Nitrate & Nitrite Free Reverse Seared Ribeye
Thick-cut ribeye cooked low and slow in the oven before hitting a screaming-hot cast iron skillet — this method delivers edge-to-edge rosy meat with a deeply caramelized crust that rivals anything you'd get at a steakhouse. The beauty of cooking this way is that every single ingredient is exactly what it says it is: bone-in beef, salt, pepper, butter, garlic, and fresh thyme. No cured meats, no brined shortcuts, no processed seasonings with hidden preservatives — just clean, honest cooking from start to finish. That matters more than people realize, since a lot of restaurant steaks and pre-seasoned cuts rely on additives you'd never choose yourself. The reverse sear technique also gives you remarkable control over doneness, so you're not gambling on a hot pan alone. A final baste in foaming butter with crushed garlic and thyme adds richness and aroma that makes the whole kitchen smell incredible. Finish with a pinch of flaky sea salt and you've got a genuinely restaurant-worthy plate built entirely from ingredients you can trust.
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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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