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Preem-O Bone-In Ribeye with Worcestershire Sauce

Raise the Steaks

Preem-O Bone-In Ribeye with Worcestershire Sauce

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Savor the goodness of a flawlessly cooked bone-in ribeye steak without the hassle of using smokers or grills. This recipe is your ticket to crafting the most delicious ribeye you'll ever sink your teeth into. The magic lies in the combo of Worcestershire sauce and the new Dan-O's Preem-O.

The ribeye steak, which comes from the rib section of a cow, is known for its incredible tenderness and rich, beefy flavor. What sets it apart is the marbling, which is the fine threads of fat distributed throughout the meat, giving it a tender and succulent quality.


  • One bone-in ribeye
  • Worcestershire
  • Dan-O’s Preem-O

Preparation Instructions

  1. Prepare the Steak: Begin by allowing the bone-in ribeye steak to sit at room temperature for approximately 30 minutes. This helps the meat cook more evenly.
  2. Tenderizing the Steak: Using a fork, gently poke the steak on both sides to help the flavors penetrate deep into the meat. Place the steak in a Ziploc bag.
  3. Pour Worcestershire sauce generously over the steak in the Ziploc bag. Allow the steak to marinate for an additional 30 minutes at room temperature, ensuring that it absorbs all the Worcestershire flavor.
  4. Sprinkle Dan-O's Preem-O generously over the steak, making sure to coat both sides thoroughly. Pat the seasoning into the meat to ensure it adheres well.
  5. Preheat your oven to 400 degrees Fahrenheit.
  6. Place the seasoned steak on a baking sheet and insert it into the preheated 400-degree oven.
  7. After 10-15 minutes, check the internal temperature of the steak. Aim for a reading of around 123 degrees Fahrenheit in the center for a perfectly cooked medium-rare steak.
  8. Heat a skillet or pan with some oil over high heat. Give the steak a quick sear on both sides for about a minute each until it achieves a beautiful sear and color.
  9. Remove the steak from the pan and let it rest for approximately 10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
  10. After resting, the steak should have an internal temperature of around 128 degrees Fahrenheit, which is a perfect medium-rare. To serve, cut the steak, separating the spinalis (the outer part of the ribeye) by slicing it through the middle.


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