What is a Bone-in ribeye?

The ribeye, cut from the rib primal of the cow, is a meat lover’s dream. Its marbling and proximity to the bone create exceptional tenderness and rich flavor. Opt for bone-in for that extra depth of taste. What makes ribeye steak special? The balance of fat and meat results in a juicy, flavorful, and succulent experience that’s truly a carnivore’s delight.

Bone in ribeye

Where its located on the animal

The bone-in ribeye steak is located in the beef rib primal, which is situated in the upper part of the cow’s ribcage. This cut typically includes a portion of the rib bone along with the meat, which adds flavor and richness to the steak.

How to Cook a Bone-in ribeye

1st way: Smoke to Reverse Sear (Tomahawk or Bone-In)

  • Smoke the Ribeye in your smoker at 225-250 degrees (roughly 1-2 hours depending on the size of your device)
    • Or Cook in your oven at 350 degrees
    • Or Cook on “the cold side of you grill”/non-direct heat
  • You are looking for an internal temp of 130 for a Med Rare to Medium Ribeye
  • Once it hits your desired temperature, pull it from the smoker and let it rest for 15 mins to stop cooking.
  • Now fire up your grill or cast iron pan to high heat and finish the ribeye with a sear on both sides.
    • Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.

2nd way: Grill

  • Get a nice sear on your Ribeye over direct heat
  • Once you are happy with the sear (3-5 mins), transfer to the “cold side of the grill” or non-direct heat to finish to desired temperature (if needed)
    • Pro Tip: Raise your steak 3-4 inches from your charcoal grill if your coals are too hot. This will give you a slower cook and less char on the steak.

preferred temp to cook

What temperature should I cook my Ribeye to?

For a Rare Ribeye: 115-120 internal temp

For a Med Rare Ribeye: 125-130 degrees (we prefer about 130 degrees)

For a Med Ribeye: 135-140 degrees

need to know about the Bone-in Ribeye

  • The meat closest to the bone will be less cooked than the meat away from the bone
  • They are generally cut thicker and will need longer to cook. And with thicker cuts we always suggest more of a slow and low technique.
  • Since it’s a thicker cut, we suggest you pre slice it before serving and finish it with a nice finishing salt so the middle of the steak gets seasoned and you aren’t just counting on the outside sear for flavor.


Are you looking to buy a bone-in ribeye in Seattle? Visit our West Seattle Butcher Shop at http://www.LJmeats.com!

You can also pick up your monthly meat box at our West Seattle Restaurant.

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