Low oven first, hot pan last. The most reliable way to cook a thick steak evenly from edge to edge.
The reverse sear is the method we teach most often at the counter. It suits any steak at least an inch and a half thick, and it is hard to get wrong.
Salt early
Salt the steak on all sides and leave it uncovered on a rack in the fridge for at least an hour, or overnight if you can. A dry surface browns faster.
Go low
Set the oven to 250F and put the steak on a rack over a tray. Cook until a probe in the centre reads 115F for medium rare. That takes 35 to 50 minutes depending on thickness.
Cook to temperature, not to time. A probe thermometer costs less than one good steak.
Then go hot
Heat a cast iron pan until it smokes. Add a little beef tallow or oil and sear the steak for 60 to 90 seconds a side, then stand it on its fat edge for 30 seconds. Add butter, garlic and thyme for the last minute if you like.
Rest briefly
Because the steak cooked gently, it needs only five minutes of rest. Slice across the grain and finish with flaky salt.
On a grill
The same idea works outdoors. Start the steak on the cool side with the lid down, then move it over the coals to finish.
