Reverse-Seared Rib-Eye Steak

Ingredients

• 1 (2-inch-thick) bone-in rib-eye steak (about 2 pounds)
• Kosher salt (such as Diamond Crystal) and freshly ground black pepper

Preparation

• Step 1. Take your steak out of the fridge a half-hour or so before you plan to cook it, so it loses its chill. Salt it well and, if you like, hit it with some freshly ground black pepper.
• Step 2. Heat the oven to 200 degrees and set a wire rack in a rimmed sheet pan.
• Step 3. Set the steak on the rack and roast it until its internal temperature is around 110 degrees. That will take something between 20 to 30 minutes, but don’t use time as your guide. Use the thermometer.
• Step 4. Rest the meat for 20 minutes while you light either a charcoal grill or heat a gas one until it’s ripping. (You can definitely finish the steak on a stovetop, but you’ll get a lot of smoke.)
• Step 5. Sear the meat to deeply brown, about 90 seconds a side, then check the temperature. It should be in the low 120s for rare. Rest for about 5 minutes and carve.
• This recipe scales easily, if expensively. For parties, I might reverse-sear four or five steaks to serve a crowd.