Pregnancy Friendly Reverse Seared Ribeye
A thick, beautifully crusted ribeye is one of those meals that feels genuinely special, and this low-and-slow method delivers results that are hard to beat. The reverse sear technique — starting the steaks in a gentle 250°F oven before finishing in a screaming-hot cast iron skillet — gives you precise control over the internal temperature, which matters a lot when you're cooking for two. Reaching a safe final internal temperature is straightforward here because the recipe walks you through exactly what the thermometer should read at every stage, taking the guesswork out of the equation entirely. The butter-basting finish with thyme and crushed garlic adds a rich, aromatic depth that makes every bite taste like a steakhouse splurge from the comfort of your own kitchen. Bone-in ribeyes bring serious flavor on their own, so the seasoning stays simple — just kosher salt, coarsely ground black pepper, and a finishing pinch of flaky sea salt if you like. Resting the steaks before slicing locks in all those juices, so you're rewarded with something tender, deeply savory, and genuinely satisfying.
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Learn more →Ingredients
2 servings
- 2 bone-in ribeye steaks, 1 ½ to 2 inches thick (about 1 lb each)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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