My first bone-in ribeye, tips?

That's a thick steak.

I cook ribeyes a little slower than filets. It let's the fat render a bit more and the ligaments break down a little more. I would cook on a hot grill then into 450 oven for 10-15 minutes

Hot hot hot skillet. 2 minutes per side. Finish in the oven

If you go the skillet route make sure you let it Sear till the meat releases from the pan then flip

does anyone do a quick sear at a high temp then put in the oven at quite a bit lower temp (250ish) to give the fat time to render. talking specifically for ribeyes. still not cooking beyond med rare

Cook on its side to let all the fat render out.

Then cook on medium in its own fat - flipping every 30 seconds or so - until you get a nice caramelized crust. Don't add salt/pepper yet.

When you're almost there, take off the skillet and add your salt and pepper. Throw some crush garlic coves (skin on) and some thyme into the pan as well as a pat of butter (don't be stingy with that one). Let the garlics brown just a little bit and throw your steak back on.

Do the finishing touches on each side. Let the steak rest. And then you can commiserate with your gf because you will then both know what an orgasm in your mouth feels like.


Or you can just burn each side and leave the center raw like these folks are suggesting.