Sesame Free Reverse Seared Ribeye
The reverse sear method is one of the best-kept secrets for getting a steakhouse-quality crust at home, and this bone-in ribeye delivers exactly that. 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 that deep mahogany crust. The basting step — foaming butter, crushed garlic, and fresh thyme spooned over the steak repeatedly — adds a richness and aroma that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally free of sesame in any form, so there's no need to scrutinize labels or worry about hidden oils sneaking into your dinner. Canola or avocado oil handles the high-heat sear without any cross-contamination concerns, and the finishing touch of flaky sea salt is entirely optional but absolutely worth it. The result is a steak with edge-to-edge even doneness, a crackling crust, and butter-basted depth of flavor that rivals anything you'd order at a restaurant. Rest it properly, slice against the grain, and you've got a genuinely impressive plate on your hands.
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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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