This is by far the best method for tender steak you will ever use. Both my girlfriend and I agreed that this was the best steak we’ve both ever eaten, be it from a restaurant or at home. It’s opened my eyes and I don’t think I’ll ever be making a steak any other way.
The thing I love most about this method is that you don’t get any rings on the internal cook of the meat. You don’t have half an inch of well-done meat from the hard sear, it’s a perfectly rare (or whatever temperature you take it to) steak all the way around the inside, with a paper thin sear on the outside.
You may think that the fat looks a bit gristly here, but it’s absolutely not. It’s melt in your mouth good, and the steak itself can practically be cut with a fork – it’s that tender. It went really, really good with the Easy Creamy Cauliflower Mashed Potatoes on the side – and felt like a real hearty meal.
Bar none, you have to give this one a try! If the pictures are making you a bit squirmy from the doneness, you can always go for a longer cook. For medium-rare steak, take the meat’s internal temperature to 128F. For medium steak, take the internal temperature to 135F. For anything more, I won’t even go there – because the flavor will just not be the same. 🙂
Yields 3 servings of Reverse Seared Ribeye Steak
The Preparation
- 20 ounces ribeye steak
- salt and pepper, to taste
- 3 tablespoons lard, or other oil with a high smoke point
The Execution
1. Preheat oven to 250F. Put your steaks on a wire rack on top of a cookie sheet. Season heavily with salt and pepper on all sides of the meat.
2. Stick an instant-read thermometer through the side of the steak so that the tip reaches the middle. Set thermometer for 123F internal temperature and bake in the oven until internal temperature is reached. About 40-45 minutes.
3. Let the steaks rest for a few minutes. Usually only a few minutes. The juices won’t run as much with this method because it’s cooking low and slow, rather than a fast sear.
4. Heat the bacon grease in a cast iron skillet or cermic cast iron skillet and wait until the pan is very hot. I normally wait until the smoke point of the grease is hit. Place the steaks in and sear for 30 – 45 seconds on each side.
5. Don’t forget to sear the sides of the steak!
6. Let rest for 2-3 minutes and serve warm. Enjoy! Feel free to serve up with some awesome and super Easy Creamy Cauliflower Mashed Potatoes.
This makes a total of 3 servings of Reverse-Seared Ribeye Steak. Each serving comes out to be 628 calories, 48.8g fats, 0g net carbs, and 47g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 20 ounce ribeye steak | 1537 | 107.8 | 0 | 0 | 0 | 140.9 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon lard | 347 | 38.4 | 0 | 0 | 0 | 0 |
| Totals | 1883 | 146.3 | 0 | 0 | 0 | 140.9 |
| Per Serving (/3) | 628 | 48.8 | 0 | 0 | 0 | 47 |
Reverse-Seared Ribeye Steak
Ingredients
- 20 ounce ribeye steak
- salt and pepper to taste
- 3 tablespoon lard or other oil with a high smoke point
Instructions
- Preheat oven to 250F. Place the steaks on a wire rack on top of a foil lined cookie sheet. Season heavily with salt and pepper on all sides of the meat.
- Stick an instant-read thermometer through the side of the steak, so that the tip reaches the middle. Set the thermometer for an internal temperature of 123F and bake in the oven until internal temperature is reached (about 40–45 minutes).
- Let the steaks rest for a few minutes. This is usually all that's needed; the juices won’t run as much with this method, because the meat is cooked low and slow, rather than a fast sear.
- Heat the oil in a cast-iron skillet or ceramic skillet and wait until the pan is very hot and beginning to smoke. Place the steaks in the skillet and sear for 30–45 seconds per side.
- Don’t forget to sear the sides of the steak!
- Let rest for 2–3 minutes and serve warm. Enjoy!
