Low Sodium Reverse Seared Ribeye

Total time1 hr 15 min

Prep time10 min

Cook time55 min

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Ingredients

2 servings

2 bone-in ribeye steaks, 1 ½ to 2 inches thick (about 1 lb each)
1 ½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper, coarsely ground
1 tbsp neutral oil (such as canola oil or avocado oil)
2 tbsp unsalted butter
3 sprigs fresh thyme
2 cloves garlic, lightly crushed

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the oven to 250°F (120°C). Pat the ribeyes completely dry with paper towels, then season all over — top, bottom, and edges — with the kosher salt and coarsely ground black pepper. Set the steaks on a wire rack placed over a rimmed baking sheet.
2
Transfer the baking sheet to the oven and roast until an instant-read thermometer inserted into the thickest part of each steak reads 115°F (46°C) for medium-rare, about 40–50 minutes depending on thickness. Remove from the oven and let the steaks rest on the rack while you heat the skillet.

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