Honey Free Reverse Seared Ribeye
The reverse sear method is one of the most reliable ways to get a perfectly cooked steak from edge to edge, and thick-cut bone-in ribeyes are exactly the cut built for it. Starting low and slow in a 250°F oven brings the interior up to temperature gently, so by the time these hit a screaming-hot cast iron skillet, all that's left to do is build a deep mahogany crust in under two minutes per side. The butter baste with fresh thyme and crushed garlic at the end adds a richness and aroma that makes the whole kitchen smell incredible. Every ingredient here is straightforward — salt, pepper, butter, oil, garlic, thyme — so there's nothing hidden to worry about, no sweeteners or glazes sneaking into the process. The result is a steakhouse-quality sear with a rosy, evenly cooked center that's genuinely hard to achieve any other way. A finish of flaky sea salt right before serving pulls everything together and makes each bite feel intentional. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this technique delivers results that are hard to argue with.
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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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