Xanthan Gum 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 delivers every single time. Starting low and slow in a 250°F oven gives you edge-to-edge even cooking before the steak ever hits the pan, so you're not gambling on a perfect medium-rare. The real magic happens in the cast iron — a screaming-hot skillet builds that deep mahogany crust in just a couple of minutes, while a quick butter baste with thyme and garlic adds richness and aroma right at the finish line. Every ingredient here is exactly what it sounds like: bone-in ribeye, salt, pepper, butter, fresh herbs, and a splash of neutral oil. There are no thickeners, stabilizers, or hidden additives to worry about, which makes this an effortless fit for anyone avoiding xanthan gum or similar additives that sometimes sneak into spice blends, marinades, or compound butters. Keeping things this clean actually lets the quality of the beef shine through rather than masking it. A finishing pinch of flaky sea salt right before serving pulls the whole thing together beautifully. Whether you slice it against the grain or bring it to the table whole, this is the kind of meal that makes a regular weeknight feel like a serious occasion.
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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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