Turkey Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of primal satisfaction that a thick, bone-in ribeye does, and the reverse sear method takes that experience to a whole new level. Starting low and slow in a 250°F oven lets the heat penetrate evenly all the way through, so you're not fighting a gray band of overcooked meat around the edges. By the time these steaks hit a screaming-hot cast iron skillet, they're already close to the perfect internal temperature — which means the sear is purely about building that deep mahogany crust in record time. The butter basting step with fresh thyme and crushed garlic is where things get truly restaurant-worthy, coating every inch of the steak in nutty, herb-scented richness. Because this recipe is built entirely around beef, butter, and aromatics, there's no poultry of any kind in the picture — just pure, unapologetic steak night. A finish of flaky sea salt right before serving is a small touch that makes a genuinely noticeable difference. Whether you slice against the grain or bring the whole bone to the table, this is the kind of meal that earns serious bragging rights.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!