Bone in ribeye has to be one of the easiest steaks to cook and eat.
This is the perfect dish for if you are looking for a dish for a special evening at home. Luckily, it's very easy to make too.
There is very little preparation. All that you need to do is a quick sear in the pan which builds up those amazing flavours then a short time in the oven to finish cooking.
The result is a delicious caramelised outside and a tender, melt in the mouth meat on the inside.
I serve this with an easy Stilton sauce, that is made in minutes too.
Enjoy
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🤔 FAQs
This steak has many different names however, whatever you call it where you come from, it is certainly one of the tastiest beef cuts.
This steak has many different names and is frequently known as côte de boeuf.
This is a side of beef cut from the primal rib.
Normally, for a prime rib or rib roast, a two or three rib joint would feed a crowd, but the ribeye steak is cooked with a small piece of bone left in, which helps to keep it moist and full of flavour.
If the piece of bone is removed, the steak is known as an entrecôte, meaning the meat btween ribs.
Typically, a bone in ribeye steak weighs around a kilogramme or about 2 pounds and is said to feed 3 to 4.
But, I like to serve this as a generous meal for 2 hungry people and there are a few slices left for a delicious sandwich too.
These are exactly the same cuts of meat except the tomahawk steak typically has a 5 inch length of rib is left attached.
A cowboy steak has a smaller piece of bone left in but it is often given a French trim. This is where the meat and fat is scraped away from the bone for a clean finish.
A rack of pork or lamb is trimmed in the same way.
For a medium rare roast - cook for 12 minutes per pound or 500g.
For a rare roast - cook for 10 minutes per pound or 500g.
This is a famous English cheese that is named after the town of Stilton which is in Cambridgeshire.
It now has a protected status and can only be made in Derbyshire, Leicestershire or Nottinghamshire.
It comes in two varieties, which are both rather pungent, so need to be stored carefully in the fridge.
The blue variety is poked with holes during the maturing process and penicillium roqueforti is added to produce the distinctive blue veins in the cheese. The white version is natural.
Stilton goes extremely well with port. Often, a whole cheese would have the top rind cut off and soaked with port, as well as being served with a glass of port.
For me, steaks have to be melt in the mouth tender, and this cut certainly delivers every time.
The secret of this meat is the way that it is cut to serve. With a rib roast, it is often carved against the grain of the meat. Instead, with côte de boeuf, you carve long slices are cut through the grain to serve and then each piece is cut along the grain to eat.
When this meat is served it always looks impressive. Best of all, it's so easy to carve at the table if you wish too.
Just pick a couple of delicious side dishes to dunk in the lovely Stilton sauce!
❤️ Why you will love this recipe
- Perfect for a celebratory meal.
- It's so easy to cook.
- Tasty and tender meat.
- Easy to carve.
- Impressive for entertaining.
- Simple and quick sauce that is perfect for any steak.
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🥘 Ingredients
- Beef - a 1 rib bone in rib eye, which is approximately 1 kilogram or about 2 pounds.
- Salt - kosher or cooking salt.
- Pepper - freshly ground black pepper.
- Crème fraîche - this has a thick consistency and slightly tangy flavour, so it's perfect for a sauce. Use full or reduced fat.
- Cheese - Stilton cheese, otherwise known as the king of cheeses. I've used the blee version nut a piece that has very little marbling. However, using the blue variety, which can have a lot of marbling has a tendency to turn the sauce grey, so avoid this variety for a Stilton sauce and use the white version.
- Butter - salted or unsalted.
- Oil - vegetable or sunflower oil, as the côte de boeuf will be seared over a high heat.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
🍽 Equipment
- large frying pan or skillet
- roasting dish - if the frying pan is not oven proof
- carving fork - for turning
- sharp knife
- aluminium foil
- saucepan
- wooden spoon
🔪 Instructions
How to cook bone in ribeye or côte de boeuf
Bring the meat out of the refrigerator 30 minutes before cooking, so that it can come to room temperature.
Season the meat on both sides with salt and pepper.
💭 Top Tip - how to salt meat before cooking
- If it is salted an hour before cooking the moisture is drawn out by the salt, but is then reabsorbed, so the meat stays moist while it is cooking.
- If the meat is salted 15 minutes before cooking, for example, because you are preparing something at the same time, then the moisture escapes from the meat and it will be dry when cooked.
- To avoid doubt, generously salt the meat just before it goes in the pan, under the grill, (broiler), or on the grill.
Put the oil in the pan over a high heat.
💭 Top Tip
- I prefer to use a shallow cast iron pan, then it can go straight in the oven after and there is less cleaning up.
Sear the meat on all sides for about 2 to 3 minutes a side, until golden brown all over.
Add the butter to the pan to melt and baste the meat.
💭 Top Tip
- If you ever wondered if searing beef makes it more tender, the answer is much deeper. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistable!
⏲️ Roasting time
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- For a medium rare roast - cook for 12 minutes per pound or 500g.
- For a rare roast - cook for 10 minutes per pound or 500g.
Let the meat rest, loosely covered with foil in a warm place, for 5 minutes.
How to make Stilton sauce for steak
Roughly chop the cheese and place in a saucepan with the crème fraîche.
Place over a low heat and gently stir until the cheese has melted.
Add the remaining pepper and check the seasoning.
Stilton is normally quite naturally salty , so it's unlikely that you will need to add any additional salt.
Carve long downward slices from the end opposite the bone and tuck in.
This meat will melt in the mouth.
It's even more impressive if you carve this at the table and serve the sauce on the side.
🥗 Side Dishes
- Honey Roast Chantenay Carrots
- Leeks in White Sauce
- Honey Roast Carrots and Parsnips
- Fried Cabbage with Bacon
- Cavolo Nero Kale
- Easy Roast Potatoes
- Yorkshire Pudding
- Roast Savoy Cabbage
- Whole Baked Cauliflower Cheese
- Roasted Green Beans and Carrots
- Roasted Long Stem Broccoli
- Roasted Swede Chips
🥙 Substitutions
If you can't get hold of Stilton, try these alternatives.
- Roquefort Cheese.
- Feta Cheese.
- Gorgonzola Cheese.
- Fourme D'Ambert Cheese.
- Bleu d'Auvergne Cheese.
📖 Variations
If you are not keen on Stilton sauce try:
- Dijon Mustard Sauce
- Mushroom Sauce
- Béarnaise Mayonnaise
- Creamy mushroom and Shallot Sauce with Brandy
- Onion Sauce Soubise
- Garlic and Parsley Butter
🍣 Storage
- Refrigerator - cool, cover and store in the fridge for up to 3 days.
- Freezer - freeze for up to 2 months and defrost overnight in the refrigerator.
- To reheat - wrap in foil and reheat in the oven at 180 C / 350 F / 160 FAN / Gas 4 or add directly to stirfries. Delicious in toasted sandwiches.
🍱 Prepare in Advance
- There is very little preparation. However, you could sear the meat and refrigerate until it is time to roast it the oven, but you will need to extend the cooking time.
More beef recipes to try
- Spider Steak with Tarragon Butter
- Slow Cooker Brisket
- Flanken Short Ribs
- Corned Beef Fritters
- Roast Rib of Beef
- Picanha Beef
- Chateaubriand
- Beef Olives
- Savoury Mince
- Jacob's Ladder Beef
- Flanken Short Ribs
📋 Recipe
Bone in Ribeye with Stilton Sauce
Equipment
- Large frying pan or skillet
- roasting dish - if the frying pan is not oven proof
- carving fork - for turning
- Sharp knife
- Aluminium foil
- Saucepan
- Wooden spoon
Ingredients
- 1 kg bone in ribeye
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon butter
- 1 teaspoon oil
For the sauce
- 300 ml crème fraîche
- 150 g Stilton
- ½ teaspoon pepper
Instructions
- Bring the meat out of the refrigerator 30 minutes before cooking
- Season the meat on both sides with salt and pepper.
- Put the oil in the pan over a high heat and sear the meat on all sides for about 2 to 3 minutes a side, until golden brown all over.
- Add the butter to the pan to melt and baste the meat.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- For a medium rare roast - cook for 12 minutes per pound or 500g.
- For a rare roast - cook for 10 minutes per pound or 500g.
- Let the meat rest, loosely covered with foil in a warm place, for 5 minutes.
- Roughly chop the cheese and place in a saucepan with the crème fraîche.
- Place over a low heat and gently stir until the cheese has melted.
- Add the remaining pepper and check the seasoning.
- Carve long downward slices from the end opposite the bone.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
More beef, lamb and venison recipes
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe?
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tavo
The rib eye was super tender and came out perfectly! Thank you!
Stephanie
I love anything with cheese so it's no surprise to me that this was absolutely delicious! I wish I'd made two!
Kim
I've never tried Stilton cheese but this looks amazing! The meat is perfectly cooked. I'll be trying it soon!
Gina Abernathy
Ribeye steaks are my favorite. They have so much flavor and they are super easy to cook in a cast iron pan.
Michelle
Perfectly cooked and the sauce is heavenly
Dannii
This steak looks perfectly cooked and the stilton sauce sounds perfect with it.
Katherine
Ribeye is amazing, but the stilton sauce makes it next level!
Aimee Mars
I've never made bone-in ribeye at home because I was always too nervous to mess it up, but you've laid it out so nicely. It looks so easy I'm going to try it this weekend.
Shashi
Such a gorgeous sear on this! Beautifully done - a winner and stunner of a dinner!
Janessa
Stilton sauce with steak sounds amazing! Can't wait to give this recipe a try.