Reverse sear rib-eye

Prep: 10 minutes Cook: 1 hour and 10 minutes

Makes: 2 servings Recipe adapted from Meathead Goldwyn’s method for the grill in his book, “Meathead: The Science of Great Barbecue and Grilling” (Rux Martin, $35). 1 bone-in rib-eye steak, 1 ½ inch to 2 inches thick, about 2 pounds Kosher salt 1 tablespoon canola oil 1 tablespoon butter Freshly ground black pepper 1 If you have the time, liberally sprinkle salt on both sides of the beef, transfer meat to a wire rack set on a baking sheet, and then place in the fridge. Let rest for at least an hour. If you don’t have time, just salt the meat thoroughly on both sides right before cooking, and place meat on a wire rack set over a baking sheet. 2 Heat oven to 225 degrees. Place the baking sheet in the oven. Cook until the middle registers 115 degrees. Using a digital meat thermometer, check the meat every 10 to 15 minutes. The total time depends on the thickness of the steak, but plan for 45 to 55 minutes. Once the temperature reaches 100 degrees, plan to check the temperature every 5 minutes, so you don’t overcook the steak. When it has reached 115 degrees, remove steak from oven. 3 Heat oil in a large cast-iron skillet over high heat until just starting to smoke. Add the steak and butter. Carefully spoon the melted butter over the steak. Flip the steak after 30 seconds. Continue spooning the butter and flipping the steak every 30 seconds, until the steak has been in the pan for 2 minutes. Remove the steak and check the temperature. If it’s 125 to 130 degrees, set it aside on a clean plate to rest. If not, return it to the pan for an additional minute of basting, flipping halfway through. 4 Let the steak rest, 10 minutes. Cut the steak into thick slices, season with black pepper and an additional pinch of salt. Divide between two plates and serve.