Cinnamon Free Reverse Seared Ribeye
The reverse sear method is one of the best-kept secrets for getting a perfectly even cook on a thick-cut steak, and this recipe delivers that deep, steakhouse-quality result right in your own kitchen. Starting low and slow in a 250°F oven brings the interior up to temperature gently, so by the time the ribeye hits a screaming-hot cast iron skillet, you're just a minute or two away from that gorgeous mahogany crust. The basting step — foaming butter, crushed garlic, and fresh thyme spooned continuously over the meat — adds a richness and aroma that makes the whole thing feel genuinely special. Every ingredient here is straightforward and savory, so anyone avoiding certain spice blends or flavoring agents can dig in without scanning a label twice. The seasoning is nothing more than kosher salt and coarsely ground black pepper, which means the beef itself does the heavy lifting, exactly as it should. A finish of flaky sea salt right before serving pulls everything together and gives each slice a satisfying little crunch. This is the kind of meal that makes a regular weeknight feel like a celebration.
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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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