Ingredients:

  • 1 lb (450g) Ribeye Steak, 1.5 to 2 inches thick
  • 1 tbsp (15g) Coarse Sea Salt or Redmond Real Salt
  • 2 tbsp (30g) Beef Tallow or Ghee
  • 1 tbsp (15g) Salted Grass-Fed Butter

Instructions:

  1. Pat the ribeye completely dry with paper towels and generously coat all sides, including the fat cap, with coarse sea salt.
  2. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 2 to 24 hours to allow for dry-brining and surface dehydration.
  3. Preheat your oven to 225°F (110°C). Place the baking sheet with the steak into the oven and roast until the internal temperature reaches 120°F (49°C) for medium-rare.
  4. Remove the steak from the oven. Heat a heavy cast iron skillet over high heat and add the beef tallow or ghee until it reaches its smoke point.
  5. Sear the steak for 60 seconds per side to develop a deep mahogany crust.
  6. Reduce heat slightly, add the grass-fed butter to the pan, and baste the steak for 30 seconds before removing to a plate to rest for 10 minutes.