CarnivorousCarnivore recipes › Beef
Reverse-Seared Ribeye
Edge-to-edge pink ribeye: slow oven first, blistering sear last. Steakhouse results at home.
60 minTime
1020kcal
77 gProtein
79 gFat
1 servingMakes
Nutrition per serving. Dinner.
Ingredients
- Ribeye steak400 g (14 oz)
- Butter15 g (1 tbsp)
- Saltto taste
Instructions
- Salt the steak and set it on a rack over a sheet pan. Bake at 120 °C (250 °F) until it reads 49 °C (120 °F) inside (40–50 min).
- Heat a cast iron skillet until smoking.
- Sear 60–90 seconds per side, adding butter for the last 30 seconds. It ends at about 54 °C (130 °F), medium-rare; sear a little longer if you want 63 °C (145 °F).
- Slice and serve immediately (no resting needed).
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