More like what\u2019s not to love! If you\u2019re already a fan of ribeyes (and let\u2019s face it, who doesn\u2019t love a ribeye<\/a>?), 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.<\/p>\n Finding a great ribeye online<\/a> 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<\/a>. 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\u2019t a meal \u2013 it\u2019s an experience. And it\u2019s the perfect star of this recipe. Hope you\u2019re hungry because it\u2019s time to meet the king.<\/p>\n In case the name didn\u2019t tell you, your Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone<\/a> 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\u2019s 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\u2019re ready to begin prepping.<\/p>\n 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\u00ae Rub<\/a>. 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.<\/p>\n 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\u2019s 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.<\/p>\n 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 \u2013 because nothing ruins the ambiance faster than a smoky kitchen!<\/p>\n 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\u2019s 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\u2019t be too quick to wipe out your pan though. The little bits left behind are called \u201cfond\u201d and they\u2019re packed with next-level flavor that you\u2019ll incorporate into your pan sauce later.<\/p>\n 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<\/a> 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! \u00a0\u00a0\u00a0<\/strong><\/p>\n 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\u2019s 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.<\/p>\n 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\u2019s time to feast!<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/12\/Sear-Roasted-King-Cut-Ribeye-Blog-Blog-S.jpg” alt=”Sear-Roasted King Cut Bone-In Ribeye with Bourbon Pan Sauce Recipe” title_text=”Sear-Roasted King Cut Ribeye Blog Blog S” align=”center” _builder_version=”4.19.0″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”]<\/p>\nTools You\u2019ll Need Before You Start<\/strong><\/h4>\n
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How to Cook King Cut Bone-In Ribeye with Bourbon Pan Sauce<\/strong><\/h2>\n
1. Prepare a King-Cut Ribeye Worthy of its Name <\/strong><\/h3>\n
2. Sear-Roast Buttery Ribeye Perfection<\/strong><\/h3>\n
3. Whip Up One Pan Sauce to Rule Them All<\/strong><\/h3>\n
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