Chestnut Free Reverse Seared Ribeye
Few things hit harder than a perfectly cooked ribeye with a deep, crackling crust and a rosy, edge-to-edge interior — and the reverse sear method is the most reliable way to get there. Starting the steaks low and slow in a 250°F oven brings the internal temperature up gently and evenly before a screaming-hot cast iron skillet does the heavy lifting on that mahogany crust. The basting step, where foaming butter, thyme, and crushed garlic get spooned over the meat in the final moments, adds a richness and aroma that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your plate. The two-stage technique might sound involved, but it's actually forgiving — the oven does most of the work, and the sear is over in minutes. A finish of flaky sea salt right before serving pulls everything together and makes each bite feel 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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