When Russell Dickerson isn’t running from one of the stage to the other during his “Russellmania” tour, you’ll likely find him home, either in the kitchen or outside manning the Blackstone, perfecting his favorite high-protein meal: a perfectly cooked reverse sear steak. For Dickerson, food isn’t just fuel for his highly charged performances in front of sold-out audience—it’s a key part of the “Happen to Me” singer’s nutrition routine.
Dickerson’s reverse sear steak recipe is a culinary combination of simplistic and delicious, courtesy from a member of his musical inner circle.. “I learned it from my buddy, one of my songwriter buddies,” he says. “He’s got a reverse sear that is just unstoppable. So it’s like, thermometer—you bake it at 225, till the internal gets to 110, and then you just sear the junk out of it. Man, cast iron, probably two minutes each side, depending on thickness, but two minutes each side. And every time, it’s unstoppable.”
This protein-packed approach is the nutritional cornerstone of maintaining an easy-to-follow food strategy of keeping the main part of his diet animal based. He rarely counts his carbs and fats, but relies heavily on keeping at 200 grams of protein daily in order to maintain the ripped physique he’s kept for this current tour. “There’s no way that you can overeat true animal protein. For me personally, I’m like, there’s no way I can overeat ground beef to exceed my caloric intake. So I just focus on ground beef, egg, red meat—they’re definitely very animal based.”
On the road, Dickerson keeps his nutrition on point by prepping ahead. “I keep MegaFit Meals stocked on my bus,” he says. “I try not to do the freaking pizza, wings, fries, all that stuff. I try. I’m not perfect, but I try.” He’s also cut out alcohol before shows, prioritizing mental clarity and vocal performance. Whether he’s grilling a ribeye at home or heating up a meal backstage, Dickerson’s approach is all about fueling his body for the next big show—one perfectly seared steak at a time.
Want to try it yourself? Here’s Russell Dickerson’s reverse sear steak method:
Russell Dickerson Tips for the Perfect Reverse-Sear Ribeye Recipe
- Preheat your oven to 225°F.
- Place your steak on a wire rack over a baking sheet.
- Bake until the internal temperature reaches 110°F (use a meat thermometer for accuracy).
- Heat a cast iron skillet over high heat.
- Sear the steak for about two minutes per side, until a deep brown crust forms.
- Let the steak rest for a few minutes before slicing and serving.
Main Photo: Russell Dickerson