Brazil Nut Free Reverse Seared Ribeye
Few techniques deliver a steakhouse-worthy crust with a perfectly even, rosy interior the way the reverse sear does, and this ribeye is proof. Starting low and slow in a 250°F oven gives you total control over the internal temperature before the steak ever touches a screaming-hot pan, which means no grey band of overcooked meat — just edge-to-edge medium-rare. The real magic happens in the cast iron skillet, where a deep mahogany crust forms in under two minutes, followed by a quick butter baste with thyme and garlic that layers in richness and aroma. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just honest, unfussy steakhouse cooking with pantry staples. A finishing pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely special. Whether you're cooking for a crowd or treating yourself on a weeknight, this method is repeatable, reliable, and absolutely worth the patience.
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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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