Carnivore Recipe with Ribeye Steak in 13 Minutes

Instructions:

1. Pat the ribeye steak completely dry with paper towels until the surface feels like parchment paper to ensure an optimal sear.
2. Liberally apply coarse sea salt to all sides of the steak, including the fatty edges.
3. Optional: Place the steak on a wire rack in the fridge for 2 to 24 hours to dry-brine, allowing salt to penetrate the muscle fibers.
4. Heat a heavy-bottomed cast iron skillet over medium-high heat until the pan is shimmering and just starting to smoke.
5. Place the ribeye in the center of the skillet, pressing down lightly for contact. Sear for 3–4 minutes without moving until a deep mahogany crust forms.
6. Flip the steak and add the beef tallow or butter to the pan.
7. Tilt the pan slightly and use a large spoon to continuously baste the hot fat over the steak for a velvety finish.
8. Use an instant-read thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
9. Remove from the pan and rest on a wire cooling rack for 5-10 minutes before serving to allow juices to redistribute. Wait until the steam stops rising before you think about cutting into it.