Reverse Sear Steak: Perfect Edge-to-Edge Doneness

Instructions:

1. Thoroughly pat the steak dry using paper towels. Season generously on all sides with kosher salt. Place the steak uncovered on a wire rack over a baking sheet and refrigerate for a minimum of 1 hour, or ideally 8–24 hours, to dry brine. One hour before cooking, remove the steak from the refrigerator to temper at room temperature and pat it completely dry again.
2. Preheat your oven to 225°F (105°C). Place the steak (still on the rack/sheet) into the preheated oven.
3. Insert a probe thermometer into the deepest part of the steak, avoiding bone. Bake until the internal temperature reaches 120–125°F (49–52°C) for medium-rare, or 10°F below your desired final temperature.
4. Immediately remove the steak from the oven and let it rest on the counter for 10 minutes. This allows the heat to redistribute before the high-temperature sear.
5. Place the cast iron skillet over high heat until smoking hot (about 3–5 minutes). Add the high-smoke-point oil. Place the rested steak carefully into the hot pan and sear for 60–90 seconds without moving it to develop a rich crust.
6. Flip the steak. Immediately add the cold butter, smashed garlic, and thyme to the pan. As the butter melts and foams, tilt the pan slightly. Use a large spoon to continuously scoop the foaming herb butter and pour it over the top of the steak for 60–90 seconds.
7. The internal temperature should now be at your final desired doneness (e.g., 130–135°F / 54–57°C for Medium-Rare). Remove immediately from the pan.
8. Transfer the steak to a clean cutting board and let it rest, uncovered, for 5 minutes.
9. Slice against the grain, finish with a sprinkle of flaky salt, and spoon any remaining herb butter from the pan over the top before serving.