Carrageenan 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 to a precise, even temperature before the steak ever touches a screaming-hot cast iron pan — the result is edge-to-edge rosy meat with a crust that is genuinely dark, crackling, and mahogany-brown. Carrageenan is a seaweed-derived additive that shows up in processed and pre-marinated meats, some butters, and even certain cooking oils, so keeping things simple with whole, unprocessed ingredients is the smartest move. Every single component here — bone-in ribeye, kosher salt, black pepper, a clean neutral oil, unsalted butter, fresh thyme, and garlic — is exactly what it says it is, with nowhere for hidden additives to sneak in. The butter basting step is where the magic really happens: tilting the pan and spooning that foamy, herb-and-garlic-scented butter over the steaks for under a minute adds richness and aroma that no marinade can replicate. A finish of flaky sea salt right before serving pulls everything together with a satisfying crunch. This is the kind of steak dinner that makes people put their phones down.

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 →