Yeast Free Reverse Seared Ribeye
Thick, bone-in ribeye cooked low and slow before hitting a screaming-hot cast iron pan — this is the kind of steak that makes you wonder why you ever went to a restaurant. The reverse sear method builds edge-to-edge doneness first in a gentle oven, then finishes with a deep mahogany crust that a conventional sear simply can't match. A quick butter baste with fresh thyme and crushed garlic in the final moments layers in richness and aroma without any complicated sauces or marinades. Every single ingredient here is naturally free of yeast, so there's no need to audit labels or swap anything out — just straightforward, high-quality cooking from start to finish. A finishing pinch of flaky sea salt right before serving pulls the whole thing together and makes each bite feel intentional. Rest the steaks properly before slicing and you'll be rewarded with juices that stay exactly where they belong.
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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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