How to Cook Bone-In Steak
How to cook steak depends very much upon the cut you choose. Bone-In steak is always a good steak choice, prized for its tenderness and flavor. The best way to cook Bone-In steaks is on the grill. But pan-seared Bone-In steak is also mouth-watering, and you can broil Bone-In steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection! Have questions about how long it takes to cook your steak based on respective methods? You can find out more information on grilling times for Bone-In steak, along with stove or oven cooking times for Bone-In steak below.
How to Cook Bone-In Steak on the Grill
Wondering how long it takes to cook Bone-In steak on the grill or how to achieve the perfect flavor at a medium-rare temperature? There are two main approaches for grilling Bone-In steak:
- Charcoal Grilling
- Gas Grilling
Regardless of which method you choose, be sure your steaks are completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. The best Bone-In steaks cooked on the grill are seasoned to taste with Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, preheat your grill on high. Place steaks over the hottest part of the grill, and sear both sides for 1–2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the Cooking Times Charts below. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Charts below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare, Bone-In steak, grill for 10–13 minutes for a 1-inch steak, and 14–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- 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. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
How to Cook Bone-In Steak in the Oven
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for at least 24 hours. Once thawed, remove your steak from the refrigerator approximately 30–40 minutes before cooking to allow the steak to come to room temperature. Lastly, season your steak as desired. We recommend using our Kansas City Steak Original Steak Seasoning. For more information, visit our How to Cook Steak in the Oven page.
Set your oven to “broil” and preheat for 10 minutes.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3–4 inches from the heat. Broil to desired doneness, according to the Measuring Doneness Chart and Cooking Times Chart listed below.
- For the perfect medium-rare steak, broil in the oven for 11–14 minutes for a 1-inch steak, and 14–17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise by as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- 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. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.
Pan-Seared Bone-In Steak on the Stove
If you've ever wondered how to cook Bone-In steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.
Be sure your steak is completely thawed before cooking. We recommend thawing in the refrigerator for 24 hours. Once thawed, remove your steak from the refrigerator for 30–40 minutes before cooking to bring to room temperature. Season your steak as desired; we recommend a generous serving of our Kansas City Steak Original Steak Seasoning.
- Heat a heavy non-stick skillet or cast iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
- Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover.
- For the perfect medium-rare steak, sear in a skillet for 13–15 minutes for a 1-inch steak, and 16–18 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise by as much as 5°F during this time (this is called "carryover cooking"). The final temperature will read 135°F.
- 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. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
- Use a meat thermometer to check the internal temperature of your steak to ensure it is cooked to the perfect level of doneness, from rare to medium-well.
Reverse Sear Bone-In Steak the Professional Way
Take the cooking process a step further with the professional reverse sear Bone-In steak method. For more information, visit our Reverse Sear Technique page.
Be sure your steak is completely thawed in the refrigerator for at least 24 hours. Remove the steak from the refrigerator 30–40 minutes before cooking to bring to room temperature. Season your steaks to your liking; we recommend using our Kansas City Steak Original Steak Seasoning.
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature. This usually takes between 45 minutes to an hour. View our Measuring Doneness and Cooking Times Charts below.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil, and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium. Use a meat thermometer to determine doneness.
- The sear will give your steaks the rich golden-brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
Whether you prefer a medium-rare Bone-In steak on your stove or a cut of meat cooked to medium in your oven, the perfect method to prepare your meal is up to you! However, the best way to cook a Bone-In steak that we recommend is on the grill. Enjoy your mouthwatering meal with Kansas City Steak Finishing Butters to enhance the flavor-filled taste. Let’s look at some of the most popular Bone-In steak varieties to cook.
A delectable T-Bone steak is a highly sought-after Bone-In steak that is a combination of a butter-tender Filet Mignon with a nourishing Strip steak. Cooking times and temperatures for this Bone-In steak variety are specific to the type of cooking method you choose. There are many traditional methods that can be selected, such as grilling or pan-searing, in addition to new alternative methods like using an air fryer or even a smoker.
Many people enjoy Bone-In Ribeye steak for its succulent tenderness and crave-able flavor. When it comes to stove or oven cooking times for this Bone-In steak variety, there are specific directions that should be followed. Cooking times and unique temperatures are also listed for modern alternative methods such as cooking your Bone-In Ribeye sous vide or with an air fryer.
Cooking Times for Bone-In Steak
Remember to fully thaw your steaks. Sear on high heat for 1–2 minutes on each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness Chart below.
Does a Bone-in Steak Take Longer to Cook?
Cooking times and temperatures for Bone-In steak are described in detail, and by following the directions for your desired doneness, you will receive an exceptionally rare Bone-In steak (or medium-rare, medium, or medium-well). Bone-In steak cooking times might be slightly longer than what is used for boneless, as a bone can play a role in heat distribution. However, the bone helps with the cooking process to gradually distribute the heat, making it easier to avoid overcooking your meat.
Grilled Bone-In steak, pan-seared Bone-In steak, or oven-baked Bone-In steak are all great cooking options to properly cook your cut of meat correctly. Measuring Bone-In steak doneness should always be completed, prior to consumption.
Measuring Doneness for Bone-In Steak
Remove when your steaks are 5°F less than the temperatures listed.
The centers will continue to warm as they rest.
Bone-In Steak Recipes
Looking for a specific recipe, marinade, seasoning or rub for Bone-In Steak? Check out our most popular Bone-In Steak Recipes below or click Bone-In Steak Recipes to view our recipe library.