How to Reverse-Sear a Steak

Ingredients

• 2 lb Bone‑In Ribeye Steak (2‑inch thick, about 2 lb total; pat dry before seasoning)
• 2 tbsp Kosher Salt (Liberally applied to both sides)
• 1 tbsp Freshly Ground Black Pepper (Coarse grind, applied with salt)
• 2 tbsp Leaf Lard (High smoke‑point fat for searing; can substitute with vegetable oil or bacon fat)
• 4 tbsp Unsalted Butter (Cut into cubes for quick melting; can use salted butter if preferred)
• 1 Garlic Clove (Crushed lightly with side of knife)
• 1 Fresh Thyme Sprig (Whole sprig; can use dried thyme (1/2 tsp) as substitute)

Instructions

1. Season and Rest

   Pat the ribeye dry, then liberally coat both sides with kosher salt and freshly ground black pepper. Let the steak sit at room temperature for 30 minutes so the salt can draw out moisture and then re‑absorb it, improving juiciness.

   Time: PT30M

2. Preheat Oven

   Preheat a conventional oven to 250°F (120°C). Place a wire rack on a baking sheet to allow air circulation around the steak.

   Time: PT15M

   Temperature: 250°F

3. Low‑And‑Slow Roast

   Place the seasoned steak on the rack and roast for about 1 hour, or until an instant‑read thermometer registers 115°F (46°C) for medium‑rare after searing.

   Time: PT1H

   Temperature: 250°F

4. Heat Skillet with Leaf Lard

   Add 2 tbsp leaf lard to the cast‑iron skillet and heat over high until the fat is smoking hot (about 5 minutes).

   Time: PT5M

5. Sear the Steak

   Transfer the hot steak to the skillet. Do not move it for 2‑3 minutes until a deep brown crust forms.

   Time: PT3M

6. Butter Baste

   Flip the steak, add 4 tbsp butter, the crushed garlic clove, and the thyme sprig. Tilt the pan and continuously spoon the melted butter over the meat for about 2 minutes.

   Time: PT2M

7. Rest with Butter Blanket

   Transfer the steak to a cutting board, tent loosely with foil, and place the remaining butter, garlic, and thyme on top. Let rest for at least 10 minutes; the internal temperature will rise to about 125‑130°F (52‑54°C).

   Time: PT10M

8. Carve and Serve

   Using a sharp chef’s knife, cut down along the bone to remove it, then slice the meat against the grain into ½‑inch thick pieces. Fan the slices on a warm plate.

   Time: PT5M

Nutrition Facts

Calories

850

Protein

55 g

Carbohydrates

2 g

Fat

65 g

Fiber

0 g