Oats Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of showstopping satisfaction that a thick, bone-in ribeye does, and this low-and-slow-then-screaming-hot method is the smartest way to cook one. Starting the steaks in a 250°F oven lets the heat penetrate gently and evenly before a blazing cast iron skillet locks in that deep mahogany crust you'd normally only get at a steakhouse. The ingredient list is refreshingly short — just salt, pepper, butter, thyme, and garlic — so every element earns its place and nothing muddies the beefy richness of the cut. Basting with foaming butter infused with crushed garlic and fresh thyme in those final seconds adds an aromatic depth that makes the whole kitchen smell incredible. For anyone navigating grain sensitivities, this recipe is naturally free of any cereal-based ingredients, so there's nothing to scrutinize on a label or swap out. A finishing pinch of flaky sea salt right before serving ties everything together and gives each slice a subtle crunch against the buttery crust. Rest the steaks properly and you'll be rewarded with a juicy, edge-to-edge pink interior that's genuinely hard to beat.
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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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