Reverse Sear Ribeye

• 0.5 ribeye steak, 1.5 inch thick (Bone-in or boneless, both work)
• coarse salt (About 1 tsp per side)

Instructions

1. 1

   Salt the ribeye on both sides. Rest uncovered on a rack for 45 minutes at room temp. This dries the surface for a better crust.

2. 2

   Oven to 250F. Place steak on a rack over a sheet pan. Cook until internal temp hits 115F, about 25-30 minutes.

3. 3

   Pull the steak. Crank a cast iron to screaming hot with no oil. The steak has enough fat.

4. 4

   Sear 60-75 seconds per side. Stand it on the fat cap for 30 seconds to render.

5. 5

   Rest 5 minutes uncovered. Slice against the grain.