Eosinophilic Esophagitis Friendly Reverse-Seared Ribeye with Sea Salt
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Learn more →Ingredients
2 servings
- 1 bone-in ribeye steak (about 1.5–2 lb, 1.5 inches thick), brought to room temperature
- 1 tsp flaky sea salt, plus more to taste
- 1 tbsp avocado oil or canola oil
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- 1
Preheat the oven to 250°F (120°C). Set a wire rack inside a rimmed baking sheet. Pat the ribeye completely dry with paper towels, then season all surfaces generously with the flaky sea salt. Place the steak on the rack.
- 2
Transfer the baking sheet to the oven and cook until an instant-read thermometer inserted into the thickest part of the steak reads 125°F (52°C) for medium-rare, about 40–50 minutes depending on thickness. Remove from the oven and let the steak rest on the rack for 5 minutes while you heat the skillet.
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