Coconut Free Reverse Seared Ribeye
Few cuts of beef reward patience the way a thick-cut ribeye does, and the reverse sear method is the reason steakhouse-quality results are finally achievable at home. Starting low and slow in a 250°F oven brings the interior up to temperature with total control, so by the time the steak hits a screaming-hot cast iron skillet, you're just building that deep mahogany crust rather than racing to cook the inside. The basting step — foaming butter, crushed garlic, and fresh thyme spooned continuously over the meat — adds a richness and herby fragrance that makes every bite feel genuinely indulgent. Every ingredient here is straightforward and easy to verify: bone-in ribeye, kosher salt, pepper, canola or avocado oil, butter, thyme, and garlic. No hidden additives, no tropical oils, no sauces with mystery ingredient lists to decode. A finishing pinch of flaky sea salt right before serving pulls everything together and makes the whole plate look like it came out of a serious kitchen. This is the kind of recipe you make once and then find yourself thinking about for weeks.
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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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