Artificial Food Coloring Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick-cut ribeye does, and this low-and-slow-then-sear method takes it to another level entirely. Every ingredient here is exactly what it sounds like — bone-in steaks, butter, fresh thyme, garlic, and a little oil — so there's nothing hidden, no mystery additives, and absolutely no synthetic dyes anywhere in the picture. That matters more than people realize, since pre-marinated or pre-seasoned steaks from the butcher counter can carry color-enhancing additives that have no business being on a quality piece of beef. Starting the steaks in a 250°F oven builds edge-to-edge, even doneness before the cast iron ever gets involved, which means you're not sacrificing the interior just to get a crust. That final high-heat sear in a smoking-hot skillet creates a mahogany crust through pure Maillard reaction — no coloring agents needed, just heat and a dry surface doing exactly what they're supposed to do. The butter baste with thyme and garlic in the last minute adds richness and aroma that makes the whole kitchen smell incredible. A pinch of flaky sea salt at the end is the only finishing touch this steak needs.
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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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