How to Cook Boneless Beef Ribeye Steak 1/4"

Tender, juicy, and cook in your mouth are the 3 things yous always want to hear when you retrieve of steak. Ribeye is one of the fattier cuts that always delivers on that and always stays juicy if you melt it right. Today, we're going to do exactly that, acquire how to cook a perfect ribeye steak that'll brand anybody want to come over to your firm for dinner.

Instead of using the grill to do our steak, we pan sear the outside at a very hot temperature. This creates a nice crust on the steak that keeps all of the juice on the inside. Nosotros put information technology into the oven to cook the residue of the way, and then baste it in butter for the nearly delicious steak yous've ever had.

Note: This is a calorie and fat dumbo meal, so if yous feel like you lot demand to make smaller portions for your macros, you can piece this into iii 5 oz. portions of steak (after it's rested).

Yields 2 servings of Ribeye Steak

The Training

• 16 ounces Ribeye Steak (i – 1 1/4 inch thick)
• i tablespoon Duck Fat (or other high smoke signal oil like Peanut Oil)
• i tablespoon Butter
• ½ teaspoon Thyme, chopped
• Common salt and Pepper to Taste

The Execution

1. Preheat oven to 400F. Put your cast iron skillet in the oven while it's cold and so that the bandage iron heats with the oven.

2. Prep your steak by rubbing with light coating of duck fat or oil. So, apply a healthy coating of salt and pepper on all sides including the edges.

iii. Once the oven is pre-heated, remove the cast atomic number 26 skillet and place on the stove top over medium heat. Add together duck fat, or oil, and put your steak into the pan and let sear. Exercise this for one 1/2 to 2 minutes.

four. Flip the steak and put into the oven immediately for 4-6 minutes (depending on doneness – 4 minutes for medium-rare). Prepare for a fleck of smoke to happen equally the pan is very hot – simply one time it goes back into the oven, it should cool downwardly slightly and cease smoking.

5. Measure out two tbsp. butter and one/two tsp. chopped thyme.

6. Take the steak out of the oven and place on the stove top over low heat. Add the butter to the pan and base of operations the steak with the butter. Push the handle of the cast atomic number 26 downward (yous may need something to protect your hand) and scoop the butter up with a spoon, ladling it over the steak. Do this for 2-iv minutes depending on doneness you lot want.

seven. Place in foil or cover, and let rest for v minutes.

8. Serve up with your favorite veggies and extra butter if you'd like!

This makes 2 total servings of Ribeye Steak. Each serving comes out to exist 750 Calories, 66g Fats, 0g Internet Carbs, and 38g Protein.

Ribeye Steak	Calories	Fats (g)	Carbs (thousand)	Fiber (g)	Net Carbs (g)	Protein (g)
1 16 oz. Ribeye Steak	1280	108	0	0	0	76
1 tbsp. Duck Fat	115	xiii	0	0	0	0
one tbsp. Butter	100	11	0	0	0	0
1/2 tsp. Thyme	1	0	0	0	0	0
Common salt and Pepper	3	0	0	0	0	0
Totals	1499	132	0	0	0	76
Per Serving ( /two )	749.5	66	0	0	0	38

This makes two total servings of Ribeye Steak. Each serving comes out to be 750 Calories, 66g Fats, 0g Net Carbs, and 38g Protein.

The Preparation

• 1 16 oz. Ribeye Steak (one - 1 1/4 inch thick)
• i tbsp. Duck Fat (or other high smoke point oil like Peanut Oil)
• 1 tbsp. Butter
• one/2 tsp. Thyme, chopped
• Table salt and Pepper to Taste

The Execution

1. Preheat oven to 400F with cast iron skillet inside. Prep steak by seasoning with oil, salt and pepper.
2. Remove pan from oven one time pre-heated and identify over medium rut on the stove. Add together oil and and so steak to the pan. Allow sear for 1 ane/ii to 2 minutes.
3. Flip steak and place in oven for four-half dozen minutes. Remove steak and place over low heat on stove top.
4. Identify butter and thyme into pan and drip steak for two-4 minutes.
5. Let residuum for 5 minutes.

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