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Meals · Skillet & sheet-pan mains

Reverse-seared ribeye basted in butter

41

Thick boneless ribeyes salted ahead, warmed slowly on a rack in a low oven, then seared in a smoking-hot pan and basted with foaming butter. The gentle start gives rosy meat from edge to edge and the fast finish a dark, salty crust. Beef, salt, butter and pepper, and a thermometer doing the worrying for you.

Time
95 min (50 prep + 45 cook)
Servings
2
Per serving
780 kcal
Protein
64 g

Ingredients

Steps

  1. Pat the steaks dry with paper towel and sprinkle the salt all over them, fat edges included. Set them on a wire rack over a rimmed tray and refrigerate, uncovered, for at least 45 minutes and up to 24 hours. The salt seasons the meat inside and leaves a dry surface that browns fast.
  2. Heat the oven to 275°F. Put the tray in the middle of the oven and cook until an instant-read thermometer pushed in from the side to the center reads 110°F, or 120°F if you want it medium, usually 25–35 minutes for 4 cm (1 1/2-inch) steaks. Start checking at 20 minutes: thickness changes the time, not the temperature.
  3. When they are nearly there, set a heavy cast-iron skillet over high heat for 5 minutes, until it just starts to smoke, and turn on the fan. Add the tallow and swirl. Lay in the steaks and leave them alone for 60 seconds, until a dark crust has formed. Turn and give the second side 60 seconds. Hold each steak on its fat edge with tongs for 20–30 seconds to crisp it.
  4. Turn the heat to medium and add the butter and, if using, the garlic powder. When it foams, tilt the pan so the butter pools and spoon it over the steaks again and again for 30–45 seconds, until the thermometer reads 125°F for rosy medium-rare or 135°F for medium; the USDA's safe minimum for beef steaks is 145°F after a 3-minute rest.
  5. Lift the steaks onto a board, spoon the pan butter over them and grind on the pepper. Rest for 5 minutes, slice against the grain and pour every drop of juice from the board back over.

Good to know

Can I use a leaner steak?

Yes. A New York strip takes the same method and has less fat running through it, at about 65 instead of 41. Strip steaks are often thinner, so start checking the oven at 15 minutes.

My steak is only 1 inch thick. Is this worth it?

Not really. A steak that thin overcooks in the oven before it browns in the pan. Skip the oven and sear it for 3–4 minutes a side in the hot skillet instead.

What if I am not strict carnivore?

A sprig of thyme and a crushed garlic clove in the foaming butter are the classic extras.

Per

Calories
287
Protein
(33%)
24 g
Fat
(67%)
21 g
Carbohydrates
(1%)
<1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
866 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1560 kcal goes into the pot and 739 g of ingredients comes out as about 543 g of food: 287 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.