucho Bone-In Ribeye
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Lets Do This!
- Remove the meat from the refrigerator and pat dry with paper towel
- lightly cover both sides of steak with olive oil and pepper
- generously apply coarse salt to both sides as well
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- Let steak sit on counter for 20 mins to bring to room temperature
You can use this time to think about how yummy your steak is going to be!
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- After 20 mins, place cast iron pan in oven then preheat oven to 500°
It is important to heat the skillet slowly so you don't damage your pan.
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- Once the oven reaches 500° remove skillet (using oven mits) and place on stove top setting it to HIGH heat.
- Place prepared meat into pan and sear for 1 minute on each side.
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Sear it!
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- Use an instant read thermometer to determine your steak's internal temperature. (Medium rare is between 130-140 degrees.)
- Remove from heat, cover with aluminum, and allow the meat to rest for 10 mins!
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- After searing place pan in the oven for 2 minutes
- Place skillet back into the oven and roast until desired doneness.
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Cook it!
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- The meat will continue to cook after you have removed it from the heat, so take it out a little earlier to avoid over-cooking.
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Pro tip!
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New
Item!
Gaucho Bone-In Ribeye, USDA Prime (24 oz.)
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Now you can be your own Gaucho!
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