Reverse-seared Ribeye Steak

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"A thick cut is essential for a good job of reverse searing."

I found I’m able to order one and a half inch thick cuts of meat from a local butcher shop. A thick cut is essential for a good job of reverse searing.

Into the oven for 22-28 minutes at 350°F
Rest for 10 minutes under foil and a towel, then
Onto a very hot cast iron grill (ours fits on the barbeque)
2-3 minutes on each side.

Chopped vegetables tossed with liquid with ghee.
Sautéed over low heat.

Salt to taste.

Sharpen the knives 😉

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