Reverse-Seared Ribeye Steak

Ingredients

• 2 ribeye steaks (1.5 inches thick)
• 1 tbsp salt
• 2 tbsp olive oil
• 2 tbsp dairy-free butter
• 3 sprigs fresh thyme
• 2 cloves garlic, smashed

Method

1. 1

   Salt the steaks generously and let them sit uncovered in the fridge at least 1 hour, or up to overnight, for a dry brine.

2. 2

   Preheat oven to 275°F. Place steaks on a rack over a baking sheet and cook 25-35 minutes, until the internal temperature reaches about 115°F for medium-rare.

3. 3

   Heat olive oil in a heavy skillet over high heat until smoking. Sear the steaks 60-90 seconds per side until deeply browned — cooking the interior gently first, in the oven, then finishing with this hard sear is what gets an even pink color all the way to the edge, instead of a gray overcooked band under a charred crust.

4. 4

   Add dairy-free butter, thyme, and garlic to the pan, and spoon the melted butter over the steaks for 30 seconds.

5. 5

   Rest 5-10 minutes before slicing.