How to Cook Bone-In Beef Rib Steak – A Step-by-Step Guide

Bone-in rib steak, also known as cowboy steak, is a hearty and flavorful cut taken from the rib section. It offers the rich, beefy taste of a ribeye steak with the added benefit of extra flavor from the bone and rib meat.

Follow this simple guide to learn how to cook the perfect bone-in rib steak at home with various methods.

Ingredients

• 1-2 bone-in rib steaks, 1-1.5 inches thick
• Salt and pepper or steak seasoning
• Butter, oil, or beef tallow for searing
• Fresh herbs like rosemary or thyme (optional)
• Kansas City Steak House Marinade (optional)

Advantages of Bone-In

Cooking bone-in rib steak provides some advantages over boneless:

• More robust beef flavor from the bone marrow, fat, and connective tissue.

• The bone protects the meat during cooking, keeping it extra juicy and tender.

• Impressive presentation with the big beautiful bone.

• Satisfying to pick up and eat by the bone.

Prepare the Steak

• Purchase thick steaks between 1-1.5 inches for the best results.

• Let steak sit at room temperature for 30 minutes before cooking.

• Season liberally with salt, pepper, herbs, seasoning blends, or marinades.

• Coat both sides of the steak evenly. Press seasonings into the meat.

Cook Bone-In Rib Steak on the Stove

Stovetop cooking allows you to closely monitor doneness:

• Heat a heavy cast iron or stainless steel skillet over medium high heat until very hot.

• Add just enough oil to coat the pan bottom and sear steaks 2-4 minutes per side until well browned.

• For medium-rare, cook a 1 inch steak 13-15 minutes total. Cook a 1.5 inch steak 15-17 minutes total.

• Flip the steaks once halfway through cooking.

• Insert a meat thermometer into the thickest part and cook until it reaches 130°F for medium-rare doneness.

• Let rest 5 minutes before slicing. The temperature will rise another 5°F.

Cook Bone-In Rib Steak in the Oven

The oven’s dry, ambient heat evenly cooks the whole steak:

• Preheat oven to 450°F. Heat a cast iron or oven-safe skillet at the same time.

• Add just enough oil to coat the preheated skillet. Sear steak 2 minutes on each side.

• Transfer skillet to oven and roast until thermometer reads 130°F for medium-rare doneness.

• For a 1 inch steak, bake 12-14 minutes. For a 1.5 inch steak, bake 14-16 minutes.

• Rest 5 minutes before serving.

Grill Bone-In Rib Steak

Grilling over hot coals or gas imparts delicious charred flavor:

• Prepare medium-hot fire in a charcoal grill or preheat gas grill to medium high heat, about 400°F.

• Grill steaks 4-5 minutes per side with grill lid closed.

• Check periodically with a meat thermometer until it reaches 130°F for medium-rare.

• Let steak rest 5 minutes off heat before eating.

Bone-In Rib Steak Doneness Temps

• Rare: 120-125°F
• Medium rare: 130-135°F
• Medium: 140-145°F
• Medium well: 150-155°F
• Well done: 160°F+

Use an instant read thermometer to test doneness. Insert into the thickest part of the steak, away from the bone.

Hand Test for Doneness

No thermometer? Use the finger touch test:

• Rare: Steak feels soft and spongy like a relaxed hand.
• Medium-rare: Feels relaxed hand with slight resistance.
• Medium: Firmness of bent fingers.
• Medium-well: Firmness of straight fingers.
• Well-done: Solid palm.

Resting

Always let bone-in rib steaks rest 5 minutes after cooking:

• Resting allows juices to redistribute through the meat.

• Less juice will be lost when slicing the steak.

• The internal temperature will rise slightly.

• Loosely tent steak with foil while resting.

Serving Suggestions

• Slice into individual portions by cutting across the grain.

• Serve with compound butter, steak sauce, or chimichurri on top.

• Pair with roasted potatoes, grilled veggies, or a fresh salad.

Master these simple steps for cooking flawless bone-in rib steak. The bone adds incredible richness and depth of flavor you just can’t get with boneless ribeye.