The Perfect 2-Inch Ribeye (Reverse Sear Method)

This method works best for steaks that are at least 1.5 to 2 inches thick. Do not try this on a thin steak, or you will overcook it.

Ingredients:

• 1 thick-cut bone-in Ribeye (at least 1.5 inches thick)

• Coarse Kosher Salt

• Beef tallow or ghee for searing

Equipment:

• Meat thermometer (crucial!)

• Wire rack and baking sheet

• Cast-iron skillet

Instructions:

1. The Prep: (Optional but recommended) Dry brine the steak in the fridge for 24 hours.

2. The Slow Cook: Preheat your oven or smoker to 250°F (120°C). Place the steak on a wire rack over a baking sheet and put it in the oven.

3. The Temp Check: Cook until the internal temperature reaches 115°F (46°C) for medium-rare. This usually takes 45 to 60 minutes depending on thickness.

4. The Rest: Remove the steak from the oven and let it rest for 10-15 minutes. This allows the temperature to stabilize.

5. The Sear: While the steak rests, get your cast-iron skillet ripping hot. Add a tablespoon of beef tallow or ghee.

6. The Crust: Place the steak in the hot skillet. Sear for exactly 60 seconds per side. Do not forget to hold the steak on its side with tongs to sear the fat cap!

7. The Serve: Because you already rested the steak after the oven phase, you can slice into it immediately after searing. Enjoy edge-to-edge perfection.

Storage Tip:

Store leftover steak in an airtight container in the refrigerator for up to 3 to 4 days. For the best texture, reheat it gently over low heat or in a skillet with a little beef tallow to avoid overcooking the steak.