Lupin Free Reverse Seared Ribeye
Few steakhouse techniques deliver results quite like the reverse sear, and this bone-in ribeye recipe is proof that patience pays off in a serious way. Starting the steaks low and slow in a 250°F oven builds edge-to-edge, perfectly even doneness before a ripping-hot cast iron skillet locks in that deep mahogany crust you'd normally only get at a restaurant. The finishing move — tilting the pan and spooning foaming butter with thyme and garlic over the steaks — adds a richness and aroma that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based seasonings or coatings sneaking in. The only things touching these steaks are salt, pepper, butter, fresh herbs, and a little oil — clean, honest cooking at its best. A final pinch of flaky sea salt right before serving pulls everything together and makes each bite feel genuinely special. Whether you slice against the grain or serve the whole steak tableside, this is the kind of meal that earns serious compliments.
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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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