Pan-Seared Rib-Eye


  • 1 boneless, (organic grass-fed) rib eye steak, 1 ½ inches thick
  •  tallow or grass-fed ghee
  • High quality sea salt or Himalayan pink salt
  • organic black pepper


  1. First bring the steak to room temperature.
  2. Using a 10-to-12-inch cast-iron skillet, put in the oven and heat to 500° F.
  3. When the oven reaches 500° F, remove the skillet and place on the range over high heat for 5 minutes.
  4. Coat the steak with tallow/ghee and sprinkle both sides with a generous pinch of salt and pepper.
  5. Medium-rare steak: Immediately place the steak in the middle of the hot skillet. Cook 30 seconds without moving. Flip the steak over and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes.
  6. Medium cooked steak: add a minute to both of the oven turns.
  7. Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes.
  8. Serve in slices and enjoy!