Eggless Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick-cut ribeye does, and the reverse sear method takes that experience to a whole new level. Starting low and slow in a 250°F oven lets the meat come up to temperature gently and evenly, so every bite from edge to center is perfectly cooked — no gray band, no guesswork. The real magic happens when those oven-warmed steaks hit a screaming-hot cast iron skillet, building a deep mahogany crust in just a couple of minutes per side. Basting with foaming butter, fresh thyme, and crushed garlic in the final moments adds a richness and aroma that makes the whole kitchen smell incredible. The entire ingredient list is naturally free of eggs, so there's nothing to swap or substitute — just honest, straightforward steak cookery at its best. A finishing pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely restaurant-worthy. Whether you slice it against the grain or serve it whole, this is the kind of meal that earns serious bragging rights.
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!