Reverse Seared Ribeye - For the Carnivore Diet
Reverse searing gives you edge-to-edge doneness with a crisp, browned crust. You gently warm the steak at a low temperature first, then finish with a short, intense sear in beef fat for maximum flavor.
Salt the steak and let it dry a bit so the surface browns faster. Cook it low at 225°F (107°C) until it’s about 10°F (6°C) below your target doneness, then rest briefly while a skillet heats until ripping hot. Sear in tallow on both sides and around the fat cap, basting with butter if you like a richer finish.
Use a thermometer for accuracy: 125–130°F (52–54°C) for medium-rare after the sear. Rest a few minutes to keep juices in, then slice and season with a pinch more salt if needed. A wire rack, dry-brine time, and very hot pan are the keys to a perfect crust.
Ingredients
- 1 thick-cut ribeye steak, 1.25–1.5 inches (about 18–22 oz / 500–650 g)
- 1 to 1.5 teaspoons kosher salt (or to taste)
- 1 tablespoon beef tallow or ghee
- 1 tablespoon unsalted butter, optional for basting
Instructions
- Pat the ribeye dry. Season all sides evenly with salt. Air-dry on a rack for 30–60 minutes at room temp, or up to overnight uncovered in the fridge.
- Preheat the oven to 225°F (107°C). Set the steak on a wire rack over a sheet pan and cook until the internal temp reaches 115–120°F (46–49°C) for medium-rare, about 25–45 minutes depending on thickness.
- Remove the steak and rest 10 minutes while you preheat a heavy skillet over high heat until very hot. Add the tallow and heat until shimmering.
- Sear the steak 45–60 seconds per side until a deep brown crust forms. Sear the edges and fat cap, too. Add butter in the last 15–20 seconds and baste, if using. Pull at 125–130°F (52–54°C) for medium-rare.
- Rest 5 minutes. Slice against the grain and finish with a pinch more salt to taste.