Pistachio Free Reverse Seared Ribeye
Few steakhouse techniques deliver results quite like the reverse sear, and this ribeye is proof that patience pays off in a serious way. Starting low and slow in a 250°F oven brings the meat up to temperature gently and evenly, so by the time it hits a screaming-hot cast iron skillet, you're just minutes away from a deep mahogany crust that would make any chef proud. The basting step — foaming butter, crushed garlic, and fresh thyme spooned continuously over the steaks — is where the real magic happens, layering richness and fragrance into every bite. Bone-in ribeye is already one of the most flavorful cuts you can buy, and this method does nothing but honor that. The ingredient list is refreshingly straightforward: salt, pepper, butter, a handful of aromatics, and good-quality meat. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any such concerns — no specialty swaps needed, no label-reading required. Finish with a pinch of flaky sea salt and let the steak rest before slicing, and you've got a dinner that genuinely rivals anything you'd order out.
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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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