Perfect Ribeye Steak (Reverse-Seared)

Total Time: ~1 hour (including rest)
Serving Size: 1 steak
Calories & Macros per Serving (approx.):
Calories: 550  Fat: 40g  Carbs: 0g  Protein: 48g

Ingredients:

• 1 ribeye steak (~1 lb or 450g), at least 1–1.5 inches thick

• 1 tbsp butter

• 1 garlic clove, smashed

• 1 rosemary sprig

• 1 tsp salt (Real Salt or sea salt)

• ½ tsp black pepper

• 1 tsp olive oil

Instructions:

1. Dry brine the steak:
   Pat the steak dry with paper towels. Season all sides with 1 tsp salt and ½ tsp pepper. Place on a plate or wire rack in the fridge uncovered for at least 1 hour (up to 24 hours).

2. Rest before cooking:
   Remove from fridge 30 minutes before cooking to bring to room temp. Preheat oven to 250°F (120°C).

3. Bake low and slow:
   Place the steak on a wire rack set over a baking sheet. Bake for 25–40 minutes, or until internal temp reaches:
   • Rare: 110°F (43°C)
   • Medium-rare: 115°F (46°C)
   • Medium: 125°F (52°C)

4. Sear in a hot pan:
   Heat 1 tsp olive oil in a cast iron pan over high heat. Sear steak for 1–2 minutes per side until browned and crisp.

5. Add butter, garlic & rosemary:
   Lower heat to medium. Add 1 tbsp butter, the smashed garlic clove, and the rosemary sprig. Spoon the melted butter over the steak for 30–60 seconds.

6. Rest and serve:
   Remove from pan and let rest for 5–10 minutes. Slice against the grain and enjoy!

Tips:

• Always use a meat thermometer for best results.

• Want extra flavor? Add a dash of Worcestershire or Dijon while basting.

• Perfect served with roasted potatoes, grilled veggies, or a fresh green salad.