Candida Diet Friendly Reverse Seared Ribeye

Total time1 hr 15 min

Prep time10 min

Cook time55 min

4.9

(10)

Candida Diet Friendly Reverse Seared Ribeye

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!