Reverse-Seared Ribeye Steak

Ingredients

• 1 bone-in ribeye steak, about 1 1/2 pounds and 2 inches thick
• 2 teaspoons coarse kosher salt
• 1 teaspoon coarse black pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme
• 1 teaspoon neutral oil

Before you cook

• Salt the steak generously on both sides and on the fat edge.
• Set it on a rack over a plate and leave it uncovered in the refrigerator for at least 4 hours, or overnight.
• Take the steak out 45 minutes before cooking and let it come toward room temperature.
• Blot any surface moisture with a paper towel and grind the pepper over both faces.
• Smash the garlic cloves with the flat of a knife.
• Bank a chimney of lit charcoal to one side of the grill so you have a hot zone and a cool zone.

Steps

1. Set the steak on the cool side of the grill, away from the coals, and put the lid on with the vents over the meat.
2. Cook the steak slowly, turning it once, until an instant-read thermometer in the center reads 118 degrees Fahrenheit, about 35 to 45 minutes.
3. Move the steak to a plate and open the grill vents wide to drive the fire hot.
4. Brush the steak lightly with oil on both faces.
5. Lay the steak directly over the coals and sear for 90 seconds without moving it.
6. Flip the steak and sear the second side for another 90 seconds.
7. Stand the steak on its fat edge with tongs and render that edge for 30 seconds.
8. Pull the steak at 130 degrees Fahrenheit for medium-rare and set it on a board.
9. Melt the butter in a small pan with the garlic and thyme, then spoon it over the resting steak for 5 minutes.
10. Carve the meat off the bone, slice against the grain into half-inch strips and pour the pan butter over the top.