Wheat Free Reverse Seared Ribeye
Few cuts of beef deliver the kind of deep, beefy satisfaction that a thick bone-in ribeye does, and the reverse sear method takes that experience to a completely different level. Starting low and slow in a 250°F oven brings the interior up to temperature with remarkable evenness, so you get edge-to-edge rosy, tender meat rather than a grey band around a pink center. The real drama happens when those oven-warmed steaks hit a screaming-hot cast iron skillet — the crust that forms in just over a minute is genuinely mahogany and crackling, the kind you'd expect from a serious steakhouse. Butter basting with fresh thyme and crushed garlic in the final moments adds an aromatic richness that perfumes the whole kitchen and coats every inch of the crust. Every ingredient here is naturally free of wheat — just good beef, salt, pepper, butter, oil, and aromatics — so there's no need to scrutinize labels or swap anything out. A finishing pinch of flaky sea salt right before serving pulls the whole thing together and makes it feel genuinely special. Rest it properly, slice against the grain, and you'll have a steak that's hard to believe came out of your own oven.
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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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