The only way we cook a ribeye

The problem with a thick steak in a hot pan is that by the time the middle hits 128°, the outer half-inch is gray. Reverse sear flips the order: warm the whole steak through in a low oven first, then blast the crust on at the end.

"Salt the steak 45 minutes ahead. Put it on a rack over a sheet pan in a 250° oven. Pull it at 118° - this takes about 25 minutes for a two-inch ribeye. Rest five minutes."

While it rests, get a cast iron ripping hot. Add a splash of avocado oil, drop the steak in, and don't touch it for 90 seconds. Flip. Add butter, a smashed garlic clove, and a sprig of thyme. Tilt the pan and baste for another minute.

Rest again - actually rest, five full minutes - and slice against the grain.