Ribeye

 

Ribeye

Makes 1 serving

1 ribeye steak, 1" thick (about 10 oz)

2 tbsp tallow

1–2 tsp salt

DIRECTIONS:

1. Bring the meat to room temperature—this will make all the difference!

2. Pat dry and rub the steak generously with 1 tablespoon tallow—this will form the amazing crust that we’re looking for. You can also marinate the steak overnight. Season with salt.

3. Add the rest of the tallow to your skillet (a deep frying pan) and make sure it is smoking hot before putting in the steak. Stand back to avoid any splatter.

 For a medium-rare steak, sear the meat for about 12 minutes, turning about 1 minute before the halfway point. You can use a meat thermometer (see details below) to cook the steak to your preference. Pierce it into the side of the steak and monitor the temperature.

5. Take the steak off the stove before it reaches your desired internal temperature as it will continue to rise as it rests.

6. Rest your steak for 5 minutes before serving, covering lightly with parchment paper. This ensures the juices are reabsorbed back into the meat. This step is a “must” for any protein you cook hard and fast.

Nutrition facts per one serving: 75g fat, 50g protein, 0g total carbs, 0g fiber, 875 calories, 77% fat, 23% protein, 0% carbs

Doneness

Remove from heat at

After resting

Rare

118°F

120°F

Medium rare

125°F

130°F

Medium

136°F

140°F

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