REVERSE SEARED RIBEYE STEAK

Reverse Seared Ribeye Steak: Keto Perfection

This recipe explores the art of crafting the perfect Reverse Seared Ribeye Steak, a culinary masterpiece ideal for the ketogenic lifestyle. The reverse sear method ensures a uniformly cooked interior with a beautifully crisp crust, delivering a melt-in-your-mouth experience that's both satisfying and keto-friendly. Indulge in the rich flavor and texture of this steak while staying true to your low-carb goals. This recipe offers a restaurant-quality experience in the comfort of one's own home, perfect for special occasions or a simple weeknight dinner.

Ingredients

Ribeye Steak (1.5-2 inches thick): 1 (approximately 500g)

Kosher Salt: 1 tbsp

Freshly Ground Black Pepper: 1 tsp

Garlic Powder: 1/2 tsp

Avocado Oil (high smoke point): 2 tbsp

Butter (grass-fed, unsalted): 2 tbsp

Fresh Thyme Sprigs: 2

Fresh Rosemary Sprig: 1

Optional: Keto-friendly steak sauce

Cooking Instructions

Preparing the Ribeye

Begin by generously seasoning the ribeye steak with kosher salt, freshly ground black pepper, and garlic powder. Ensure that all surfaces of the steak are evenly coated. Allow the seasoned steak to rest in the refrigerator, uncovered, for at least 2 hours, or ideally overnight. This dry brining process helps draw out moisture and intensifies the flavor while also promoting a better sear. Bring the steak to room temperature for about an hour before cooking. This helps with even cooking.

The Reverse Sear

Preheat the oven to 250°F (121°C). Place the seasoned ribeye steak on a wire rack set inside a baking sheet. This allows for even air circulation around the steak, essential for the reverse sear technique. Cook the steak in the preheated oven until it reaches an internal temperature of 120°F (49°C) for medium-rare, or 130°F (54°C) for medium. Use a reliable meat thermometer to monitor the internal temperature accurately. The cooking time will vary depending on the thickness of the steak, but it generally takes about 30-45 minutes.

Searing the Steak

Once the steak reaches the desired internal temperature, remove it from the oven and let it rest for 10 minutes. In a cast iron skillet or heavy-bottomed pan, heat avocado oil over high heat until it begins to shimmer. Carefully place the ribeye steak in the hot skillet and sear for 2-3 minutes per side, creating a deeply browned crust. Add butter, thyme, and rosemary to the skillet during the last minute of searing, tilting the pan to baste the steak with the melted butter and herbs. This adds a rich, aromatic flavor to the finished steak. Remove the steak from the skillet and let it rest for another 5-10 minutes before slicing against the grain.

Pro Tips for the Perfect Sear

Ensure the skillet is screaming hot before adding the steak.

Don’t overcrowd the pan; sear one steak at a time to maintain the heat.

Use a meat thermometer to avoid overcooking.

Resting the steak is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.

Enjoy a healthier, happier life with the simple goodness of the Mediterranean lifestyle.

Servings & Cook Time

Servings: 1

Prep Time: 15 minutes (plus 2 hours or overnight for dry brining)

Cook Time: 45-60 minutes

Serving Suggestions

Serve the Reverse Seared Ribeye Steak sliced against the grain for maximum tenderness. Arrange the slices artfully on a plate and garnish with fresh rosemary or thyme sprigs. Consider pairing the steak with keto-friendly sides such as roasted asparagus, cauliflower mash, or a simple green salad with a vinaigrette dressing. A dollop of garlic herb butter or a keto-friendly steak sauce can also enhance the flavor profile. For a visually appealing presentation, drizzle a small amount of balsamic glaze around the plate.

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