Fructose Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick-cut ribeye does, and this low-and-slow-then-sear method takes it to another level entirely. The reverse sear approach — starting in a gentle 250°F oven before hitting a screaming-hot cast iron skillet — gives you edge-to-edge even cooking and a mahogany crust that a traditional sear alone simply can't match. Every ingredient here is naturally free of fructose, so there's no need to scrutinize labels or swap anything out; it's just salt, pepper, butter, thyme, garlic, and a great piece of meat doing exactly what they're supposed to do. The butter-basting step at the end is where the magic really happens — tilting the pan and spooning that foamy, herb-scented butter over the steak continuously builds richness and color in under a minute. Resting the meat before slicing is non-negotiable, and that final pinch of flaky sea salt on top ties everything together beautifully. This is the kind of steak that makes a quiet weeknight feel like a proper 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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