Diethood · by Katerina Petrovska★ 5.0 (11)
Reverse Sear Steak
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 74%
CARBS 6G3% OF CAL
2G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 59G76% OF CAL
17G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A steak is slowly baked until nearly cooked through, then seared quickly in a hot pan until browned. This technique delivers perfectly tender, juicy meat with a flavorful crust every time.
mainamericanbeef🍪 sheet pan🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 2- 1 thick-cut ribeye steak (1.5 to 2 inches thick, at room temperature)
- ¾ teaspoon salt (or to taste)
- 1 teaspoon fresh ground black pepper (or to taste)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic (peeled and smashed)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 74%
CARBS 6G3% OF CAL
2G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 59G76% OF CAL
17G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 982mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 619mg
- Calcium
- 52mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 982MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.