Cashew Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a well-cooked bone-in ribeye does, and this 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 by the time it hits the screaming-hot cast iron, you're just a couple of minutes away from that gorgeous mahogany crust. The butter basting step — with fresh thyme and crushed garlic foaming in the pan — adds a richness and aroma that makes the whole kitchen smell incredible. Because the steak rests on a wire rack throughout the oven phase, you get even air circulation and a drier surface, which is exactly what produces that steakhouse-quality sear at home. The ingredient list is refreshingly short and straightforward: just good beef, butter, aromatics, and a finishing pinch of flaky salt. There are no nut-based oils, no cashew butter sauces, and no hidden allergens to second-guess — just clean, honest cooking with results that genuinely rival a high-end restaurant. Rest it properly, slice against the grain, and prepare for the table to go very quiet.
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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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