To check the degree of doneness, use a meat thermometer and measure the internal temperature of the steak.Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful. Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak.The temperature of the meat will continue to rise for as much as 5☏ during this time (this is called 'carryover cooking'). Rest your steaks for 5 minutes before serving, covering lightly with foil.For the perfect medium-rare Bone-In Ribeye in the oven (recommended), broil for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point.Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below. Position the broiler pan in the oven so that the surface of the beef is 3–4 inches from the heat. Place steaks on the rack of a broiler pan.

Once you have seasoned your steaks to taste, cook Bone-In Ribeye steak in the oven to your desired cook time: Set your oven to “broil” and preheat for 10 minutes. We recommend using our Kansas City Steak Original Steak Seasoning. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. We recommend thawing in the refrigerator for at least 24 hours. Just as in the grilling method, be sure your steak is completely thawed before cooking. Enjoy a flavor-filled steak in only a few easy steps. Bone-In Ribeye in the oven is a tried and true cooking method.

Medium well