Barley Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick-cut 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 interior 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 drama happens when those oven-warmed steaks hit a screaming-hot cast iron skillet, building a mahogany crust in just a minute or two per side. Butter basting with fresh thyme and crushed garlic in the final moments adds a richness and fragrance that makes the whole kitchen smell incredible. Every ingredient here is naturally free of grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your plate. A finishing pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely restaurant-worthy. This is the kind of steak dinner that earns serious bragging rights.
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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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