FROM: I COOK IN COLOR
Usually, I’m an eyeballer and poker when I’m cooking, trusting myself to know when things are done. But, when I’ve ponied up the big bucks for an excellent steak, I rely on a meat thermometer to alert me when the steak has reached the optimum temperature.
I’ve become a fan of the reverse-sear method for cooking steaks. Starting them in a low oven until they just reach rare and then flash-searing them in a blistering-hot pan. Then I let nutty, cultured butter melt over the charred, crispy surface and pool up in the nooks.
For the spice rub
1 tablespoon black peppercorns
1 tablespoon ground allspice
1 teaspoon flaky sea salt
For the steaks
4 (16- to 18-ounce) bone-in ribeye steaks 1/2 stick (4 tablespoons) cold, cultured, salted butter, cut into 1 tablespoon pats 1 head of garlic, cut in half widthwise
To make the spice rub
Crush all of the ingredients with a mortar and pestle or pulse in a spice grinder.
To make the steaks
Line a sheet pan with parchment paper and set a baking rack over the paper.
Remove the steaks from the refrigerator. Pat dry with paper towels. Scrape the surface of each steak with the tines of a fork, making sure to score any fatty edges.
Rub each steak all over with the spice rub and place on the rack. Let the steaks sit uncovered for 1 hour.
Heat the oven to 225°F. Place the sheet pan with the steaks on the rack in the oven.
Roast the steaks until they have an internal temperature of 115°F. This will take about 20 to 25 minutes.
Remove the sheet pan from the oven.
Heat a large cast-iron skillet over high heat until it is ripping hot. Add the butter and the garlic to the pan. Working one at a time, sear each steak on all sides, using tongs to hold the steaks down when it is time to sear the edges.
Return each steak to the rack and tent with foil while cooking the remaining steaks. An internal temperature of 130° F will yield a medium rare steak.
Serve the steaks with a pat of cultured butter on top.