Sear-Roasted King Cut Bone-In Ribeye with Bourbon Pan Sauce Recipe
- by Omaha Steaks
- Last updated Jan 5, 2023
If you’re hosting a small get-together or simply looking to elevate dinnertime for your family of six (or more!) but can’t find a recipe worthy of your menu, look no further! Our king cut bone-in ribeye with bourbon pan sauce recipe is as simple as it is stunning. All it takes is a little planning and a big appetite to bring them to the table with this scale-smashing 48 oz. rich and buttery ribeye, wonderfully complemented by an outstanding crust and umami-packed pan sauce. The only question you’ll have to ask is “Who’s hungry?”
Why We Love This Bone-In Ribeye Recipe
More like what’s not to love! If you’re already a fan of ribeyes (and let’s face it, who doesn’t love a ribeye?), this recipe gives you even more to love. Between its plate-shattering 3 lb. weigh-in, a sear-roast method that leaves you with an unimaginably satisfying crust, and a decadent pan sauce that makes this already juicy cut more mouthwatering than ever before, this king cut recipe truly deserves the crown.
Tools You’ll Need Before You Start
- 1 Wire Rack-Lined
- 1 Baking Sheet
- 1 Aluminum Foil-Lined Baking Sheet
- 1 Large Cast-Iron or Heavy Skillet
- 1 Meat Thermometer
- 1 Spoon
How to Cook King Cut Bone-In Ribeye with Bourbon Pan Sauce
Finding a great ribeye can be challenging and finding a cut this magnificently huge is no small feat, so, as you can imagine, finding the perfect 48 oz. ribeye may feel downright impossible: enter Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone. Hand-carved by master butchers straight from the beef rib, deeply marbled for a rich, beefy flavor, bone-in for an additional layer of flavor, and aged at least 28 days to maximize its impossibly buttery tenderness, this steak isn’t a meal – it’s an experience. And it’s the perfect star of this recipe. Hope you’re hungry because it’s time to meet the king.
1. Prepare a King-Cut Ribeye Worthy of its Name
In case the name didn’t tell you, your Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone is three big, beefy pounds of buttery, rich perfection. And a steak that big needs more time to thaw, absorb seasonings, and come to room temperature. That’s why the first few steps of this recipe need to be done well in advance, so schedule your dinner accordingly! A cut this large can take over 16 hours to fully thaw in your refrigerator, so make sure you allocate enough time before you’re ready to begin prepping.
Once fully thawed, remove it from the packaging and pat dry with paper towels. Then season generously on all side with Omaha Steaks Private Reserve® Rub. Packed with pepper and sea salt, unique notes of coriander, dill, and caraway, and a baseline of garlic, chili pepper, and onion, this rub elevates even the most exquisite of steaks.
You may be tempted to start cooking as soon as you finish seasoning, but that would rob you of the phenomenal crust and deep flavoring awarded to patient chefs! That’s why the next step is to return your brined steak to the refrigerator on a wire rack over a baking sheet (to avoid a big mess!) for 12-24 hours. The longer it brines, the deeper the flavor. Next, remove your ribeye from the fridge and allow it to come to room temperature one hour before you want to begin cooking.
2. Sear-Roast Buttery Ribeye Perfection
Now that your perfectly seasoned ribeye has come to room temperature, preheat your oven to 250 degrees F and place the wire rack over a foil-lined baking sheet. While your oven come to temperature, preheat a large cast-iron or heavy skillet to medium-high and add three tablespoons of your low-smoke-point oil or fat – because nothing ruins the ambiance faster than a smoky kitchen!
Once your oil is hot and shimmering, place the ribeye in the skillet fat-side down and sear for two to three minutes on all sides. This tried-and-true method is a classic for a reason. In fact, it’s probably how your grandparents prepared their steaks years ago! Now remove your gloriously seared monster ribeye from the skillet, place it on the prepared backing rack, and put it in the oven on the center rack. Don’t be too quick to wipe out your pan though. The little bits left behind are called “fond” and they’re packed with next-level flavor that you’ll incorporate into your pan sauce later.
Now sit back and let the oven do the rest, cooking it for one hour and 15-30 minutes, or until it reaches 124 degrees F for rare, or 135 degrees F for medium-rare. Not sure what that looks like on such a spectacularly large cut of steak? Our helpful King Cut Cooking Chart was designed to ensure you get the best experience every time! Once your ribeye has reached your desired temperature, remove it from the oven and let it rest for 10 minutes, which will allow the mouthwatering juices to redistribute for the most amazingly juicy bite of your life!
3. Whip Up One Pan Sauce to Rule Them All
When you remove your steak from the oven to let it rest is the perfect time to get your pan sauce ready. Using that same pan that’s chock full of fond goodness, add your half cup of bourbon and reduce heat to medium. Then stir along the pan to scrape up your fond bits while reducing your bourbon to half.
Once reduced, add your earthy and pleasantly bitter grainy mustard, beef stock, heavy cream, and minty, yet slightly citrusy, thyme. Stir constantly until reduced and thickened, then season to taste with salt and pepper. Remove it from the heat and, if your steak is still resting, cover to keep it warm until you serve it over your perfectly seared ribeye. Now it’s time to feast!
King Cut Bone-in Ribeye with Bourbon Pan Sauce
48 oz. Bone-in Ribeye
- 1 Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone thawed
- 2 tablespoons Omaha Steaks Private Reserve® Rub or 2 tablespoons of your favorite steak rub
- 3 tablespoon high-smoke-point oil or fat, grapeseed oil, duck fat, ghee
- 1/2 cup bourbon
- 2 tablespoons grainy mustard
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 2 teaspoons fresh thyme
- Salt and pepper
48 oz. Bone-in Ribeye
- Remove ribeye from packaging and pat dry with paper towels. Season generously on all surfaces.
- Place ribeye on a wire rack over a baking sheet in refrigerator for 12-24 hours.
- Remove ribeye from refrigerator 1 hour prior to cooking.
- Preheat oven to 250°F. Place a baking rack over a foil-lined baking sheet.
- Preheat a large cast-iron or heavy skillet to medium-high. Add 3 tablespoons oil or fat. When oil is hot and shimmering, place roast in pan fat-side down. Sear for 2-3 minutes on all sides.
- Remove ribeye from skillet, place on prepared baking rack, and place in oven on center rack. Cook for 1 hour and 15-30 minutes, or until ribeye has reached 125°F for rare, 135°F for medium.
- Remove from oven, let rest for 10 minutes, then carve and serve.
- In a small bowl, stir ingredients until fully incorporated.
- In skillet used to sear ribeye, add bourbon to pan and reduce heat to medium.
- Stir to scrape up any bits in pan, reduce bourbon to half.
- Add mustard, stock, heavy cream, and thyme, stirring constantly until reduced and thickened.
- Season to taste with salt and pepper.
- Remove from heat, cover, and keep warm until serving.
More King Cut Recipes & Tips
Omaha Steaks KING CUTS™
Our biggest steaks ever. By far.
You’ve never seen a steak like this!