Mushroom Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of primal satisfaction that a thick, well-marbled ribeye does, and this low-and-slow-then-screaming-hot method is genuinely one of the best ways to cook one. Starting the steaks in a 250°F oven builds edge-to-edge doneness before the cast iron ever gets involved, so you're not left with a grey band of overcooked meat surrounding a tiny pink center. The final sear in a ripping-hot skillet locks in that deep mahogany crust in under two minutes per side — the kind of crust that crackles when you slice into it. Butter basting with fresh thyme and crushed garlic in the last stage adds an aromatic richness that makes the whole kitchen smell incredible. Every ingredient here is straightforward and clean — just beef, salt, pepper, butter, oil, garlic, and thyme — so there's nothing hidden to worry about for anyone avoiding fungi or fungal-derived additives. A finishing pinch of flaky sea salt right before serving pulls everything together and makes it feel genuinely restaurant-worthy. Rest the steaks properly and you'll be rewarded with juices that stay exactly where they belong.
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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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