Bone-in Ribeye
You can use any cut of steak you like for this recipe. Adjust the cooking time based on the thickness of the cut. Pair it with your favorite side dish: purée, salads, baked potatoes, or anything you prefer.
Preheat the broiler to <temperature>400<unit>°F</unit></temperature> - <temperature>500<unit>°F</unit></temperature>
Place a room temperature <quantity>2<unit>inch</unit></quantity> thick bone-in ribeye on a baking tray. Dry it with paper towel
Cover the meat with a generous amount of salt
Drizzle with <quantity>2<unit>tbsp</unit></quantity> of olive oil. Spread it by hand
Broil for 10m until one side is crusty and caramelized. Flip the meat and broil for another 10m until the internal temperature reaches <temperature>110<unit>°F</unit></temperature>
Let the meat rest for 15m for carryover cooking, until its internal temperature reaches <temperature>120<unit>°F</unit></temperature>. The bone-in ribeye is ready
Enjoy it with salsa verde and baked potatoes!
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