Hazelnut Free Reverse Seared Ribeye
Few techniques deliver a steakhouse-worthy result at home quite like the reverse sear, and bone-in ribeye is arguably the best cut to showcase it. Starting low and slow in a 250°F oven gives the thick steaks time to come up to temperature evenly from edge to edge, so you never end up with that overcooked gray band around the outside. Once the oven does its patient work, a screaming-hot cast iron skillet locks in a deep mahogany crust in just a couple of minutes per side. The butter baste with fresh thyme and crushed garlic at the end is where the real magic happens — that foaming, herb-scented butter keeps the surface rich and aromatic right up until the moment you pull the steaks off the heat. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden oils sneaking into your dinner. A final rest on the cutting board and a pinch of flaky sea salt are all that stand between you and one of the most satisfying meals you can make 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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