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| Reverse-Seared Ribeye. The 3 Steps. 1. The Prep. 2. The Oven Cook. 3. The Pan Sear. |
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| #1. The Prep. Straight from the tray to the paper towels. Bryan is busy at the computer. I'm in charged. Normally, I wouldn't think twice about rinsing the meat before cooking but I know how Bryan feels about his ribeye steak. Skip the Spa. |
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| Pat dry with paper towels. Season with seasalt all over. Generously. |
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| #2. The Oven Cook. Place the steaks on a wire rack over an oven tray. |
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| Low temperature cook. 100c @ 30 mins. No pre-heat. |
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| At 30 minutes. |
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| #3. The Pan Sear. Heat up the cast-iron pan till it is screaming hot. Bryan is doing the sear. Add ghee to prepare the pan for ... |
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| the sear. Gently lower the steaks onto the pan. Leave it to sizzle undisturbed for a minute or so. |
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| Flip over. |
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| Nice. |
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| Add butter. |
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| Spoon the hot fats ... |
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| over the steaks. |
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| Bast on high heat for a quick few seconds. |
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| The steaks are done. Remove and place to rest on a serving board. |
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| Pour the pan drippings into a dipping-saucer. |
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| Add a slab butter. |
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| Hey, presto! The dipping sauce. |
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| As it turns out ... |
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| the steaks are not ... |
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| medium-rare ... |
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| but more to just medium. |
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| Still delicious ... |
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| with the dipping sauce, as we lick the platter clean. For the record, the reverse technique did not quite work here because the steaks, apparently, are not thick enough. The ribeye should be 1.5 to 2 inches thick for this method to produce a medium-rare. How do I know? I uh, complained to my good friend, AI, and received this enlightenment. |
The Carnivore Lifestyle.