Pecan Free Reverse Seared Ribeye
Few techniques unlock a steakhouse-quality crust at home quite like the reverse sear, and bone-in ribeye is the ideal cut to show it off. 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 — no gray band, no guesswork. The real magic happens when those steaks hit a screaming-hot cast iron skillet and develop a deep mahogany crust in just over a minute per side. A quick butter baste with fresh thyme and crushed garlic in the final moments layers in richness and fragrance that makes every bite feel intentional. The ingredient list is refreshingly short — just good beef, pantry staples, and a few aromatics — so there's nothing to worry about in terms of hidden allergens or cross-contact from nuts. A finish of flaky sea salt right before serving pulls everything together with a satisfying crunch. Rest the steaks for a few minutes, slice against the grain, and you've got a centerpiece that looks and tastes like it took far more effort than it did.
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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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