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
- 2 medium Ribeye Steaks (~1.2 lbs.)
- 3 tbsp. Bacon Fat (or other high smoke point oil)
- Salt and Pepper to Taste
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 ~6.5 oz. serving comes out to be 430 Calories, 31.7g Fats, 0g Net Carbs, and 30.3g Protein.
| Reverse Seared Ribeye Steak | Calories | Fats (g) | Carbs (g) | Fiber (g) | Net Carbs (g) | Protein (g) |
| 1.2 lbs. Ribeye Steak (~19 oz.) | 1248 | 91 | 0 | 0 | 0 | 91 |
| ~1 tsp. Absorbed Bacon Fat | 39 | 4 | 0 | 0 | 0 | 0 |
| Salt and Pepper to Taste | 3 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1290 | 95 | 0 | 0 | 0 | 91 |
| Totals per Serving ( /3 ) | 430 | 31.7 | 0 | 0 | 0 | 30.3 |
Reverse Seared Ribeye Steak
Ingredients
- 2 medium Ribeye Steaks ~1.2 lbs.
- 3 tbsp. Bacon Fat or other high smoke point oil
- Salt and Pepper to Taste
Instructions
- 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.
- Stick an instant-read thermometer through the side of the steak. Bake in the oven until internal temperature of 123F is reached.
- Heat the bacon grease in a cast iron skillet and wait until the pan is very hot. Place the steaks in and sear for 30 - 45 seconds on each side.
