Reverse-Seared Bone-In Ribeye Steak (for Two)

Ingredients

• 2 lb Bone‑In Ribeye Steak (about 1.5‑2 inches thick, room temperature)
• 1 Tbsp Kosher Salt (generously applied to all sides)
• 1 tsp Black Pepper (freshly cracked)
• 0.2 tsp Monosodium Glutamate (MSG) (optional, 5:1 salt to MSG ratio)
• 2 Tbsp High‑Smoke‑Point Oil (e.g., canola, grapeseed, or avocado oil)
• 2 Tbsp Unsalted Butter (cut into cubes, added for basting)
• 2 Garlic Cloves (peeled and lightly crushed)
• 1 Shallot (thinly sliced)
• 2 Fresh Thyme Sprigs (whole sprigs, added to pan for aromatics)
• to taste Flaky Sea Salt (for finishing, adds crunch)

Instructions

1. Season the Steak

   Pat the ribeye dry, then coat all sides with kosher salt, freshly cracked black pepper, and MSG. Use a generous amount of salt so it looks like a light snow‑flurry on the meat.

   Time: PT5M

2. Rest at Room Temperature

   Place the seasoned steak on a plate, uncovered, and let it sit for 45 minutes. This gives the salt time to penetrate and the surface to dry.

   Time: PT45M

3. Preheat Oven

   Preheat a conventional oven to 250°F (120°C).

   Time: PT10M

   Temperature: 250°F

4. Low‑Temp Roast

   Place the steak on a wire rack set over a baking sheet. Insert the probe thermometer into the thickest part of the meat. Roast until the internal temperature reaches 122°F (for medium‑rare). This usually takes about 2 hours at 250°F.

   Time: PT2H

   Temperature: 250°F

5. Pat Dry

   Remove the steak from the oven and blot the surface with paper towels until completely dry.

   Time: PT5M

6. Heat the Pan

   Place a cast‑iron braiser or Dutch oven on the stovetop over the highest heat. Add the high‑smoke‑point oil and heat until the oil just begins to smoke.

   Time: PT5M

7. Sear the Steak

   Lay the steak in the pan away from you. Sear 1‑2 minutes on the first side until a deep brown crust forms, then flip and sear the other side for another 1‑2 minutes.

   Time: PT4M

8. Baste with Butter and Aromatics

   Add butter, crushed garlic cloves, sliced shallot, and thyme sprigs to the pan. Tilt the pan so the butter pools, then spoon the melted butter over the steak continuously for 2 minutes.

   Time: PT2M

9. Rest (Optional)

   Transfer the steak to a cutting board and let it rest for 10‑15 minutes, or cut immediately if you’re ready to serve.

   Time: PT15M

10. Slice and Finish

    Slice the steak against the grain, sprinkle with flaky sea salt, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

0 g

Fat

60 g

Fiber

0 g

Ingredient Substitutions

• Instead of Bone‑In Ribeye Steak: Bone‑in New York Strip, Prime rib roast (cut to steak size)
• Instead of Kosher Salt: Sea salt, Fine table salt (use less)
• Instead of Black Pepper: White pepper, No pepper (add after sear)
• Instead of Monosodium Glutamate (MSG): Umami powder, Soy sauce (use less salt)
• Instead of High‑Smoke‑Point Oil: Clarified butter (ghee), Peanut oil
• Instead of Unsalted Butter: Ghee, Olive oil (less flavor)
• Instead of Garlic Cloves: Garlic powder (use sparingly), Shallot only
• Instead of Shallot: Red onion (thinly sliced), Leeks
• Instead of Fresh Thyme Sprigs: Rosemary sprig, Sage leaves
• Instead of Flaky Sea Salt: Maldon salt, Fleur de sel

Equipment Needed

• Oven
• Wire Rack
• Baking Sheet
• Probe Thermometer
• Cast‑Iron Braiser or Dutch Oven
• Tongs
• Paper Towels
• Knife
• Cutting Board
• Spoon (for basting) (optional)

Critical Steps — Do Not Skip

• Season the steak heavily with salt, pepper, and MSG.
• Allow the steak to rest uncovered for at least 45 minutes.
• Cook the steak low‑and‑slow in a 250°F oven until internal temperature reaches 122°F.
• Pat the steak completely dry before searing.
• Sear in a smoking‑hot cast‑iron pan.

Chef Tips from the Video

• A bone‑in ribeye adds flavor and helps the meat stay juicy.
• Let the steak sit uncovered after seasoning; the air dries the surface for a better sear.
• Use a heavy cast‑iron pan; its mass retains heat and creates an even crust.
• Basting with butter, garlic, and thyme adds aromatic richness and helps the crust brown.
• Finish with flaky sea salt for texture and a burst of salty flavor.

Troubleshooting

Storage

Refrigerator: Raw steak: 0‑2 days in original packaging; Cooked steak: up to 4 days in an airtight container.

Freezer: Raw steak: up to 6 months wrapped tightly; Cooked steak: up to 3 months, reheat gently.

Room temperature: Do not store steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the steak and refrigerate uncovered overnight for an even drier surface and deeper flavor.
• You can complete the low‑temp oven step ahead of time, then sear just before serving.
• Cooked steak can be sliced, stored, and reheated gently in a low oven (250°F) before a quick re‑sear.