Reverse Sear Ribeye

• 454 g1 lb ribeye (1-1.5" thick)
• kosher salt & coarse black pepper
• garlic powder (optional)
• 30 ml2 tbsp neutral oil (avocado or grapeseed)
• 28 g2 tbsp butter
• 3 cloves3 cloves garlic, smashed
• fresh thyme or rosemary sprigs

Instructions

1. 1 Salt both sides generously with about 0.5 tsp kosher salt per side and leave uncovered in the fridge overnight for best results. Pull steak from fridge 30 minutes before cooking to come to room temperature.
2. 2 Preheat oven to 120°C250°F. Place steak on a wire rack over a sheet pan and insert probe thermometer. Cook until internal temperature reaches 50°C120°F for medium-rare or 50°C125°F for medium, roughly 45-60 minutes depending on thickness.
3. 3 Remove from oven and rest uncovered for 10 minutes to allow surface to dry. Meanwhile, heat cast iron or carbon steel pan over high heat for 5+ minutes until screaming hot.
4. 4 Add avocado oil until just smoking, then sear steak 60-90 seconds per side without moving. In the last 30 seconds, add butter, garlic, and herbs, basting continuously with foaming butter. Sear the fat cap edge for 30 seconds.
5. 5 Rest 5 minutes, slice against the grain, and finish with flaky salt.