This recipe produces an evenly cooked interior and an amazing sear. The steak will be so good, you’ll not need a sauce. A word of caution, though: make sure you purchase the best quality ribeye that you can. Preferably local, grass-fed and humanely sourced (for me, this means Kosher or Halal meats, but that’s just my personal preference). Of course, you do not need to only buy Kosher or Halal steaks, truly any grass-fed beef would work well.

Grass-fed beef is considered better for your health than grain-fed beef because it contains:
– less total fat than grain-fed beef
– more Omega-3 fatty acids
– antioxidants, like vitamin E
– high amounts of vitamin B12, B3 and B6
– highly bioavailable iron, selenium and zinc.

Cattle have evolved to graze on grass, preferably within open pastures. The demand for beef over the last 60 years or so grew to the point where farmers felt compelled to increase their yields by feeding their herds grain-based products, usually made from corn or soy.

Note: Grass-fed beef does not mean that it is organic. Cows from organic farms are fed organic feed (whether that be organic corn- or soy-based products) during their lifetimes. When purchasing grass-fed beef, look for the stamp of approval from the American Grassfed Association (AGA).

How to Reverse Sear the Perfect Ribeye Every Time

This is the easiest method to cook the perfect ribeye. Your steak will be juicy, evenly cooked and full of flavor.

• 1 Boneless ribeye steak (about 14 ounces & 1 1/2 inch thick)
• 2 tsp Kosher salt
• 2 tsp Black pepper
• 1 1/2 tsp Olive oil
• 1 1/2 tsp Garlic powder

1. Season ribeye on both sides with salt, pepper and garlic powder and place on a rack. Refrigerate for 6 hours (or at least an hour, if you're in a hurry).

2. Pre-heat oven to 225°F. Roast ribeye on the rack for about an hour. Remove steak from the oven and rest for 10 minutes.

3. Meanwhile, place a 12-inch caste iron skillet over high heat until it reaches a temperature of 600°F (at least 10 minutes). You'll know when 1/2 teaspoon of water dropped in the middle of the skillet completely evaporates in 5 seconds.

4. Transfer to a clean rack and rest for 5 minutes. Slice diagonally, against the grain to serve.

Main Course

American

Keto, Reverse sear, Ribeye, Steak