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Reverse-Seared Ribeye
45 min650 cal52g protein48g fat12 oz steak
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Oven at 250°F until 115°F internal, then sear in cast iron with tallow. Rest 5 minutes.
Ingredients
- Ribeye Steak12 oz
- Beef Tallow1 tbsp
- Salt1 tsp
Steps
- 1Season ribeye generously with salt on both sides. Let sit at room temperature for 30 minutes.
- 2Preheat oven to 250°F (120°C). Place steak on a wire rack over a baking sheet.
- 3Bake until internal temperature reaches 115°F (46°C) — about 25-30 minutes.
- 4Heat cast iron skillet on high with 1 tbsp beef tallow until smoking.
- 5Sear steak 60-90 seconds per side until a deep brown crust forms.
- 6Rest on cutting board for 5 minutes before slicing against the grain.