Pan-Seared Rib-Eye On the Bone with all the Sides

by Zarina
Pan-Seared Rib-Eye On the Bone with all the Sides

These steaks did not eat just MEAT my expectations; they well exceeded them.  Have you ever cooked a Cowboy or Tomahawk steak, or does that huge piece of meat scare you?  The fat marbling in these on-the-bone rib-eye steaks makes them so juicy and flavourful.  Follow my simple instructions for cooking them with only a handful of ingredients; they take under 20 minutes and are the perfect weekend indulgence!  We enjoyed them with some crispy roasted potato wedges, grilled asparagus, french beans, and tomato, chicory & olive salad, the perfect accompaniments.  

Pan-Seared Rib-Eye On the Bone with all the Sides

Pan-Seared Rib-Eye On the Bone with all the Sides

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Cowboy Steaks or Tomahawk Steak
  • 2 tbsp Coarse ground Black pepper
  • 2 tbsp Sea Salt
  • Glug of Olive Oil
  • A few knobs of Butter
  • 1 Whole pod Garlic, pods separated, in their skins
  • 4 Rosemary sprigs
  • 4 Large Tomatoes diced or 500g Cherry Tomatoes halved
  • 3 Thick slices of day-old bread cut into bite-size cubes
  • 150g Small Chicory halved lengthways
  • ½ Small Red onion sliced very fine
  • 2 tbsps Red Wine Vinegar
  • 7 tbsps Extra Virgin Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper
  • Handful Pitted Olives of choice
  • 4 Potatoes peeled, cut into wedges
  • 4 tbsps Butter
  • Sea Salt
  • 1 Bunch Asparagus
  • 300g Green Beans
  • Drizzle of Olive Oil
  • Sea Salt
  • Black pepper



  1. Remove the steaks from the fridge, rub them all over with salt and pepper, almost massaging the seasoning into the meat.
  2. Let the seasoned steaks stand for at least 1 hour to bring them to room temperature before cooking.
  3. Preheat the oven to 200°C
  4. Heat a large skillet over medium-high heat; once smoking hot, add the steaks and sear on both sides. Turn the steaks continuously and turn on their sides, too, so the fat chars and renders out.  Use a little olive oil if needed and cook the steaks until a crust forms, about 10 minutes in total.
  5. However, before the 10 minutes is up, after about 8 minutes of cooking, add the knobs of butter, garlic cloves, and rosemary to the pan.
  6. Let the butter melt and continue to turn and baste the meat
  7. Transfer to the oven and cook for another 10-12 minutes or until the meat reaches your desired doneness
  8. Transfer steaks to a carving board and let stand at least 15 minutes before slicing and serving
  9. Make sure to pour all the meat juices over the carved steak
  10. Sprinkle with more sea salt if desired


  1. Heat 2 tbsp olive oil in a pan over medium-high heat
  2. Add the bread cubes to the pan, sprinkle with sea salt, toss to coat with the oil, and arrange in a single layer
  3. Fry the bread, tossing every minute or so until the bread cubes are golden-brown on all sides and crisp, about 5 minutes total
  4. Remove from the pan and set aside to cool
  5. Heat a griddle pan until smoking 
  6. Drizzle the chicory with olive oil, season with salt and pepper, and grill until charred, set aside
  7. Place cut tomatoes in a large salad bowl with the olives and sliced red onion.
  8. Add the chicory to the bowl and the remaining 4 tbsp EVOO and red wine vinegar.
  9. Season with salt and pepper and mix well
  10. Add the croutons on top and mix them in the right before serving


  1. Preheat the oven to 200℃
  2. Steam or boil potato wedges for 10 minutes until cooked and fluffy
  3. Drain or place into a large bowl and the butter and salt, gently mix until there is a layer of floury, almost mushy like texture on the outside
  4. Line a baking tray with foil and tip the potatoes onto the tray
  5. Roast in the oven until golden and crispy, around 20-25 minutes


  1. Heat a griddle pan until smoking 
  2. Drizzle the asparagus and green beans with olive oil, season with salt and pepper and grill until charred, set aside
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