Soy 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 recipe nails it from start to finish. Starting low and slow in a 250°F oven brings the meat up to temperature with remarkable evenness, so by the time it hits the screaming-hot cast iron, you're just a couple of minutes away from that deep mahogany crust. The basting step — foaming butter, crushed garlic, and fresh thyme spooned over the steak — adds a richness and aroma that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally free of soy, so there's no need to scrutinize labels or swap anything out. Canola or avocado oil, unsalted butter, fresh herbs, and good seasoning are all you need alongside the star of the show. A finish of flaky sea salt right before serving pulls everything together and gives each bite a little extra pop. This is the kind of recipe that looks and tastes like you really know what you're doing — because after making it once, you will.
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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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