Reverse-Seared Ribeye with Garlic-Thyme Butter

Method

1. Pat the steaks dry and rub them all over with the kosher salt. Set them on a wire rack over a sheet pan and refrigerate, uncovered, on the bottom shelf, for at least 1 hour and up to overnight (not counted in the time above).
2. Heat the oven to 250°F and season the steaks with the pepper. Roast on the rack until an instant-read thermometer in the thickest part reads 115°F, 40 to 55 minutes (start checking at 35).
3. While they roast, mash the butter with the garlic, thyme and a pinch of salt until smooth. Scrape it onto plastic wrap, roll into a log and chill.
4. Rest the steaks on the rack for 10 minutes. Heat a 12-inch cast-iron skillet over high heat for 3 minutes, until it just starts to smoke (run the vent fan and open a window), then add the oil.
5. Sear the steaks 90 seconds per side until a deep brown crust forms, then stand them on their fat edges for 30 seconds. The center should now read 130 to 135°F.
6. Move the steaks to a board, top each with half the butter in thick slices and rest 5 minutes. Slice against the grain into ½-inch strips and spoon the melted butter over the top.

Food safety. USDA recommends 145°F. Medium-rare is a chef's preference.