Reverse Seared Ribeye
Preheat oven to 250°
Season steak heavily with salt and pepper (I used Himalayan sea salt)
Use a pan with edges and place steaks on a wire rack in the pan.
For medium well, cook for 45 minutes to an hour or until steak temp is 150°.
Remove from oven and let sit for 5 minutes.
Start heating your cast iron skillet, it needs to be REALLY hot, adding bacon grease….heat until grease starts smoking then put steaks in the pan for one minute on each side. I also seared the edges.
Remove from pan and let sit for 10 minutes under tented aluminum foil.
Recipe by: Mandy Kincaid