Rice Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick-cut ribeye does, and the reverse sear method takes that experience to a whole new level. Starting low and slow in a 250°F oven brings the interior up to temperature with remarkable evenness, so every bite from edge to center is perfectly pink and tender. The real drama happens when those oven-warmed steaks hit a screaming-hot cast iron skillet — within minutes, a dark mahogany crust forms that's genuinely hard to beat. Basting with foaming butter, fresh thyme, and crushed garlic in the final moments layers in richness and aroma that makes the whole kitchen smell incredible. The ingredient list is refreshingly short and completely straightforward, with nothing hidden or processed — just quality beef, pantry staples, and a handful of fresh aromatics. A finish of flaky sea salt right before serving pulls everything together and adds a satisfying crunch against that buttery crust. Whether you're cooking for a special occasion or just treating yourself on a weeknight, this technique consistently delivers steakhouse-level results at home.
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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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