Gluten Free Reverse Seared Ribeye
Few cooking methods deliver a steakhouse-quality crust with a perfectly even, rosy interior the way this low-and-slow oven approach does before the final screaming-hot sear. Starting the ribeyes at 250°F lets the heat penetrate gently and evenly, so by the time they hit the cast iron, there's almost no guesswork left — just a minute or two per side to build that deep mahogany crust. The butter basting step with fresh thyme and crushed garlic adds a richness and aroma that makes the whole kitchen smell incredible. Every ingredient here is naturally free of gluten, so there's no need to audit labels or swap anything out — it's just good, honest cooking with salt, pepper, butter, and beautiful beef. Finishing with a pinch of flaky sea salt right before serving pulls everything together and gives each bite a little extra pop. This is the kind of recipe that looks and tastes like you really know what you're doing, even if it's your first time trying the technique.
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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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