Peanut Free Reverse Seared Ribeye
Few techniques deliver a steakhouse-worthy result at home quite like the reverse sear, and bone-in ribeye is arguably the best cut to showcase it. Starting low and slow in a 250°F oven gives the thick, well-marbled steaks a chance to come up to temperature evenly before they ever touch a hot pan — the result is edge-to-edge rosy perfection with zero grey band. The real magic happens when those oven-warmed steaks hit a screaming-hot cast iron skillet, building a deep mahogany crust in just a minute or two per side. A quick butter baste with thyme and crushed garlic in the final moments layers in richness and fragrance that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally free of peanuts or peanut-derived oils — the neutral oil called for is canola or avocado, and the butter baste is pure dairy, herbs, and garlic. A pinch of flaky sea salt at the end is the only finishing touch this steak really needs. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this method is genuinely hard to beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!