American · medium
Reverse-Sear Ribeye
Slow-roast low, then sear fast for edge-to-edge perfection -- the technique that changed steak.
- 1 hr
- Total
- 2
- Serves
- $32.00
- Est. cost
- 680
- Cal/serving
Dietary, as tagged
- Keto
- Paleo
- Gluten-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Thick-cut Ribeye Steak (1.5-2 Inch)2 16-oz steaks
- Kosher Salt1 tbsp
- Black Pepper, Coarse1 tsp
- Butter3 tbsp
- Garlic3 cloves, smashed
- Fresh Thyme4 sprigs
Method
- 01
Season steaks with salt and pepper. Place on a wire rack over a sheet pan. Refrigerate uncovered overnight or minimum 45 minutes.
- 02
Preheat oven to 250F. Roast steaks on wire rack 40-50 minutes until internal temp reaches 115F (rare) or 125F (medium-rare).
- 03
Heat a cast-iron skillet over highest heat for 5+ minutes until ripping hot.
- 04
Add butter, garlic, and thyme. Sear steaks 60-90 seconds per side, basting constantly with butter.
- 05
Rest 5 minutes. Serve with flaky salt.
- 680
- Calories
- 50g
- Protein
- 0g
- Carbs
- 52g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
