Paraben Free Reverse Seared Ribeye
Few things hit harder than a perfectly cooked ribeye with a deep, crackling crust and a rosy, edge-to-edge interior — and this low-and-slow oven method followed by a screaming-hot sear is the most reliable way to get there. The reverse sear approach gently brings the steak up to temperature in a 250°F oven before finishing it in a cast iron skillet, which means you get even doneness all the way through without any grey overcooked ring around the edges. That final butter baste with fresh thyme and crushed garlic adds a richness and fragrance that makes the whole kitchen smell incredible. Every ingredient here is straightforward and whole — bone-in ribeye, kosher salt, black pepper, butter, fresh herbs — so there's nothing processed or synthetic hiding in the mix, which is exactly what you want when you're being mindful about what goes into your food. The flaky sea salt finish is optional but genuinely worth it, adding a little crunch and pop of flavor right before serving. This is the kind of recipe that looks and tastes like a steakhouse splurge but comes together in your own kitchen with total control over every single component.
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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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