Pan Roasted Bone-In Rib Steak

In our opinion, no steak is better than a thick, perfectly marbled, juicy, grass-fed rib steak (with, of course, a nice glass of red wine). For the perfect rib steak, we turn to our good old reliable cast iron skillet and a recipe from David Chang of Momofuku fame.

  • Serves: 2
  • Cook Time: 30 minutes
  • 1 Thick Cut Bone-In Rib Steak
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 4 tablespoon Unsalted Butter
  • 3 sprigs Thyme
  • 3 cloves Garlic
  • 1 Shallots (medium)
  • Maldon Salt (or other flaky sea salt)
  1. Preheat your oven to 400 degrees
  2. Take your steak out of the refrigerator and very liberally season it with salt and pepper
  3. Heat your cast iron skillet on high heat (get it very hot)
  4. Put your steak in the skillet and let it sit undisturbed for 2 minutes. At about this point, the steak should no longer be stuck to the skillet and will have developed a nice golden brown crust. If the crust isn’t golden brown, set it back down to sear some more
  5. Once it has that nice golden brown crust, flip the steak over and let it sear on the other side for two minutes or until the crust has formed
  6. Once it has a beautiful crust on both sides, stand the steak up on its fatty edge, opposite the bone as seen in the following image for about 30 seconds until a crust forms
  7. Turn the steak back over to the side that was seared first and place it into the 400 degree oven for approximately 8 minutes
  8. Once the pan is removed from the oven, place it on the stove over low heat
  9. Add butter, thyme, garlic, and shallots to the pan
  10. As soon as the butter is melted, start basting the steak. Use one hand to tilt the pan and the other to very rapidly spoon the sauce over the meat
  11. Do this for 2 minutes, and then check the steak for doneness - you want it to be a perfect medium rare
  12. Once done, remove the steak from the skillet, and let it rest for at least 10 minutes. Reserve the butter sauce for the steak
  13. Cut the steak into nice thick pieces and top with a flaky sea salt such as Maldon
  14. Serve with the butter sauce and a nice tall glass of cabernet sauvignon