Recipes // Main Dish Beef and Pork // Skillet Rib Steak

Skillet Rib Steak


By Steven Raichlen

25 minutes (only 5 minutes of that work time).

Serves:  2 to 3.

Original recipe makes 6 servings


  • 1 bone-in rib steak, 1-1/2 to 2 inches thick and about 1-1/2 to 2 pounds
  • 1-1/2 tablespoons extra virgin olive oil
  • 1 tablespoon Fennel Mustard Peppercorn Steak Rub (page 000), Smoke Salt Rub (page 000) orcoarse sea salt and cracked black peppercorns (about 1-1/2 teaspoons each)
  • 1 head garlic, cut in half widthwise
  • 2 large sprigs fresh rosemary or 2 bay leaves


  1. Preheat your oven to 400 degrees.
  2. Drizzle most of the olive oil on the steak on both sides, rubbing it over the meat with your fingertips. Drizzle the remaining oil over the cut sides of the garlic halves.
  3. Very generously season the steak on both sides with one of the rubs (reserving a little for the garlic). Don’t have the rub? Season steaks generously on both sides with salt and pepper. Rub or season the garlic halves, too.
  4. Heat the skillet over a medium-high flame. To check the temperature, sprinkle a few drops of water in the pan. They should dance and evaporate in 3 seconds.
  5. Add the steak and pan fry until the bottom is darkly browned, 3 to 5 minutes. Turn it over and brown the other side the same way. Brown the cut sides of the garlic head the same way. Turn the garlic so it’s cut side up. Lay the rosemary on the steak.
  6. Place the skillet with the steak in the oven. Roast until the steak is cooked to taste, about 20 minutes for medium-rare. Use the poke test to check for doneness (page 000) or insert an instant-read meat thermometer through the side of the steak into the center.
  7. Transfer the skillet with the steak to the stovetop or a trivet and let the steak rest 5 minutes. Serve the steak in the skillet, then move it to a cutting board. Cut the meat off the bone. Cut the meat into 1/2-inch thick slices from top to bottom and return to the skillet with the bone. Serve with the roasted garlic on the side. 
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