The Chicago-Style 22-Ounce Bone-In Ribeye
Chapter 2: The Steaks
Twenty-two ounces. If you have ever surrendered an evening to the mahogany-paneled dining rooms of Gibsons or Keens, you know the drill when this bone-in colossus of USDA Prime hits the table: the fat blisters and the platter hisses. To build that mandatory foundation of dry-brining, aggressive cast-iron heat, and foaming butter, preheat a cast-iron skillet, turn on the exhaust fan, and do not step away from the stove.
Before you start
Dry-brine the steak twenty-four to forty-eight hours in advance.
Pat the ribeye bone-dry with paper towels, season aggressively all over with the one tablespoon of plain kosher salt, and leave it uncovered on a wire rack in the refrigerator. This universal pre-step seasons the meat completely through and desiccates the exterior for an elite crust.
Blend the Chicago steakhouse rub.
In a small bowl, whisk together the coarse kosher salt, black pepper, basil, powdered bay leaves, garlic powder, onion powder, thyme, and cayenne pepper. Keep the extra stored in an airtight container for future steaks.
Ingredients
- USDA Prime bone-in ribeye22 oz
- kosher salt1 tbsp
- beef tallow2 tbsp
- unsalted butter3 tbsp
- coarse kosher salt1/2 cup
- coarsely ground black pepper1 tbsp
- dried basil1 tbsp
- dried bay leaves2 med
- garlic powder2 1/4 tsp
- onion powder2 1/4 tsp
- dried thyme2 1/4 tsp
- cayenne pepper1/8 tsp
Method
- 01
Temper and oil the meat.
Remove the steak from the refrigerator forty-five minutes before cooking to knock off the chill. Lightly coat it with one tablespoon of the beef tallow, then press the prepared steakhouse rub generously into all sides of the meat.
- 02
Preheat the cast-iron skillet until frighteningly hot.
Open the windows and turn on your exhaust fan. Place a heavy twelve-inch cast-iron skillet over the highest heat your stove can muster for five to ten minutes, then add the remaining tablespoon of beef tallow.
- 03
Sear the fat cap before building the crust.
Using sturdy tongs, hold the ribeye vertically to press the thick strip of fat along the edge into the pan for two minutes. Lay the steak flat and leave it completely undisturbed for three minutes, then flip and sear for another three minutes.
- 04
Baste with butter and probe for exact temperature.
Add the softened butter to the pan, tilting the skillet slightly to continuously spoon the foaming butter over the steak. Insert a digital probe thermometer into the thickest part of the meat and pull it exactly five degrees before your target doneness: 120°F for rare, 125°F for medium-rare, or 135°F for medium.
- 05
Rest the meat and slice against the grain.
Transfer the steak to a wooden cutting board and let it rest completely undisturbed for ten to fifteen minutes. Carve the meat away from the bone, slice it cross-grain into thick, finger-sized strips, reassemble it alongside the bone, and pour the resting juices directly over the top.
Notes
Source your beef with intention.
USDA Prime is the gold standard for steakhouses, delivering the abundant intramuscular fat necessary to survive a cast-iron sear. Top Choice is a highly respectable compromise for a Tuesday night, but you must entirely avoid lean USDA Select beef, which will inevitably dry out under high heat.
The Luger-style broiler finish.
For the true Brooklyn tableside sizzle, eschew the resting phase entirely. Pull the steak rare at 115°F, slice it immediately, and transfer the strips to a blazing-hot, oven-safe ceramic platter. Push the slices tightly back together so no red interior is exposed, drench the meat in melted clarified butter, and blast it under a high oven broiler for one to two minutes until it sputters and pops.