Chicken Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of primal satisfaction that a thick, bone-in ribeye does, and the reverse sear method is genuinely the best way to cook one. Starting low and slow in a 250°F oven brings the interior up to temperature with remarkable evenness, so you get edge-to-edge pink instead of a grey ring around a red center. The real magic happens when those oven-warmed steaks hit a screaming-hot cast iron pan — the crust that forms in just over a minute is deeply mahogany, crackling, and absolutely worth the wait. Butter basting with thyme and crushed garlic in the final moments layers in an aromatic richness that makes the whole kitchen smell incredible. Resting the steaks before slicing locks in every bit of those juices, and a pinch of flaky sea salt at the end is a small touch that makes a noticeable difference. This is pure beef cookery at its finest — no poultry, no shortcuts, just technique and quality ingredients doing exactly what they're supposed to do.
About FigFig 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)
- 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!