One Pan Ribeye Dinner

Reverse Sear

This is a great weeknight meal if you are looking to cook a steak quickly without fuss. I love the organic baby carrots (multi-color) as they add a nice sweetness to the dish that would otherwise be overwhelmingly “meaty” (not that that’s a bad thing).

Ask the butcher to give you a thick-cut rib eye with the eye only, sans lifter cap meat. This will give you an even cut without gristle. If not, separate the top cut yourself and cook that separately.

Preheat oven to 250F

1 8 oz ribeye

1/4 lb baby organic carrots

2 tablespoon butter

1 tablespoon bacon fat or avocado oil

kosher salt as needed

1/2 cup red wine

3 sprigs of fresh thyme

fresh cracked black pepper to finish

Instructions:

For the steak, place on a pan and season liberally with kosher salt. Allow the steak to sit for an hour at a minimum so the salt permeates the meat. Moisture will bead to the surface then will re-enter the meat. This seasons the inside and allows the proteins to break down a touch.

After at least an hour, pat the steak dry and rub it with avocado oil or bacon fat. Place in a 250F oven and cook low and slow until the internal temp reached 115 F for med rare - about 25 minutes.

While the steak is cooking in the oven, add your carrots to a small saucepan and cover halfway with water. Simmer (covered) for about 5 minutes or until carrots are softer and tender to the tooth. Set aside.

When the steak is at temp, remove and get a pan blazing hot on the stove in a cast iron skillet, carbon steel, or a thick pan. When the pan is hot, place the steak into the pan and sear on one side. Flip the steak, add the carrots, red wine, and butter, and cook until the butter melts into the wine and the steak is fully basted with the sauce. Use a spoon to cover the steak and mix the carrots. Add the thyme sprigs to flavor the sauce. Season with freshly cracked pepper and serve immediately.