Reverse-Seared Rib-Eye Steak

What You’ll Need:

• Thick Cut Rib-Eye Steak (bone-in or boneless)
• Sea Salt
• Avocado Oil
• Butter
• Rosemary
• Pepper
• See below for recommended side-dish ingredients

What To Do:

• For the best crust, pat the steak with a paper towel and salt generously salt the steak on all sides to allow the moisture to be pulled out.  Ideally, place the steak on a baking rack while bringing it to room temperature.
• Preheat the oven to 210-220 degrees Fahrenheit.
• While still on the baking rack placed over the stainless steel or cast iron skillet, bake the steak until the internal temperature reaches 110 degrees Fahrenheit. Remove steak from the oven and let it rest about 5 min.
• Heat 2 Tbsp avocado oil in same skillet over medium to medium high heat. Sear the steak a few minutes on each side, then add 2-3 Tbsp butter, 2-3 sprigs of rosemary, and 2 whole garlic cloves to the pan, basting and flipping occasionally until the steak is your desired internal temp (Medium Rare = 130-135 Degrees Fahrenheit, Medium = 140-145 Degrees Fahrenheit)
• Add cracked black pepper to taste.
• Serve with a Rosemary sprig and garlic clove with a drizzle of pan drippings.

Great side dish recommendations:

Golden Mashed Potatoes with Lemon Zest – Boil 6-7 small golden potatoes in salt water until tender through the center. Drain water. Smash with a coarse potato smasher or large fork. Drizzle with good quality olive oil, about 3 Tbsp butter, sea salt, pepper, chopped fresh parsley, and grated zest from 1 lemon. Mix up and serve.

Mixed Veggies – Zucchini (quartered and cut into 1/2 inch pieces), onion (very coarsely cut), mushrooms (halved or quartered), yellow or orange pepper (cut into bite-size chunks), 1 tsp. chopped fresh thyme, 1 Tbsp. coarsely chopped fresh basil, 1 Tbsp olive oil, sea salt, pepper to taste. Mix all ingredients together and bake at 350 Degrees until tender or in the Air Fryer for about 12 min at 375 Degrees.