Our Bone-In Ribeye from Creekstone Farms is a classic choice for those seeking a traditional and flavorful steak. The bone enhances the rich, beefy flavor, while the generous marbling ensures a tender, juicy result every time. Raised with care and grain-finished for optimal quality, this ribeye is perfect for the grill or your pan, whatever you prefer. Simple to prepare and rewarding to serve, it’s an excellent choice for any occasion.
Creekstone Bone-in Ribeye
A great ribeye steak starts with the right cut—choose a prime or high-choice grade steak with excellent marbling for maximum flavor. A thickness of 1.5 to 2 inches is ideal, ensuring a perfect balance of crust and tenderness. Before cooking, let the steak come to room temperature for 30-60 minutes, then pat it dry to remove excess moisture. Generously season with kosher salt and freshly ground black pepper—for deeper flavor, salt the steak 40 minutes before cooking to allow for a natural dry brine.
For a cast iron sear, heat a pan over high heat until smoking hot, then add a small amount of neutral oil like avocado or grapeseed. Sear the steak for 2-3 minutes per side, flipping every 30-60 seconds for even browning. For extra richness, add butter, crushed garlic, and fresh rosemary or thyme in the final minutes, tilting the pan and basting the steak for added depth of flavor. If using a grill, preheat to 450-500°F, sear for 2-3 minutes per side, then move to indirect heat until it reaches the desired doneness. For sous vide cooking, set the water bath to 129°F for medium-rare, cook the steak for 1.5-2 hours, then finish with a high-heat sear for a perfect crust.
To achieve your ideal doneness, use a meat thermometer—rare is 120-125°F, medium-rare 130-135°F, and medium 140-145°F. Once cooked, let the steak rest for 5-10 minutes to allow juices to redistribute, ensuring maximum tenderness. For serving, slice against the grain and pair with classic sides like mashed potatoes and creamed spinach, or go lighter with a fresh arugula salad and chimichurri. A bold red wine like Cabernet Sauvignon or Malbec perfectly complements the steak’s rich flavor.
A perfectly cooked ribeye is all about technique—high heat, proper seasoning, a good crust, and resting time make all the difference. Now, fire up that pan or grill and enjoy steakhouse-quality results at home!
- Bone-In Flavor: Cooking the rib roast with the bone in adds depth of flavor and helps retain moisture.
- Herb Butter: For extra flavor, you can add a bit of herb butter (with garlic, rosemary, or thyme) on top of the roast halfway through cooking.
- Pan Drippings: Use the drippings from the pan to make a simple gravy by deglazing with red wine or beef stock and reducing the liquid on the stove.