Legume Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick-cut ribeye does, and this method coaxes out every bit of that potential. Starting low and slow in a 250°F oven gives the interior time to come up to temperature evenly, so you're not fighting a gray band of overcooked meat around a rare center. The real magic happens when those gently roasted steaks hit a screaming-hot cast iron pan — the crust that forms in just over a minute per side is genuinely mahogany and crackling. Basting with foaming butter, fresh thyme, and crushed garlic in the final moments layers in an aromatic richness that makes the whole thing taste like a steakhouse splurge from your own kitchen. Every ingredient here is straightforwardly meat, dairy, and aromatics, so there's nothing to second-guess if you're keeping legumes out of your meals. A finish of flaky sea salt right before serving pulls it all together and makes each slice look as good as it tastes.
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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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