Low Histamine Reverse Seared Ribeye

Total time1 hr 15 min

Prep time10 min

Cook time55 min

4.9

(10)

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Ingredients

2 servings

2 bone-in ribeye steaks, 1 ½ to 2 inches thick (about 1 lb each)
Ingredient note
Histamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
1 ½ tsp kosher salt
1 tsp black pepper, coarsely ground
1 tbsp neutral oil (such as canola or avocado oil)
Chef's tip
Use the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
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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