Low Sugar Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick bone-in ribeye does, and the reverse sear method takes that experience to another level entirely. Starting low and slow in a 250°F oven brings the meat up to temperature with remarkable evenness, so every bite from edge to center is perfectly rosy and tender — no gray band in sight. The real magic happens when that oven-warmed steak hits a screaming-hot cast iron pan, building a dark mahogany crust in just a couple of minutes that you simply cannot fake any other way. A quick butter baste with thyme and crushed garlic in the final moments adds richness and fragrance without complicating the ingredient list at all. Every single component here is naturally free of added sugar — just quality beef, salt, pepper, butter, and aromatics doing exactly what they're supposed to do. No marinades, no glazes, no hidden sweeteners to second-guess. A pinch of flaky sea salt at the end is the only finishing touch this steak needs before it hits the table.
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Learn more →Ingredients
2 servings
- 2 bone-in ribeye steaks, 1 ½ to 2 inches thick (about 1 lb each)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tbsp neutral oil (such as canola or avocado oil)
- 2 tbsp unsalted butter
- 3 sprigs fresh thyme
- 2 cloves garlic, lightly crushed
For serving
- flaky sea salt, for finishing (optional)
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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