Reverse-Seared Steak

• 2 rib-eye or strip steaks, 1.5"-2" thick
• 2 tsp. kosher salt
• Pepper to taste
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter

The evening before you're going to eat the steaks, salt and pepper them on both sides and place them, uncovered, in the refrigerator. This will slightly dry the surface, giving a better sear, and allow the salt to penetrate the meat.

Take the steaks out of the fridge an hour before you want to cook them. After 45 minutes, pre-heat the oven to 200F, with the oven-rack in the center.

Line a baking tray with foil and place a wire rack on top. Rub the steaks with a little olive oil, put them on the wire rack, and place the tray in the oven.

Cook for 10–20 minutes. How long will depend on the thickness of the steaks and how well-done you want them. Checking with an instant-read thermometer wil guide you until you have the experience to make do without one. For rare, you want the steaks to reach 90F in the oven before you pull them for searing. For medium, let them reach 100F.

While the steaks are in the oven, heat a cast iron skillet (one with ribs if you have it) on high on the stove-top for about 10 minutes.

When the steaks have had their time in the oven, move them to the hot skillet and sear them for 60–90 seconds per side, adding the butter just before you flip them.

With the slow initial roast, there's no need for the steaks to rest before serving.