Description
A celebration of meat lovers’ dreams featuring perfectly seared juicy ribeye steaks paired with crispy pork belly crackling. This recipe delivers a rich, hearty, and protein-packed feast that’s simple to prepare and impresses every time.
Ingredients
Scale
- 2 Ribeye Steaks (about 12 oz / 340g each), with good marbling
- 1 to 1.5 lbs (450-680g) Pork Belly, skin on
- 2 teaspoons Coarse Sea Salt
- 1 teaspoon Freshly ground Black Pepper
- 2 tablespoons (30ml) Olive Oil, extra virgin preferred
- 1 teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika (optional)
- A few sprigs Fresh Rosemary or Thyme
- 2 tablespoons (30g) Butter
Instructions
- Pat the pork belly skin dry with paper towels. Score the skin in a crosshatch pattern about ¼ inch deep, being careful not to cut into the meat.
- Rub the pork belly skin with olive oil and sprinkle generously with coarse sea salt, then dust with garlic powder and smoked paprika if using.
- Place fresh rosemary or thyme sprigs underneath the pork belly in a roasting pan.
- Roast pork belly in a preheated oven at 425°F (220°C) for 30 minutes.
- Reduce oven temperature to 325°F (160°C) and continue roasting pork belly for another 45 minutes. If skin isn’t crispy enough, broil for 5-10 minutes watching closely.
- While pork roasts, pat ribeye steaks dry and season both sides generously with salt and freshly ground black pepper. Let rest at room temperature for 10 minutes.
- Heat a cast iron skillet over high heat until smoking hot. Add olive oil, then sear steaks without moving for 3-4 minutes until a deep brown crust forms.
- Flip steaks and sear the other side for another 3-4 minutes for medium-rare. Add butter and spoon it over steaks during the last minute of cooking.
- Transfer steaks to a plate and rest loosely tented with foil for 5 minutes to redistribute juices.
- Slice pork belly into bite-sized pieces. Serve alongside ribeye slices, spooning any pork drippings over for extra flavor.
Notes
Dry pork belly skin overnight in the fridge for best crackling. Score skin about ¼ inch deep. Rest both steak and pork belly after cooking to lock in juices. Use a meat thermometer to ensure perfect doneness. Broil pork belly at the end if skin isn’t crispy enough. Reheat leftovers gently in a skillet or low oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (includes
- Calories: 650
- Sodium: 600
- Fat: 48
- Saturated Fat: 18
- Carbohydrates: 1
- Protein: 55
Keywords: ribeye steak, pork belly, carnivore recipe, crispy pork belly, juicy ribeye, meat lovers, keto, low-carb, cast iron skillet, roasting