Dry-Brined Ribeye Steak
Simple, low-effort ribeye: dry-brined in the fridge, then reverse-seared. You get a crispy crust, buttery, reddish interior, zero carbs, and maximum flavor from minimal ingredients. With a final knob of butter, the fat-to-protein ratio exceeds 1.5:1.
Ingredients
1 ribeye steak, 1.5 inches thick
Salt and freshly ground black pepper
2 tbsp avocado oil
Butter (or herbed compound butter), for serving
Instructions
Fridge “Dry-Age”
Pat the steak very dry with paper towels.
Season both sides generously with salt and pepper.
Place the steak on a wire rack set over a tray to catch any drips.
Refrigerate uncovered for at least 24 hours, up to 3 days.
- The surface will turn darker and drier. This concentrates flavor and helps build a better crust.
Low & Slow Warm-Up
When ready to cook, preheat the oven to 200°F (95°C).
Let the steak sit at room temperature for 15–20 minutes.
Place the steak (still on the rack) in the oven.
Warm for about 30 minutes, or until the internal temperature reaches about:
105–110°F (40–43°C) for rare (finishes at ~120°F)
110–115°F (43–46°C) for medium-rare (finishes at ~130°F)
Note: It doesn’t have to be exact, but err on the low side. The steak will finish cooking in the pan.
The Sear
Heat a stainless steel pan over medium-high heat.
Add avocado oil and swirl to coat.
Sear the steak 1–2 minutes per side.
- Because the steak is dry-brined, it will crust quickly without needing smoking-high heat.
Sear the edges briefly to render the fat.
Finish & Serve
Remove from pan immediately.
- Do not leave the steak in the hot pan, or it will continue cooking.
Transfer to a plate or board and rest for 5 minutes.
Top with a generous slice of butter so it melts while resting.
Serve with your favorite low-carb veggies or simply eat it on its own.
The steak will have a crunchy, browned exterior with a juicy, reddish center. It also keeps well refrigerated and can be eaten cold.
Nutritional Information: Whole Steak only (16 oz or 450g raw)
Calories: 1100
Fat: 85g
Protein: 80g
Net Carbs: 0g
