HOW TO REVERSE-SEAR A STEAK

Place ribeye on wire rack on a baking sheet. Salt ribeye steak liberally on both sides. Let meat sit for half an hour at room temperature.

Preheat oven to 250°F.

Place steak on rack into oven for about an hour or until the steak’s internal temperature is 115° and looks a little ugly.

Heat a cast iron skillet and melt beef lard. Allow the skillet to get smoking hot and then place steak in the center of the skillet. Let the steak sit for about a minute or until a golden brown crust forms on the bottom. Flip steak and repeat.

Reduce heat slightly and place a large pat of butter into the skillet next to the steak. Add garlic and thyme. Allow butter to melt and combine with the garlic and thyme. Using a spoon, scoop and pour the butter over the steak to baste it.

Remove steak from the heat. Add a generous pat of butter to the top of the steak to form a butter blanket. Take the garlic clove and thyme sprig from the skillet and place on top of the steak. Cover with aluminum foil. Allow the steak to take a little nap for 10 minutes.

After ten minutes have passed, remove tin foil and proceed with carving. Using a large knife, carefully cut the bone away from the rest of the steak. Then, slice steak into 2 inch slices, fan to make it look pretty, and then eat.