Citric Acid Free Reverse Seared Ribeye
Avoiding citric acid doesn't mean sacrificing any of the bold, indulgent flavors you crave from a great steakhouse-style dinner. This method — low-and-slow in the oven followed by a screaming-hot cast iron sear — produces edge-to-edge even doneness with a deep mahogany crust that rivals anything you'd pay top dollar for at a restaurant. Every ingredient here is straightforward and naturally free of citric acid: bone-in ribeye, kosher salt, black pepper, butter, thyme, garlic, and a neutral oil. No marinades, no bottled sauces, no preservative-laden shortcuts that could sneak in unwanted additives. The butter-basting step at the end is where the magic really happens — foaming butter, fragrant thyme, and crushed garlic all working together to coat the crust in something genuinely luxurious. A finishing pinch of flaky sea salt right before serving ties everything together with a satisfying crunch. This is the kind of recipe that makes a quiet weeknight feel like a serious occasion.
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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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