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