Reverse Seared Ribeye Steak
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.
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.