Step 1: Remove the ribeye roast from its packaging and pat it completely dry with paper towels. Moisture is the enemy of a good crust in carnivore diet recipes.
Step 2: Liberally season all sides of the meat with the coarse sea salt. Place the roast on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours.
Step 3: Remove the roast from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even heat distribution.
Step 4: Preheat your oven to 250°F (120°C). Place the roast (still on the wire rack) into the oven.
Step 5: Roast until the internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare. This usually takes about 20-30 minutes per pound.
Step 6: Remove the roast from the oven and tent loosely with foil. Let it rest for 20-30 minutes. This is a critical step in all carnivore diet recipes to retain juices.
Step 7: Heat a large cast-iron skillet over high heat and add the beef tallow. Once the pan is smoking hot, sear the roast for 1-2 minutes per side until a deep brown crust forms.
Step 8: Slice the roast into thick steaks and serve immediately, pouring any remaining pan juices over the meat.