Artificial Flavors Free Reverse Seared Ribeye
The reverse sear method is one of the best-kept secrets for getting a steakhouse-quality crust at home, and this recipe delivers every single time. Starting low and slow in a 250°F oven gives you edge-to-edge even cooking before the cast iron ever enters the picture, so you're not gambling on a raw center or an overcooked ring of grey. Every ingredient here is exactly what it sounds like — bone-in ribeye, kosher salt, black pepper, fresh thyme, real butter, and garlic — nothing synthetic, no flavor packets, no mystery seasonings hiding in a spice blend. That matters more than people realize, because even a simple steak rub from a jar can sneak in artificial flavor compounds that have no business being on a beautiful cut of beef. The butter basting step is where the magic really happens: tilting the pan and spooning that foaming, herb-and-garlic-scented butter over the steaks builds a deep mahogany crust with layered, completely natural flavor. A finish of flaky sea salt is the only flourish this needs, and it keeps everything clean and honest from first bite to last. This is the kind of recipe that makes you wonder why you ever ordered steak anywhere else.
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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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