9/2/2017 – Inspired by the recipe here but tweaked it to the process below. It turned out fine and worth doing again. Note the original process included advice on how to do a cheap steak.
Reverse-Seared Rib Eye or T-Bone.
* a 1.5- to 2-inch-thick rib eye steak
* 3 tablespoons vegetable oil
* Pepper (optional)
1. Liberally season steak on all sides with salt and (optional) pepper. [The first try was 48 hours before cooking.] Place steak in fridge for 1 to 24 hours–[actually 48 hrs].
2. Preheat oven to 275°F.
3. Transfer steak to a wire rack on top of a baking sheet.
4. Bake for about 20–30 minutes, until the internal temperature reaches about 95°F for medium-are. Used the meat probe with ChefWorks.
5. Preheat cast-iron skillet with olive oi on high heat for 10–15 minutes.
6. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan.
7. Cook for about 1–2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed.
8. Rest the steak on a cutting board or wire rack for about couple minutes.
9. Slice steak and serve!