Reverse-seared ribeye steak
A low oven first and the sear last, which gives an even pink all the way through instead of the gray band a hot pan leaves under the crust. It only works on a steak at least 1 1/2 inch thick.
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Ingredients
For the whole dish · serves 2
- Ribeye steak16 oz
- Butter1 oz
- Garlic cloves4
- Fresh thymea few sprigs
- Beef tallowfor the sear
- Sea saltplenty, the night before
- Black peppercoarse, after the sear
Served with
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+1g net · 132 kcal · 5 min · together 2g net, 762 kcal
Method
6 steps · 75 minutes
- Salt it and leave it uncovered on a rack in the fridge overnight. A dry surface is most of what makes the final crust.
- Into a 225F oven on a rack until the center reads 120F, which takes 40 to 50 minutes for a 1 1/2 inch steak.
- Use a thermometer. There is no visual cue for this stage and time alone will not tell you.
- Rest it 10 minutes out of the oven, which is when the surface dries further and the temperature evens out.
- Then sear it in tallow in a smoking pan, 60 seconds a side. Any longer and you undo the whole point of the method.
- Butter, garlic and thyme for a final 30 seconds of basting. Pepper afterwards, because coarse pepper burns in a pan that hot.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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