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Reverse-Seared Ribeye

Thick reverse-seared ribeye sliced to show pink center and dark crust on a cutting board with coarse salt

Thick ribeye, salt and pepper, low oven then ripping-hot sear — edge-to-edge pink.

Carnivore Medium 5 ingredients
ribeye salt pepper avocado-oil tallow butter

Ingredients

  • 1–2 thick-cut ribeye steaks (at least 1 1/2 inches)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp avocado oil or tallow
  • 1 tbsp butter (optional, for sear)

Steps

  1. Season steaks generously with salt and pepper. Optional: refrigerate uncovered on a rack overnight.
  2. Oven at 200–275°F on a wire rack until 10–15°F below target doneness (check often).
  3. Sear in a smoking-hot skillet with avocado oil or tallow (and butter if using) ~45 seconds per side, including edges.
  4. Serve right away.

Original Serious Eats recipe used vegetable oil; we swapped to avocado oil or tallow to avoid seed oils.

Source: Serious Eats