Tender, juicy, and melt in your mouth are the three things you always want to hear when you think of steak. Ribeye is one of the fattier cuts that always delivers on that and always stays juicy if you cook it right. Today, we’re going to do exactly that, learn how to cook a perfect ribeye steak that’ll make everyone want to come over to your house for dinner.
Instead of using the grill to do our steak, we pan sear the outside at a very hot temperature. This creates a nice crust on the steak that keeps all of the juice on the inside. We put it into the oven to cook the rest of the way, and then baste it in butter for the most delicious steak you’ve ever had.
Note: This is a calorie and fat dense meal, so if you feel like you need to make smaller portions for your macros, you can slice this into 3 5 oz. portions of steak (after it’s rested).
Yields 2 servings of Ribeye Steak
The Preparation
- 16 ounces ribeye steak
- 1 tablespoon ghee, or other oil with a high smoke point, such as peanut oil
- salt and pepper, to taste
- 1 tablespoon butter
- 1/2 teaspoon fresh thyme
The Execution
1. Preheat oven to 400F. Put your cast iron skillet in the oven while it’s cold so that the cast iron heats with the oven.
2. Prep your steak by rubbing with light coating of duck fat or oil. Then, apply a healthy coating of salt and pepper on all sides including the edges.
3. Once the oven is pre-heated, remove the cast iron skillet and place on the stove top over medium heat. Add duck fat, or oil, and put your steak into the pan and let sear. Do this for 1 1/2 to 2 minutes.
4. Flip the steak and put into the oven immediately for 4-6 minutes (depending on doneness – 4 minutes for medium-rare). Prepare for a bit of smoke to happen as the pan is very hot – but once it goes back into the oven, it should cool down slightly and stop smoking.
5. Measure out 2 tbsp. butter and 1/2 tsp. chopped thyme.
6. Take the steak out of the oven and place on the stove top over low heat. Add the butter to the pan and base the steak with the butter. Push the handle of the cast iron downward (you may need something to protect your hand) and scoop the butter up with a spoon, ladling it over the steak. Do this for 2-4 minutes depending on doneness you want.
7. Place in foil or cover, and let rest for 5 minutes.
8. Serve up with your favorite veggies and extra butter if you’d like!
This makes a total of 2 servings of Perfect Ribeye Steak. Each serving comes out to be 723 calories, 55.3g fats, 0g net carbs, and 56.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce ribeye steak | 1229 | 86.3 | 0 | 0 | 0 | 112.7 |
| 1 tablespoon ghee | 115 | 12.8 | 0 | 0 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 1/2 teaspoon fresh thyme | 0 | 0 | 0.1 | 0.1 | 0 | 0 |
| Totals | 1447 | 110.6 | 0.1 | 0.1 | 0.1 | 112.9 |
| Per Serving (/2) | 723 | 55.3 | 0.1 | 0 | 0 | 56.4 |
Perfect Ribeye Steak
Ingredients
- 16 ounce ribeye steak
- 1 tablespoon ghee or other oil with a high smoke point, such as peanut oil
- salt and pepper to taste
- 1 tablespoon butter
- ½ teaspoon fresh thyme
Instructions
- Preheat oven to 400F. Place a cast-iron skillet in the oven while still cold so that the cast iron heats with the oven.
- Rub the steak with a light coating of ghee or oil. Next, rub a generous coating of salt and pepper on all sides, including the edges.
- Once the oven is preheated, remove the cast-iron skillet (careful, it's hot!) and place on the stovetop over medium heat. Add the ghee (or oil), and place the steak in the pan and let sear. Do this for 1 1/2–2 minutes.
- Flip the steak and immediately return it to the oven for 4–6 minutes (depending on doneness; 4 minutes for medium-rare). Prepare for a bit of smoke, as the pan is very hot — once it goes back into the oven, it should cool down slightly and stop smoking.
- Measure out the butter and chopped fresh thyme.
- Remove the steak from the oven and place on the stovetop over low heat. Add the butter to the pan and baste the steak with the butter. Tilt the cast-iron skillet downward (being careful not to get burned) and scoop the butter up with a spoon, ladling it over the steak. Do this for 2–4 minutes depending on the desired doneness.
- Wrap in foil or cover the steak and let rest for 5 minutes.
- Serve it up with some veggies — and maybe a pat of extra butter!
