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
- 20 ounces ribeye steak
- salt and pepper, to taste
- 3 tablespoons lard, or other oil with a high smoke point
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 serving comes out to be 628 calories, 48.8g fats, 0g net carbs, and 47g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 20 ounce ribeye steak | 1537 | 107.8 | 0 | 0 | 0 | 140.9 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon lard | 347 | 38.4 | 0 | 0 | 0 | 0 |
| Totals | 1883 | 146.3 | 0 | 0 | 0 | 140.9 |
| Per Serving (/3) | 628 | 48.8 | 0 | 0 | 0 | 47 |
Reverse-Seared Ribeye Steak
Ingredients
- 20 ounce ribeye steak
- salt and pepper to taste
- 3 tablespoon lard or other oil with a high smoke point
Instructions
- Preheat oven to 250F. Place the steaks on a wire rack on top of a foil lined cookie sheet. Season heavily with salt and pepper on all sides of the meat.
- Stick an instant-read thermometer through the side of the steak, so that the tip reaches the middle. Set the thermometer for an internal temperature of 123F and bake in the oven until internal temperature is reached (about 40–45 minutes).
- Let the steaks rest for a few minutes. This is usually all that's needed; the juices won’t run as much with this method, because the meat is cooked low and slow, rather than a fast sear.
- Heat the oil in a cast-iron skillet or ceramic skillet and wait until the pan is very hot and beginning to smoke. Place the steaks in the skillet and sear for 30–45 seconds per side.
- Don’t forget to sear the sides of the steak!
- Let rest for 2–3 minutes and serve warm. Enjoy!
Cooking steak tonight and I was just thinking about a reverse sear recipe i saw a few weeks ago. I will certainly try this, its not the first time I’ve heard how great it is. Now to go get some good steaks!
You posted this on the same night we made steaks. We tried it out, it works perfectly on sirloin too!
I’ve never done a reverse sear on steaks, but I know it is a popular method.
However, if you want steaks that easily match or beat the best steak houses around, dry age your steaks first. Grab your favorite cut from the store along with a package of cheese cloth. Pat the steaks dry with paper towels, then wrap them in cheese cloth and place on a wire rack inside a baking pan on the bottom shelf in the very back of your fridge. For steaks leave them for three days, flipping them over once. For roasts a week is the minimum I would go, flipping every other day (so both sides have adequate air flow). Then cook them however you desire.
The best steaks you’ll ever eat, bar none.
Gonna give this a try tonight craig, based on my brother’s recommendation. Cant wait.
Great recipe. I followed this using filets and top sirloins with olive oil. Fantastic
If you think this is good, you need t o try sous vide. It’s basically the same exact method, only you’re using water to warm it to the desired temperature. Water is far more efficient at heating than air. You vacuum seal the meat in a bag, drop it into a water bath that’s at the exact temperature you want the internal temperature of the meat, let it sit for a few hours, then pull it out and sear it (either on a cast iron skillet or using a chef’s torch). The best way to do this is with a cooler and an immersion circulator which can be found on many popular websites.
I’ve been meaning to get a sous vide and I think I will within the next few months. I’ve also heard of a chefs torch being an awesome finisher to this. For now – this works well 🙂
I made these today. You are right… the best way EVER to make a steak! I will never make them any other way. Even better than BBQ. So very tender, juicy, and full of flavor! I used ribeyes too but will try other cuts as well. The whole family loved them and said they were the best I ever made. The only thing different I did was marinate them in a blend of herbs and some steak sauce diluted with water for a few hours at room temperature before I put them in the oven. For a side, I made portobelle mushrooms, lots of arugula, red onion, sautéed in the bacon grease left from searing steaks, added fresh basil, thyme, spike seasoning, and a dash of nutmeg, topped with a little mozzarella. Wonderful! I never comment, but I could not do Keto without your inspiring recipes! I’m a southern girl and love my comfort foods. I bought all your cookbooks and and weight lose plan. I have them all printed out and keep them in a binder. I use them all the time as well as your web site! Many gracious thanks to you and your wife for all that you both do.
That sounds like an amazing dinner! 🙂
Has anyone done this without using a rack in the oven?
7 months late but yeah I do it all the time, put the steak directly on the oven grill and put some aluminium foil under for the drippings, I personally “broil” the oven 5-10 min before each use to make sure there no bacteria left on the grill, kind of the same as a BBQ.
I used to use charcoal grill but have converted fully to only reverse searing my steaks. Best method easily. Make sure its a pretty thick for best results. Ive done porterhouse, ny strip, ribeyes, and filets this way and they all get the “this is the best steak ive ever had!” comment. For a little extra flavor you can finish the steaks by throwing in some butter, garlic, and fresh thyme sprigs and spoon the mixture over the steaks for a minute or so ( remove from heat so its not over cooking the steak)
Found this recipe and it was amazing! Bought a prime rib roast from the supermarket for 4.79/lb and cut it in half between the bones leaving two 2″ thick bone in ribeyes. Definitely the thickest steaks I have ever cooked. Used a digital thermometer to get the internal temp to 125. Took well over an hour at 250 degrees. (Steak started a little cold). Let it rest and then hit it hot and fast in a cast iron pan to get an amazing crust. Basted in butter, herbs and garlic and then let rest again. It was tender like butter and a perfect cook. A beautiful pinkish hue from end to end. Made a cheap steak extremely luxurious!