Citrus Free Reverse Seared Ribeye
Thick, bone-in ribeyes cooked low and slow in the oven before hitting a screaming-hot cast iron pan — this is the kind of steak that makes you wonder why you ever ordered one at a restaurant. The reverse sear method builds edge-to-edge doneness first, then delivers that deep mahogany crust in just a couple of minutes of hard searing. A quick butter baste with thyme and crushed garlic at the end adds richness and aroma that takes the whole thing over the top. For anyone navigating a citrus-free lifestyle, a great steakhouse-style dinner can feel surprisingly tricky — many marinades, finishing sauces, and compound butters sneak in lemon juice or zest without a second thought. This recipe keeps things beautifully simple: salt, pepper, butter, garlic, and fresh thyme are all you need, and every single ingredient here is naturally free of citrus. No substitutions required, no label-reading anxiety — just clean, bold flavors that let the quality of the beef do the talking. Rest the steaks properly before slicing, finish with a pinch of flaky sea salt if you have it, and get ready for one of the best bites you'll put together at home.
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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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