Reverse-sear with bonus butter baste. This video was made in response to the Reddit AMA question: what's your favorite way to cook a steak?



  • 2 inch bone-in ribeye steak
  • Salt and Pepper
  • 2 tablespoons of beef lard
  • 2 generous pats of butter
  • 1 clove of garlic, crushed
  • Thyme sprig


  1. Place ribeye on wire rack on a baking sheet. Salt ribeye steak liberally on both sides. Let meat sit for half an hour at room temperature.
  2. Preheat oven to 250 degree fahrenheit.
  3. Place steak on rack into oven for about an hour or until the steak’s internal temperature is 115 degrees fahrenheit and looks a little ugly.
  4. Heat a cast iron skillet and melt beef lard. Allow the skillet to get smoking hot and then place steak in the center of the skillet. Let the steak sit for about a minute or until a golden brown crust forms on the bottom. Flip steak and repeat.
  5. Reduce heat slightly and place a large pat of butter into the skillet next to the steak. Add garlic and thyme. Allow butter to melt and combine with the garlic and thyme. Using a spoon, scoop and pour the butter over the steak to baste it.
  6. Remove steak from the heat. Add a generous pat of butter to the top of the steak to form a butter blanket. Take the garlic clove and thyme sprig from the skillet and place on top of the steak. Cover with aluminum foil. Allow the steak to take a little nap for 10 minutes.
  7. After ten minutes have passed, remove tin foil and proceed with carving. Using a large knife, carefully cut the bone away from the rest of the steak. Then, slice steak into 2 inch slices, fan to make it look pretty, and then eat.